[Sca-cooks] Fire pits, was aside to Rosine

[Cathy Harding]

I use a plant stand (has 3 legs and a ring, from pier one ) and a large
restaurant wok - obtained at a restaurant supply house in the international
district in Seattle. Bill made a tripod and hanging chains.  It works well
and is very portable and meets the fire restrictions in the west (note this
picture is in Olympia Washington where we got 3 inches of rain at the
event....)

Here is a picture of it (I made this page for my nephew, who was going to
his first SCA event when he visited me from PA, he was 8, hence the
explanations) http://www.nwlink.com/~charding/SCA.html  scroll down to the
4th picture.  At the bottom is another use for this set up.  I have to keep
an eye on the set up.  It has been used for casting workshops and been to
several parties that I didn't attend.....  it has a name tag on it now, so I
get it back.

Maeve

-----Original Message-----
From: sca-cooks-admin at ansteorra.org [mailto:sca-cooks-admin at ansteorra.org]On
Behalf Of Susan Fox-Davis
Sent: Friday, May 10, 2002 9:55 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] aside to Rosine

What you guys need is camp cooking tips from out west here, where ground
fires are outlawed pretty much all the time.  Either we cook in the campfire
rings or use fire that's up on legs, such as Flieg's firepit
<http://midtown.net/dragonwing/col9905.htm>  You still want to clear any
grass growing under or around it, but it passes the stringent fire rules in
Southern California parks in the summertime.  I've managed to avoid having
to
bring out the Weber so far, but I have a kewl demi-drum on rebar legs for my
grilling and cauldroning use.

Maggie, Huette, anything to add?  [Huette will be offline 'til next week,
last I heard... she's cooking the Royal Lunch for Altavia Anniversary
to-morrow.]

Selene, Caid

Elizabeth A Heckert wrote:

> On Thu, 9 May 2002 12:52:49 -0400 "Rosine" <rosine at sybercom.net> writes:
>
> > It was the first time
> >that the penny dropped and I realised that they actually do cook "as
> >close to period food, in as close to period manner" as they can.
>
>     Yeah, it's only when the Commonwealth of Virginia outlaws ground
> fires that Master Thomas's Weber comes out! ;p
>
>  >I had been under
> >the impression that it was one of those demos where there's a "stage"
> >area
> >and the coolers and hibachi were hidden in the back. (They are, but
> >only as
> >a last resort either-we-go-off-site-or-cook-this kind of thing.)
>
>   Cynara and I were talking about having a  hidden, more modernized
> staging area at Highland Games this year (against the rules at MTA).  We
> were caught with our pants done last year, as the cook (me) was from out
> of state, and apparently there had been little discussion prior to the
> days of what to do in the case of drought.  (PA hadn't reached
> ground-fire bans at that point!)  Because that is the bulk of what people
> eat at the demo (tasty and *much* less expensive than on site food), it
> is an issue.  My problem is that I have a difficult time demo-ing and
> cooking at the same time, which would make a more modern area useful--a
> place to 'escape the questions' for a moment or two.  Finnr will have
> something to say about it, though!

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