[Sca-cooks] Cooking over an Open Fire

Susan Lin susanrlin at gmail.com
Thu May 21 07:31:04 PDT 2009

My father bought a cookbook once because the first recipe was schmaltz
(rendered chicken fat).

On Wed, May 20, 2009 at 7:03 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.
> Johnnae
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