Subj : Re: Weller
To   : Mike Powell
From : Dave Drum
Date : Sun Feb 05 2023 06:50:50

-=> 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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