(Topic ID: 220055)

Sharing Alaska

By Tomass

5 years ago


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There are 1,022 posts in this topic. You are on page 5 of 21.
#201 4 years ago
Quoted from meSz:

Heading to Anchorage in a few weeks. Any places to play or new breweries to check out? I was last in Anchorage 3 years ago.

In Eagle River, Odd Man Rush brewery has some of the finest around (my home town).

In Anchorage, King Street Brewery is fantastic, in Fairbanks, Hoodoo is also fantastic.

There's all sorts of breweries around, but don't expect that you can play pinball at the breweries; the bar lobbyists have pressured legislators to not allow entertainment devices of any type to be present at breweries. Not looking like that's changing any time soon.

If you want to play pins and have a few beers, come by Chilkoot Charlie's - there are a dozen pins there.

#202 4 years ago
Quoted from pb456:

In Eagle River, Odd Man Rush brewery has some of the finest around (my home town).
In Anchorage, King Street Brewery is fantastic, in Fairbanks, Hoodoo is also fantastic.
There's all sorts of breweries around, but don't expect that you can play pinball at the breweries; the bar lobbyists have pressured legislators to not allow entertainment devices of any type to be present at breweries. Not looking like that's changing any time soon.
If you want to play pins and have a few beers, come by Chilkoot Charlie's - there are a dozen pins there.

Appreciate the post but I was in AK last week

1 month later
#203 4 years ago

I'd just like to say that I really enjoyed reading through this post, beeing in quarantine due to the Covid-19 bullshit, I have alot of "free time" and little to do sometimes. So alot of reading different threads on different forums.

Anyways, I hope you all are safe and sound.

#204 4 years ago
Quoted from mtn-:

I'd just like to say that I really enjoyed reading through this post, beeing in quarantine due to the Covid-19 bullshit, I have alot of "free time" and little to do sometimes. So alot of reading different threads on different forums.
Anyways, I hope you all are safe and sound.

Thanks. We are safe here at my house anyway. Just getting a little stir crazy. Been a long winter and still buried in snow with more coming down right now. Ready to get out and hike or something. Once it gets warm, we can do most of what we normally do and still be away from other people. In a couple months I will be looking to stock up the freezer with salmon.

#205 4 years ago
Quoted from mtn-:

I'd just like to say that I really enjoyed reading through this post, beeing in quarantine due to the Covid-19 bullshit, I have alot of "free time" and little to do sometimes. So alot of reading different threads on different forums.
Anyways, I hope you all are safe and sound.

Agreed!! reading thru this thread and the pics is more enjoyable than the covid 19 crapfest!!

#206 4 years ago
Quoted from Tomass:

Thanks. We are safe here at my house anyway. Just getting a little stir crazy. Been a long winter and still buried in snow with more coming down right now. Ready to get out and hike or something. Once it gets warm, we can do most of what we normally do and still be away from other people. In a couple months I will be looking to stock up the freezer with salmon.

Theres nothing like wild salmon. Around here its just the shitty farmed salmon around. Norways biggest export product after oil.

#207 4 years ago

Glad to get out of the house today! Was a balmy 32 F!

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#208 4 years ago
Quoted from mtn-:

Theres nothing like wild salmon. Around here its just the shitty farmed salmon around. Norways biggest export product after oil.

Absolutely! We have 5 species in AK, but sockeye is my favorite.

1 week later
#209 3 years ago

Spent some time yesterday practicing social distancing.

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#210 3 years ago

So, I know you do fishing, you hunt aswell?

#211 3 years ago
Quoted from mtn-:

So, I know you do fishing, you hunt aswell?

Yep. Mostly moose and caribou. Somewhere back in this thread I posted pics of a moose hunt from 2018. Last year I got sick early in the year and had to use up all my vacation time, so I only got out a couple days, mostly just helping a friend get his moose out. Hoping to go for at least a week this fall.

#212 3 years ago
Quoted from Tomass:

Yep. Mostly moose and caribou. Somewhere back in this thread I posted pics of a moose hunt from 2018. Last year I got sick early in the year and had to use up all my vacation time, so I only got out a couple days, mostly just helping a friend get his moose out. Hoping to go for at least a week this fall.

Well, good your back on your feet again. Theres nothing like moose.

I ask, do you happen to have any frozen steaks of moose?

If so, I dare you Please try this variant, its a specialty from my homeparts (wasnt born in Norway):

https://en.wikipedia.org/wiki/Tj%C3%A4lkn%C3%B6l

If you dare, lemme know, and I'll translate my recipie for you!

#213 3 years ago
Quoted from mtn-:

Well, good your back on your feet again. Theres nothing like moose.
I ask, do you happen to have any frozen steaks of moose?
If so, I dare you Please try this variant, its a specialty from my homeparts (wasnt born in Norway):
https://en.wikipedia.org/wiki/Tj%C3%A4lkn%C3%B6l
If you dare, lemme know, and I'll translate my recipie for you!

Sure thing! If you send the recipe, I will post pics and results in this thread. Moose is probably my favorite meat, above beef even.

#214 3 years ago

Same here! I'll get right to translating then!

#215 3 years ago
Quoted from mtn-:

Well, good your back on your feet again. Theres nothing like moose.
I ask, do you happen to have any frozen steaks of moose?
If so, I dare you Please try this variant, its a specialty from my homeparts (wasnt born in Norway):
https://en.wikipedia.org/wiki/Tj%C3%A4lkn%C3%B6l
If you dare, lemme know, and I'll translate my recipie for you!

I can’t wait to try this myself!!

#216 3 years ago

First of all, the steak has to be deepfrozen.

Then, turn your oven on. I would've put it at around 158 degrees fahrenheit(70 Celsius), because I think the end result becomes better the longer time it takes.

Atleast no higher than 185 (85 Celsius).

When the oven has reached the temperature defined above, insert the deepfrozen steak of in the lower parts of the oven.

No covering in alufoil or anything.

If possible dont use hotair function.

Pure naked, unsalted and frozen meat.

And then, its time to make the brine!

-----
Brine recipie:

For a 2.5 lbs (1.2 kg) steak its common to use:

33 fluid ounces (1 liter) of water

10% salt (of 33 fluid ounces)
5 - 7 % sugar ( -- " --)
10 - 20 pcs of juniper berries
1 teaspoon of thyme
Black and/or white/green peppers after personal taste

Give it a good boil up and just let it rest while the steak is slowly cooking.

Worth mentioning is, that since the steak is not salted or spiced or anything before going into the oven, the brine is really where you can "do magic". Personally I like to add bay leafs, sometimes fresh garlic and sometimes other stuff, but that is a matter that is easy to understand and adjust after personal preference, I think.

---
Back to the still frozen steak in the oven!

Since the steak is deeply frozen and in a oven on low temperature, this is gonna take quite some time. About 7 until 15 hours, all depending on the size of the steak and the oven.

Personally, I think its finished when its core temperature has reached about 140 - 149 fahrenheit. But that is because I like it red, and opinions may differ

Because its frozen, its impossible to insert a meat thermometer, but after 3 - 5 hours its easy to "slide it in" carefully.

Just keep an eye on the thermometer, and remove the steak when it has reached your prefered core temperature.

Then IMMEDIATLEY put it in the brine, meat still hot, brine can be icecold, and let it rest for 5-6 hours in the brine.

--

Then remove the steak from the brine, wipe it dry with some household tissue or similar, cut very thin slices and enjoy!

I prefer to eat it with potato gratin, or just boiled potatoes, or just on a sandwich or ..

A few other good companions to this steak is jelly made out of black currant, "tubular lingonberries", ofcourse fried chanterelles and/or a creamy sauce of any kind.

#217 3 years ago

Please let me know if there are any uncertanties in the receipie!

#218 3 years ago
Quoted from mtn-:

Please let me know if there are any uncertanties in the receipie!

Sounds pretty straight forward. Do you leave the pepper as whole peppercorns?
Thanks for the recipe! As soon as get some juniper berries, I will try it and post results. Have a nice weekend!

#219 3 years ago
Quoted from Tomass:

Sounds pretty straight forward. Do you leave the pepper as whole peppercorns?
Thanks for the recipe! As soon as get some juniper berries, I will try it and post results. Have a nice weekend!

Yep, whole peppercorns.

#220 3 years ago
Quoted from mtn-:

Yep, whole peppercorns.

I am hoping to get my juniper berries soon. Ordered from Amazon but not shipped yet.

#221 3 years ago
Quoted from Tomass:

I am hoping to get my juniper berries soon. Ordered from Amazon but not shipped yet.

It will be tasty even without junipers. However, junipers are essential if you want to stick to the "original recipie" so to speak.

#222 3 years ago

Is it common for you to use Juniper bush for smoking fish and meat over there, Tomass ?

#223 3 years ago

I love Alaska....I've been 15 times on fly fishing trips....I'm hoping that this years July trip won't get cancelled...

#224 3 years ago
Quoted from mtn-:

Is it common for you to use Juniper bush for smoking fish and meat over there, tomass ?

I have not used it. Not sure about others, but I asked a few AK natives at work and they have not either.

#225 3 years ago
Quoted from PtownPin:

I love Alaska....I've been 15 times on fly fishing trips....I'm hoping that this years July trip won't get cancelled...

They shut down spring bear hunting on Kenai peninsula, which makes no sense to me.

#226 3 years ago

Good, killing bears is not cool.

#227 3 years ago
Quoted from Tomass:

They shut down spring bear hunting on Kenai peninsula, which makes no sense to me.

That makes no sense....lets hope airlines and bush planes are flying in July

#228 3 years ago
Quoted from Londonpinball:

Good, killing bears is not cool.

As an avid hunter and outdoorsman, I actually agree with this for the most part. Most people do not eat bear meat and only kill for "sport" or a trophy. I eat everything I kill and enjoy wildlife. Granted, some do take a bear for it's meat, and I see nothing wrong with that. I also carry a .44 mag and will kill one before I let it take my life or hurt my family.
I don't understand how the virus would shut down an activity that requires distancing and solitude though.

#229 3 years ago

Took a short hike for sanity yesterday. Been couped up way too long before this mess even started. We always seem to find painted rocks on trails up here. My kids will take them and put them in another spot, down the trail somewhere.
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RISEN INDEED!!!
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#231 3 years ago
Quoted from mtn-:

Is it common for you to use Juniper bush for smoking fish and meat over there, tomass ?

Got my juniper berries in. I will test this out over the upcoming weekend.

#232 3 years ago
Quoted from Tomass:

Got my juniper berries in. I will test this out over the upcoming weekend.

Eagerly awaiting the results and verdict!

#233 3 years ago
Quoted from mtn-:

Eagerly awaiting the results and verdict!

Me too! I am going to see how low my oven goes. Lowest temp that is posted is 200 but lower down it has a "keep warm" temp. If it doesn't go low enough I may have to use an alto sham that I have at work. I will post back this weekend.

#234 3 years ago

Any word on the fishing industry up there (not commercial fishing)....my bet is its gonna be a rough summer for all the lodges (unfortunately) ... I have a trip planned for July, but not sure its gonna happen

#235 3 years ago
Quoted from PtownPin:

Any word on the fishing industry up there (not commercial fishing)....my bet is its gonna be a rough summer for all the lodges (unfortunately) ... I have a trip planned for July, but not sure its gonna happen

I haven't heard anything yet. I will post any news I hear when they release any info. I will also pm you as well.

#236 3 years ago
Quoted from Tomass:

I haven't heard anything yet. I will post any news I hear when they release any info. I will also pm you as well.

Thanks

#237 3 years ago
Quoted from mtn-:

First of all, the steak has to be deepfrozen.
Then, turn your oven on. I would've put it at around 158 degrees fahrenheit(70 Celsius), because I think the end result becomes better the longer time it takes.
Atleast no higher than 185 (85 Celsius).
When the oven has reached the temperature defined above, insert the deepfrozen steak of in the lower parts of the oven.
No covering in alufoil or anything.
If possible dont use hotair function.
Pure naked, unsalted and frozen meat.
And then, its time to make the brine!
-----
Brine recipie:
For a 2.5 lbs (1.2 kg) steak its common to use:
33 fluid ounces (1 liter) of water
10% salt (of 33 fluid ounces)
5 - 7 % sugar ( -- " --)
10 - 20 pcs of juniper berries
1 teaspoon of thyme
Black and/or white/green peppers after personal taste
Give it a good boil up and just let it rest while the steak is slowly cooking.
Worth mentioning is, that since the steak is not salted or spiced or anything before going into the oven, the brine is really where you can "do magic". Personally I like to add bay leafs, sometimes fresh garlic and sometimes other stuff, but that is a matter that is easy to understand and adjust after personal preference, I think.
---
Back to the still frozen steak in the oven!
Since the steak is deeply frozen and in a oven on low temperature, this is gonna take quite some time. About 7 until 15 hours, all depending on the size of the steak and the oven.
Personally, I think its finished when its core temperature has reached about 140 - 149 fahrenheit. But that is because I like it red, and opinions may differ
Because its frozen, its impossible to insert a meat thermometer, but after 3 - 5 hours its easy to "slide it in" carefully.
Just keep an eye on the thermometer, and remove the steak when it has reached your prefered core temperature.
Then IMMEDIATLEY put it in the brine, meat still hot, brine can be icecold, and let it rest for 5-6 hours in the brine.
--
Then remove the steak from the brine, wipe it dry with some household tissue or similar, cut very thin slices and enjoy!
I prefer to eat it with potato gratin, or just boiled potatoes, or just on a sandwich or ..
A few other good companions to this steak is jelly made out of black currant, "tubular lingonberries", ofcourse fried chanterelles and/or a creamy sauce of any kind.

Ok, moose is in the oven. My "keep warm" temp is running about 170, so that will have to do for now.

#238 3 years ago

Actually I am right about 160 F now that it is settled.

#239 3 years ago

How big is the steak? And did you insert a meat thermometer after some hours?

#240 3 years ago
Quoted from mtn-:

How big is the steak? And did you insert a meat thermometer after some hours?

Its in 3 pieces. Probably 2#, and yes, I put a meat therm in it. It took over 12 hours. Looked kind of leathery on the outside when finished so I am hoping the brine reconstitutes it some. I think I will do thin slices and fry it, like one of your suggestions due to the amount of time it was in the danger zone. Although I imagine the brine will help kill bacteria. Ill give it a try after work today. The brine tastes very good though.

#241 3 years ago

The leather look is how its supposed to look. And I dont think very many bacteria survives 12h in that temperature. And the salty brine kills the last few of them, if there should be any.

So dont fry

Pictures?

#242 3 years ago
Quoted from mtn-:

The leather look is how its supposed to look. And I dont think very many bacteria survives 12h in that temperature. And the salty brine kills the last few of them, if there should be any.
So dont fry
Pictures?

I will get pics as soon as I get home from work today.

#243 3 years ago

Oh my! Very tasty!!! You have to overlook the silverskin in the first pic; I couldn't trim it since it was frozen.

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#244 3 years ago

Thank you mtn- ! I can really taste the brine in the final product. I may play with the brine a little next time, but it is very good just as is.

#245 3 years ago

I made sandwiches with it for dinner. Grilled bun with horsey sauce, tomato and sauteed onions. Then I threw it on the grill for just a secind and melted mozz on it. Couldn't help grilling it for a favorite sandwich of mine, but it is really good cold as well. Really tender. Fantastic dinner!!!

#246 3 years ago

Im very happy you enjoyed it! Its also a pretty effortless way to cook a large amount of meat. Not taking into consideration having to check on the temperature every now and then ofcourse.

#247 3 years ago

So, you finished all the meat allready?

#248 3 years ago
Quoted from mtn-:

So, you finished all the meat allready?

I actually saved a nice chunk to take to wotk to share, but I keep forgetting to bring it in.

#249 3 years ago

Lot's of avalanches this year. I always see a few up here, come spring...but not this many.

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#250 3 years ago

This was the best trail we could find yesterday. Most were too muddy or too much snow.

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