[Sca-cooks] Cooking over an Open Fire

Johnna Holloway johnnae at mac.com
Thu May 21 08:15:00 PDT 2009

People know that I have cookbooks, so I have gotten a lot of reference 
over the years regarding if I have recipes for this or that food or 
beast. This has
included instructions on whole pig roasts for a group in Australia, how 
to cook a black
bear for a group of hunters, wild turkey recipes for when the dad hit 
the flock with the pick-up truck,
etc. You never know when you might need an actual recipe for a whole steer.


Susan Lin wrote:
> 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  wrote:snipped
>>  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...
>> Johnnae

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