The Lutselk'e Native Band on the East Arm of Great Slave Lake
is experimenting with solar powered hydroponic gardens

Is the music any good?

I'm not sure if that's just a play on words or not but for the
record (ouch, I just realized my choice of words when I re-read
this) a band is a self governing community group that's larger then

Well, your guess is almost as good as mine!

a single clan but smaller than a whole tribe. It generally refers to
a singe community the size of a hamlet or village or the members of a reserve. Lutsel'ke is one of six Chipewyan communities in the
area east and south of Yellowknife. And the Chipewyan Tribe is in
turn a member of the Dene Nation which also includes the Tlicho
(Dogrib), Yellowknives, Deh Cho (Slavey), Sahtu (Bear), Hare and
Gwich'in tribes all of whom speak different dialects of the same
language. There are more Dene groups in northern Alberta and B.C. too
as well as in the Yukon and Alaska. And the Navaho and Apache people
(Dine) are southern cousins who had the good sense to leave the
snow behind long ago.

So it goes nation, tribe, band, clan, family, more or less,
in that order?

They served me sugar-free bbq sauce the other day. I
was not impressed

I find most commercial sauces way to sweet but certainly some sugar
is needed.

The sauce was too thin (some more vegetable gum would have
helped), the artificial sweetener irritating

Ah, I initially thought you had been served some sort of non-sweet
sauce.

I don't care for the standard nonsweet sauces, either; Southern
Ruth favors vinegar sauces, I understand; my favorite tends to be
no sauce at all, maybe a ladle of melted grease, though pan juices
with fat-cooked onions and maybe the weeest drop of vinegar and tiny
shake of cumin would meet my approval.

Grilled Chicken Paillarde w/Summer Vegetables & Herbs

There's no such thing as a "paillarde"; adding extra
letters to a perfectly good word doesn't make it more
classy any more than adding extra accent marks.

I hadn't noticed that when I posted it. I wonder if that's a typo
for paillards or an affectation.

Almost certainly the latter.

To confuse things, in French, paillard is masculine and paillarde is feminine. And chicken (poulet) is masculine but breast (poitrine) is feminine. So does one makes paillards or paillardes from poitrines
de poulet? But yeah, in English it should always be paillard and
paillards.

Chicken is also poule (f)! It seems to go poussin (m) for both
sexes of edible chicks; poulet (m) or poulette (f), the latter
being obsolete, used mostly in the sauce of that name; coquelet (m)
or poule (f); and finally coq (m) or poularde (f). There is no
poulard (m) that I know of, the closest being chapon (m, or rather n).

From: Preston Pittman

Who? And why?

A guy who used to post in another area, more famous for being a
hunter and fisherman than as a cook.

Oh. As must be periodically pointed out, just because someone is
good at one thing, that doesn't imply competency in anything else.

Another thing I came across earlier this summer:
Title: Zubrowka & Raspberry
5 raspberries
1 oz lemon juice
2 oz ZU
1/2 oz honey syrup
1 ds orange bitters
ice
soda, optional

That seems to be a selfconscious effort at making an art
cocktail. Muddle is the word that comes to mind when
reading the recipe! Most of the time, when typing out
something that calls for fresh-squeezed lemon juice, I just
omit that adjective, as it seems self-evident, and if one
uses ReaLemon one deserves what one gets. In this case,
reconstituted plastic-flavored would be exceptionally
heinous, and the word should be added. By the way, I think
it's too much acid by half.

Usually, when you see fruit and vodka in a list of cocktail
ingredients, it's going to be overbearingly sweet. Not this drink. A
full dose of ZU gives it all of those interesting herbal-vanilla
notes, while lots of lemon and bitters keep it tart and refreshing.

That's lots of lemon, too lots I reckon.

A splash of soda brightens up everything.

No, it doesn't.

... Designer vodkas flash and fade like hastily assembled boy bands.

The Sergeant Pepper
Categories: lunch counter cultural, sandwich, Wisconsin, vegetarian, wwtt Servings: 4

2 tablespoons butter
1 hd cauliflower, cut in small pieces
Salt and pepper
1/2 c flour
1/2 c rice flour
2 Tb cornstarch
1 c cold seltzer or club soda
Vegetable oil for frying
2 yellow onions, thinly sliced
8 sl sourdough bread
4 Tb extra virgin olive oil
4 sl Wisconsin Pepper Jack cheese
4 sl Wisconsin Cheddar cheese

Heat large saute pan over high heat. Add butter and
cauliflower; saute on high until brown, stirring so
cauliflower doesn't burn. Season with salt and pepper;
remove to plate lined with paper towels; drain.

For batter - Whisk together flours, cornstarch, and
1 pn salt and pepper. Whisk in cold seltzer water until
smooth. (Water MUST be cold for tempura-type batter.)
Store batter in the refrigerator until ready to fry.

Heat 3 to 4" oil to 350F in fryer or deep pan. Dip
onion slices into the batter to cover and fry until
golden brown. Drain on paper-towel-lined plates and
season with salt and pepper.

Heat grill over medium. Drizzle one side of each slice
of bread with 1/2 Tb olive oil; place 4 slices, oil-side
down, on grill (or use panini press). Top each slice
with Pepper Jack, cauliflower, fried onions, and a slice
of Cheddar, in that order. Place remaining 4 bread slices
on top of sandwiches, oil-side up. Grill, turning once,
until the bread is golden and the cheese is melted.

An interesting report on this sandwich appears on
macheesmo.com. I think the cauliflower would be better
blanched and then deep-fried with the onions.

Wisconsin Milk Marketing Board
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