<html><head><style type="text/css"><!-- DIV {margin:0px} --></style></head><body><div style="font-family:times new roman, new york, times, serif;font-size:14pt"><DIV></DIV>
<DIV>I know it's not particularly relevant to *period* dishes, but try to avoid tomatoes in a dutch oven -- or any cast iron cookware -- that isn't enameled. The acidity tends to damage your seasoning. I've had no problems with citrus, but then again I'm usually not using oranges or lemons in large enough quantities to create a sauce base. :)</DIV>
<DIV> </DIV>
<DIV>Duriel<BR> </DIV>-*-*-*-*-*-*-*-*-*<BR>Tom Vincent<BR>-*-*-*-*-*-*-*-*-*<BR>When shall it be said in any country of the world, my poor are happy; neither ignorance or distress is to be found among them; my jails are empty of prisoners, my streets of beggars; the aged are not in want, the taxes not oppressive; the rational world is my friend because I am friend of its happiness; when these things can be said, then may that country boast of its constitution and government.<BR>-- Tom Paine
<DIV style="FONT-SIZE: 12pt; FONT-FAMILY: times new roman, new york, times, serif">
<DIV><BR><BR>----- Original Message ----<BR>From: Ron Carnegie <r.carnegie@verizon.net><BR>To: Cooks within the SCA <sca-cooks@lists.ansteorra.org><BR>Sent: Monday, May 22, 2006 9:06:44 AM<BR>Subject: Re: [Sca-cooks] Dutch Oven Baking<BR><BR>
<DIV>Have you ever used one before? Of few things I would reccomend from my days <BR>as a down hearth cook. First, think of the Oven as an oven, and not as a <BR>pot. Put your baked goods in dishes or pans like you would at home. Some <BR>might require a trivet to keep them off the iron themselves. Next, do not <BR>use the oven over the fire. Actually very little cooking should happen over <BR>a fire. Pull coals aside from the fire and place the oven atop them, with <BR>more on the top. Be prepared to continue to add coals. You will quickly <BR>get used to judging the heat by hand if you practice often. expect quicker <BR>baking times than you are used to as well. A tool for removing the hot lid <BR>is very useful, if you do not already have one.<BR><BR>Ranald de Balinhard<BR><BR><BR>----- Original Message ----- <BR>From: "Martha Oser"
<osermart@msu.edu><BR>To: <sca-cooks@ansteorra.org><BR>Sent: Monday, May 22, 2006 8:54 AM<BR>Subject: [Sca-cooks] Dutch Oven Baking<BR><BR><BR>> Greetings unto the list!<BR>><BR>> At the risk of now being accused of doing "research" ;) I have just <BR>> acquired<BR>> a set of cast iron cookware, including a dutch oven complete with feet and<BR>> the lovely rimmed lid that will hold coals for cooking. So, now I would<BR>> like to hear people's ideas for cooking and particularly baking in the <BR>> dutch<BR>> oven over a campfire. Baking is my speciality, and I might like to <BR>> produce<BR>> some baked goods at Pennsic this year for our camp to devour.<BR>><BR>> Many thanks,<BR>><BR>> Helena<BR>><BR>><BR>> _______________________________________________<BR>> Sca-cooks mailing list<BR>> Sca-cooks@lists.ansteorra.org<BR>> <A
href="http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org" target=_blank>http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org</A> <BR><BR>_______________________________________________<BR>Sca-cooks mailing list<BR>Sca-cooks@lists.ansteorra.org<BR><A href="http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org" target=_blank>http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org</A></DIV></DIV></DIV></div></body></html>