Non-American Dopers, post a "normal" homemade dinner!

[Oslo_Ostragoth]

@jjimm

Fair fa’ your honest, sonsie face, great chieftain o’ the puddin-race!

Thanks for the link. Stick around Dopers long enough and you learn some neat stuff.

Now, for a bit of a hijack of the OP: I’d love to listen to some audio of Burns’ poetry read by native Scots. Anybody know of a source?

[mrald]

me and mr. mrald are steak people. lots of steak, I like to dabble in italian but as my friend says I am just too Irish to cook good Italian food.

[Critical_Mass]

Last evening I had Caribou stew. I usually have typical North American meals – spaghetti, hamburgers, hotdogs, salads.

The local Inuit population sticks to a very high protein diet that includes:

Caribou
Muskox
Arctic Char
Whale (maktaaq)
Seal
Ptarmigan
Hare

With the exception of hare, I’ve sampled all of the above. Most of the meat (except ptarmigan) is preferred raw. I don’t think I’ll ever eat seal again (tastes like a mammal that only eats fish). Whale is OK. Caribou is similar to beef (and good raw). Muskox is very good. Arctic Char is similar to salmon and excellent served sashimi style.

[BrainGlutton]

@qwest

The local Inuit population sticks to a very high protein diet that includes:

Caribou
Muskox
Arctic Char
Whale (maktaaq)
Seal
Ptarmigan
Hare

Don’t they get any fruits, vegetables or cereals?! How can they be healthy?

[Critical_Mass]

@BrainGlutton

Don’t they get any fruits, vegetables or cereals?! How can they be healthy?

From this site, adequate nutrition does not seem to be a problem when traditional foods are available.

Except in subarctic regions (corresponding to the Southern Tundra and Southern Coastal regions identified by Bell and Heller), the traditional diet was characterized by very limited intake of plant foods (Draper 1978). Meat and fish were typically consumed either raw or after limited cooking conducted over seal-oil lamps (Stefansson 1960, Giddings 1967). Boiling was the only pre-contact method of cooking, and even then the preference was for “underdone or medium” meat (Stefansson 1960: 35) Carbohydrates were a very small portion of the traditional diet; Draper (1978) claims less than 2% of the calories in the traditional diet were from carbohydrates, while Eaton and Konner (1985) claim a figure of less than 10%. This pattern runs contrary to western biomedical thought concerning nutrition (Stefansson 1960). While traditional Inuit patterns of food consumption might fly in the face of “the four food groups” and other Western conceptions, it appears that they provided adequate nutrition for pre-contact Inuit. Draper characterizes the situation as follows:

    It can be concluded that the native diet, despite its lack of variety, is capable of furnishing all the nutrients essential for nutritional health, provided it is available in adequate amounts and is prepared according to traditional methods. In the historical perspective, the nutritional crises of Eskimos were mainly the results of failures in their food supply associated with the misfortunes of hunting rather than of inadequacies in the quality of their indigenous diet (Draper 1978: 139).

In his analysis of nutrient content of traditional Inuit diet, Draper (1978) notes a good supply of B Complex vitamins, occurring in animal tissue, as well as vitamin A and D, which are found in fish and marine mammal fats and oils.

In addressing the amount of vitamin C in the traditional diet, and the lack of scurvy among the Inuit, Draper (1978) cites caribou stomach contents as having traditionally been identified by researchers as a likely source of Vitamin C. He discounts this theory in light of studies on the stomach contents of cattle, which show a rapid breakdown of Vitamin C (Draper 1978). It is also worth noting that Stefansson, in his description of Inuit caribou butchering practices, cites the stomach and entrails as being fed to dogs (Stefansson 1960). Based on the evidence available, Draper cites and agrees with Stefansson’s (1960) assertion the fresh meat, consumed frequently in a raw or undercooked state, provides sufficient quantities of vitamin C to prevent scurvy.

From the journals of explorers in this region - those that adopted an Inuit diet did OK. Those that did not eat like the locals had a great deal of difficulty with scurvy.

Fruit, vegetables and dairy is available, but the cost and quality make it prohibitive to most. For example - milk is $17.00 per gallon. Bananas are past their prime when they hit the shelf and they cost about 4.50 per pound.

I’m very fortunate that my milk and fruit and vegetables are brought in from the south once a week or so.

[Lissla_Lissar]

It was a bad idea to click on UselessGit’s link. A very bad idea. Blech.

[carnivorousplant]

@Lissla Lissar

It was a bad idea to click on UselessGit’s link. A very bad idea. Blech.

This is true. I think I hurt myself.

[Lola]

Last night: thick, hearty soup involving all the almost-off veggies in the fridge. Was actually really good. Tonight: something with beef shanks - the most unforgiving cut of meat in the world - so I guess I’ll just cook the hell out of it, then throw it away and order a pizza.

Tomorrow - I’ve got a chicken to cook, but I’m really bored with plain roast chicken and quite fancy something a bit spicier and sexier. Any suggestons? Apart from “throw it away and order a pizza”? I’m only allowed to do that once a week.

[Angua]

@Lola

Tomorrow - I’ve got a chicken to cook, but I’m really bored with plain roast chicken and quite fancy something a bit spicier and sexier. Any suggestons? Apart from “throw it away and order a pizza”? I’m only allowed to do that once a week.

Do you still want to roast it?

If so, tonight, marinate it in lemon juice, garlic, chili, maybe some chopped onions if you fancy, some fresh garlic, and some chopped or pureed tomatoes.

Tomorrow, evening (or when you want to eat) remove the chicken from the marinade, and in a saucepan, cook the marinade slightly (for 3-5 minutes), with some olive oil, and half a chopped onion, if you haven’t put any onions in the marinade. Put the bird into a roasting pan, and pour the now semi-cooked marinade over the top. Cook as normal

[Mordib]

last weeks menu evening menu (UK based)-

vegetarian pizza takeaway
roast veg, potatoes and pork chops
roast veg, potatoes, steak
garlic fresh pasta and spicy fried chicken n mushroom
chinese takeaway
vegetarian pizza takeaway
Beef roast all the trimmings