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Post by Cody ( The Patriot ) on Jun 7, 2011 16:46:44 GMT -5
beaudro what do you think is the oragin of the fry bread the Navajo make?Is it thiers or is it something introduced to them ?
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Post by beaudro on Jun 7, 2011 20:44:13 GMT -5
Hello Cody, I really think that todays frybread that we can buy in the store is something that probably evolved out of history. It's real hard to weed through all the BS when it comes to Native History though. Possibly the Navajo too, but the tribes just north of them made a flour out of different roots, dried and ground up. Root digging was a big part of any tribe. It substituted the wheat flour that the trappers had known. I can only find where the trappers fried this, not the Indians. The modern fry bread of course is a recipe using baking powder and more , I suppose thats how it puffs up and does what we want it to today. It is mentioned many times in the west where they had nothing but flour and water, which wouldn't do the same. Probably sometime around the reservation periods when they were relying on the bureau to supply them is when they became involved with the more modern fry bread. Oddly enough, today it's a symbol of the Native American. The trappers may have introduced this, and being french it probably came out of that culture. Not long before the trappers many of the tribes had never seen a kettle before, so frying was something they had not been able to do. It probably did not take long to learn this however, but to get the fry bread to do the modern thing would still take a few more years.
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Post by beaudro on Jun 7, 2011 20:57:33 GMT -5
I might add that Lewis and Clark was impressed the first time they had seen boudin as their french cook Charbon prepared it the first time, which was simply just a french method of preserving meat. But the natives did something similar too, they would grind up dried meat, mix with tallow , and keep it in an organ vessel , sometimes the intestine, thats simply pemmican. What I'm getting at is , just like boudin they were probably doing something similar to the french trappers in the evolution of cooking breads. Maybe it changed real soon after they acquired kettles, pots ,pans and skillets and soon baking powder.
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Post by Cody ( The Patriot ) on Jun 7, 2011 21:20:51 GMT -5
Thats sort of what I thought that maybe it was something maybe taught to them to do with what the Gov. gave them .The Navajo I know make it with a special flour from Cortez its different from anything in our store here it is finer ground I really like it and buy several sacks when Im there it makes killer bisquits .I also noticed that when they make it it is so thin it looks like your makeing flour torrtillas and they tell me that they do just put it on the griddle sometimes but shy away from calling it a tortilla it seems they have a dispute with mexicans about who demestcated this vegtable or that pepper and they also make a bread in the little mud oven that they call neal down bread that is a tamalli without meat but say sometimes they do put meat and chillies in it sometimes. The ones I know just put water and salt in thier frybread and it is plain flour but it does puff up when fried.
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Post by Cody ( The Patriot ) on Jun 7, 2011 21:23:41 GMT -5
I also forgot that when they kill a sheep they take parts of the heart lungs liver and other stuff and stuff the intestins and call it bodin ,not quite what the coonies make down south with the rice and all but surely had the same oragin didnt it
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Post by beaudro on Jun 8, 2011 2:10:41 GMT -5
I'm no baker Cody, I figured you needed baking powder or soda to make them rise when it's fried up. If thats the case they may have been doing fry bread as we know it, at least in some areas early on. I've seen original wheat flour , at first I thought it was fake. It was actually recovered from a fort I can't remember the name of , but it was amazingly fine ground. That makes a lot of sense actually, because they were more thorough than anyone will do today. Cornmeal was done this way often as well. We think it's suppose to be coarse ground , thats today's marketing strategy.
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Post by Cody ( The Patriot ) on Jun 8, 2011 8:41:17 GMT -5
It doesnt really rise all that much compared to if it had bakeing powder in it but I tried to make it with regular flour and I couldnt get it thin enough and it came out more like pita bread which aint bad niether .If I dont have aby Blue Bird flour I useually make pita bread and just cook it on the griddle.
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Post by ThunderMoon on Jun 19, 2011 15:26:18 GMT -5
Got this for fathers day Stupid pics backwards still!
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Post by whitedove on Jun 21, 2011 9:21:21 GMT -5
Good Mornin Thundermoon!! How are ya today?"That is a very nice Fathers Day gift..."What are your plans for it?Will you paint it or perhaps leave it close to as it is currently?
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Post by whitedove on Jun 23, 2011 22:21:41 GMT -5
"Thank You, beaudro for this information,still working on it."It seems as it may take me a little longer than I think."My nephew took the pics with his iphone.And I will find another way, to take more pics and post as it requires. whitedove
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Post by ThunderMoon on Jun 26, 2011 17:08:56 GMT -5
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