-=> Mike Powell wrote to DAVE DRUM <=-

 > Go for it. As long as you have no "fear of flying". It's an agonisingly
 > long road trip. From whatr Jim has posted over the years Yelowknife
 > gets largish numbers of Asian touristers come to see the Aroura Borealis.

 MP> My thing is that I like to drive because I like to see what everything
 MP> looks like... to take in the small towns along the way.  You don't get
 MP> much of that in a plane.

I, too, like to drive. I must - I used to drive a semi for a living. The
problem with driving to Yellowknife is that the Canadian Steppes are much
like parts of Kansas and Nebraska (and eastern Colorado) expanses of empty, 
flat, featurless miles of nothing but miles and miles. Borrrrrrring.

 > And it has a vibreant upscale dining scene.

 MP> That is good to know!

Always nice to sit down to a good meal. Especially at the end of a long
drive.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Muskox Tourtiere
 Categories: Game, Pork, Herbs, Vegetables, Pastry
      Yield: 7 Servings
 
MMMMM--------------------------FILLING-------------------------------
      1 kg Ground muskox
      1 kg Ground pork
      1 md Onion; diced
      2 cl Garlic; minced
      1 tb Chopped fresh rosemary
      1 tb Fresh thyme
      1 tb Chopped fresh sage
      1 ts Ground cloves
      1 ts Cinnamon
      1 ts Allspice
    1/2 ts (Ea) salt & pepper

MMMMM---------------------------PASTRY--------------------------------
    1/2 c  Butter
    1/4 c  Lard
      2 c  A-P flour
    1/4 c  Cold water

MMMMM--------------------------EGGWASH-------------------------------
      1 lg Egg
 
  MAKE THE FILLING: Chop garlic and mince onion. Saute in
  olive oil. Add ground muskox, pork, spices and salt and
  pepper. Cook until done. Remove from heat, add fresh
  herbs and stir. Set aside.
  
  MAKE THE PASTRY: combine butter, lard and flour with a
  pastry knife until mixture resembles small peas. Slowly
  add cold water and combine until a ball forms. Gently
  work the dough until the ball is smooth.
  
  ASSEMBLY: Divide dough in half. Roll out one half on a
  floured surface. Place in deep dish pie plate.
  
  Spoon cooled filling into pie plate.
  
  Roll out second half of pie dough. Place on top of the
  filling mixture.
  
  Pinch crust together and press edges with a fork.
  
  Carve your initial into the top crust as a vent.
  
  Beat one egg well and brush entire top crust with raw
  egg. Bake @ 350ºF/175ºC for 45 minutes until pastry is
  golden brown.
  
  If you plan to deliver these pies to your neighbours
  and loved ones, multiply ingredients 20 times.
  
  Makes 1 pie (6 to 8 slices)
  
  RECIPE FROM: https://kidfoodnation.ytv.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


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