Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I'll provide two versions - fire cooked (preferred) and pan-cooked. | 2. Fire-cooked: First; if you're making this in camp, it's best to use natural tools. Locate a flat rock (slate is best, of course), sheet of birch bark or similar flat surface. You can use a bowl or a frypan but it's not as much fun. :) Next, find a Y-shaped stick about 2 feet in length; fairly stout - the branches should be about the width of your thumb and should be about two fist-widths apart. | 3. Pre-mix the dry ingredients prior to departure. Don't worry; the seemingly miniscule amounts of salt and baking powder are more than enough. | 4. Pour a small mound of dry mixture onto your flat surface; add water a few drops at a time until a thick dough is formed. Keep adding mixture and water until all mixture is used (or until you have enough. If you're wise you'll carry a fairly large bag of mixture; enough for several days). | 5. Be careful - consistency is critical. The dough must be thick enough to braid. Add water slowly and add less than you think you need. | 6. Form dough into a ball and let it rise 10-15 minutes; use this to build up the fire to cooking temperature. | 7. Roll the dough into a 'Plasticene snake' about 2 inches across. Braid the snake around the ends of the Y-shaped stick tucking the ends in at the bottom. Then simply roast it in front of (not over) the fire, flipping every 1-2minutes until golden-brown. (If you hold it over the fire you'll cook it too fast). | 8. Let cool for a few seconds and tear pieces off. Serve with butter, but it's better dipped into meat juice. In winter, dip into white bacon fat and roast until the fat is brown - good fuel at 30 degrees below zero. | 9. Pan-cooked: Exactly the same preparation except add more water until it forms a very thick batter - twice the thickness of pancake batter. Let rise for 10 minutes. Pour into frypan and cook slowly until golden brown. Serve as above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups	fresh-ground	729.12	53.6256	63.5208	34.692
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.