Been reading the January issue of RIDER magazine and I came across one
of their bread & butter travel/tour articles titled "Trek to
Yellowknife". Reading about his encounters with the swarms of bugs
and baby bison bounding across the road I just sort of nodded my head
and thought "Didja think this was going to be like riding from Chicago
to Minneapolis?".

Then he mentioned the bad pavement and/or gravel stretches for the last
60 miles into Yellowknife. Big Deal, thinks I. Stand on the pegs and
let the bike bounce beneath you. Well, enough preamble. Apparently this
mug made the obligatory trek to the Wildcat Cafe (with pictures). And
a couple places I haven't seen you mention before - Bullocks Bistro,
Woodyard Brewhouse and the restaurant attached to the B&B he stayed at,
The Dancing Moose. Or have I missed something? Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moose Pot Pie
Categories: Game, Pastry, Vegetables, Citrus
Yield: 9 Servings

3 tb Oil
1 cl Garlic; more to taste
2 lb (1 kg) moose steak *
2 ts Salt
1/4 ts Ground pepper
1 ts Worcestershire sauce
1 ts Lemon juice
1 California bay leaf
6 c Water
3 lg Potatoes; chopped
6 lg Carrots; scraped, chopped
1 lg Onion; peeled, chopped
1 c Fresh or frozen peas
1/4 c Flour

MMMMM---------------------------PASTRY--------------------------------
2 c Flour
1 ts Salt
2/3 c Shortening
5 tb (to 7 tb) water; as needed

* (or any game meat will do)

Prepare stew in large pot. Cut steak into 1 1/2" cubes.
Brown meat in oil and garlic. Add three cups water,
salt, pepper, Worcestershire sauce, lemon juice and
bay leaf.

Simmer two hours. Add three more cups water and chopped
potatoes, carrots and onions. Simmer until almost done,
then add peas.

Thicken stock with one-fourth cup flour diluted with
cold water to a runny consistency. Stir constantly while
adding flour until stock thickens.

PASTRY: Cut shortening into flour and salt. Slowly add
water. Roll out two-thirds of dough into large circle.
Line a 10 inch springform pan with high sides or similar
casserole dish. Pour stew into unbaked crust. Roll out
remaining dough, place over top, seal edges and vent.
Bake at 400°F/205°C for one hour or until browned.

Yield: 8-10 adult servings (or four hungry hunters).

Submitted By: Steve and Susan Roberts - Wasilla, AK

FROM: NRA Members' Wild-Game Cookbook, Second Edition

Uncle Dirty Dave's Archives

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Quoting Dave Drum to Jim Weller <=-

"Trek to Yellowknife".
swarms of bugs

No worse than Florida, Georgia, Alabama or Louisiana!

and baby bison bounding across the road

Which is pretty cool IMO

bad pavement and/or gravel stretches for the
last 60 miles into Yellowknife.

A friend of mine here who has made some monster runs including
Yellowknife to New Orleans to Los Angeles and then home says the
hardest part of the trip was the Death Valley leg.

Wildcat Cafe

A Log cabin in "Old Town". It's the oldest surviving restaurant and
first Chinese restaurant in Yellowknife.

It used to be cool but now it's just a tourist trap with a hipster
menu.

Bullocks Bistro

Another log cabin in Old Town. It serves catch of the day as provided
by the Buckley family along with french fries, sourdough bread and
a nice house salad. It's still good but since it became famous
prices have gone up fivefold. Another sucker trap.

Woodyard Brewhouse and the restaurant attached to the B&B he
stayed at, The Dancing Moose.

The Woodyard puts out some amazing brews that win national
recognition and awards, and has an attached restaurant/bar that
serves just three things: a daily burger, pizza and taco with new
ones invented regularly. The Dancing Moose is a couple of blocks
away and also has good food I'm told. Roslind has lunched there with girlfriends and liked it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dilled Cucumber Sandwiches
Categories: Sandwiches, Vegetables, Cheese
Yield: 16 pieces

2 oz Neufchatel cheese; softened
1 tb Mayonnaise
1 ts Milk
1 Garlic clove; finely chopped
8 sl Whole-grain bread; toasted
2 sm Cucumber; thinly sliced
Freshly ground pepper

Mix Neufchatel cheese, mayonnaise, dill weed, milk and garlic.
Spread cheese mixture on bread, Place cucumber slices on 4 slices
bread. Sprinkle with pepper. Top with remaining bread. Makes 4
sandwiches.

Formatted by Mary Wilson

MMMMM


Cheers

Jim


... Wood burns faster when you have to cut and chop it yourself.

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JIM WELLER wrote to DAVE DRUM <=-

"Trek to Yellowknife".
swarms of bugs

No worse than Florida, Georgia, Alabama or Louisiana!

Or California, for that matter. They have these "B-29" bugs that can
make life interesting when one hits your goggles and spreads yellow goo
with the clinging power of 3M weatherstrip adhesive across your field
of vision. I learned to carry extra face shields and/or goggles.

and baby bison bounding across the road

Which is pretty cool IMO

I'd think so, too.

bad pavement and/or gravel stretches for the
last 60 miles into Yellowknife.

A friend of mine here who has made some monster runs including
Yellowknife to New Orleans to Los Angeles and then home says the
hardest part of the trip was the Death Valley leg.

Did he say what was the hard part of Death Valley? Temps? Road surface?
Lack of water/gas/food stops? Hardest part of riding a motorbike across
a desert area is loose sand drifted across the traffic lane(s) - IMO.

Wildcat Cafe

A Log cabin in "Old Town". It's the oldest surviving restaurant and
first Chinese restaurant in Yellowknife.

It used to be cool but now it's just a tourist trap with a hipster
menu.

You've written of it before - so I was somewhat familiar.

Bullocks Bistro

Another log cabin in Old Town. It serves catch of the day as provided
by the Buckley family along with french fries, sourdough bread and
a nice house salad. It's still good but since it became famous
prices have gone up fivefold. Another sucker trap.

The mug did mention that it was "pricey". Bv)=

Woodyard Brewhouse and the restaurant attached to the B&B he
stayed at, The Dancing Moose.

The Woodyard puts out some amazing brews that win national
recognition and awards, and has an attached restaurant/bar that
serves just three things: a daily burger, pizza and taco with new
ones invented regularly. The Dancing Moose is a couple of blocks
away and also has good food I'm told. Roslind has lunched there with girlfriends and liked it.

Fair enough. I hadn't seen mention of them before. Now I have a clew.

The best thing about the article was the pictures and the map of his
route. The map gives me a reference to places I've seen you mention and
their spatial relationship to one another. And the pixtures of the Deh
Cho Bridge across the Mackenzie were impressive.

Then he spoiled the whole thing for me by whinging about not getting to
see the aurora borealis ..... in the freaking summertime. What a maroon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Braised Beef Steak Maroon
Categories: Beef, Vegetables, Herbs, Wine, Chocolate
Yield: 4 Servings

1 lg Onion
4 oz Tomato paste
1 3/4 c Beef broth
1/4 c Port or red wine
1 tb Soy sauce
1 tb Worcestershire sauce
1 ts Cocoa powder
1 ts Brown sugar
1 ts Parsley flakes
1/4 ts Black pepper
1/2 ts Tabasco sauce; (opt)

MMMMM--------------------------STEAKS--------------------------------
3 tb Olive oil
1/4 c Flour
1/4 ts Salt
1/8 ts Fresh ground pepper
4 Braising steaks

Put all the ingredients for the braising liquid into a
food processor and process until smooth. Leave until
ready to use.

Heat oil in large skillet.

In a shallow dish, mix the flour with the salt and
pepper. Dredge the steaks in the seasoned flour and fry
2-3 minutes each side.

Carefully pour the liquid over the steaks, cover and
turn down heat. Simmer for 90 minutes.

Remove steaks to serving dish and pour sauce over.

Serve and enjoy!

RECIPE FROM: http://www.food.com

Uncle Dirty Dave's Archives

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... "Virtue is its own punishment." -- Aneurin Bevan
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On 12-17-18 06:35, Dave Drum <=-
spoke to Jim Weller about Motorsickle Riders <=-

Did he say what was the hard part of Death Valley? Temps? Road
surface? Lack of water/gas/food stops? Hardest part of riding a
motorbike across a desert area is loose sand drifted across the traffic lane(s) - IMO.

Our son has been a biker for at least 30 years, and has taught
motorcycle safety classes for at least half of that time. I don't think
I have ever seen him ride without a full set of leathers and surround
helment. We both have remarked on what we think is crazy on the part of
some bikers. Worst is the shorts, teashirt and flipflops rider with at
most a token helmet to satisfy the helmet law. Not only are they
asking for serious road rash if they have to lay the bike down, but the
impact of bugs, gravel toss up, and sand can have a serious impact on
their unprotected skin.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spinach and Lentil Soup
Categories: Greek, Soup, Ethnic
Yield: 4 servings

1 c Brown lentils
1 lb Fresh spinach
1 Onion, chopped
1/4 c Olive oil
1 ts Tomato paste
1 Bay leaf
4 c Water
2 Garlic cloves, crushed
1 ts Cumin
1 ts Coriander
1 ts Thyme
1/4 c Chopped parsley
3 tb Lemon juice
Salt
Pepper

Wash lentils and cook in water until almost tender. Carefully wash,
drain, stem and chop spinach. Heat oilve oil and saute onion, garlic
and spinach until wilted. Add to lentil broth, rinsing saute pan with
a little broth to save oil and garlic remaining in pan. Add to soup
pot with tomato paste, lemon, parsley and the remaining ingredients.
Simmer for 20 minutes. Check seasonings. Serve hot with additional
lemon.
... from a file of Carl Berger

MMMMM


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Dale Shipp wrote to Dave Drum <=-

Did he say what was the hard part of Death Valley? Temps? Road
surface? Lack of water/gas/food stops? Hardest part of riding a
motorbike across a desert area is loose sand drifted across the traffic lane(s) - IMO.

Our son has been a biker for at least 30 years, and has taught
motorcycle safety classes for at least half of that time. I don't
think I have ever seen him ride without a full set of leathers and surround helment. We both have remarked on what we think is crazy on
the part of some bikers. Worst is the shorts, teashirt and flipflops rider with at most a token helmet to satisfy the helmet law. Not only are they asking for serious road rash if they have to lay the bike
down, but the impact of bugs, gravel toss up, and sand can have a
serious impact on their unprotected skin.

I've been at it for 60+ years. Sometimes I wear a helmet, sometimes not.
In my state it's my choice. But I always wear long (and usually heavy)
pants and full coverage shoes. I am sometimes out riding in a T-shirt
but I am more likely to be in a sweat-shirt or have a jacket on. Like
you I cringe when I see some doofus in sandals and shorts, sans shirt
diving in and out of traffic without a care in the world or a thought
in his head. And it's worse when there is a passenger involved.

Last month during one of our increasingly common warm spells I was on
my way down the interstate at 9 mph over the posted speed-limit when
three idiots on crotch rockets blew past me like a pay wagon passing a
tramp ..... riding on their back wheel (only) with the front wheel and headlight pointing skyward. No helmets, shorts, all the no-nos. I've
decided that if the dummies crash and burn it's just Darwin in action.

But, I still cringe when I see them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Road Kill Stew
Categories: Game, Chilies, Beer, Wine, Vegetables
Yield: 8 Servings

4 lb Road killed raccoon or
- opossum; preferably 2 to 3
- days old. Should marinate
- in road oil & other hiway
- grease at least 1 day
4 oz Lard
8 oz Streaky bacon
1 lb Whole garlic cloves
Salt, pepper & flour
3 c Jalapeno chilies; w/seeds
1 Bucket of green onions
1 ga Flat beer; Pabst is GOOD
1 pt MD 20/20
5 c Toadstools or mushrooms
3 tb Cumin; ground
3 c Wild weeds
Any deserving vegetables
- you can think of

Clean, wash, and dry the road kill. Melt the lard in a
Dutch oven. Brown the meat in it. Sprinkle with salt
(opt), pepper, and flour, stirring until the flour
browns. Add the broth and wine; bring to a boil, cover
and cook over low heat 45 minutes to one hour or until
tender.

While the meat is cooking, brown the bacon lightly in
a skillet; pour off half the fat. Add the onions; saute
until golden. Add the garlic and mushrooms; saute 2 min.

Chop the chilies coarsely and add to the mushroom and
garlic mix saute for another minute or so.

Add this mixture to the meat; along with the cumin and
roadside weeds and cook 15 minutes longer or until the
roadkill is tender.

Note: If mixture seems dry, you can add a little more
beer or wine to the mixture while it is cooking.

From: http://www.cooks.com

Uncle Dirty Dave's Archives

MMMMM

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Quoting Dave Drum to Jim Weller <=-

A friend of mine here who has made some monster runs including
Yellowknife to New Orleans to Los Angeles and then home says the
hardest part of the trip was the Death Valley leg.

Did he say what was the hard part of Death Valley? Temps?

Yeah. It was the heat. It seldom gets over 27 C here, never over 31
C so he really suffered when he hit prolonged temps in the high 40s.

Bullocks Bistro

since it became famous prices have gone up fivefold.

The mug did mention that it was "pricey". Bv)=

No matter how good the fish is, a fish and chip dinner should not
cost $39!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Perfect Fish and Chips
Categories: Fish, Batter, Beer
Yield: 4 Servings

1 1/2 lb Sole fillet; skinned
Lemon juice
Salt and white pepper
1/4 c Flour
Oil for frying
BATTER:
1 1/2 ts Active dry yeast
1/2 c Warm water
3/4 c Flour
1 ts Oil
3/4 c Beer
1 Egg white
Salt
pn Sugar

FISH: Wash fish filets in lemon and water. Season with salt and
pepper. Chill while you prepare the batter.

BATTER: Sprinkle yeast over warm water. Let stand until dissolved.
Place flour in a bowl with the salt and sugar and make a well in
the center. Add the dissolved yeast, oil and 2/3 of the beer and
stir with a wooden spoon just to combine. Stir in remaining beer.
Let the batter stand, covered, in a warm place 30 to 35 minutes,
until it has thickened and becomes frothy.

Dry fish with paper towels and cut each fillet diagonally in 2
pieces. Heat the oven to warm. Stir together remaining flour,
pepper and sal in a plate. Heat the oil. Whip egg white until it
forms soft peaks and fold it into the batter. Coat fish with
seasoned flour, patting so they are evenly coated. Shake off
excess flour. Using a 2 pronged fork dip the fish in the batter.
Lift it out and hold it over the bowl 5 seconds to drip off excess
batter.

Carefully lower the piece of fish into the hot oil and deep fry ,
turning once until golden brown and crisp. Fry 1 or 2 pieces at a
time, transferring to paper towels as you go. Keep warm in the
oven until all fish is done, or until you finish frying the
potatoes. Serve with lemon wedges and tartar sauce.

Recipe by: Ann Willian's Perfect Fish Classics

From: Miriam Posvolsky

MMMMM


Cheers

Jim


... Making things 90% more difficult in pursuit of 10% better flavor.

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JIM WELLER wrote to DAVE DRUM <=-

A friend of mine here who has made some monster runs including
Yellowknife to New Orleans to Los Angeles and then home says the
hardest part of the trip was the Death Valley leg.

Did he say what was the hard part of Death Valley? Temps?

Yeah. It was the heat. It seldom gets over 27 C here, never over 31
C so he really suffered when he hit prolonged temps in the high 40s.

Never spent much time is Death Valley - I did, however, have a friendship
with a crusty old prospector named Walt Bickel who lived and mined gold
in the El Paso mountains of Kern County, Califunky. Bickel's Camp is now
a curated exhibit - much as it was when I was a regular visitor. I often
froze or roasted in that area. Walt had a weather station set up and
reported its measurements to what became NOAA. I saw/experienced some temperature swings of 100°F - literally 35°F/1.66°C to 135°F/57.2°C.

Walt showed us some recording strips he had saved which showed an even
wider range - 32°F/0°C to 148°F/64.4°C which he said was a record only because they had not yet installed a recording thermometer at Furnace
Creek (Death Valley) when he recorded that swing.

https://www.desertusa.com/desert-people/walter-bickel.html

Bullocks Bistro

since it became famous prices have gone up fivefold.

The mug did mention that it was "pricey". Bv)=

No matter how good the fish is, a fish and chip dinner should not
cost $39!

Agreed. Not even if served by Arthur Treacher himself. Bv)=

My local Red Robin has raised the price of their F&C by U$2.00. That's
at the upper edge of acceptability @ U$14.00 even with "endless" fries. Potatoes are cheap. If it was endless fish - it might be a deal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arthur Treacher's Battered Fish Secret Recipe
Categories: Seafood, Vegetables, Breads
Yield: 8 Servings

3 lb Fish fillets
2 c All-purpose flour
3 c Pancake mix
3 c Club soda
1 tb Onion powder
1 tb Seasoned salt *

* Lawry's or Mrs. Dash

Dip moistened fish pieces evenly but lightly in the
flour.

Dust off any excess flour and allow pieces to air dry
on waxed paper, about 5 minutes.

Whip pancake mix with club soda to the consistency of
buttermilk - pourable, but not too thin and not too
thick.

Beat in the onion powder and seasoned salt.

Dip floured fillets into batter and drop in 425°F/218°C
oil in heavy saucepan or deep fryer.

Brown about 4 minutes per side.

Arrange on cookie sheet in a 325°F/165°C until all
pieces have been fried

Serve with malt vinegar, tartar sauce (if desired),
cole slaw and "chips" (steak fries).

RECIPE FROM: http://secretcopycatrestaurantrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... The best ideas come as jokes. Make your thinking as funny as possible.
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