> You would like the kind of meals being featured a lot on The Arctic
> Kitchen: two courses, both animal proteins such as a roast goose for
> the appetizer and then caribou stew for the main course or foil
> wrapped and grilled lake trout followed by moose short ribs.

Both those menus do sound appealing. Would they
be served with a bannock or anything like that?

> I also see a lot of big meat dishes with 2 starches for sides, no
> vegetables, which I don't fully endorse.

No vegetables are okay with me; the multiple 
starches not so. My father used to call me,
derogatorily, a rice barrel, despite that I
majorly preferred savories to starches. He
thought he was being howlingly funny.

> We have two treats on the go right now, both gifts from Roslind's
> northern clients. We have a five pound chub of muskox ground meat
> from Kitikmeot Foods in Cambridge Bay ... "Groceries, Hardware, and
> Supplies". They package and sell locally harvested fish and meat.
> Supplies depend on the season but Arctic char is a staple and muskox
> is often available. 

Sounds like a load of fun.

> This muskox had been ground freshly killed and not hung or aged at
> all so there was quite a pool of blood when I thawed it. Rather than

That strikes me a little hasty - some hanging
is more than beneficial, almost necessary.

> discarding it I stirred Cream of Wheat into it to absorb it. Half

And what did you do with the CoW-blood mixture? 
Did it become part of the chili, which is what
I would probably do.

> the meat became meatloaf and the other half a batch of fairly mild
> chili. I didn't want to overseason it and cover up it's unique
> taste. Muskox tastes a bit like bison and so it is more cattle-like
> than sheep or goat-like. This batch was a little musky so I suspect
> it was from an older bull.

Who had no doubt gone to the dictionary and 
read the etymology of his name.

> The other treat was two large char from Kugluktuk, about 7 or 8
> pounds each. They are head and skin on but have been cleaned. I
> thawed one of them, cut it in half to fit the pan and roasted it in
> my large turkey roasting pan. I rubbed the interior cavity and the
> skin with oil and then a herb and spice rub I threw together first.

Sounds good. Any chance of an herb/vegetable
stuffing (flavoring, not necessarily eaten)?

Don Barba's Zeppole
categories: fried, dessert, Italian, breakfast
yield: 1 batch

1 c water
1/4 ts salt
1 1/2 oz brandy
1 c flour
2 Tb olive oil
2 c olive oil
1/2 c confectioners sugar

Combine water, salt and brandy and bring to a boil.
Remove from heat, and add flour mix vigorously.
Return to heat and continue mixing until mixture
becomes dry and somewhat hard. Pour olive oil on
a bread board and place dough on it and let cool.
Roll the dough and fold over, and roll again.
repeat this about 7 times or until the dough has
asorbed all the oil and has become elastic.
Roll dough and shape into a long rope about the
thickness of your finger. Cut the rope into 6 inch
pieces and form each piece into a ring. Prick
each ring with fork and fry in hot oil until golden
and crisp. Note: Do not fry too many rings at once.
Drain rings well and sprinkle generously with sugar.

M's note. The zeppole I have had were made with a regular
bread dough and cooked in a neutral-flavored oil.

John Cline, RIME planning administrator