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    You are in: Home / Community Forums / Canadian Cooking / What would you like to see in the Canadian forum?
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    What would you like to see in the Canadian forum?

    Sun Feb 24, 2013 5:32 pm Groupie
    Looking for ideas from seasoned chefs and newbies alike. I would love to hear suggestions for all about what you would like to see featured in the Canadian forum. Is there something about Canadian cuisine that you would like to know more about? Is there an upcoming holiday that you would like to see highlighted? I would love to hear you ideas whether they are big or small


    Last edited by Tiggrr on Sat Jul 13, 2013 11:56 am, edited 1 time in total
    Aanii Nichii
    Sat May 11, 2013 6:13 pm
    Newbie "Fry Cook" Poster
    I would love to see more First Nations traditional food recipes as I am Algonquin.
    Sat May 11, 2013 7:19 pm Groupie
    Hi Aanii Nichii, welcome to the Canadian forum. I know very little about First Nations traditional recipes. Would you be willing to share some? I could do a feature on them. Perhaps a thread with pictures and recipes? or if there is a favourite of yours we could do step by step instructions. I have done both of these before.
    Aanii Nichii
    Sun May 12, 2013 1:01 pm
    Newbie "Fry Cook" Poster
    I will certainly come up with some, while many people eat what we may have eat... it is more how it is prepared such as goose, rabbit, , beaver and squirrel
    Sun May 12, 2013 1:50 pm Groupie
    I have had lots of venison and some elk as my hubby is a hunter. He shot a goose once and it was terrible. There was a horrid smell to it right from the beginning that even with marinating and basting over the rotisserie of our BBQ it would not go away.
    Would love to see what you come up with.
    Aanii Nichii
    Sun May 12, 2013 2:04 pm
    Newbie "Fry Cook" Poster
    Goose is very greasy... the best way is to burn the feathers off over a open fire, slit it open at the breast bone and clean the insides out. and then either hanging from a tripod or skewered and leaned near the fire where the grease can drip. Goose and dumplings are good to.

    As for elk, moose and deer. I love the wild taste but my wife likes to roast it in a tomato based broth, this helps take that wild taste out.

    Me the best is over a open fire either fried or roasted..
    Aanii Nichii
    Sun May 12, 2013 2:07 pm
    Newbie "Fry Cook" Poster
    Other recipes i have is, cattail roots, dandelion leafs, strawberry husk and fiddle heads make a great salad. With a a strawberry dressing
    Sun May 12, 2013 2:38 pm Groupie
    If you post your recipes I can make a feature out of them. The more detail on the technique to better. Let me know when you have them together and I will see what we can put together.
    Aanii Nichii
    Sun May 12, 2013 5:33 pm
    Newbie "Fry Cook" Poster
    Great, I will work on something for you soon
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