I still think that one could take otherwise unusable animal
protein and process it into what you might call land-based
surimi.

They do that already ... in wiener factories!

Kind of - actually I'm thinking more about lunch meat,
particularly bologna. My point was that we can in fact
make neutral protein foodoid out of just about anything,
soylent green (as I guess it was Harry Harrison described)
or roadkill and philine (as has been suggested here). As
Philip K. Dick said, it's only organic matter now.

Title: Lithuanian Braised Wild Duck
1 Wild duck
Soak dressed goose

Lithuanians don't know the difference between ducks and geese?

There were a lot of translation errors and omissions to directions
in that collection, I caught and corrected a lot of them and trashed
a few recipes that made no sense at all but obviously I missed a
few.

Luckily most recipes don't need directions, especially
as what one Lithuanian or Litvak granny made might differ
a bit from the next-door neighbor's (not that there was
that much variation to be had with a limited number of
ingredients). But duck vs. goose, that's substantial
(less in the wild forms, I guess, than domesticated
ones, but still).

... Liquor is Loki.

I had to look that up. It looked like some kind of obscure pun

I meant liquor can be Trickster.

Liquor and its associated behaviors are
seldom low-key.

Loki basic recipe

That's a different Loki altogether that you came across.

I went on line and said, Loki here.

Yellowknife

How much is a modest apartment downtown going for?

$1500 for a one bedroom, $1800 for a two.

So comparable to a livable city in the lower 48.

A bit more than Ottawa where one can live for $1000 or $1300.

It's been something in the back of my mind for a
couple decades at least. I might actually have done
it, going to Kuala Lumpur or somesuch place, but
then the Carol Bryant thing complicated matters,
and such plans went by the wayside, otherwise you
might have had a FIDO presence in southeast Asia.

cloves in the Quebecois fashion.

I've on occasion had pork with sweet spices, and
it's not for every day but good for a change of pace.

My theory is that sweet spices in meat dishes were popular in Europe
in the 16600s when the first Quebec settlers arrived. The custom
remained popular here long after it died in the motherland.

The question is whether these dishes were popular
among the classes which manned the first settlements.
And why garlic doesn't figure more prominently.

Interesting. I'm curious about how Atlantic Canada
was involved in the spice trade.

I imagine quite tangentially as they would have come from Europe
where they were already hideously expensive back in the day.

Which may explain why some of the recipes look a
little underseasoned by modern standards and the
spices used were what you might call high-impact
ones such as used in the normal quatr'epices
mixtures.

... I'm not messing around; I just blocked a guy for saying "Pizza Sucks".

There's more bad pizza than good pizza, but even
most bad pizza doesn't suck.

Malaysian chicken pizza
categories: fusion, breads, main, no guarantees
yield: 1 12" pie

3/4 c rice vinegar
1/4 c firmly packed brown sugar
1/4 c low-sodium soy sauce
3 Tb water
1 Tb minced peeled fresh ginger
2 Tb chunky peanut butter
1/2 ts crushed red pepper (more tt)
4 garlic cloves, minced
cooking spray
1 skinless, boneless chicken breast, bite-size pieces
1/2 c shredded reduced-fat, reduced-sodium Swiss cheese
1/4 c shredded part-skim mozzarella cheese
12 in pizza crust
1/4 c chopped green onions

Preheat oven to 500F.

Combine first 8 ingredients (through garlic) in a
bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray
over medium heat. Add chicken and saute 2 min.
Remove chicken from pan.

Pour rice vinegar mixture into pan, and bring to a
boil over medium-high heat. Cook mixture 6 min or
until slightly thickened. Return chicken to pan;
cook 1 min or until chicken is done. (Mixture will
be consistency of thick syrup.)

Sprinkle cheeses over prepared crust, leaving a
1/2" border, and top with chicken mixture. Bake
9 to 12 min on bottom rack in oven. Sprinkle with
green onions. Place pizza on a cutting board;
let stand 5 min before cutting.

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