Friday, January 8, 2010

Bert Christensen, Art Critic

Just In. Bert Christensen, Art Critic, maintains a website somewhat devoted to "bad" art and "different" recipes. His illustration and photo collections are delightful. Bert is clearly A Man For All Seasons, hardly an Everyman. Visit him and be awestruck! Just cut and paste:
Jellied Moose Nose
1 Upper jawbone of a moose 1 Onion; sliced 1 Garlic clove 1 tb Mixed pickling spice 1 ts Salt 1/2 ts Pepper 1/4 c Vinegar Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold. "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis Collected by Bert Christensen Toronto, Ontario Fork And Spoon Clip Art

1 comment:

  1. Round women are as they should be; and mooses' noses are naturally cold. Yum