COOKING WITHOUT THE PAN

PLEASE NOTE: The following cooking methods have absolutely nothing to do with barbecue; which is actually a method of disguising the taste of, or preserving food and involves the application of sauces and/or spices.

Pit, Steamed-Baked

Although not identical, this style of cooking is very similar to the Hawaiian Pig Bake, see also, Clam Bake

1. At night when you're camping out, the first thing you do is to dig a pit according to the size of your fish, meat cut, or pig, usually about 3 feet deep and five feet in length. Line pit with stones or bricks, leaving a space in the centre for the fish or meat. Build a fire, using heavier wood and keep it going until it burns right down to coals.

2. Wrap your fish or; meat in a well-washed cloth and seal tightly.

3. Lay over a burlap or gunny sack, take some clay or mud, and slap the mud right over the original cloth; pat down on to cover all sides.

4. Wrap the burlap around and tie with cord. Lift onto coals in the pit, and lay something over it; a piece of canvas an old tarp or any such thing you may have.

5. Fill it with dirt. In the morning take the roast out and enjoy.

No. 2

These two recipes are extremely similar-however they are not the same.

1. At home, for a special treat (if you have the room and it's not against the law). Build a good fire. Make a hole for the meat. Put a few logs on and let them smoulder away.

2. Take a good sized cut; wash it; put on some salt and pepper,

3. To seal in the moisture, wrap the meat in oiled brown paper.

4. Wash a burlap or gunny sack well; rinse; wrap the sack around the paper. This will keep the paper from burning. Then wrap the burlap in heavy aluminium foil.

5. Put a few hot coals in the bottom of the hole; place meat over them and bury with hot ashes.

6. Leave for a minimum of 6 hours, it will be tender and juicy.

More Cooking Without the Pan

Fried Moose Steak

Look for 2 flat rocks. Put the rocks into hot coals, and build a fire right over the rocks.

When you think the rocks are hot enough, brush each one clean; rub one rock with grease, place the steak on it and cover with the other rock, which is also greased; it will sizzle.

A Word of Caution- Do not use rocks which have been lying in or near water. Water-soaked rocks could explode when heated.

Steam Baked Elk of North American Mouse

This method keeps the seasoning and the moisture sealed in and

**This same basic method can be adapted and used for other meats, game, any oily fish, or poultry. **

1. Lard meat, and rub well with garlic and either 4 whole allspice berries or a few crushed juniper berries.

2. Sprinkle with 1 cup red wine and 2 Tbsp. maple syrup or brown sugar. Add 1 large onion, sliced, and 1 or 2 bay leaves.

3. Marinate for several days in the refrigerator, turning frequently.

4. Remove meat and discard marinade.

5. **Take 3 sheets of brown grocery paper and thoroughly saturate them with oil.

6. Lay 1 sheet over the meat

7. Make a thick paste of flour and water and with it, coat the sheet of paper which is laying over the meat (If out doors, clay, mud, or sand can also be used for this purpose).

8. Lay the other 2 sheets over this, and wrap securely around meat. Tie with butcher cord**

9. Bake at 325 F. about 35 minutes to a pound

10. During the last 1/2 hour of cooking, crack open the dried out paste and discard.

11. Baste generously with butter, dust lightly with flour, return to oven and bake until golden brown.

While this method resembles the Boy Scout method of Aluminium Foil cookery it is much more satisfactory (aluminium has been linked to Alzheimer disease)

Steam Baked in Rock Salt

Make a thick paste of rock salt and water and plaster it thickly over a large joint, or bird until completely encased in a crust of salt (the meat will not become salty). Bake the meat as above or in a moderately slow oven (325 F.) for about 22 minutes per pound for a 6-8 pound roast. Take meat from the oven and immediately remove the crust of rock salt with a hammer.

Boiled Venison

Put meat into a hide bag with water and very hot smooth, round rocks.

Or

Put meat, seasonings and water into a container made from bark, canvas, hide or other flammable material and hang directly over the fire. The material will not burn, so long as the flames are kept below the water line.

Wild Goose Steam Baked in Mud:

1. Clean goose and chop off legs and neck; leave feathers on.

2. Salt inside, and tie goose, to hold in wings.

3. Make a big ball of mud around goose, and lay this in a nest of hot coals; build a good- sized fire over it and let cook for 1 hour.

4. To break open casing, insert a knife into it, and bang knife with a rock or log. The feathers will be pulled off with the clay

Fish, or Meat Steam Baked in Clay:

1. Cover fish with a good thick coat of mud or clay.

2. Bury under the ashes of a hot fire, and bake until the clay has hardened. When the casing is broken the scales will come right off.

Note; The tribal peoples of North America, and the early European settlers, also fashioned bake ovens and/or fire-places out of clay--these ovens or fireplaces were used both for cooking and to heat the home or abode. 

Fish, Baked in Newspaper:

1. Take a fresh whole fish (of the Fat or Oily variety) sprinkle inside cavity with salt can be stuffed if desired.

2. If the fish is less fat or oily, brush fish and newspaper with melted fat.

3. Wrap fish in lots of newspaper. Dip the whole package in water, so that paper is thoroughly saturated (if doing this indoors use less paper and do not saturate. Paper will not burn).

4. Bury under hot coals (not a fire) and leave 25-30 minutes per pound of fish. To serve, cut paper open; the skin will come right off with the paper. This is probably the best method of doing a larger fish .in the house.

Fish, Cooked in Parchment

2 lbs. boneless fillets

2 Tbsp. butter

2 Tbsp. onion, minced

1 Tbsp. parsley minced

1 Tbsp. lemon juice

to taste Salt and pepper

Dampen 2 sheets of parchment paper and spread out flat. Brush with oil, or fat. Cut fish into serving pieces and place half the pieces on each sheet of paper. Place 1 teaspoon each of butter and onion on each serving and sprinkle with parsley, lemon juice, salt and pepper. Gather edges of papers and tie securely. Place in boiling water and cook 15 minutes. Remove fish to a hot platter, taking care not to lose any of the juices. Serves 6.

The seashore is the natural place for a clambake, but it is possible to have one at any place where there is a flat open space. Preparations should begin several hours before the time set for the meal.

Clambake (Steamer)

1. Make a circle of flat stones-from 2 to 4 feet in diameter, according to the size of the party- and on this circle build a hot fire of wood. Let this burn 2 to 3 hours.

2. Rake off the fire and cover the hot stones with fresh seaweed.

3. On this lay fresh clams in their shells; also, if desired, oysters, potatoes in the skins, corn in the husk, and any other food that may be steamed.

4. Cover with a thick layer of seaweed, and over all spread a large piece of sail cloth, fastening down the edges with stones.

5. Leave for 2 to 3 hours; remove the cloth and the top layer of seaweed, and rake out the clams and other foods as needed.

The same materials may be cooked in a large kettle with the bottom covered with water and wet cheesecloth between the layers but will lack the fine flavour of the real clambake

Lilium philadelphicum * Common Names*: Wood Lily, Western Red Lily, Prairie Lily

Lilium philadelphicum * Common Names*: Wood Lily, Western Red Lily, Prairie Lily

* Genus: Lilium * Species: philadelphicum Subspecies: * Family (scientific): Liliaceae  * Family (common): Lily

* INDIGENOUS Distribution in Canada: British Columbia, Alberta, Saskatchewan, Manitoba, Ontario, Quebec, N.W.T.

***Although sometimes incorrectly called so; OBVIOUSLY, it is NOT a tiger lily.***

Yes, the Lilium Philadelphicum is being threated and protected under the provincial emblems and honours act; meaning it cannot be picked, uprooted or destroyed in any way. Please Don't Pick Them; so us, our children, our children’s children; are able to admire Nature’s-the Creator of All Realm for generation upon generation to come.

Once a species of animal, including man, plant, flower becomes extinct there is no way for man or for a God Created by Man, in his own image or other, to re-create it.

Habitat and Distribution: Lilies are most often found in clearings in woodlands, prairies, roadside, and meadows. Lilies take advantage of margins, such as those resulting from forestry cut lines and road building. Somewhat shade intolerant.

Seral Stage: Late seral, although establishing in margins, lily is one of the later species to invade.

Soils: Sandy to loamy, well-drained soils, more tolerant of higher pH than lower

Distribution: Scattered in the Rocky Mountains, boreal forest and parkland in Alberta. Southeastern British Columbia to western Quebec south to New Mexico, North Dakota, Michigan.

Phenology: Blooms June to July. Stems and seeds ripen in August and September

Pollination:

Swallowtail and monarch butterflies, as well as bees have been observed as pollinators.

It is also pollinated by wind.

Likely wind dispersed.

 Facts, About the Lily: The Lily has significant medicinal use. A tincture is made from the fresh plant and has proved of great value in uterine-neuralgia, congestion and irritation, also in the nausea and vomiting of pregnancy.

Lily flower essence helps in suppressing aggressive tendencies in individuals and helps in holistic healing.

Tiger Lily is an unincorporated community in central Alberta within the County of Barrhead No. 11, located 8 kilometres (5.0 mi) northwest Highway 18, 96 kilometres (60 mi) northwest of St. Albert. It is (incorrectly) named for the Prairie lily(Shown right) flower.

Tiger Lily, the Plant (left)

The bulbs of its plants are boiled and eaten in some countries, especially China. They taste like potatoes.

The Tiger Lily, bears large, fiery orange flowers covered by spots. The name tiger probably refers to the spots on the petals.

The flowers of this perennial can grow up to three inches in width.

The Tiger Lily Flower Lilium lancifolium- Other Names:  Lilium tigrinum features bold nodding orange trumpet-shaped flowers with black spots at the ends of the stems in mid-summer. The flowers are excellent for cutting. Its narrow leaves remain green in colour throughout the season. The fruit is not ornamentally significant.

Tiger Lily is an herbaceous perennial with a rigidly upright and towering form. Its medium texture blends into the garden, but can always be balanced by a couple of finer or coarser plants for an effective composition.

Tiger Lily will grow to be about 4 feet tall at maturity, with a spread of 23 inches.

Tiger Lily has a strong, sweet and distinctively lily smell. Besides producing a stunning spectacle, most parts of this plant are edible. There are two varieties of the Tiger Lily:

The Oriental Variety: Propagates through bulbs that form at leaf axils.

The Common Wildflower: Also propagates by tuberous roots.

The Lily is known by a host of different names in different parts of the world. Some of the synonyms are: Lilium tigrinum, Devil Lily, Kentan, Lilium lancifolium, Leopard Lily, Pine Lily, Lilium catesbaei, Columbia lily, Oregon Lily, Western Wood Lily, Chalice-Cup Lily, Western Red Lily, etc.

The Tiger Lily was first described by the famous Swedish botanist Carl von Linne (Linnaeus) in 1753.

Tiger Lily can often act as a carrier of viral diseases and so becomes a vector infecting other species. It is therefore better to grow this species well away from your other lilies

Tiger Lily has some toxic effects on cats. It can produce vomiting, in appetence, lethargy, kidney failure, and even death.

Tiger Lily has edible flower buds apart from edible roots and shoots. These can often have a bitter flavour. When baked, lily bulbs taste rather like potatoes.

The best place to find dried Tiger Lily buds is in an Asian market. Look for soft buds and store well in a cool, dry place. Tiger Lily buds must be soaked in warm water for about 30 minutes to soften them before adding them to the dishes. The tough stem attached to them should be removed. Besides adding to Chinese dishes, they can enhance the flavor of egg dishes and salads.

There is an old legend from Asia about the Tiger Lily. A Korean hermit helped a wounded tiger by removing an arrow from its body. The tiger asked the hermit to use his powers to perpetuate their friendship after his death. The hermit agreed and when the tiger died, his body became a tiger lily. Eventually the hermit drowned and his body was washed away. The Tiger Lily spread everywhere searching for its friend.

There is a superstition that smelling a Tiger Lily will give you freckles.

The Tiger Lily stands for wealth and prosperity.

The Tiger Lily, has six stamens (composed of anthers and filaments), one pistil (composed of the stigma, style and ovary), a long style, and a three-lobed stigma.

~~~Al (Alex-Alexander) D Girvan.

Giant Hogweed

Heracleum mantegazzianum-Giant Hogweed is a perennial plant and a member of the carrot family. It is a garden ornamental from southwest Asia that is naturalizing in North America and becoming more common in southern and central Ontario. Giant Hogweed has the potential to spread readily and grows along roadsides, ditches and streams. It invades old fields and native habitats such as open woodlands.

Caution: Giant Hogweed is a dangerous weed. Its leaves and stem contain a clear, watery sap that is highly toxic. If you get any of this weed’s sap on your skin, you will notice the following symptoms within 48 hours:

·         Blisters

·         Burns

·         Possible scarring

·         Hypersensitivity to sunlight

What Giant Hogweed Looks Like:

Giant hogweed certainly lives up to its name, growing 3 to 4 metres in height and when in bloom, carries numerous small, white flowers that form an umbrella shape. It looks like a colossal version of Queen Anne's lace, or wild carrot and is often mistaken for angelica or cow parsnip because of its similar leaf pattern. Giant hogweed is most commonly recognised by its flowering stalks, the plant blooms in mid-May through July.

1.      Giant hogweed has a stout, bright green stem that is frequently spotted with dark red and hollow red-spotted leaf stalks that produce sturdy bristles.

2.     The stems grow to more than 2 m high. The hollow stems vary from 3–8 cm (1.2–3.1 in) in diameter, occasionally up to 10 cm (3.9 in).

3.      Each dark red spot on the stem surrounds a hair, and large, coarse white hairs occur at the base of the leaf stalk.

4.     The plant has deeply incised compound leaves which grow up to 1–1.7 m (3 ft 3 in–5 ft 7 in) in width.

5.     Giant hogweed is a biennial or monocarpic perennial, [7]:827 the plants usually begin dying after they have set seed.

6.      It usually flowers in its second year from late spring to midsummer, with numerous white flowers clustered in an umbrella-shaped head that is up to 80 cm (31 in) in diameter across its flat top.

7.      The plant produces 1,500 to 100,000 flattened, 1-centimetre (0.39 in)-long, oval, dry seeds that have a broadly rounded base and broad marginal ridges. Tall dead stems may mark its locations during winter.

If you find the plant in your backyard, the City of Vancouver British Columbia recommends removing it. The weed is a public health hazard and is dangerous to both children and pets.

  How to Get Rid Of Giant Hogweed:

Wear heavy, water-proof gloves, and water-proof coveralls or clothing that leaves no skin exposed.

Wear eye protection.

Remove lower branches to clear a safe path to the main stem.

Remove flower heads when main stem is clear to prevent seed growth and dispersal.

Use a sharp shovel to sever the plant taproot 8 to 12 cm below the surface of the soil.

Put the plant (all leaves, stem and head) in a doubled up garbage bag.

Put the doubled up garbage bag in the garbage.

Do not put giant hogweed in your Green Bin or backyard composter.

What to do if you come in contact with giant hogweed

If You Accidentally Come In Contact With Giant Hogweed Sap, You Should:

Wash the exposed area carefully with soap and water.

Keep the area away from sunlight for at least 48 hours.

Consult a doctor if a rash or blisters develop.

Remember; while there are a number of *safe*plants that look very similar to Giant hogweed such as Cow parsnip, Purple stem angelica, Woodland angelica, Valerian, Lavage, and Queen Anne’s-Lace (also known as Wild carrot). However, unless you are absolutely sure; it’s just not worth taking a chance. The “safe “plants are not as large as a mature Giant hogweed, which grows up to 5.5 metres tall under ideal conditions. The white flower clusters of Giant hogweed resemble those of Queen Anne’s-Lace, but tend to be more widely spaced and can form a flower-head almost one metre wide.

Baby Foxes - Famous Amos Photography

http://www.famousamosphotography.com/baby-foxes.html

Wild Blueberry Biscuits:

2 Cs Flour

1 C milk (cold)

1/3 Cup sugar

5 Tbsps. of butter (cold or frozen)

4 tsps. baking powder

1 tsp salt

3 ozs. wild blueberries (fresh or frozen)

At home, Glaze:

1 C powdered sugar

1/8 C water

1 tsp. vanilla

½ tsp. lemon juice

Directions:

Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead… repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over biscuits. © Al (Alex-Alexander) D Girvan.

BREAD IN A BAG

PREP TIME: 20 mins         COOK TIME: 30 mins

TOTAL TIME: 50 mins

Serves: 2 mini loaves or 1 full size loaf

INGREDIENTS

3 Cs all purpose flour, divided

3 Tbsps. white sugar

1 (.25) package rapid rise yeast (2¼ tsps.)

1 C warm water

3 Tbsps. olive oil or vegetable oil

1½ tsps. salt

INSTRUCTIONS

In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.

Squeeze air out of the bag and seal.

Squish with your hands until well mixed together.

Let it rest for 10 minutes at room temperature. Bubbles will form.

Open bag and put in 1 C of flour, oil and salt.

Seal bag again and squish until well blended.

Add last cup of flour and continue mixing in the same manner until well blended.

Remove dough from bag and put onto a lightly floured surface.

Knead for 5-10 minutes or until smooth.

Divide dough in half and place each half into a greased mini loaf pan  Or make one large loaf

Cover with a towel and allow to rise for about 30 minutes.

Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.If you are in the bush and you do not have any pans; wrap around a stick and roast over the damp fire.

SAFE, Tick Removal

Even better than tick removal is to AVOID allowing ticks to attach in the first place. Wearing long pants and sleeves, and walking with a friend who can keep an eye on your back means that you have time to see the tick and brush it off before it attaches. Keep switching positions of who is in back if walking single file. Look frequently for signs of ticks on you or your friend. If you find an attached tick, remove the tick as completely and as quickly as possible.

How to Properly Remove a Tick

Do you remember being told to burn a tick or cover it with nail polish, lighter fluid or petroleum jelly to remove it?

Well, the old methods often cause the tick to vomit the contents of its gut into the bite.  According to research, all of the improper tick removal can increase your chance of contracting Lyme disease.

• Researchers have discovered that the spirochete that causes Lyme disease is actually found in a tick’s gut, not its mouth.

• Removing the tick’s mouth isn’t really as important as we were all taught years ago.

It’s much more important to make sure the tick doesn’t “throw-up” the contents of its gut when removing it.

• As a tick feeds, it regurgitates germs from its gut into the bite site, and each “burp” increases the likelihood of Lyme disease transmission.

• It’s still important to remove ticks promptly, though, because many ticks have Lyme spirochetes in their saliva along with the bacteria for other tick-borne diseases and the more bacteria injected when a tick bites, the higher the chance you will be infected.

• Nymphs (young ticks) actually cause most cases of Lyme disease. It’s difficult to

remove a nymph without squeezing the nymph’s abdomen with tweezers, so the tick

removal tool is recommended

• If ticks are found and removed right away, they may not have time to give you Lyme disease.     It often takes several hours for a tick to give you the germs. If no tools are available, rather than delay use a cotton thread. Tie a single loop of cotton around the tick’s mouth parts, as close to the skin as possible, then pull upwards and outwards without twisting.

DO start by cleansing the tweezers/tool with antiseptic. After tick removal, cleanse the bite site and the tool with antiseptic.

DO wash hands thoroughly afterwards.

DO save the tick in a container in case a doctor asks for evidence that you have been bitten (label it with date and location). Public Health England is also currently running a scheme to investigate ticks – see below.

DO NOT squeeze the body of the tick, as this may cause the head and body to separate, leaving the head embedded in your skin.

DO NOT use your fingernails to remove a tick. Infection can enter via any breaks in your skin, e.g. close to the fingernail.

DO NOT crush the tick’s body, as this may cause it to regurgitate its infected stomach contents into the bite wound.

DO NOT try to burn the tick off, apply petroleum jelly, PEPPERMINT OIL, nail polish or any other chemical. Any of these methods can cause discomfort to the tick, resulting in regurgitation, or saliva release.

DO NOT squeeze the body of the tick, as this may cause the head and body to separate, leaving the head embedded in your skin.

DO NOT use your fingernails to remove a tick. Infection can enter via any breaks in your skin, e.g. close to the fingernail.

DO NOT crush the tick’s body, as this may cause it to regurgitate its infected stomach contents into the bite wound. See this graphic animation of what can happen, courtesy of the Lyme Borreliosis Foundation, Hungary.

DO NOT try to burn the tick off, apply petroleum jelly, PEPPERMINT OIL, nail polish or any other chemical. Any of these methods can cause discomfort to the tick, resulting in regurgitation, or saliva release.

DO USE:

Fine-pointed tweezers.  This works for adult ticks, if you grasp the tick at the mouth, where the tick is attached to your skin; it’s not safe for the tiny young ticks, because the gut might get squeezed and squirt germs into you.

A credit card or something else you can slide under the tick.  Slide something under the tick and press upward at the mouth until the tick pulls itself out.

A tick remover that slides under the tick sells a tool that slides under the tick sells for less than $5.

After removing a tick, disinfect the bite site, removal tool, and your hands.

Tick Remover

How to Use Tick Remover

Slide something under the tick, like a tick removal tool or credit card (which doesn’t always work).

The tips of the tick remover should be pointed and a slight upward angle, forcing the tick’s head into the narrowest part of the “V.”

Grasp the tick as close to the mouth as possible (where its attached) and pull straight out SLOWLY.

Do NOT turn or twist as you pull

Disinfect the bite site and tool and wash your hands with antibacterial soap.

Mouth parts left in the skin can be removed with a sterile needle or by a doctor.  Like a splinter, they will work themselves out over a few days or weeks, but may cause itching.