tag:blogger.com,1999:blog-3609178460143519164.post3726914336176205044..comments2023-12-23T04:55:15.923-05:00Comments on Sweet State of Mine: Alaska - Akutaq / Eskimo Ice CreamMeredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3609178460143519164.post-72173033378959362362017-04-06T18:59:09.945-04:002017-04-06T18:59:09.945-04:00Wow that looks delicious
Wow that looks delicious<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3609178460143519164.post-11912909776936507372016-05-20T08:00:01.499-04:002016-05-20T08:00:01.499-04:00As Northern Alaskan Inuit, we always used walrus f...As Northern Alaskan Inuit, we always used walrus for our base.<br />If we were out of Walrus, Seal Fat was the next best thing. We always dried and powdered Fireweed root also. About half a handful. (We never did really measure anything), the berries: because we're in the North, salmon berries are pretty much all we had. Sugar or brown sugar, and on occasion for an extra treat powdered sugar.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3609178460143519164.post-82471952380358529692015-08-17T07:02:47.143-04:002015-08-17T07:02:47.143-04:00Moose fat could be difficult but tallow/drippings ...Moose fat could be difficult but tallow/drippings from beef & lamb are very easy to find. Lamb being more like moose in how quickly it hardens. And for an interesting difference, coconut oil or ghee which both go hard quite easily.Seanhttps://www.blogger.com/profile/03578513410001513833noreply@blogger.comtag:blogger.com,1999:blog-3609178460143519164.post-64896500334544564862015-02-18T16:59:40.662-05:002015-02-18T16:59:40.662-05:00The traditional recipe for Akutaq has moose fat in...The traditional recipe for Akutaq has moose fat in it. I am looking for a source of moose fat for another project. Do you or does anyone have any idea where I can find it?MarketingBytesMavenhttps://www.blogger.com/profile/09419366975076552575noreply@blogger.comtag:blogger.com,1999:blog-3609178460143519164.post-58974172222153030662014-10-22T11:43:56.552-04:002014-10-22T11:43:56.552-04:00I've only just found out about Akutaq and I ha...I've only just found out about Akutaq and I have to say I wasn't surprised there's a 'coastal version' nowadays! I still don't think it appeals though :/Jenny at The Brick Castlehttps://www.blogger.com/profile/00090208734161519771noreply@blogger.comtag:blogger.com,1999:blog-3609178460143519164.post-5020984379666732982014-03-10T04:13:33.102-04:002014-03-10T04:13:33.102-04:00Strange we have never made agutak with juice. Strange we have never made agutak with juice. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3609178460143519164.post-13506725247634953982012-09-17T08:53:05.309-04:002012-09-17T08:53:05.309-04:00Thanks for the tips Chelsey! Have you eaten or ma...Thanks for the tips Chelsey! Have you eaten or made Akutaq before? I thought it was such a neat recipe and loved learning about its place in Alaskan culture. Meredithhttps://www.blogger.com/profile/17466837631556321450noreply@blogger.comtag:blogger.com,1999:blog-3609178460143519164.post-8469854632044851482012-09-17T00:37:12.987-04:002012-09-17T00:37:12.987-04:00To get rid of the texture of the crisco you may ad...To get rid of the texture of the crisco you may add a boiled potato to the crisco sugar mixture. That might help a bit. If you don't want to add that then you may add powdered milk. I couldn't exactly tell you how much, but I hear that it helps.Chelseynoreply@blogger.com