[Sca-cooks] Kamados and Big Green Eggs

Johnna Holloway johnnae at mac.com
Wed Jul 13 19:13:25 PDT 2011

Major article on these in today's NYTimes
"Green Eggs and Hamburgers"


The article also mentions this tidbit:
  "Eric C. Rath, a co-editor of “Japanese Foodways Past and  
Present” (University of Illinois Press, 2010), said that similarly  
shaped earthenware cookers were first used to steam rice in Japan in  
the third or fourth century."


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