SC - Dry Site Issues

[LrdRas@aol.com]

Yes - loads - I did an annual event for  4 years where we roasted a whole
pig on a spit over a wood fire at a reproduction dark age village.  It's a
working village so we even had an authentic-ish 'herb garden' to work from.
In fact I've written up a page about it in my web site  cooking area  -
www.tirlan.com/cooking/ 

The times for the roasting are loose in that it is heavily dependent on the
weather - that was worst case ona grey windy rainy summer day, but sometimes
we start roasting at 12 and it's ready at 7.30 ish . 

What do you want to know?

karin
> -----Original Message-----
> From:	Angie Malone [SMTP:alm4 at cornell.edu]
> Sent:	Tuesday, March 02, 1999 4:56 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	SC - cooking in a pit or on a spit
> 
> This has probably been on this list lately, but I had to delete the
> messages before I could read them.  I apologize for bringing it up again,
> if people wish they can answer me privately.
> 
> I am thinking about doing a feast where we will be cooking a large amount
> of meat, either a half, or perhaps a suckling pig over a spit or will bury
> it in a pit.
> 
> Does anyone have any experiences with one or both methods?
> 
> 	Angeline
> 
> Lady Angeline di Aquila,  Deputy Seneschal Dominion of Myrkfaelinn,
> Kingdom
> of Aethelmearc
> mka-Angie Malone, Ithaca, NY
> interested in sewing and cooking
> 
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