[Sca-cooks] Where is Ras when you need him?
phlip at 99main.com
Mon Feb 23 20:14:51 PST 2009
>From one of my mundane Lists...
Puppies puppies puppies
OK here you go
Native American cooks passed on recipes via oral tradition. There were
no cookbooks or other written records. The earliest descriptions of
these foods come from reports written by "white" men of European
descent. Accuracy depended upon the eye and exprience of the recorder.
We can confirm dogs were consumed by the Ojibwe, particularly Chippewa
peoples. General decription of cooking methods here:
"Asian dogs may have accompanied the first Native Americans across the
Bering Striat. The highly domesticated dog population in many indian
villages was kept, among other reasons, as a reserve food supply for
the lean season. The Plains Indians purposefully fattened their dogs
for eating, which probably enhanced both palatability and nutritional
value. In late winter and early spring, stores of plant material were
apt to have spoiled, wild game was scarce and at a nutrionally low
point, namely lean, duie to winter strss. Even a fat level a few
percentages above wild resources was a significant nutritional gain.
Dog was prepared using cooking methods like boiling that maximized the
retained fat. Amont the many tribes who ate dog were the...Chippewa in
Northern Wisconisn...As well as a survival food, dog was also eaten
ritually. Among the Oglala branch of the Sioux, dog was eaten on three
special occasions: a feast for prominent men, the ritual of a
particular fraternal society and the Yuwipi ritual, a curing ceremony
performed by the medicine man. Dog boiled in bear grease was also the
traditional dish used for the adoption ceremony of the Chippewa, in
which a member of another tribe, a white visitor or captive was
adopted. Te oserve a guest dog was among many tribes highest
honor...Among the Upper Lakes tribes, there was an unusual sacred dog
feast on the White Earth Reservation in which the Indians usually
killed and stewed a dog in wild rice. Then there were ceremonies and
dancing before eating. The Iroquois at dog on special occasions and as
a ceremonial observance. Dog feasts were offered to the sun, also the
god of war. The observance was supposed to secure success in war or
hunting as well as the appropriate interpretation of dreams and
recovery of illness."
---American Indain Food, Linda Murra Berzok [Greenwood Press:Westport
CT]2005 (p. 139-140)
The reference to "puppy soup" in Ms. Erdrich’s The Antelope Wife may
be more metaphorical than culinary:
"In a humorous chapter in which we see through the eyes of a dog
called "Almost Soup," we see the role of dogs in the past, as food.
Cally saves this puppy, who lives to be an old dog devoted to her.
Time here is blended, as the dog seems to be from the past when dogs
were routinely used for soup. But in fact it is Cally’s dog. The
changed attitude or relationship with dogs reveals that changing the
past is not always a mistake, and living entirely with the old customs
would not make everyone happy."
Dog (puppy) Soup is called, Gaejang, Gajangkuk, or Gujang, Gujangaeng,
Guyoukgeng. It has been called Bosintang from the later part of
1940,but during the period of the 1988 Olympic games, it was banned to
use the name of Bosintang, so its name was replaced by Youngyangtang,
Sacheoltang, Mungmungtang. But nowadays, the name of Bosintang is
widely used instead of Youngyangtang. Bosintang is made by boiling dog
meat with thin soy paste, tearing it into pieces, putting ingredients
such as green onion, leek, stalk of taro, brake into broth, and
boiling it again to make Bosintang. In Kyungsang province, to get rid
of the smell, perilla purple are put in the soup. Perilla are also
used for ridding the smell. Taste of perilla is similar to that of
dog, and it becomes a good match to dog meat. Side dishes of dog meat
are Kimchi, fresh peppers, and cucumbers. Adding a glass of
Soju(liquor) enhances the taste.
The standard amount of ingredients for one portion:
100g of boiled dog meat
500g of gravy
20g of green onion
10g of a leek
10g of perilla leaves
100g of taro stalk soaked in water.
8g of salt
2g of mashed garlic
3g of perilla
2g of red pepper
2g of mashed ginger
a little amount of pepper.
(3) Cooking instruction
After boiling the meat with gravy and stalk of taro for some time,
boil again after putting vegetables and other ingredients into it.
Before eating, sprinkle pepper on it and put into an earthen bowl. The
stalk of taro is to be kept in cold water one or two days to get rid
of its smell and taste.
Heat it up
Hit it hard
Repent as necessary.
It's the smith who makes the tools, not the tools which make the smith.
.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow
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