SC - Walking onions revisited-info- long response.

[Alderton, Philippa]

Did I miss something?  Is this Chronus a cookbook that we are putting
together?

Forgive me if I sound a little out of the loop.  On Friday, September at
6:38 am I gave birth to a 7 lbs., 12 oz., 21 in. long baby boy.  I am still
recuperating but I will be popping in to check on cooking stuff.  To anyone
that was helping with my Bris article, like Philippa, I will obviously need
the stuff today if possible.  The Bris (circumcision) is Friday, September
17 at 7:30 am in Fort Worth.  Anyone interested in coming should e-mail me
privately for directions.

Sindara



At 09:28 AM 9/15/99 -0400, you wrote:
>Mordonna wrote:
>> ... Grill over a hot fire, until the pork is done in the 
>>center.  Save any drippings ...
>
>I was just looking at some period pictures in _Fast_and_Feast_ by Bridget
>Ann Henisch, and it looks to me like it might be better to grill/roast
>*beside* the fire, not over it. That way the drippings pan can go next to
>the base of the fire, with the heat going up away from the pan and the
>drippings going only into the pan and not into the fire.
>
>The spatial arrangement would be something like this:
>
>         meat
>flames
>
> wood     pan
>
>But I haven't yet started learning to cook with fire, so take this to be no
>more than a hypothesis.
>
>Alex Clark/Henry of Maldon
>
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