Ted Botnton was a camp cook in and around Hudson's Hope in the
upper Peace River country of northern B.C. in the 1920s. -JW

Did Ted Boynton feed fish ducks to his camp?

Apparently he tried to!

And lived to tell the tale, so perhaps there
was some success (or at least lack of failure)
in the attempt.

Title: Merganser
Like liver, fish-eating duck meat is strong.

Ray shot one once accidentally as it was hanging out with a flock of
mallards and brought it home to experiment with as he too hates
waste. It was worse than turr and there was no fixing it. Not even
cooking it a third time in another change of water and making a
curry of it.

I still think that one could take otherwise
unusable animal protein and process it into
what you might call land-based surimi. One
could use roadkill, varmints, sea ducks,
and so on and process them into something no
more disgusting than bologna or pink slime.
Soylent sausages is mergansers!

Title: Lithuanian Braised Wild Duck
1 Wild duck
Soak dressed goose in butter milk or acidulated water for 5 hours.
Remove goose from soaking, blot dry, cut into pieces and brown in
butter. Cover bottom of roaster with pieces of pork side, add
goose pieces, carrot and parsnip, powdered seasonings. Pour 1/2

Lithuanians don't know the difference between
ducks and geese?

... Liquor is Loki.

I had to look that up. It looked like some
kind of obscure pun at first.

Loki basic recipe
categories: booze
yield: 1 batch

8 c water
4 c sugar
flavorings
750 ml grain alcohol

Take 8 cups water and bring to a boil.
Add 4 cups sugar and stir until dissolved.
Add flavorings (that's the tricky part and
the secrets). A common method is to add
6 to 8 ts of whatever extract combination
for flavor you want. [Note: a common one
is 2 parts vanilla to 1 part almond.]
Taste. It is important that at this stage
you taste for the flavor you want. It needs
to have the flavor you want but it must be
strong to overcome the alcohol to come.

Remove from heat! (Your risking life and
limb if you don't before adding the hooch).
Add a fifth of everclear.

Teach on renaissancefestival.com

+

Yellowknife is a great little small city and that deep solitude is
just minutes away.

How much is a modest apartment downtown going for?

$1500 for a one bedroom, $1800 for a two.

So comparable to a livable city in the lower 48.

caraway ... [I] am constantly disappointed when I get a
Schweinshaxe that has been dusted with it.

Much better with juniper or mustard. Or even cloves in the Quebecois
fashion.

I've on occasion had pork with sweet spices, and
it's not for every day but good for a change of pace.

Title: Ragout De Pattes Et De Boulettes
From the Petit Poucet Restaurant, Val-David, Quebec

Interesting. I'm curious about how Atlantic Canada
was involved in the spice trade.

Pork vindaloo
categories: Indian, Goan, main
serves: 2

15 dried Kashmiri chillies
2 ts toasted whole cumin seeeds
2 ts turmeric
2 (1") pieces cinnamon
9 whole black peppercorns
7 whole cloves
1 ts sugar
10 garlic flakes
- or 2 md cloves garlic, roughly chopped
1 in ginger, peeled and roughly chopped
1/2 c palm vinegar
- or 1/3 c rice vinegar
1/2 lb pork shoulder, cubed 1"
Kosher salt
1 c onion, roughly chopped
1 1/2 Tb vegetable oil
1 c water

Combine chilies, cumin, turmeric, 1 inch cinnamon,
5 peppercorns, 4 cloves, and sugar in a spice grinder.
Grind to a fine powder. Transfer spice mixture to a
food processor or mortar and pestle and add garlic,
ginger, and vinegar. Process or pound to a fine paste.
Scrape paste into a small bowl and set aside without
washing food processor.

Place pork in a large bowl and season with salt. Add
half of spice paste and turn pork to coat. Add onion
to food processor and process to a paste.


Heat oil in a heavy-bottomed saucepan over medium
heat until shimmering. Add the onion paste and
remaining whole spices. Cook, stirring constantly,
until onion is soft and oil is fragrant, about 5 min.
Add remaining spice paste and cook, stirring
occasionally, until the oil separates and mixture
starts to sizzle, about 5 min longer.

Add pork and cook, stirring occasionally, until
browned, about 10 min. Add water to the food processor
bowl and swirl to rinse. Pour mixture into pan and
bring to a simmer, stirring occasionally. Reduce heat
to maintain a gentle simmer, cover, and cook until the
pork is fork tender, about 1 hr longer. Serve
immediately with bread or rice, or for better flavor,
cool, store overnight sealed in the refrigerator, and
reheat before serving.

Note: Don't be alarmed by the amount of oil that will
surface once the dish is made. This is necessary as it
forms a layer over the pork and preserves it for future
eating. Pork Vindaloo is often had over days and
preserves well in the fridge because of this. Kashmiri
chilies can be found in Indian specialty shops or
online. Alternatively, use chiles de arbol.

Denise D'silva Sankhe, Serious Eats
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