"aem" > wrote in message
oups.com...
Robert Lee wrote:
> We don't often get exotic food stuffs in our two supermarkets in
> Nome (AK). So, yesterday, when turkey wings showed up in the meat
> case, I bought them all. [snip]

There you are with all those caribou and you call turkey wings exotic?!

I've eaten reindeer/caribou, but it's not on my list of good meat. Moose
egg rolls, however, were pretty good.

I remember a great June night out at Council--11:00 p.m., standing in
the wild river catching 20" grayling, moose and bear tracks on the
river bank, 68° and the sun still high in the sky....

Perhaps "exotic" was the wrong word. Usually the only items in the meat
case are pork chops, roasts, ground beef...you get the drift. We *do* get
some fine pork ribs from Canada. A rack of lamb or a flank steak is a
rarity. (I've never seen a brisket in Nome save the ones we bring in from
Anchorage at US$5 per pound).

Grocery stores here cater to the *needs* of bush Alaskans rather than the
*wants* of us non-Alaskans. (Although there seems to be an inordinate
amount of fast/processed food items on the supermarket shelves.)

Cooking in Nome is a *real* challenge. !!!

> Here's my question: [snip] What else can I use to darken a too pale
> fricasee?

For next time, I'd guess that you need
lower heat and longer time with the roux to develop the color without
blackening it.

Good idea. I'll give it a try next time. Every once in a while, I try to
take a short cut with unfortunate results.

Robert