T&T: Bulk Food Items in Galley

[Albin43SDtr]

'Lo All,

I just gotta add my two pennies here....

>the "vittles" there are positatively outstanding--not moose meat by 
>any standards.

During the five years I was stationed in Alaska, and living off the 
land (airmen in the USAF didn't get paid much then so hunting and 
fishing was a way of life for us), I can attest to the outstanding 
quality of Alaskan moose meat. When I hunted, I was very selective 
and careful in handling the meat. One moose is REALLY shopping in Bulk!

In fact, when I returned to the "Lower 48", I really didn't like the 
taste of beef. We brought down about 350 pounds of meat: moose (about 
250#), sheep (about 40#), caribou (about 60#), plus 6-7 salmon, as I 
recall. After tasting the moose, my mom "just had" to give all her 
friends a steak to try. I ended up with mostly sheep, caribou and one 
little salmon. I had an insulated box on our car trailer and kept the 
meat frozen with dry ice until we got to Syracuse, my next duty 
station. I think the quality of the best cuts would be moose, beef, 
pork, mutton, mountain sheep and way down at the bottom - caribou. Of 
course, any meat has to be properly dressed, aged and frozen. Don't 
even try mountain sheep (Dahl, anyway) if it has any vestige of fat 
on it. Freeze it hard and peel off ALL fat (there is no marblization 
in the meat), or it will stink and taste like what I imagine sheep 
dip would taste like! Necessity is the Mother of Invention, so we 
found a way to cook it so that it was good - peel the fat off before cooking.

SO...please don't bad-mouth moose - the four legged kind, anyway! :)


Take care and be safe.

Wayne
M/V Celestial
Albin43 Sundeck