[Sca-cooks] Interesting concept....

[Karen Lyons-McGann]

Everytime they built the fire back up or discovered the oven was too  
hot for current needs I thought 'your doing it wrong!'

Lady Bonne
Sent from my iPod

On Oct 12, 2010, at 9:33 PM, Stefan li Rous  
<StefanliRous at austin.rr.com> wrote:

> This is "The 36-Hour Dinner Party", right?
>
> The article says "But after the bread is out of the oven, people  
> show up with a variety of other dishes to wring every last B.T.U.  
> from the day’s fire: pizzas while the oven is still blazing and then 
> , as the day goes on, gentle braises or even pots of yogurt to captu 
> re the last heat and flavors of the dying embers."
>
> Which is a good explanation of something we discussed about using  
> mass ovens previously.
>
> But what is this about "capture the last heat and flavors of the  
> dying embers"? Since the embers are brushed out of the oven before  
> any food, including the pizza, which was first, was put in the oven.  
> By the time you get to the pots of yogurt, even if an ember was  
> left, is likely to long dead, not "dying" and I doubt it would have  
> any flavor left to give.
>
> Okay, reading on, I see that they built up the fire at least another  
> time. But for a single cycle, if things are wiped out correctly, or  
> what I thought was correctly, I don't see where any embers come from.
>
> Stefan, the picky.
> PS: It sorta reminds me of a 24-hour battle discussed 20 years ago  
> on the Rialto. There were none of the usual time or space limits,  
> other than perhaps the boundaries of the site itself. Your side had  
> to prepare meals and camp with the expectation that you could get  
> attacked at any time.
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org  
> ****
>
>
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