Mountain/Ski Food

[randoskier]

Same species, yes. Same animal, no. A standardbred is not the same as a quarter horse which is not the same as a thoroughbred which is not the same as an Arabian, which is not the same as wild mustangs which are not the same as feral horses, yet all are horses, and all do share ancestry at some point.

What about a clothes horse?

Not sure. I know the pommel horse shares ancestry with the great Godolphin Arabian but through a series of 3x4 inbred crosses to the saw horse has developed its own line.

[randoskier]

Yeah, probably the same species, but unless the ones in your photo are cows and calves our Alaskan caribou would kick the snot out of them.

[randoskier]

Duty Free Shop Ivalo Airport Finland

[randoskier]

@randoskier what are the red things on the reindeer steaks?

That is a good question! I imagine peppers I have to ask Olof (that was about five years ago). He first boiled the reindeer in that pot by the sink, and we ate it simply cooked in its own juices- that is how they eat in the field when him and his son are out herding. I was stuffed thought that was it, then he broke out the other one- the little steaks. Another time I was over and we went out to his BBQ shed where he had a party and cooked it shredded over the fire and we ate it on flat bread, that was one of the finest meals I ever had.

I'm guessing they were more tender cuts if cooked in a pan over a fire, i.e. quickly. How does that animal compare to deer? I've never had a chance to eat anything closely related to whitetail except some mule deer once.

Reindeer is the best tasting game hands down, not very tough either. We eat it boiled up, cooked as steaks, strips, dried chunks we carry and slice off some for lunch, reindeer salami, sausages, meatballs, etc. It does it all. Reindeersis very popular in Norway and Sweden. I like moose a lot too, venison is further down my list, I still eat it though. I also like boar- the Germans make great wildschwein bratwurst out of them and the Corsicans make an awesome boozy paté from boar and eau de vie.

[mca80]

Have you ever eaten US central hardwood forest squirrels? I think southern Indiana grey squirrels are the best game I have had to be honest. But I haven't had too much game, just deer, various birds, rabbits, hares and squirrels. If I ever saw a wild boar I would definitely nab one.

[Woodserson]

Back to my roots: anything with cheese, bacon/cured meat and potatoes or bread:
- Raclette
- Cheese fondue. I'm excessively particular about this, it has to have Gruyère and Vacherin Fribourgeois in equal proportions. Fondue with emmental is a cause for divorce.
- Røsti with Cheese, egg and bacon
- Tartiflette
- Vacherin mont d'or au Four @Jurassien

But when I am on a tour, whatever is practical, and it is usually freeze dried food, spaghetti with some excessively rich sauce or similar.

c'est tout ce qu'il faut

Solidarity, brother.

[Woodserson]

Have you ever eaten US central hardwood forest squirrels? I think southern Indiana grey squirrels are the best game I have had to be honest. But I haven't had too much game, just deer, various birds, rabbits, hares and squirrels. If I ever saw a wild boar I would definitely nab one.

True story my dad got a Blue Ribbon at a County fair for his squirrel stew, but this was back in the Depression

[Chisana]

Guided caribou hunters here in Alaska for decades, mostly on the alaska peninsula. When I guided on the lower alaska peninsula,I noticed some differences in body size and antler configuration from other areas of the state. Body sizes were shorter and blockier, and antlers in some cases had somewhat different shapes.
Either way, they were damn good eating, preferable to moose in my opinion, unless they were in the rut, which rendered them unedible. I always suspected these lower peninsula caribou had crossbred with reindeer.
And offtopic, but to bring up Don Sheldon for the third time, Don probably in a way, saved my life. A buddy and I had been hired by Don in 1974 to hand dig a ditch for a waterline to his hanger. We offhandedly told him of our plans to canoe the Susitna River from the Denali Hy.to Talkeetna.. He jokingly asked if he could buy life insurance policies on us,then informed us of Devils Canyon, class 5 whitewater which us two flat landers had no knowledge of and absolutely zero chance of running. Needless to say, we canceled our plan.

[DG99]

Yikes, that canned bear meat…… might as well be chimpanzee meat which in turn might as well be human meat. Blah.

[randoskier]

Back to my roots: anything with cheese, bacon/cured meat and potatoes or bread:
- Raclette
- Cheese fondue. I'm excessively particular about this, it has to have Gruyère and Vacherin Fribourgeois in equal proportions. Fondue with emmental is a cause for divorce.
- Røsti with Cheese, egg and bacon
- Tartiflette
- Vacherin mont d'or au Four @Jurassien

But when I am on a tour, whatever is practical, and it is usually freeze dried food, spaghetti with some excessively rich sauce or similar.

c'est tout ce qu'il faut


Solidarity, brother.

I love Alpine cheeses, Beaufort in front. When I had my brewery in Savoie I thought it would be easy to get rid of the protein-rich spent grains (les drêches) because there were so many cows in the area. What I did not count on is that these cows produce milk for Reblochon Cheese which has an appellation d'origine contrôlée that states what they can eat which is mainly alpine grasses. This presented somewhat of a dilemma as we were installing a 50hl brewhouse to produce two brews per day which results in +/- 1150kg of spent grains discharged per brew. After a very long search we found a farmer outside the appellation who drove his tractor and hauling trailer 45 km to pick-up the grains. This farmer also made a bizarre fermented beverage once a year, and shared it with us at the brewery just before each Christmas- it is called a la chèvre (goat) and turned out to be fermented pear-juice (fortified with another spirit) and under enormous pressure in a beer keg. When he first wheeled it in I looked at the manometre on the keg and thought- "holy shit it is going to blow, shrapnel everywhere", it was at like 100% above the test-pressure for a beer keg, I thought of running. Only one thing to do- stay calm and reduce the pressure by drinking it. He tapped it and began serving it to me and my brewers- it is total foam, you drink the foam. Very fast acting, we reduced the pressure in no time flat.

I prefer raclette to fondue. We eat raclette a couple times a month and all year long. Tartiflette only in the winter, and only when we can get Reblochon, not so easy here. France has a lot of jokes about les Suisses and les Belges. Mostly good natured kidding like the jokes between the Swedes, Danes, and Norwegians.