on 1/14/03 1:36 AM, Traphand@aol.com at Traphand@aol.com wrote:<BR>
<BR>
<BLOCKQUOTE><FONT SIZE=3D"2"><FONT FACE=3D"Arial">Got your attention?<BR>
<BR>
OKay, the restaurant opens Feb. 1st and I have now been asked to<BR>
suggest a few items that could be added to the menu as appetizers,<BR>
or light meals.<BR>
<BR>
Keep in mind that the fryers have been removed from the restaurant<BR>
since the Steaks and buffalo burgers will be done outside on the grill.<BR>
<BR>
The period covers 1770-1850. Got any ideas or recipes? &n=
bsp; I need<BR>
the QUICK!!!!!!!!!!!!! Thanks!<BR>
<BR>
</FONT><FONT COLOR=3D"#0000FF"><FONT FACE=3D"Comic Sans MS"><B>Traphand<BR>
Rick Petzoldt<BR>
Traphand@aol.com<BR>
</B></FONT></FONT></FONT><BR>
</BLOCKQUOTE><BR>
Rick,<BR>
I thought about starting an eating establishment a couple of years ago and =
so I did reserch on what works and what does not.<BR>
1. Location is everything.<BR>
2. It has to be fast (most people only have 1/2 houre for lunch)<BR>
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<BR>
The menue I chose was as follows.<BR>
1. Spicey barbecued (smoked) beef sandwich<BR>
2. Mild barbecued (smoked) beef sandwich<BR>
with the same sandwiches available in pork and chicken.<BR>
3. Barbecued (smoked) turkey brest, bacon and avacado sandwich on butter le=
ttuce.<BR>
My main concern was waiste, but I figured barbecue'd meats get better the l=
onger they simmer.<BR>
I catered these dishes and found that people excepted them and were asking =
for recipe's<BR>
For a desert I usualy make a rasberry cobler with either yellow cake or cho=
colate.<BR>
Take these ideas for what there worth.<BR>
Ole
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Date: Wed, 15 Jan 2003 11:37:54 -0700
From: "busterize" <busterize@oldwest.net>
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
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Date: Thu, 16 Jan 2003 14:43:21 EST
From: MarkLoader@aol.com
Subject: Re: MtMan-List: Hump Ribs
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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.
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<HTML><FONT FACE=arial,helvetica><FONT SIZE=3 FAMILY="SERIF" FACE="Times New Roman" LANG="0"><B><I>Hello to Camp,<BR>
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."<BR>
It may be 1850, but it was still pretty the same when it came to buffalo.<BR>
Bill G.</FONT><FONT COLOR="#000000" style="BACKGROUND-COLOR: #ffffff" SIZE=2 FAMILY="SERIF" FACE="Times New Roman" LANG="0"></B></I><BR>
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Date: Sat, 18 Jan 2003 10:08:20 -0700 (MST)
From: <beaverboy@sofast.net>
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
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