This is for them what are in Paradise chowing down on over cooked burgers.

A nice caribou hind leg, upper part, quite a nice size too.
The funny looking cuter is an Ulu, a traditional Inuit cutting and scraping tool.
So you party freeze, or thaw, the meat. Plomp it down on cardboard. Get your Ulu by the handle and slice thin trips of meat [Kuak], and pop in your gob. Another way is to slice the meat in thin wide strips, lightly salt both side, hang up to dry well. Bingo you got dried meat [Nikku].

The fat is called tunnuk, not a lot of tunnuk on caribou around this way; hence it’s very healthy for you. I have had animals from over around Kuujuak, in Quebec. The tunnuk was a couple of inches thick, made for a good roast though.

So if you don’t like it that way you can cook it any imaginable way, all taste bloody great.
Burgers made from ground caribou, with small amount of ground salt pork for moister, are to die for. Last night we had ground caribou with onion, and my secrete herb mixture, my secrete gravy, with pastry [duff] on top.
Add ground caribou, a can of beer to spaghetti sauce, man oh man.

On a different tact, we have been getting papaya and mangos up here lately. Makes a nice change in the fruit salads. Every time you go to the check out with them, and there is a different staff person you get, what’s that? Then there is a big search through the computerized system to find the item and price.

A mate took us to an ‘outback steak house’ down in Burlington Vermont one time, he almost became an ex mate. He he had fun with the customer service rep, with me as the serious half of his digs. I did have fun teasing her about the ‘Kookaburra wings’ and the ‘Joey burgers’.

Belated happy blog-a-versary down there in Paradise.