[Sca-cooks] Stone age technology in a modern kitchen

[Sharon Palmer]

Cast iron isn't exactly stone age.  Nor is the "stone age microwave" 
- a glass box where they can regulate heat and smoke.
Ranvaig

>"At Niklas Ekstedt's restaurant, Ekstedt, there's no electricity in 
>the kitchen,
>aside from the required ventilation and refrigeration.
>Food is cooked over a fire pit in cast iron and on rotisseries, or 
>in a "stone age microwave,"
>or in a replica chimney. Ekstedt's food is technique-driven, but 
>those techniques are the opposite
>of the increasing gadgetry and modernism elsewhere - they harken 
>back to Scandinavian techniques of centuries past."
>
>http://eater.com/archives/2013/12/23/niklas-ekstedt-on-cooking-with-stone-age-technology.php
>
>website is here:  http://ekstedt.nu/english/
>
>Johnnae