-=> Quoting Michael Loo to Ruth Haffly <=-

 ML> Pork broth goes with everything (if you're Asian)

Or me!

A recent article from CBC North, that may be of interest here ...

Renowned Quebec City chef heads north to learn Indigenous ways of
cooking

Head chef of Quebec City's Fairmont Le Château Frontenac studying
Cree cooking methods

by Jamie Pashagumskum · CBC News

Stephane Modat, an avid hunter and fisher, is the head chef of
Quebec City's Fairmont Le Chateau Frontenac. He was recently in the
northern Quebec community of Chisasibi. because he is studying Cree
ways of cooking fish.

Since the spring, he has travelled from Nunavik to the shores of the
Saint Lawrence River researching for a new book he is working on
about cooking fish in Quebec.          

Modat said Indigenous ways of cooking are an important part of his
research because of its traditional methods.

"If I want to make my recipes authentic, I need to know how the
first people cook. They made the original Quebec cuisine and it's
important to learn this."

Before going to Chisasibi, Modat was in Salluit - one of Quebec's
northernmost communities - with his photographer and co-author
Frederic Laroche. There they studied Inuit techniques for cooking
Arctic char.  

In the James Bay region, Laroche and Modat fished for brook trout,
lake trout, speckled trout, pike, whitefish and walleye.

Since beginning their research in the spring, the two have also
travelled to Newfoundland and Labrador and the Magdalen Islands.
James Bay is the last stop on their trip to close out their summer.

The duo's first excursion in the region was with Chisasibi resident
and guide Jerry Rupert. Rupert took the authors to his camp on the
coast of James Bay where they netted fish and exchanged cooking
techniques on the shore over an open fire.

What amazed Rupert were the local herbs and plants Modat collected
to flavour the fish - such as sweetgrass, juniper and spruce buds.
"He collected them from the trees and the ground and he put them in
the frying pan. I couldn't believe it. I didn't know we could cook
those things," Rupert said.

After the tour, Rupert said he cooked goose wings for the men in his
teepee. "I wanted to show them the way my father used to cook goose
wings over the fire, the traditional way."

Chisasibi resident Charlie Louttit took the men out to the bay to
fish, and taught them cooking and other Cree techniques for
surviving when stranded on an island. "It's important for people to
know what to do when something goes wrong. Those skills don't just
belong to the Crees. They belong to everyone that is out on the
land," Louttit said.

Modat also attended the Mamoweedow Minshtuk festival - when the town
of Chisasibi returns to the original settlement on the island of
Fort George for a week of celebrations - for more cooking
experiences. Modat learned about making bannock on a stick from the
traditional cooks. That's where Modat traded cooking techniques with
the traditional cooks of the festival. "It's all about sharing.
Sharing our experiences and our ways of cooking," Modat said.

One of the highlights of his trip was trying the different
variations on Cree food that he was not aware existed, like the
different ways of preparing bannock - cooking it on a stick, with
fish eggs, or on an open fire on the shores of James Bay.

Modat said he likes how everything is fresh and readily available in
season, like the fish. "Here you put out your net and eat the fish,
no middleman. We ate fish all week and it was so fresh and natural."
The men said they're anxious to return to the North to experience
fall and winter cooking.

Their new book is scheduled to be released in November 2019.

Cheers

Jim


... Adding pork changes it from good to very good.

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