[Sca-cooks] Cooking over an Open Fire
sprucebranch at gmail.com
Wed May 20 18:10:42 PDT 2009
How cool is a cookbook that has, as one if its ingredients, a cow?
Awe-inspiring....a little overkill for dinner, tonight, though.
It's like starting directions for a fire with, 1 oak tree.
Well, gotta go hang a painting...no nails, so I'll have to purchase an iron
On Wed, May 20, 2009 at 6:03 PM, Johnna Holloway <johnnae at mac.com> wrote:
> It's Wednesday which means it's time for the New York Times food section.
> Today the lead article is "Grilling Over Wood as a Sweaty, Smoky Sport"
> which includes this paragraph--
> "Not quite. If we were in Argentina, I would draft my friends to help me
> grill a whole cow, which is one of the recipes in “Seven Fires: Grilling the
> Argentine Way” (Artisan, 2009) by Francis Mallmann, the chef and owner of
> Patagonia Sur, the celebrated Buenos Aires restaurant, and Peter Kaminsky,
> the Brooklyn-based writer. (The first ingredient is “1 medium cow, about
> 1,400 pounds, butterflied, skin removed.”)"
> So looks like another book to buy...
> Article is at http://www.nytimes.com and includes lots of photos. There's
> even a section devoted now to grilling recipes on the NYT website.
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Ian of Oertha
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