-=> Quoting Michael Loo to Jim Weller <=-

 ML> A buck a pound might be a bargain for some things

I misspoke. I checked out some freight rates and $1.00 to $1.20 is
a typical barge rate for the bulk orders on the annual "sealift".

Air freight of perishable groceries can run as high as $2.70 per
pound depending on the origin and destination.

 ML> We're I hope not talking of routinely relying
 ML> on the all-giving bounty of the southland; I
 ML> was thinking more of the occasional indulgence
 ML> of, oh, caviar and champagne (maybe KFC and Dr.
 ML> Pepper) and a wash machine every decade or two.

Absolutely. That's why a typical meal there consists of a large
potion of local fish, a large portion of local meat including marine
mammals, two small side dishes of non- perishable starchy things and if
you can afford it, a garnish sized amount of vegetables or fruit.

 JW> Arctic food e-list on chitterlings  ...  "bum guts".

 ML> I'd rather eat bum guts than esophagus

I've seen some fascinating articles with pictures in recent days,
including esophagus:

Caribou throat looks like a fat, pink sausage casing. It can be
sliced crosswise and eaten raw.

Whitefish stomachs or "pipes". When gutting a netful of whitefish
take them out and "clean them good in cold water, then boil".

The weirdest one was salvaging clams from a freshly killed walrus
stomach right after the walrus has had a recent meal of clams. Rinse
them well in salt cold water and enjoy them raw. (They are bleached
white from the walrus stomach acid!)

It seems that walruses' primary diet is shellfish. Reminds me of the
Lewis Caroll poem.

Re: chai

 ML> I don't see the basil, though the Thai
 ML> stuff does have anise/fennel notes that
 ML> might go okay.

So does Indian Tulsi. I think it is in fact the same thiong.

 
 >       Title: Smoked Turkey Stock
 >       5    Whole allspice berries

 ML> Not sure about the allspice, which would be
 ML> an intrusive addition.

It is certainly not a standard seasoning at my house when I make
stock (except if stewing ox-tails Jamaican style) but I thre it in
just because it was different from typical turkey soups.

I currently have brandy, Triple Sec and Limoncello on hand along
with several cans of soda so I have been looking up cocktail
comninatiosn thta embrace all those flavours.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brandy Fizz
 Categories: Beverages, Alcohol
      Yield: 6 servings
 
      1 sm Can frozen OJ
      1 sm Can frozen lemon juice
           -concentrate
      2 c  Ice cubes
      1 ts Sugar
      2 c  Club soda
      1 c  Brandy
 
  Pour juices into bowl with steel knife of processor in place. Process
  until smooth about 1 minute. Add ice cubes and sugar. Mix until ice
  is completely crushed and mixture is fluffy. Transfer to a jug and
  stir in the club soda and brandy. Serve in chilled glasses.
  
  From: Gateway@2461

  From: Z Pegasus To: Home Cooking
 
MMMMM

Cheers

Jim


... Pirates are pretty chill about hiring people with disabilities.

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