Favorite subsistence food (Kenai, Kasilof: house, shop, cabin)

[spleenificus]

Okay, here's a question about your favorite traditional subsistence food.
What is it and how do you like to eat it?

Mine is dried herring and I like it with a bit of seal oil.
Just so tasty and good for you.

(My least favorite is akutaq- no matter what berry or who made it, I just can't stomach the stuff... but my wife loves it.)

[Rance]

I'm going to have to go with the Kenai or Kasilof Red Salmon. Sugar cured, smoked and jarred.

[Chilkoot]

Akutaq. As long as it doesn't have seal oil in it.

[warptman]

Agrees with Chilkoot, no seal oil! I love tasting other people's king salmon strips. I'm not talking Little Chief smoked either. Smoked inside a smoke house with cottonwood or alder, yum! Loves dried king salmon as well.

[GrammasCabin]

[Glitch]

I am with Rance. One of my favorites dishes is a salmon fillet, rolled and stuffed with a scallop and tarragon paste, sliced into medallions and served with a white butter sauce. As a side dish I like it with young fiddle-head ferns, steamed, and served with an hollandaise sauce.

Of course boned ptarmigan, stuffed with wild rice and shiitake mushrooms, braised, and served in a port reduction sauce is pretty tasty as well.

Or maybe a Caribou Wellington. A caribou roast topped with diced mushrooms and garlic, wrapped in puff pastry, and served with a bordalaise sauce makes for a fine meal.

I better stop now, I am making myself hungry.

[Grannysroost]

Originally Posted by Glitch

I am with Rance. One of my favorites dishes is a salmon fillet, rolled and stuffed with a scallop and tarragon paste, sliced into medallions and served with a white butter sauce. As a side dish I like it with young fiddle-head ferns, steamed, and served with an hollandaise sauce.

Of course boned ptarmigan, stuffed with wild rice and shiitake mushrooms, braised, and served in a port reduction sauce is pretty tasty as well.

Or maybe a Caribou Wellington. A caribou roast topped with diced mushrooms and garlic, wrapped in puff pastry, and served with a bordalaise sauce makes for a fine meal.

I better stop now, I am making myself hungry.

Stop please...I could subsist on that..

[warptman]

Spleen, how's the Cannondale? I'm going to call Paramount tomorrow and order a couple of rear gear cassettes, my old ones are shot. Also needs to order a couple new chains, one for the old Cannondale and one for my Giant.

[spleenificus]

Cannondale is cranking right along, no worries.
Does suck not having a bike shop anywhere near- but I brought my own bike tools to fix my ills...

To stay on topic, I still submit that akutaq = ickypooty.

[blueflames50]

Originally Posted by Glitch

I am with Rance. One of my favorites dishes is a salmon fillet, rolled and stuffed with a scallop and tarragon paste, sliced into medallions and served with a white butter sauce. As a side dish I like it with young fiddle-head ferns, steamed, and served with an hollandaise sauce.

Of course boned ptarmigan, stuffed with wild rice and shiitake mushrooms, braised, and served in a port reduction sauce is pretty tasty as well.

Or maybe a Caribou Wellington. A caribou roast topped with diced mushrooms and garlic, wrapped in puff pastry, and served with a bordalaise sauce makes for a fine meal.

I better stop now, I am making myself hungry.

ahhh...now that I have drooled all over the keyboard....would ya share the recipes to these fabulous dishes????