Decidedly off topic

Quest for fire
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Joined: 22 Mar 2007, 06:19

14 Nov 2017, 18:06 #541

Cipaille pronounced sea pie is a French Canadian dish though the name drives from an English dish called Sea Pie.
The French dish is also called six pates which stands for six doughs.
The original dish had mostly wild game in it.
Anything from Grouse to rabbit to moose.
I have had it a few times and it is great.
Think of it like a deep dish pie as that is as
close as I can come to describing it's goodness.

It is much better prepared in an oven or dutch oven but except for the top crust I bet you
I could slow cook it. Below is a recipé for the modern version. Just substitute the meats
you think would go good in it and maybe adjust the spices used accordingly.

It is hard to say what is the best about this homestyle goodness.
The richness of the crust or the wonderfully different tastes and textures of the various meats.

Below are comments on a recipé that looks like a good one.
I can't get the recipé itself to copy. Anyone interested can look up cepaille recipés.
The pictures have to be clicked on so I will post a few pic's of what it can look like.
Imagehttp://fiestafarms.ca/custom/uploads/20 ... d-mere.jpg[/img]
 
If it is your turn to host the gang for the Super Bowl party, or any similar gathering, preparing dinner for a large crowd can be a daunting task; you have to come up with a menu that you’re pretty sure everyone will like, something that is delicious and familiar but not old hat or boring. Sometimes it’s exciting to serve something new, something that your guests have never had before. And when it comes to hosting, spending time with your guests is the main idea, you don’t want to spend all your time in the kitchen fussing over cheese soufflé or worrying about whose steak is medium rare and whose is medium well. Maybe next time you have a crowd over for supper, why not put a distinctively Canadian spin on it and serve them Cipaille?
 
Cipaille is a traditional French Canadian dish hailing from the Gaspesie and is also known  in different areas of Quebec as cipâtes or six-pâtes (literally, “six doughs”). The name Cipaille is pronounced “Sea Pie,” derivative of the old English dish, Sea Pie, a layered meat or fish pie served to British sailors in the 1700s.
Essentially it is a large, one-pot dinner made in a Dutch oven that has up to six layers of meats of different animals, separated by layers of pastry. Think of six meat pies, all cooked in one pot, one on top of the other and you get the idea.
Originally cipaille was made with wild game; hare, elk, venison, moose, duck and partridge were all readily available and they would all go into the cipaille along with onions, celery, carrots and potatoes, and aromatic spices like cinnamon, savory, thyme and juniper berries, each layer separated by a layer of pastry. The entire dish is topped with a final layer of pastry, and hole in the middle allows the cook to pour in the stock or water that the cipaille will cook in.
 
Imagehttp://fiestafarms.ca/custom/uploads/20 ... 0x620.jpeg[/img]
 
Today it is more common to use more readily accessible meats like pork, beef, veal, chicken and rabbit, but if you are lucky enough to get ahold of some wild meats you will have a cipaille that is truer to its heritage. Furthermore, you don’t have to actually make six layers, 2 or 3 is more typical these days. The great thing about this dish is its variety, you can make up any combination of meats that strikes your fancy, although if you are making it for the first time, maybe start out simple.
One thing is for certain, though, this dish will be a hit at your next gathering. Thanks to a few hours of slow cooking, your house will be filled with the most tantalizing of aromas when your guests arrive, and all the work will be done, so you can hang out with your guests and not be hidden in the kitchen. Cipaille is rustic, hearty and delicious, and will feed the most ravenous of crowds. Served with an obligatory salad and ice-cold beer, it just might be the perfect dinner for the big game.
As you might expect, considering the variables in terms of meats and number of layers, finding a definitive recipe is probably impossible. We like this version as it calls for the traditional game meats like elk, partridge and moose. If these are hard to get in your neck of the woods, check out this more modern recipe which calls for pork and turkey.
cipaille1.jpg
cipaille-sans-gluten.jpg
Cipaille 2.JPG
Last edited by Quest for fire on 15 Nov 2017, 14:39, edited 1 time in total.
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Quest for fire
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Joined: 22 Mar 2007, 06:19

14 Nov 2017, 21:16 #542

Tracker's meat treat today was a sardine in tomato sauce and a fresh slice of crusty bread.
Tracker declined to comment on the snack as he was too busy chomping on a couple of dog biscuits.

He is shedding like crazy and has dandruff to boot. That is why he got the oily sardine.
It is much better to give sardines before the shedding starts but his master forgot.🤗 

If I remember he will get another sardine tomorrow.

Quest for Fire

P.S. 

No where in ths post was it mentioned that I made two toasted and
buttered crusty loaf and sardine sandwiches with red velvet cake for afters.
I wonder who got to eat those? 😊

P.P.S.

Mine didn't look quite as good as this but here is a Red Velvet cake.
Red-Velvet-Layer-cake-resized.jpg
Last edited by Quest for fire on 15 Nov 2017, 14:39, edited 1 time in total.
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Robson Valley
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Joined: 24 Apr 2015, 00:27

14 Nov 2017, 22:15 #543

No need for any bready thing to go with that!
I like braised meat for all you can toss in with it.
3 hrs and we eat.

Local pork & chicken, might find some elk, used up all the bear.
Lots of bison and lamb as well.  Might find some venison, easy to get more.

I'd need to stuff a lot of local root veg in there.
One large glass of red would go well.

I'll pass on the cake.  Grand idea but I can't do the icing.
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Quest for fire
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Joined: 22 Mar 2007, 06:19

15 Nov 2017, 14:36 #544

Your excellent ideas on the Cipaille denotes a cook that has done a lot of good cooking.

How can richness of taste be communicated?
The crust even when a heavy one has this undefineable taste that says fine eating.
The only taste that compares but still lacks is the crust of a modern Yorkshire pudding.
Not to be confused with the original version that I have never even seen and only tasted in my dreams.

I myself should stay away from the cake because of the icing.
Perhaps for a different reason than you.

Right now all this talk of food has me yearning for breakfast.
The fine crust on this breaking of fast will be the crust on
toasted crusty loaf slices slathered with rich peanut butter.
Yum,yum.😊

P.S.

Apparently cepaille is spelled cipaille.
I have corrected the error in the original post.

There are a couple of recipés to make this treat in a slow cooker.
When I find one that seems to assure a good crust it will be given a go.

This will be the first time I try making dough for a crust.
The closest I have come were homemade tortillas which were excellent B.T.W.😀
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Quest for fire
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Joined: 22 Mar 2007, 06:19

15 Nov 2017, 16:27 #545

I have a chance at a moose in a year or two.
This may not come to pass as it is often a case of asking again and again before getting a positive response.
Even when getting permission to hunt it is no sure thing. The land owner can change his mind,
other hunters in the area may object and so on ad nauseum. But there is a chance.

A buddy of mine has fine hunting land well to the east of Montreal.
If you travel an hour and a half in almost every direction from the city you get good hunting land.
My buddy's land is over two hours away. There are many whitetail deer and moose.
He has hesitated to take a moose because of the daunting logistics involved.
Moose weigh a lot and prefer swampy or lake filled land.

You almost have to have a four wheeler or be prepared to carry a two hundred pound plus hind quarter twice,
along with all the other work. It takes two hunter's tags per moose. That gives a chance for more hunters to
get some meat. My buddy is a younger and stronger but not so experienced traditional archer and a fine shot.
I am an older,not so strong archer with a fair amount of experience and still a fine shot. We complement each other.   

Will the hunting opportunity come to fruition? That is impossible to predict.
I know you have to keep on trying if you want things to work out.
That is my specialty. 😊
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Robson Valley
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Joined: 24 Apr 2015, 00:27

15 Nov 2017, 17:50 #546

Don't stop.  Keep working towards the hunt.  There's no guarantee of success but that's no reason not to be optimistic.
White-haired old friends of mine always go out, fully prepared.  Yes, each rides a big quad.

They got their moose a couple of years back, mature bull and a big one.
Younger hunters stopped to watch the old guys deal with a dead moose.
Gutted, onto clean tarp to be skinned.
Next, out comes the big battery-powered DeWalt reciprocating saw.
Cut the entire moose into manageable pieces.  Into the muslin game bags.
Load the quads and go.

How can richness of taste be communicated?  Not in theory.
Grouse is more like farm chicken thigh.
Bison has a darker, bigger "meat-taste" than cow.  Elk is delicate by contrast.
Moose and venison are in between.  Moose gravy cannot be matched on earth.

I don't have enough pastry made for cipaille.  Need a new batch.
I'd rather make pot pies with chopped game and veg, really.
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Quest for fire
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Joined: 22 Mar 2007, 06:19

15 Nov 2017, 20:39 #547

Pot pies are certainly a worthy endeavor.
In fact except for size they are very much like a Yorkshire pudding.
I had that a couple of times when stationed in Halifax.
Great hot food for a cold dismal day.

Your mentioning how the older gents processed the moose inspired me.
I happen to have a relatively new tarp that is just hanging around.
It's too big by twice but that means I could make two tarps with it.

Yes that hunt is something to look forward to but wouldn't be
a great disappointment if it didn't work out. I don't even need to make the kill.
The fact is my bow is borderline in power for a moose. Most provinces require a minimum of forty pounds.
Mine is forty pounds at my drawlength. I believe one province Newfoundland demands forty five.
That is countered by the fact I have confidence in my abilities and sharpen broadheads better
than they do at the factory. If my partner makes the kill then so much the better.

I have four F.R.S. radios that ensure constant communication is possible.
That means there is no likelihood of us killing two moose by accident.
The more important aspect of radio communication is in case one of us gets hurt.

Here I am talking with alacrity😀about an event two years in the future that may not occur.
Even theoretical hunting is good for the spirit.😊
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Robson Valley
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Joined: 24 Apr 2015, 00:27

15 Nov 2017, 22:00 #548

I used to buy those pot pies years ago and reheat them in a toaster oven.
Forced me to slow down, put the brakes on the day and the week                                                                                                                                                and wiggle my toes for a while.  No radio, no TV, just sit.
Boiling, I'd crack the crust and push in 2 tbs frozen mixed veg.
The pie cools as the veg cook and supper with a salad is ready.

BC Regs allow a 40lb bow for everything but bison (50).
Crossbows are 120-150.  Too complex for me.
My Rem700BDL in .30-'06 was good for everything.
I have only 2/12 shotguns left.  Grouse with trap loads makes a rewarding day.

Don't worry about the time.  Two years happens quickly.  Go there, have a look around.
Where are the best observation spots without showing your self?
Buy a licence, take some flu-flu and bash some grouse for supper.

Those FRS radios are gold.  One of my old pals banged a good mule deer buck.
Field dressed it, loaded in on the back of his quad and away he went.
Up a rock and the quad went over backwards, unbalanced. 
Straddled two big rocks with my friend trapped underneath in the gap in the middle.
Could reach the radio and was able to call for help.  Roughed him up pretty good.

Snow flurries and +2C windy rain.  So gloomy, I just thought it was supper time!  (2PM)
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Quest for fire
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Joined: 22 Mar 2007, 06:19

15 Nov 2017, 22:18 #549

The dark is coming quickly here as well.
Four in the P.M. is awful dim shooting time.
I would stay on stand 'til the full half hour after sunset.
It made for a dark walk back to the truck but being in the woods is what it's all about.
I can fling an arrow pretty good in low light conditions but would never do it on a deer unless in an emergency situation.

It is good you mentioned the grouse.
Never hit anything in a tree except a farmed wild turkey.
Some people look down on farmed shoots and say it is not hunting.
They are right,it is certainly not hunting but is the very best practice for hunting.
You see killing an animal is not a done deal even with an arrow in the vitals.
Very often the nerves die slowly and the animals movements disconcert the shooter.
I had one new shooter swear he would never hunt when he saw a hunter slit a turkey's throat.
Better to learn that there than deep in the bush.

I will carve up some etha-foam into 2D bird shapes and stick them in scenery trees.
Excellent practice for aerial shots. I have had the pleasure of doing that in 3D tournaments.
Dem darn boids can be hard to hit. I will have to make up some flu-flus.
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Robson Valley
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Joined: 24 Apr 2015, 00:27

16 Nov 2017, 00:06 #550

Mountain turkeys (Merriams) in south eastern BC like to graze uphill in logging clear cuts. 
They can run down hill for a faster takeoff if needed.  Get above them and you got it made.
Firearms give you no guarantee that the prey is dead.  I hunt turkey with 1 9/16 oz #4 hot 3" x 12 ga loads.
X-full turkey chokes (G. Trulock).  First bird needed 4 neck shots.  Too close and most of it missed him.

Deer are like that too.  Thought that I put a 165gr in the engine room at 100+ yards.  Buck didn't move.
Oh well, go again.  Blat!  Then he runs maybe 20 yards.  2 holes x 2" apart.

Our grouse ( Ruffed, Dusky & Franklin) are forest birds.  They are runners, only roosting in trees at night.
They can submarine through the understory and outrun any human ever born.
Today, Nov.15 is the official end to the grouse season.
However, we have at least 2 species of Ptarmigan up top to hunt until mid February.

Dark?  You want dark?  With mountain ranges both east and west of us, they clip 30-60 minutes of sun off both ends of the day.
On December 21, the solstice, I have observed the sun to set behind the west range at 1:52PM.  

Go.  Take the dog.  Putz around in the woods.  Game trails?  Tracks?
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Quest for fire
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Joined: 22 Mar 2007, 06:19

16 Nov 2017, 17:49 #551

Tracker's meat treat yesterday was a meatball and a half with bun and fixings from a late night range supper...............
and nine uncooked spicy italian sausages.

He really appreciated the meatballs and showed it to me by wiping his face on the futon.
Range nights are late supper nights. Having three restaurants and a Tim Horton's well within
biking distance have not helped my waistline.

I will be shooting more now so quality calories are a must.
That means no more second desserts.😊

P.S.

Oh those nine sausages he ate were sneakily consumed in the kitchen while
I ate three delicious sausages in the living room.😐 And no he didn't come thank me after.😑
When I walked into the kitchen and saw the foam tray on the floor I was mightily displeased.😶
After determining I was within the fifteen minute ruling decided upon during the great dog treaty debates of 2000 and 3,
Tracker got some very stern words.😮 If I had caught him in the act a judicious boot in the behind would have been his due.
I am not a mean man but dogs have to know that when in the house they eat when they are fed.
What happens outside the house is another matter.😉

Below is a stock pic' of roughly what he consumed.
sausage-182174000-58fa73fa3df78ca1591ea1ee.jpg
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Robson Valley
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Joined: 24 Apr 2015, 00:27

16 Nov 2017, 19:40 #552

That was some big pile of meat for Tracker to chow down.
You are alpha.  You share the kill.  Stealing food is bad pack-think.

Ha.  I've learned to thaw fishy things in the cupboards, not on the counter tops.

I was thawing and peeling a bunch of 26-30 prawns for my supper.
Had to go downstairs for some reason.  I forget.  Left the dish on the counter.
Coming up the stairs, I was met by the cat, sprinting down the hall with one of _MY_ supper prawns!
She polished it off under the bed.  Big feed for a little cat.

Late night suppers.  One student lab ran 3:30 - 6:30.  They left, I tidied up and went home.
That's where my freezer shines = pull out goodies and reheat all at 350F made me slow down.

Can you recall TV dinners?  I have plates like that but stainless steel.  Reheaters.
Curry.  Rice.  Veg.  Chop condiments as they reheat.
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Quest for fire
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Joined: 22 Mar 2007, 06:19

Yesterday, 14:33 #553

Tracker's late night treat was given,as usual,after I eat.
It is a rare occurence that he gets fed while I eat.
As per your suggestion his latest treat was given almost grudgingly.
The question passed between us as to whether he had truly warranted it.
The somewhat good part is that he at least knows he did something wrong.
At least that is the impression he gave.
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Robson Valley
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Joined: 24 Apr 2015, 00:27

Yesterday, 16:26 #554

In the early and middle parts of the hunting season, it's OK to stay out until dark.
That meant that we don't get home until 8+PM.
My rule was always to feed the dogs first, no matter what I need to do with game.

Body language.  No eye contact, no physical contact, turning my back on them.
That seemed to convey my opinion when they upscrewed. 
They would look for that reassurance and it was not forthcoming.

The cat is a little (8lbs) SPCA rescue cat. 
Too frail as a kitten to even sit up to groom herself without falling over.
When she begs for her daily 5PM shrimp ( 3 x 71-90 size), that's the signal for me to stop 
and think food & drink for both of us.
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Quest for fire
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Joined: 22 Mar 2007, 06:19

Yesterday, 19:30 #555

It hasn't been fun looking for food with no preservatives.
Now that I have found some things are getting easier.
Take bread for instance. In a grocery bag waiting for me is
a nice baguette with no artificial colors,flavors or preservatives.
In the kitchen is a lovely cheese bread with lots of cheese in it and
baked on it. It as well has nothing un-needed in it.
Again I cannot describe how good this bread tastes.

I can say the top is orange/brown with strands of melted and toasted sharp cheddar.
You toast this bread then butter it and breakfast is a simple yet delicious affair.
There are a good number of these breads and buns at Provigo.
All of them when on special are cheaper than their deadly look-a-likes.
All of them last just as long too. By this I mean that the preserved ones,
may not grow mold on them for longer but appearances are not everything.
In three days they seem to get a mealy texture. They also don't take something like,
a stiff food being spread on them. That mealy quality comes into play with meal,
being pulled up a bit from the slice. 

So what is the difference if both breads are good for three days?
What would you rather eat a good looking tasty food with nothing added or
something that looks and smells machine made to begin with.

As an afterthought those delicious italian sausages Tracker ate were preservative free as well.
Natural hog casings and cheap when on special. Who can ask for more?😊
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Robson Valley
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Joined: 24 Apr 2015, 00:27

Yesterday, 21:10 #556

Making my own breads, baguettes, pizza crust and pasta, those things are thousands of years in the making.
Romanticism, possibly.  And I know the composition of everything.  I am still amazed when I take the baking out of the oven.
I know some of the chemistry, I've done this for decades.  It's still mostly magic under my own hand.

The really fun part is to try to mimic the artisan breads in the store bakeries.  Cheese, onion, cinnamon & raisin.
Fine dice dried Roma tomatoes.  Next to try is a bread with dill and cottage cheese in it. 
I had some, decades ago, that had been made in a bread-maker machine.

My rye breads have always flopped.  Look fantastic going into the oven then they fall flat like a discus from the Olympics.
Now, I discover that the bakeries use rye flavoring so the gluten issue doesn't matter.

The grocery store in the city where I've shopped for years does not make bread dough any more.
They keep the big floor model Hobart mixer just for looks. 
Instead, they told me that they unpack and thaw and bake frozen dough balls.
SubWay uses a rubberizer (dibutyl phthalate?) in their bread.

Breads go stale.  That's the mealy texture that you have encountered.  Even Gisslen (Professional Baking)
claims that this altered hydration of starch happens faster in the fridge.  Leave it on the bench or freeze it.
Make French Toast out of it,  the egg/milk will cook to hold it together.  Some cinnamon and nutmeg add a lot.
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Quest for fire
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Joined: 22 Mar 2007, 06:19

Today, 15:19 #557

It wasn't a bad night at the range Thursday.
A bit of a cold,rainy ride in but once in the doors of the center all was well.
It doesn't take long to set up the equipment even if one member didn't help out too much.
Unless his idea of helping out was kicking a soccer ball around.🙄 I always overheat sfter
a bike ride and setting up so my druthers were to sit down in a chair to cool off.
Not tonite though. After setting there like I was in andropause I decided to get off
of my lazy butt and get the bow out. After all even if that hunt doesn't work out,
I should be ready for anything. A short stint at attempting to straighten permanently,
crooked arrows I let loose at a paper rabblt sixteen meters away.
Not bad shooting with a good grouping. To me a rabbit is about the
same size as the vitals on a whitetail  deer. Anywhere on the body of
the rabbit is a kill on a deer. Not that I accept it as a good shot.
No matter what animal aimed at a kill should be in the vitals.

I try to shoot at an angle if possible.
It is rare that you get a straight shot in Nature.
Also it is best if the beast is forward of you or better yet quartering away.
I sent the rabbit target at twenty five meters just to break the mind out of a possible rut.
It's always good to shake things up. At that distance I only got a few arrows on the
paper the rabbit is printed on and one in the body.

All the time I was shooting my buddy kept saying nice and good.
Really I could and should be doing better. No blaming it on the arrows but
I am definitely going to look at making better arrows to shoot.
In fact it will be fun to do so.

When my buddy was leaving for the night he again mentioned how tight my groups were.
I accepted the complement with good grace while at the same time vowing to do better.

Soon I will trace out a simple game bird shape and make some foam targets.
If I am going to work I might as well have fun targets to shoot at.😉
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Robson Valley
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Joined: 24 Apr 2015, 00:27

Today, 17:17 #558

There's a lot of feathers on a grouse.  With colder weather, 0C and below, the grouse puff up like small basketballs.
Not a whole lot of bird in the middle!  If I could consistently hit a large grapefruit at 10m, I would be pleased.
No idea if that's an unattainable skill or not.

You would think so but rabbits here seem so few and far between.  I suppose that Lynx, Bobcat and Fisher would be the most likely of predators.  Cougar might select prey like the deer.

Do you steam-bend crooked arrows to straighten them? 
I've watched it being done with fresh willow, chokecherry and Saskatoon.
He peeled the bark and used an interior car warmer module as the heat source.
One stick was so bad that he tied a simple overhand knot in the hot wood.
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