[Sca-cooks] Food safe firewood

[Mark Hendershott]

At 10:43 AM 4/6/2006, you wrote:
>Your bowls, platters, plates,..etc. usually are made of hardwood as the
>softwood will be permeated by food residue and can be marred by blades more
>then the hardwood. (Though Maple seems to be a favored wood for cutting
>boards)
>With that you work your way through the hardwoods to see what works.
>Note that there are a variety of willows so stating that "willow' does this
>and "willow" does that is to broad. This goes for any tree variety.
>
>For firewood, hardwood burns longer then softwood. Cedar and Pine burn
>quickly because to the oils/resin.
>This is the first time I have heard Cedar used for flavoring. Would like
>more info.

Cooking salmon tacked to a red cedar (Western Red Cedar, not a true 
cedar) board over a fire is a PNW thing.  I've seen cedar boards w/ 
instructions in cookware shops.  It is said, I don't know with what 
authority, that this is the Indian way.

Simon Sinneghe
Briaroak, Summits, An Tir


>Take w/grain of salt due to fuzzy memory. I believe that Poison Ivy and
>Poison oak are plants you should not burn as the "oil" can and do go up with
>the smoke and you can breath them in.
>
>Lyse
>
>
>
>
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