From: owner-hist_text-digest@lists.xmission.com (hist_text-digest) To: hist_text-digest@lists.xmission.com Subject: hist_text-digest V1 #1135 Reply-To: hist_text Sender: owner-hist_text-digest@lists.xmission.com Errors-To: owner-hist_text-digest@lists.xmission.com Precedence: bulk hist_text-digest Saturday, January 18 2003 Volume 01 : Number 1135 In this issue: -       Re: MtMan-List: Mouth Waterin' Vittles OFF TOPIC -       MtMan-List: FW: Request for info -       MtMan-List: FW: RE: Request for info -       Re: MtMan-List: Mouth Waterin' Vittles -       MtMan-List: Please trim lists -       Re: MtMan-List: Hump Ribs -       Re: MtMan-List: Mouth Waterin' Vittles ---------------------------------------------------------------------- Date: Tue, 14 Jan 2003 22:18:01 EST From: Traphand@aol.com Subject: Re: MtMan-List: Mouth Waterin' Vittles OFF TOPIC - --part1_1ad.ec9498a.2b562ce9_boundary Content-Type: text/plain; charset="US-ASCII" Content-Transfer-Encoding: 7bit John, The place coming with a bar do you think that will help. rick Traphand Rick Petzoldt Traphand@aol.com - --part1_1ad.ec9498a.2b562ce9_boundary Content-Type: text/html; charset="US-ASCII" Content-Transfer-Encoding: 7bit
John,
       The place coming with a bar do you think that will help.
rick
Traphand
Rick Petzoldt
Traphand@aol.com
 - --part1_1ad.ec9498a.2b562ce9_boundary-- - ---------------------- hist_text list info: http://www.xmission.com/~drudy/mtman/maillist.html ------------------------------ Date: Tue, 14 Jan 2003 19:45:30 -0800 From: "Randal Bublitz" Subject: MtMan-List: FW: Request for info Randal Bublitz rjbublitz@earthlink.net Freedom is Not Free > [Original Message] > From: Rick Griffith > To: rjbublitz@earthlink.net > Date: 1/14/03 5:34:54 PM > Subject: Request for info > > Mr. Bublitz, > My name Rick and I live in Wisconsin. I'm presently subscribing to T&LR. > I'm wondering if you or some other AMM member could help me. I'm looking > for authentic and usable recipes for some of the more common meals that > the AMM members rely on when on the trail or in camp. > I'm trying to be more efficient(less dependency on > coolers/refrigeration)with raw food ingredients by going dehydrated such > as jerky, corn, peas, fruits, etc., but need clever or original ideas on > how to put them together. > If I could obtain just 4 or 5 recipe ideas to rotate with some fresh meat > meals occasionally, that would round out most any encampment I attend. > If you could help or set me on the right track to who might, I would > greatly appreciate it. > I chose your name because yours was the only name in the T&LR with a > e-mail address, sorry. > > Thank you for your time, > Rick Griffith > > - ---------------------- hist_text list info: http://www.xmission.com/~drudy/mtman/maillist.html ------------------------------ Date: Tue, 14 Jan 2003 20:00:04 -0800 From: "Randal Bublitz" Subject: MtMan-List: FW: RE: Request for info Randal Bublitz rjbublitz@earthlink.net Freedom is Not Free > [Original Message] > From: Randal Bublitz > To: Rick Griffith > Date: 1/14/03 7:56:07 PM > Subject: RE: Request for info > > Hi Rick, I forwarded your request to the amm list & the mtn men list. You can subscribe to the mtn man list through the amm website, without being a member. If you are not familiar with, it can be a good resource for info. & entertainment. Check it out & subscribe to the mtn man list, you can get lots of good info. there. I will forward you any responces from the lists. In the mean time I can tell you of some of my tricks. Meat: An old fashioned way to preserve fresh meat without refrigeration is--- fill a large boiler with 1/3 grease (crisco works), push a fresh roast, etc... down into the grease making sure the meat doesn't touch the metal of the can. Fill the can the rest of the way with grease. This will keep that meat fresh for an extended time, as the air can't get to it. When ready pull the meat from the packed grease and cook. The grease will drip off while cooking, while keeping the meat moist. This is my favorite trick on an extended outing. After 3-4 days a nice fresh piece of cooked meat really its the spot. My favorite potatoe recipe is...take a clean potatoe, start slicing it paper thin, slowly increasing the thickness of the slices until you have chunks of poatoe. Cook with some water. The thin slices will cook dowb=n to broth, the thick pieces will be cooked chunks. Put some cheese on it after it is done cooking....a great, hearty potatoe stew. I'll leave at this for now, we'll see what some of the other responses are. Check out the web site mtmen.org and sign up for the mtn man list. See you there. I'll be in touch, don't be afraid to contact me. Yfab, Randy > > Randal Bublitz > rjbublitz@earthlink.net > Freedom is Not Free > > > > [Original Message] > > From: Rick Griffith > > To: rjbublitz@earthlink.net > > Date: 1/14/03 5:34:54 PM > > Subject: Request for info > > > > Mr. Bublitz, > > My name Rick and I live in Wisconsin. I'm presently subscribing to T&LR. > > I'm wondering if you or some other AMM member could help me. I'm looking > > for authentic and usable recipes for some of the more common meals that > > the AMM members rely on when on the trail or in camp. > > I'm trying to be more efficient(less dependency on > > coolers/refrigeration)with raw food ingredients by going dehydrated such > > as jerky, corn, peas, fruits, etc., but need clever or original ideas on > > how to put them together. > > If I could obtain just 4 or 5 recipe ideas to rotate with some fresh meat > > meals occasionally, that would round out most any encampment I attend. > > If you could help or set me on the right track to who might, I would > > greatly appreciate it. > > I chose your name because yours was the only name in the T&LR with a > > e-mail address, sorry. > > > > Thank you for your time, > > Rick Griffith > > > > - ---------------------- hist_text list info: http://www.xmission.com/~drudy/mtman/maillist.html ------------------------------ Date: Wed, 15 Jan 2003 08:25:14 -0700 From: Ole Jensen Subject: Re: MtMan-List: Mouth Waterin' Vittles > This message is in MIME format. Since your mail reader does not understand this format, some or all of this message may not be legible. - --MS_Mac_OE_3125463915_124733_MIME_Part Content-type: text/plain; charset="US-ASCII" Content-transfer-encoding: 7bit on 1/14/03 1:36 AM, Traphand@aol.com at Traphand@aol.com wrote: Got your attention? OKay, the restaurant opens Feb. 1st and I have now been asked to suggest a few items that could be added to the menu as appetizers, or light meals. Keep in mind that the fryers have been removed from the restaurant since the Steaks and buffalo burgers will be done outside on the grill. The period covers 1770-1850. Got any ideas or recipes? I need the QUICK!!!!!!!!!!!!! Thanks! Traphand Rick Petzoldt Traphand@aol.com Rick, I thought about starting an eating establishment a couple of years ago and so I did reserch on what works and what does not. 1. Location is everything. 2. It has to be fast (most people only have 1/2 houre for lunch) 3. You make money on drinks and verry litle on the food, a large coke is about .10 per drink and you can sell it for 1.25/ea The menue I chose was as follows. 1. Spicey barbecued (smoked) beef sandwich 2. Mild barbecued (smoked) beef sandwich with the same sandwiches available in pork and chicken. 3. Barbecued (smoked) turkey brest, bacon and avacado sandwich on butter lettuce. My main concern was waiste, but I figured barbecue'd meats get better the longer they simmer. I catered these dishes and found that people excepted them and were asking for recipe's For a desert I usualy make a rasberry cobler with either yellow cake or chocolate. Take these ideas for what there worth. Ole - --MS_Mac_OE_3125463915_124733_MIME_Part Content-type: text/html; charset="US-ASCII" Content-transfer-encoding: quoted-printable Re: MtMan-List: Mouth Waterin' Vittles on 1/14/03 1:36 AM, Traphand@aol.com at Traphand@aol.com wrote:

Got your attention?

OKay,  the restaurant opens Feb. 1st and I have now been asked to
suggest a few items that could be added to the menu as appetizers,
or light meals.

Keep in mind that the fryers have been removed from the restaurant
since the Steaks and buffalo burgers will be done outside on the grill.

The period covers 1770-1850.    Got any ideas or recipes? &n= bsp;  I need
the QUICK!!!!!!!!!!!!!    Thanks!

Traphand
Rick Petzoldt
Traphand@aol.com


Rick,
I thought about starting an eating establishment a couple of years ago and = so I did reserch on what works and what does not.
1. Location is everything.
2. It has to be fast (most people only have 1/2 houre for lunch)
3. You make money on drinks and verry litle on the food, a large coke is ab= out .10 per drink and you can sell it for 1.25/ea
The menue I chose was as follows.
1. Spicey barbecued (smoked) beef sandwich
2. Mild barbecued (smoked) beef sandwich
with the same sandwiches available in pork and chicken.
3. Barbecued (smoked) turkey brest, bacon and avacado sandwich on butter le= ttuce.
My main concern was waiste, but I figured barbecue'd meats get better the l= onger they simmer.
I catered these dishes and found that people excepted them and were asking = for recipe's
For a desert I usualy make a rasberry cobler with either yellow cake or cho= colate.
Take these ideas for what there worth.
Ole - --MS_Mac_OE_3125463915_124733_MIME_Part-- - ---------------------- hist_text list info: http://www.xmission.com/~drudy/mtman/maillist.html ------------------------------ Date: Wed, 15 Jan 2003 11:37:54 -0700 From: "busterize" Subject: MtMan-List: Please trim lists While I gain a lot of knowledge from all you ol' hands on this list, I sure wish you'd trim the replies so they wouldn't keep repeating! Geri - ---------------------- hist_text list info: http://www.xmission.com/~drudy/mtman/maillist.html ------------------------------ Date: Thu, 16 Jan 2003 14:43:21 EST From: MarkLoader@aol.com Subject: Re: MtMan-List: Hump Ribs - --part1_1cc.180f3b.2b586559_boundary Content-Type: text/plain; charset="US-ASCII" Content-Transfer-Encoding: 7bit Hello to Camp, Sept. 1850, Jim Bridger guided Captain Howard Stansbury across the Laramie Plain on the northern tip of the Medicine Bows. Stansbury wrote of "butchering mountain fashion" : the skinning process commences by making an incision along the top of the backbone, and separating the hide downward, so as to get the more quickly at what are considered the choice parts of the animal. These are the "bass," a hump projecting from the back of the neck just before the shoulders, and which is generally removed with the skin attached: it is about the size of a man's head, and when boiled, resembles marrow, being exceedingly tender, rich, and nutritious. Next comes the "hump" and the "hump ribs," projections of the vertebrae just behind the shoulders, some of which are a foot in length. These are generally broken off by a mallet made of the lower joint of one of the forelegs, cut off of the purpose. After these come the "fleece," portions of flesh covering the ribs; the "depuis," a broad. fat part extending from the shoulders to the tail; the "belly fleece," some of the ribs, called "side ribs," to distinguish them from the hump ribs; the thigh or marrow-bones, and the tongue. Generally the animal is opened and the tenderloin and tallow secured. All the rest, including the hams and shoulders-indeed by far the greater portion of the animal-is left on the ground. When buffalo are plenty, the hump, bass, and tongue-very frequently only the latter-are taken, and occasionally a marrowbone for a tit-bit." It may be 1850, but it was still pretty the same when it came to buffalo. Bill G. - --part1_1cc.180f3b.2b586559_boundary Content-Type: text/html; charset="US-ASCII" Content-Transfer-Encoding: 7bit Hello to Camp,
Sept. 1850, Jim Bridger guided Captain Howard Stansbury across the Laramie Plain on the northern tip of the Medicine Bows. Stansbury wrote of "butchering mountain fashion" : the skinning process commences by making an incision along the top of the backbone, and separating the hide downward, so as to get the more quickly at what are considered the choice parts of the animal. These are the "bass," a hump projecting from the back of the neck just before the shoulders, and which is generally removed with the skin attached: it is about the size of a man's head, and when boiled, resembles marrow, being exceedingly tender, rich, and nutritious. Next comes the "hump" and the "hump ribs," projections of the vertebrae just behind the shoulders, some of which are a foot in length. These are generally broken off by a mallet made of the lower joint of one of the forelegs, cut off of the purpose.  After these come the "fleece,"  portions of flesh covering the ribs; the "depuis," a broad. fat part extending from the shoulders to the tail; the "belly fleece," some of the ribs, called "side ribs," to distinguish them from the hump ribs; the thigh or marrow-bones, and the tongue. Generally the animal is opened and the tenderloin and tallow secured. All the rest, including the hams and shoulders-indeed by far the greater portion of the animal-is left on the ground. When buffalo are plenty, the hump, bass, and tongue-very frequently only the latter-are taken, and occasionally a marrowbone for a tit-bit."
It may be 1850, but it was still pretty the same when it came to buffalo.
Bill G.
 - --part1_1cc.180f3b.2b586559_boundary-- - ---------------------- hist_text list info: http://www.xmission.com/~drudy/mtman/maillist.html ------------------------------ Date: Sat, 18 Jan 2003 10:08:20 -0700 (MST) From: Subject: Re: MtMan-List: Mouth Waterin' Vittles Rick, I don't know how many "normal" people would eat brains, gizzards or other innards. I do like Brain Sandwiches, that is an old St.Louis favorite, fried pork brains on rye with onions! Crispy on the outside, a bit chewy on the inside and steaming hot! I have to admit, I haven't eaten any brains since all this Mad Cow, and Chronic Wasting Disease has come around and probably never will again. Lots of weird things live in brains! No, I have a modern recipe that won me the Men's Division Bake Off at our company party one summer. A bake off contest I won three years in a row I might humbly add. I've made it many times in a dutch oven for the trapping/hunting camp and it always was a crowd pleaser. It's like a cobbler and very cheap and easy to make. DUMP CAKE 1 can of crushed pineapple 1 can of blueberry PIE filling 1 pound of butter 1 box of yellow cake mix Simply "dump" the contents of both the pineapple and blueberry pie filling into a greased dutch oven or cake pan. DO NOT drain or strain any of the juices either. Be sure to use PIE FILLING too as it is much thicker and richer than plain blueberries. Apple pie filling can be subsituted for blueberry if you prefer. Stir the two fruits together. Cover this with the DRY yellow cake mix. Cover this all with a layer of sliced slivers of butter until the top is completey covered. Bake for 30- 45 minutes depending on oven or coal temperature. Bake at least until nicely browned. Serve warm. I think it would be great with ice cream but we never have ice cream in beaver camp. I haven't met a trapper or hunter yet who didn't like it or want seconds but then they will eat anything in hunting camp! beaverboy > light meals. > > Keep in mind that the fryers have been removed from the restaurant > since the Steaks and buffalo burgers will be done outside on the grill. > > The period covers 1770-1850. Got any ideas or recipes? I need the > QUICK!!!!!!!!!!!!! Thanks! > > Traphand > Rick Petzoldt > Traphand@aol.com - ---------------------- hist_text list info: http://www.xmission.com/~drudy/mtman/maillist.html ------------------------------ End of hist_text-digest V1 #1135 ******************************** - To unsubscribe to hist_text-digest, send an email to "majordomo@xmission.com" with "unsubscribe hist_text-digest" in the body of the message.