northern snacks
From
JIM WELLER@1:135/392 to
ALL on Sun Aug 21 18:08:00 2022
We also made a couple of Northern dishes the girls were homesick
for.
Roslind made an extra rich bannock with 1 whole cup of butter for
just 3 cups of flour. It was very rich, as buttery tasting as the
most decadent croissant.
And I made some piffi soup. Piffi or Biffi is the Inuit word for
dried fish. The flesh side of skin-on fillets are scored, being
careful not to pierce the skin, before air drying on racks in the
sun. Fully dried fish does not require refrigeration and the little
rectangles of flesh can be peeled off the now leathery skin for a
finger food snack. I boiled the skins of 3 whitefish fillets for 30
minutes, then strained the hot broth and added the dried meat from
one fillet to rehydrate; then 1 proceeded making a standard chowder
with potatoes, onion, celery, black pepper and fresh herbs. I told
Lexi that it was Piffi and Charlee that it was Tlicho dryfish which
in fact it was as those whitefish were caught and dried at Whati (Lac
La Martre, Marten Lake) a 265 km drive northwest of here in the
heart of Tlicho (Dogrib) country.
Cheers
Jim
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