[Sca-cooks] Greek terracotta foufou stove
Saint Phlip
phlip at 99main.com
Tue Mar 3 09:38:53 PST 2009
On Tue, Mar 3, 2009 at 12:26 PM, Mercy Neumark <mneumark at hotmail.com> wrote:
>
> I've seen other types of pots in period and from what I can tell (my head hurts, so excuse me if I mis-inturpreted it) it sounds like a chaffing dish to me. I have some pictures someplace of them (unfortunately not scanned but I MIGHT be able to do that in a few days). The examples I have are English, around 13-14th or so century. Sort of Y shaped. Fuel efficient... eh, I guess as fuel efficient as cooking anything. Think of it as a fondue pot of the period really. And smoke would be coming out like crazy, depending on what you would use. So, it's not a comfortable way of cooking by any stretch of the imagination.
What makes you think smoke would be coming out like crazy? Hardwood
charcoal is a relatively smokeless fuel. Most of the smoke comes from
the various volatiles that are already burned off in the charcoaling
process. Modern charcoal briquets are something else entirely- and
even they don't give off a lot of smoke, once the fire's properly
started.
--
Saint Phlip
Heat it up
Hit it hard
Repent as necessary.
Priorities:
It's the smith who makes the tools, not the tools which make the smith.
.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow
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