[Sca-cooks] Cooking over an Open Fire

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed May 20 18:11:32 PDT 2009

On May 20, 2009, at 9:03 PM, Johnna Holloway 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.”)"

I talked my weekend host into building the firepit in the back yard  
this morning. I want that pork belly. ;-)


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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