[Sca-cooks] Re:hot rock cookery

[Olwen the Odd]

When I have lived with a wood stove, first at my aunties and later when I 
was grown, I know that at night or while away from home you bank the fire 
then stick some rocks or (the right kind of) bricks in the stove and if it 
was really cold then lay some on top of the stove as well.  By doing that 
you kept more heat generated for a longer time.  I learned from my auntie 
that putting yeast dough on or very near the stove over night would yeald 
some great rolls or bread in the morning.  Also she made yogurt and other 
stuff that way.  In winter us kids carried small warm rocks in our coat 
pockets.
Doesn't really have much to do with the thread I suppose, just memories.
Olwen
>
>I say we try it at pennsic. Have Wood and Hot Rocks Will travel.  Chirhart
>----- Original Message -----
>From: "Carper, Rachel" <rachel.carper at hp.com>
>
> > You can get the same instructions along with one on how to make soup in
> > Food and Drink in Britain by C. Anne Wilson. And they have it readily
> > avaliable at Barnes and Noble. Or at least the one near me here in
> > Atlanta.
> >
> >
> > Elewyiss
> > -----Original Message-----
> > In a message dated 2/21/2004 7:21:30 PM Eastern Standard Time,
> > sca-cooks-request at ansteorra.org writes:
> >
> > > fianna feasting in the woods on deer cooked by heated stones thrown
> > > into a pit, something i don't think i want to try at the average feast
> > > site. 8)

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