[Sca-cooks] ISO carbonado references.

Antonia Calvo ladyadele at paradise.net.nz
Tue Sep 2 13:47:38 PDT 2008

Ginny Beatty wrote:

>This is what I'm investigating: What are the unique properties of a
>carbonado, how was it cooked then, how can you cook it now with certain
>equipment. I tried string roasting ala Magic of Fire, that was fun, but
>labor intensive.

You can just skewer them and and barbecue over a moderately hot fire-- 
that works really well.  You can also broil them or cook them in a 
frying pan, but I think barbecued is really the way to go.

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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