Roadside BBQ and Caviar in New Brunswick
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Date: 2020-05-17
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Comments and reviews: 10
alex
You blew my mind when you made -Rauppie Pie- My people come from close to Yarmouth N. S. And all my great aunts made this, but perhaps a bit differently. They used to actually -grate- maybe 30 lbs of the potatoes on a piece of thin metal with thousands of sharp points made by hammer and nail, held by a wooden frame. .. perhaps 2 feet long. They would then squeeze the -meat- of the potato by hand in Irish Linen to remove the liquid, salting it as they went to avoid discoloration and pound it down. This resulted in about 1/2- of pure starch remaining in the bottom of the bowl. .. which I'm told the women used for ironing; and the liquid was used by the men to make booze. .. back in the day. They would boil a chicken with onion, celery and carrot, and use the stock to reconstitute the potato -meat- to the same level in the bowl, and then alternately layer the potato mash and chicken in a highly buttered enameled roasting pan. ---Sometimes this was made with chicken and pork, and there was also a seafood version. ---It resulted in a thick coating on all sides of basically potato crust with a thick center of meat and thick potato mush, and was served with homemade applesauce and sour cream. And lots of salt. ---Fun fact: One of my great aunts didn't like the hard part of squeezing the mash by hand. .. and came up with the ingenious idea of sewing tubes of Irish Linen that could be tied off. .. and placed in her modern washing machine on high spin to express the liquid. ---I don't think anyone in the family ever went back to her house for -Rauppie Pie- after they found that out. ---; -)---Thank You for this precious reminder of my miss-spent Yute. ---From the Surettes of Wedgeport and the Doucettes of Cape Saint Mary, N. S. ---Peace to All---Alex D
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You blew my mind when you made -Rauppie Pie- My people come from close to Yarmouth N. S. And all my great aunts made this, but perhaps a bit differently. They used to actually -grate- maybe 30 lbs of the potatoes on a piece of thin metal with thousands of sharp points made by hammer and nail, held by a wooden frame. .. perhaps 2 feet long. They would then squeeze the -meat- of the potato by hand in Irish Linen to remove the liquid, salting it as they went to avoid discoloration and pound it down. This resulted in about 1/2- of pure starch remaining in the bottom of the bowl. .. which I'm told the women used for ironing; and the liquid was used by the men to make booze. .. back in the day. They would boil a chicken with onion, celery and carrot, and use the stock to reconstitute the potato -meat- to the same level in the bowl, and then alternately layer the potato mash and chicken in a highly buttered enameled roasting pan. ---Sometimes this was made with chicken and pork, and there was also a seafood version. ---It resulted in a thick coating on all sides of basically potato crust with a thick center of meat and thick potato mush, and was served with homemade applesauce and sour cream. And lots of salt. ---Fun fact: One of my great aunts didn't like the hard part of squeezing the mash by hand. .. and came up with the ingenious idea of sewing tubes of Irish Linen that could be tied off. .. and placed in her modern washing machine on high spin to express the liquid. ---I don't think anyone in the family ever went back to her house for -Rauppie Pie- after they found that out. ---; -)---Thank You for this precious reminder of my miss-spent Yute. ---From the Surettes of Wedgeport and the Doucettes of Cape Saint Mary, N. S. ---Peace to All---Alex D
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Travis
People dont realise the feeling you get from harvesting a live animal. As a hunter myself i can say that anyone who eats meat on a regular basis should do this at least once. It's a very eye opening experience that's almost a transcendent one. I garuntee these lamb lived a better life life than 99% of any wild game out there and died in a much more friendly and painless way than 99% of wild game.
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People dont realise the feeling you get from harvesting a live animal. As a hunter myself i can say that anyone who eats meat on a regular basis should do this at least once. It's a very eye opening experience that's almost a transcendent one. I garuntee these lamb lived a better life life than 99% of any wild game out there and died in a much more friendly and painless way than 99% of wild game.
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Emir
I know im late to this episode but that look on your face when you bled the lamb got in my feels bro. My father in law passed several years ago and they slaughtered a pig on his ranch in Mexico. The farmer that killed the pig had the same look on his face. Respect bro. love your videos.
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I know im late to this episode but that look on your face when you bled the lamb got in my feels bro. My father in law passed several years ago and they slaughtered a pig on his ranch in Mexico. The farmer that killed the pig had the same look on his face. Respect bro. love your videos.
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Lyle
I know you guys love canada but stop trying to push it with matty. new brunswick has the worst food i've ever eaten in my life. It's a wasteland hours away driving from anything normal in canada. new brunswick is the staton island of canada.
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I know you guys love canada but stop trying to push it with matty. new brunswick has the worst food i've ever eaten in my life. It's a wasteland hours away driving from anything normal in canada. new brunswick is the staton island of canada.
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anonymous
Matty did not like the caviar! -When someone asks how does it taste and someone doesnt immediately say -good- its bad. -Matty was like oh. more? -I can see how much love you put into this. must have tasted like shit to him
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Matty did not like the caviar! -When someone asks how does it taste and someone doesnt immediately say -good- its bad. -Matty was like oh. more? -I can see how much love you put into this. must have tasted like shit to him
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Sam
Another excellent video from you guys, love Matty's enthusiasm and passion. I do kinda wish the video was exported at a higher bit-rate though, quite a lot of tearing and fragmenting on the close ups
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Another excellent video from you guys, love Matty's enthusiasm and passion. I do kinda wish the video was exported at a higher bit-rate though, quite a lot of tearing and fragmenting on the close ups
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erozpl01
Imo, unless you care about the brain etc I have always found it more humane to shoot them with a little. 22lr pistol at the top of the head and then drain the blood by cutting their throat.
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Imo, unless you care about the brain etc I have always found it more humane to shoot them with a little. 22lr pistol at the top of the head and then drain the blood by cutting their throat.
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James
Yeah talk about the pile of deep fried stuff and not the lobster rolls ---Jesse also calls the slaughtered lamb sheep at the end. Munchies if u need a new editor holler at yer boy
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Yeah talk about the pile of deep fried stuff and not the lobster rolls ---Jesse also calls the slaughtered lamb sheep at the end. Munchies if u need a new editor holler at yer boy
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di
I don't eat lamb, rabbit, liver, or leaks, so this is just whatever for me, but damn can I eat all of that BBQ dude smoked up. I could watch 5 straight hours of people smoking pigs.
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I don't eat lamb, rabbit, liver, or leaks, so this is just whatever for me, but damn can I eat all of that BBQ dude smoked up. I could watch 5 straight hours of people smoking pigs.
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mayen67
If you want to make kill an animal easier don't eat for a day or 2, and you need to kill the animal to eat. When your starving, you care a lot less about killing the animal.
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If you want to make kill an animal easier don't eat for a day or 2, and you need to kill the animal to eat. When your starving, you care a lot less about killing the animal.
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