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Old 07-29-2020, 11:07 AM   #61
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Well , we have pear , apple and hickory and we just rotate between them ! We got some mesquite chips but for some reason they make me swell up ! Crazy , I used to eat Texas BBQ all the time and most of it was done with mesquite !
She likes to make something called "poor mans burnt ends " My favorite ! She makes her own rub and leaves it overnight in the fridge. Then she gets it in the smoker early in the day.She'll check it several times and when it's done she'll take it out and cut into 1 1/4" pieces/squares . Then she puts that in a foil pan and adds the sauce , then sets it back on the smoker for an hour or so. That stuff melts in your mouth! Add some baked beans and coleslaw and potato salad !
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Last edited by wardancer; 07-29-2020 at 11:11 AM..
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Old 07-29-2020, 12:02 PM   #62
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[QUOTE=wardancer;1643516
She likes to make something called "poor mans burnt ends " My favorite !

Add some baked beans and coleslaw and potato salad ![/QUOTE]



All this food and recipes are made to make me hungry.
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Courage to change the things I can,
And wisdom to know the difference.
Living one day at a time,
Enjoying one moment at a time,
Accepting hardship as a pathway to peace.
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Old 07-31-2020, 12:23 PM   #63
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A Sean Sherman (founder of The Sioux Chef) recipe:

This one I've made. It is very good. Juniper is a good flavor with bison.

Bison Pot Roast w/ Hominy


I had a chance to watch Sean Sherman in a Native chef competition at the Native American Arts festival at Idyllwild in 2015. Article about competition . (We had tastings of Freddie Bitsoie's food all week before the lectures.). I recommend his cookbook.
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Last edited by OLChemist; 07-31-2020 at 12:40 PM..
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Old 07-31-2020, 12:34 PM   #64
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Das ist Folter.



I am hungry again but I should eat less to loose weight.
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Old 08-04-2020, 01:41 AM   #65
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Originally Posted by OLChemist View Post
Subeeds be careful. Make those reservations early, I suspect everyone fleeing will be trying to stay out of shelters.
Well that turned out to be a big nothing.
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Old 08-04-2020, 07:56 AM   #66
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Better a big nothing than a big something :)
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Old 08-13-2020, 08:08 AM   #67
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Here's one for milehighsalute:

Noqkwivi

1.5 lb lamb shoulder, trimmed and cut into 1" cubes;
2 16oz canned of hominy, drained;
4 c chicken broth;
2 Tbsp oil;
salt and pepper;

4 Big Jim or similar green chiles.


In a large skillet, heat the oil. Brown the lamb. In a 6 qt stock pot mix broth, hominy, lamb and salt and pepper to taste. Bring to a boil, then lower heat until simmering. Cook until lamb is tender, 1.5 to 2 hrs. Adjust seasoning.

Roast the chiles over a gas burner or grill, or roast under broiler until the skins are blackened and blistered. Place the chiles in a clean paper bag to cool. Peel off skins and rinse. Remove stems and seeds, and coarsely chop.

Serve with soup, with chiles on the side.


Making Piki
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Last edited by OLChemist; 08-13-2020 at 08:46 AM.. Reason: Forgot piki video
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Old 08-13-2020, 02:32 PM   #68
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Quote:
Originally Posted by OLChemist View Post
Here's one for milehighsalute:

Noqkwivi

1.5 lb lamb shoulder, trimmed and cut into 1" cubes;
[/URL]

There is a little difficulty at my home; too large portions for us two family members left and I would need more deep freezers for all the portions of the different dishes for the future use.
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Living one day at a time,
Enjoying one moment at a time,
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Old 08-15-2020, 09:06 PM   #69
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Yes.






Since 1986 by law forbidden in Germany, more precisely, it is forbidden to slaughter puppies or sell the meat.
As long as the puppy doesn't have a name. It can be used for ceremony.
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Old 08-17-2020, 09:53 AM   #70
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Thank you everyone! I have not left the thread. I have plenty of replies to go through! i will read them all and take some more notes!!

Thank you!
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Old 08-17-2020, 11:40 PM   #71
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Somiviki

5 tsp culinary ash;
1 c finely ground corn meal;
3/4 c sugar;
5 c boiling water;
Dried corn husks, soaked in water until pliable.

Mix ash with 1.5 c boiling water. Be aware this is a solution of lye. You do not want to get this in your eyes. Set aside.

In a large bowl, mix cornmeal and sugar. Stirring constantly, add 4 c boiling water. Add 1 c ash solution, filtering through a sieve lined with a coffee filter. Mix well. The color should change to a deep blue, due to the reaction of the base with the anthocyanins dyes in the blue corn. If it isn't deep blue add more of the solution.

Wrap 2 tbsp of mixture in corn husks and tie with strips of corn husk. Add to a large pot of boiling water. Boil for 20-25 minutes, until springy to touch.

This video shows some Navajo and Hopi ladies making blue corn tamales.

Blue corn tamales


This article touches on the role of food in a Hopi wedding ceremony.

Wedding ceremony/
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Last edited by OLChemist; 08-21-2020 at 07:44 AM.. Reason: Wrong units; misspoke anthocyanins and anthraquinone blue.
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Old 08-18-2020, 12:31 PM   #72
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Sigh, about 8085 km to Texas, 7485 km to Pine Ridge, 7728 km to Kansas, 7078 km to Kentucky, 84789 km to Gallup.

A long way to go for a meal. I will use up more than one pair of mocassins to walk so far.
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Old 08-19-2020, 05:36 AM   #73
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BA, I think you moved Gallup to low Earth orbit, lol.


This recipe is one I like:


Hidatsa stuffed pumpkin
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Old 08-19-2020, 07:27 AM   #74
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I get an 404 error with your link and tankabar.com.
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Old 08-19-2020, 10:23 AM   #75
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Hmmm, the link works for me. This website doesn't seem to be the most stable known to man. It may have been having issues. Try again later.


Here is the same recipe on another website:

Hidasta pumpkin
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Last edited by OLChemist; 08-19-2020 at 10:28 AM..
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Old 08-19-2020, 12:32 PM   #76
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The new link works fine. Good reading. :)

The error 404 isn't the best to tell what exactly does not work. It may be even be a fault in the DNS server my PC contacts.
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Old 08-20-2020, 08:13 PM   #77
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Fried Squash Blossoms

1/2 c flour;
1/2 tsp chili powder;
dash of salt;
1 c milk;
1 qt male squash blossoms, cleaned, washed and dried;

oil for frying.

Mix dry ingredients. Add milk and stir to form batter.

Heat about 1" of oil in a large skillet to 350-375F. Dip the blossoms the batter and fry until crisp, turning halfway through the cooking. Drain on paper towels. Eat hot.


Harvesting and cleaning squash blossoms

Make sure to use blossoms only from edible species. Be kind to the plant when harvesting the blossoms. Make sure to leave enough male blossoms to fertilize to plant.

Last edited by OLChemist; 08-26-2020 at 08:22 AM.. Reason: Wow, I actually tried to spell edible that way.
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Old 08-20-2020, 08:25 PM   #78
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A couple of special cookbooks:

Lois Ellen Frank, Foods of the Southwest Indian Nations, Berkley: Ten Speed Press, 2002.

I heard Dr Frank speak at a Kabotie Lecture at Idyllwild. She is a fascinating and dynamic speaker. She is an adjunct professor at the IAIA.


Rita Edaakie, ed., Idonapshe, Let's Eat: Traditional Zuni Foods, Albq: Zuni A:shiwi Publishing and University of New Mexico Press, 1999.

AZ Daily Sun article about Idonapshe
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Old 08-20-2020, 11:19 PM   #79
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Quote:
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Sigh, about 8085 km to Texas, 7485 km to Pine Ridge, 7728 km to Kansas, 7078 km to Kentucky, 84789 km to Gallup.

A long way to go for a meal. I will use up more than one pair of mocassins to walk so far.
I'd recommended Gallup for the meal. But, I love New Mexican food.

Go get a stuffed sopapilla at Don Diego's on W. Coal Ave. Go to Dine Grill to get your lamb ribs or ach'ii and fry bread fix. Go to the 9th St Flea Market work up an appetite walking from vendor to vendor. Depending on who's there you can get grilled mutton sandwich, kneeldown bread, sweet corn cake, picadilly snow cones, Navajo tea. (I've scored really good blue corncake in the parking lot of Thunderbird Supply.)
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I finally found it!

If you're ever lucky enough to be invited to a meal on a pueblo feast day, you may get to sample the local interpretation of capirotada. This is a lovely dense, bread pudding flavored with cheese, raisins, spices and sometimes nuts.


I printed this recipe from a New Mexico food blog. The recipe is attributed to potter Mary Cain from Santa Clara (Khapo Owingeh).

3/4 - 1 loaf of stale white bread (preferably pueblo bread), lightly toasted and torn into small pieces;
2 c. brown sugar, packed;
1/2 lb sharp cheddar cheese, shredded;
1/2 lb raisins;
1 Tbsp cinnamon;
1 c water.

Grease a 2 quart crockpot. Spread 1/4 of the toasted bread over the bottom of the pan. Top with 1/2 c. brown sugar, then sprinkle on 2 oz of the cheese and top with 2 oz of raisins. Pat the layer down firmly. Repeat until all the ingredients are used. Pour on the water. Cover.

Cook on high for 45mins. Turn to low and add 1/2 c boiling water. Cook an additional 30-40 mins. For food safety, make sure you reach a temp of 165F in the center.

Invert crockpot to remove. Slice and serve.


I've seen versions of this recipe from other pueblos. They are similar. Some use longhorn or mild cheddar. This recipe has the largest amount of cinnamon of any I've seen; most have between 1-2 tsp cinnamon. Others add 1/2-1 tsp nutmeg or 1/8 - 1/4 tsp ground cloves.

The biggest difference is most others prepare a syrup and are baked in an oven. The brown sugar is melted in a medium skillet over medium heat. The melted sugar is allowed to caramelize. Two to three cups of hot water is slowly added and the sugar is allowed to dissolve. The spices are added to the syrup, sometimes with 1 tsp vanilla extract. 1-2 Tbps of butter is melted into the syrup and the syrup is poured over the layers.

The pudding is baked at 350F, covered, for 40-60 mins. The key is that the syrup is absorbed and the cheese is melted. Again make sure you reach a 165F center temp.


The version I make, uses a syrup (2 c brown sugar, 3 c water) with a ton of cinnamon and a touch of cloves and longhorn cheese. I soak my raisins in orange juice for a 1/2 hour before use. I bake it in a greased 3 qt casserole dish.
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