Monday, 2 May 2011

Pilot bread gets serious

Pilot bread is practically a staple in the bush, and it's pretty common to offer it to folks along with some coffee when they come by visiting.  It's also quintessential outdoor food for backpackers, hunters, rafters, and so forth, because the stuff is just indestructible. It's also incredibly calorie dense, and something like a 100 and change per cracker. You need a big chunk of club crackers to come close to that many calories (Though, IMO, club crackers are tastier than pilot bread).
Now my idea of a pilot bread recipe involves taking a chunk and either slathering it with mayo (mmm, mayo) or making a tiny pizza out of it. If I'm feeling really creative, I'll crumble it for use in mooseloaf (two eggs. 1/2 milk-like-substance. 2 lbs ground moose. 5ish crumbled biscuits. Garlic powder, parsley, oregano, and basil to taste. Bacon if you got it) or make a salmon casserole (crumbled biscuits, bowtie noodles, a can of cream of mushroom, salmon, and hunks of Velveeta).

These, people, though, take pilot bread way too seriously. Sundaes made from pilot bread? I'm not sure if that's brilliance, or if down that path lay pure madness. The blackened salmon dish sounds very tasty though - I wish ADN would post the actual recipes!

I love the short story at the end, though,

When [Elsie Pavil Mather] was growing up in Kwigillingok, Pilot Bread was one of the few non-Native foods, she wrote. People used to say the crackers first showed up after a shipwreck and villagers, unaware they were edible, tossed them around like a toy.

"Do not play Frisbee with crackers!" wrote Mather, who lives in Anchorage now. "We are supposed to respect all our food."

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