SC - Snails and Salamand

[Michael Macchione]

On Thu, 11 Sep 1997, Philip & Susan Troy wrote:

> Marisa Herzog wrote:
> > 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

> > [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.

I dunno, living just south of Philadelphia, I had a weird vision of a
bunch of Bhakailis ("those salamander people") roasting over a large
bonfire  (for at least the past three years people have come running
with water and fire extinguishers when Bhakail starts their bonfire at
pennsic)

Kael


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