SC - Jewish food in period

[Russell Gilman-Hunt]

	Most of the bellies are small and without a closure in the front.  If you
were to bake in an enclosed ceramic pan, on a piece of grate maybe, it
should bake much like any open oven or "Dutch Oven" in style, depending of
course on keeping the fuel at the right (and economical ) level, and
working out baking time.  It sounds like something I would be willing to
work on.  
	The only real disadvantage I have seen is that these ceramic beasts are
fragile.  Portage to site is the time most accidents will happen and even
though they are far less expensive here they still are not cheap.  Any
thoughts out in virtual land?
	Balldrich

- ----------
> From: geneviamoas at juno.com
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - Re: seeking recipes (Outdoor Feast)
> Date: June 23, 1998 8:09 PM
> 
> Thank you for the timely and much needed advice. What do you think the
> chances are of being able to bake successfully in one are?
> Genevia
> 
> On Tue, 23 Jun 1998 17:05:15 -0700 "Balldrich BallBarian BoulderBain"
> <msca at c2i2.com> writes:
> >	
> , they generate a steady and long heat with little fuel.  I have
> >started as few as four charcoal brickets and gotten enough heat to 
> >warm a
> >cold patio for a couple of hours, and if it was not enough heat I only 
> >had
> >to add another bricket or two.  Its like yeast too much can be a bad 
> >thing.
> >	
> >>	P.P.S.  do not use in an enclosed space as they will use all 
> >the oxygen.
> >	Balldrich 
> >
> 
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