SC - Re: seeking recipes (Outdoor Feast)

[Anne-Marie Rousseau]

Hi all from Anne-Marie
Korrin says...
> What! Breads and Pies should be easy. The cowboys had chuckwagon cooks
> that cooked on the open range daily and made fresh bread every morning
> and I also think evening. They made sourdough rolls all of the time. The
> main cooking method was the cast iron dutch oven (the type with the legs
> and liped lid).

HAH! SHOULD be easy!!! :)
actually, the biggest trouble is that the handy dandy Lodge type cast iron
pot with the flanged lid that is so handy for putting coals on was invented
by Napoleon I hear (from the propaganda of the Lodge people). I certainly
havent seen any flat lidded pots in the Museum collections, primary sources
and other stuff I've been looking at. Again, I'd love to be proven wrong,
but all the pots I've seen are the cauldron shape, with nicely domed lids
(tricky to stack coals on) and a round bottom (tricky to control the heat
on underneath).

Again, if we assume that the folks who made bread were not the same folks
who would use a cauldron pot, this makes sense.

Still, since the cauldraon shaped pots are $$$$, we've been using the Lodge
types and plan on playing with breads and the like maybe next summer (right
now we're lucky if we can keep the fire going for long enough to cook
everything! Told you we are new at this...)

- --AM
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