SC - SC German Herbs, Spices, and Ingredients (long)
Maryann Olson
maryann.olson at csun.edu
Fri Feb 19 16:54:45 PST 1999
hi,
I would love to know what that looks like.
thank
you,
Helen
Laura C Minnick wrote:
> On Thu, 18 Feb 1999 RoseThstle at aol.com wrote:
>
> > Does anyone have any ideas how to cook a roast slowly on site?
>
> My friend Ivar Juana-Sweetie (Sorry- I can't spell that fool Norse last
> name of his) has these cool clay-baker/smoker oven things that are called
> a 'Komodo Pot'- Japanese, I think. When I made Cormarye for my feast
> several years ago, we roasted the pork in the Komodo Pot and it was
> wonderful. They are rather expensive though, IIRC. But I understand that a
> Weber-style kettle BBQ, top down and coals low, does a decent enough job
> too.
>
> 'Lainie
> -
> Laura C. Minnick
> University of Oregon
> Department of English
> -
> "Libraries have been the death of many great men, particularly the
> Bodleian."
> Humfrey Wanley, c. 1731
>
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