SC - Brussel Sprouts

[Michael F. Gunter]

Marisa Herzog wrote:
> 
>                       RE>SC - Snails and Salamanders               9/11/97
> 
> <snip>
> To use a salamander, make a recipe's worth of Digby's Savory Toasted Cheese,
> or perhaps a Cambridge Burnt Cream. Take your salamander and heat it in the
> coals until red hot, or if it is the kind that you fill
> <snip>
> 
> [horrified wail!]  I hope that a "salamander" as used above is some sort of
> cooking iron and not a slow cute little amphibian!
> -brid
> (a die hard omnivore, who knows where her steak comes from, but is now haunted
> by images of charred amphibians)

Gotcha!!! A salamander generally looks kinda like a solid disk-shaped
branding iron. You heat it and bring it really close to the surface you
are trying to brown. The name salamander as a culinary tool has survived
as the name of those eye-level broilers you sometimes see in restaurant
kitchens. Salamanders as heraldic/mythical beasts are more or less made
of fire, hence the imagery.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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