Stephan55

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About Stephan55

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    "We all go a little mad sometimes. Haven't you?"
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    Somewhere within the shadows of my mind...

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  1. Stephan55

    Dawson City: Frozen Time

    The following is the 1957 award winning documentary "City of Gold," that was referenced in Dawson City: Frozen Time. Those familiar with documentaries will recognize this as a precursor to the "panning" style of filming photographs as used to such great effect by Ken and Ric Burns in their documentary's. CITY OF GOLD is a Canadian documentary chronicling Dawson City during the Klondike Gold Rush. Filmed and edited by Colin Low and Wolf Koenig, and narrated by Pierre Berton. City of Gold (1957) 21.43 min Full film (also viewable in HD 720p) https://www.youtube.com/watch?v=KGxHHAX1nOY Another interesting short documentary of the period, by author Graham B. Wilson. The Klondike Gold Rush: Photographs from 1896-98 https://www.youtube.com/watch?v=wotxPTqKdCo
  2. Stephan55

    Dawson City: Frozen Time

    For those that may have desired to watch, and missed last nights (Sunday, 9/9/2018) airing of DAWSON CITY: FROZEN TIME (2016) on TCM. I am happy to report that it is available for a watch (or re-watch) on WATCH TCM ON-DEMAND for the next 7 days. It is not a documentary for everyone, as the narration is sparse, and reading is a must. And many of the once believed "forever lost" clips shown are severely damaged. And there are some who may not appreciate the "somber" score that is played throughout the presentation. But others (especially those filmophiles who appreciate history in general and film history in particular) may find this documentary to be extremely informative and poignantly moving. Perhaps Zea said it best in her post (from another thread) The full video is also currently available to watch on-line from other sources (other than TCM), and for purchase as well (in DVD/Blu-ray format) i.e. https://www.amazon.com/Dawson-City-Frozen-Kathy-Jones-Gates/dp/B074WLDGD5/ref=sr_1_1/137-2335959-2597225?ie=UTF8&qid=1536618348&sr=8-1&keywords=dawson+city+dvd Dawson City: Frozen Time - Official Trailer
  3. Stephan55

    Cats

    The female commentator of this piece referred to this young male lion as a "she" instead of a "he." I guess she is not all that familiar with felines and neither noticed his mane nor his cojones prominently displayed in the video???
  4. Stephan55

    Cats

    At first I thought this was a post about people who loved "eating cats," rather than pampering and serving them as if they were still Egyptian gods...
  5. Stephan55

    CALLING ALL COOKS.......

    Living in the remote Alaskan "bush" my supplies had to last six months (or longer) at a stretch, so I created a daily, weekly, monthly, menu plan for myself, all portioned out. Fortunately, I'm not one who tires from eating the same foods over and over. So alternating pancakes with oatmeal every other day for breakfast was okay by me. I did make some variation in my batter, like spice cakes, and spicier cakes, with cinnamon, raisins, M&M's, and of course lots of fresh berries added during the summer. My milk was always reconstituted powder, as were my eggs (when my fresh "store bought" supplies of eggs, bacon, onions, potatoes, cheese, etc... ran out). So the majority of my supplies were dried foods (potatoes, onions, soups, powdered cheeses, etc. and a lot of different spices and seasonings). I had 25 lb sacks of dried beans, rice, flour, sugar, oatmeal, and what not. Boxes and boxes of cake mixes, instant puddings, raisins, 5lb cans of peanut butter, honey, and jam, and cases of snickers, and M&Ms. Also a lot of canned vegetables and fruit. Beverages always consisted of stream water (plain or mixed with) powdered Tang, Country Time lemonade, powdered milk, and copious amount of "sun" tea (in the summertime). My main meals varied depending on what I had in the cache. If I had a moose that fall, it would be moose steaks, moose burgers, spaghetti with moose, chili with moose, moose stew, ..... as many variances of moose as my imagination and resources could contrive. If I had anything big left in the cache come spring I'd get out the pressure cooker and mason jars and start "canning." Also built a drying rack and made bags and bags of jerky, topped with different spices... (i.e. pepper jerky, teriyaki jerky, curry jerky,....) I even made my own variation of pemmican with dried and pounded meat, fish, berries, oatmeal, and nuts, moistened and held together with rendered fat, rolled into little bite size balls, and bagged, so I had something to keep me going throughout the day. I experimented with flour, salt, and baking powder and was soon making some pretty decent tortillas on the flat stove top. A little more powder made them thicker and fluffier, more like pita. Also got pretty good at making pan sour dough bread. However keeping the starter from freezing in the winter was often an unsuccessful chore, for when I was away from the cabin for more than a day, it generally got too cold inside to keep it alive, and I'd have to start over again with yeast, sugar and flour. So my sour dough was never consistent from one batch to another. In the winter, keeping my prepared, jarred and canned food from freezing was the goal, and by summer I had to have any frozen meat processed (canned or dried) before it got warm enough to spoil. During the summer I only killed and ate smaller mammals and foul that could be consumed in a day or two at the most. And when the salmon made it up river I (and the dogs) ate a lot of fish. By next fall the cycle would repeat itself. The goal being to wait until it became cool enough that the flies wouldn't be around, and the meat could be kept without spoiling, and then hunt animals large enough to keep through the winter. But wait too late and one could not be sure of getting the necessary meat, so an opportunistic bear, or sheep, or couple of caribou, would be always be a good start. A single large moose would provide at least six months of meat by itself. But dressing a moose is like dressing and packing a large horse, and without snow cover has to be manually carried in several repeat loads and safely stored high enough as quickly as possible, as there are always coyotes, wolves, bears, and numerous smaller critters quick to grab a free meal. One late fall a hunter landed on my strip with a buffalo permit. Sadly he was primarily interested in just the skull and cape, but Fish & Game required that the meat be packed out. He was flying a Super cub and could barely fit what he wanted in the small plane. So he made a deal with me, that I could keep as much of the meat as I could carry and if he didn't make it back in time, the rest of the animal would be mine. That winter I ate buffalo to my hearts content, and have to admit, that as much as I like moose, I have yet to taste anything finer than buffalo. No matter how I cooked it, roasted, fried or boiled, it always turned out just right! People generally ask, so what does this or that animal taste like. And if one is not familiar with wild game, I try to equate it with something domestic, like sheep, pork, or beef. I'd say that moose and buffalo tastes like the finest lean beef that can be had. I have also eaten Lynx when I've trapped them. My first taste of Lynx was when a seasonal trapper from down river asked me to assist him at his cabin, which was about a 9 1/2 mile hike down river from my own. On the way down we checked a couple of his cubby sets and in one was a Lynx. That night he asked me if I wanted to have some Lynx with him for dinner. At first I thought he was foolin' around, as I'd never heard of anyone eating Lynx, or fox, or coyote... before that time. But as I watched him hack off a haunch from the skinned carcass, and cut some steaks from it, and then roll them in flour with some pepper and salt, dropping them into a hot sizzling skillet, I realized that he was either laying this one on really thick, or he was serious. He made some mighty fine biscuits from flour, baking soda and powder milk, and added a little water and extra fat and some flour to the residue in the skillet and made gravy from the drippings. Then he placed a couple of pieces onto his plate and began to chow down. "You sure you don't want to try some of this?" he asked as he swallowed. I have to admit that it smelled delicious, and after a long day I was mighty hungry. I said, "Well, it looks like you're a better cook than I thought, so sure, I'll have a piece." He said, "Help yourself, there's plenty there." And I did. I started with one small piece and lots of gravy with a couple of biscuits. I took my knife and sliced off a small bite. The meat was was as pale and tender as veal. And though a tad apprehensive, my first bite was not tough or stringy as I thought it might be, but so tender it seemed to actually melt in my mouth. One bite led to another, and one piece led to one more, and more again. I found myself enjoying this meal as much or better than any. Now before you ask, as you might be wondering to yourself, "So just what does Lynx taste like?" Well let me say this. It's been my experience that most animals have a flavor similar to whatever it is that they eat. And this is most discernible in especially carnivorous species. For example a fish eating duck, tastes a lot different than a plant eater. Now all ducks are omnivores (like us) but some like Merganser's have a diet that is primarily fish, where others like Mallards eat a lot of weeds, water plants and grasses, as well as mollusks, crustaceans, small fish and other critters. All animals are edible for us, but I don't particularly care for ducks that have a fishy taste, so I prefer Mallard to Merganser. Same thing with bears during the salmon run. They have a more fishy taste than when their diet consists more of plants and berries. However a Lynx is a pure carnivore, and about 90% of their diet consists of Snowshoe hares. Well I happen to like rabbit, and I found that Lynx tastes a lot like it. And if you've never eaten rabbit, most folks compare it to chicken.
  6. Stephan55

    CALLING ALL COOKS.......

    Ten years. Been back up visiting and working, since but I don't count that the same as when I was living, really "living," there! When I first arrived in Alaska, it felt like I had finally come "home." AK is not for everyone (thank god), but I had some adventurous times there and a lot of really fond memories! Like Robert Service (when he left Dawson, Yukon Territory), I always thought I'd be coming back to Alaska to live out the rest of my days, but always ended up someplace else instead. Unlike Service, my cabin has not been maintained like a shrine, and unless somebodies been squatting in it, it's likely since fallen in and began that slow but but determined process of returning to the soil.
  7. Stephan55

    Nudist Camp Films

    Joel's "Piano Man" has been a favorite of mine ever since I first heard it back in '73! Billy Joel - Piano Man (Video)
  8. Stephan55

    CALLING ALL COOKS.......

    I gotcha! In summer (when it's hot) generally only cook in the morning, or evening when it's relatively cool. Then I will generally prepare something quick and tasty. When I do cook a lot, I store portion sizes in the freezer for a quick and convenient microwave meal later. When I lived in Alaska I cooked and ate much more than in the lower '48. Also snacked a lot! The temps in my locales were generally cool to cold most of the time. And I spent a lot of time outdoors and burned a lot of calories. If I ate down here like I did up there I'd be gordo in no time.
  9. Stephan55

    CALLING ALL COOKS.......

    I cook on the stove top, and microwave all the time, but generally do more baking in the winter when the oven can do double duty and warm the house with more than just delicious smells. Also generally keep something stewing in the crock-pot at all times then as well. So do you mostly just eat out during the summer?
  10. Stephan55

    CALLING ALL COOKS.......

    Speedracer's thread From Off-Topics Thanks Lawrence!
  11. Stephan55

    CALLING ALL COOKS.......

    Quick and Simple, AND Delicious too! is my motto. Meals that smell good, look good and taste good! (and of course are nutritionally good for us!) I guess if we have to settle for a single thread (instead of a Sub-genre of many threads), then Sepiatones title for this one is probably best!
  12. Stephan55

    CALLING ALL COOKS.......

    I am sure that food has been discussed over there. (one poster in particular comes to mind) But I am thinking of more than just a single (perhaps pinned) thread, initiated by a single poster. I am thinking bigger. A place with (hopefullY) many diverse threads, where we can initiate any food related topic and run with it! Perhaps threads about regional variations of "traditional" favorites. Threads about ethnic variations. And threads about original recipes from any of us. Maybe Personalized family threads about how our tastes have evolved... Threads like this one that talk about food and cooking in movies or on TV, and how it affected us. I'm thinking of threads that make our mouths water and stimulate us to try new things and that share about the things that we have tried.... I don't know, maybe I'm ranting on and on because this thread made me hungry and I haven't eaten since breakfast.
  13. Stephan55

    CALLING ALL COOKS.......

    I just had a thought. We all eat, and many of us probably still cook meals for ourselves and others... Wouldn't it be neat if somewhere on these boards we had a place designated to post some of our favorite recipes! ??? i don't know where it would be most appropriate to do so, maybe in the Genre Forums there could be a designated "Food" Genre? Could even make it more relevant by also discussing movies with food themes, etc. But open to any food related topic, including our family and traditional favorites! Sitting down and having a meal together has almost always had a harmonizing effect. Perhaps discussing our eating preferences would do the same? I know that I like to experiment in the kitchen, and it sounds like I am not alone here. (Although, perhaps in my self serving fashion, I may actually just be trying to rationalize ways of getting more delicious recipes from you folks)
  14. Stephan55

    CALLING ALL COOKS.......

    Thanks to this delicious thread tonight I will be having egg soup... All the recipes sound so simply good, that I have yet to decide on which variation I will try first, but my yummy tummy does insist that I do try them all, if not all at once.
  15. Stephan55

    8 1/2

    Thanks missw. I agree. Tiki clearified that herself as well. I think that those of us who responded to were confused because we weren't sure what it (nor she) meant by that. But it's all good, cause we all learned a little more as result, I think.

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