[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. ;-)
Adamantius
"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
bellies."
-- Rabbi Israel Salanter
More information about the Sca-cooks
mailing list