[Spit-project] Potjies/and other cooking stuffs

[Michael Gunter]

>Let me know when you are doing the class again so I will have a deadline.

Nevah again!

>   As for the skillets...well, my friend, I found an article from the 
>London
>Museum and the skillets from period were only about an inch bigger than
>the ones I made.

I'd like to talk with the gentleman who does the period dinners for
Hampton Court about the stuff they use. I think that could be very
interesting.

>I'll make another one the proper size and you can give the little ones
>away for largess or something.

Oh, Hon, the skillets you gave me were wonderful! My only complaint
was that they were a bit small for cooking up 4 lbs of chicken for the
class! They are perfect for cooking for a couple of people, sauces,
basting pans, etc....
Please don't think I don't like or appreciate them!

Gunthar


>   gwyenth
>
>Michael Gunter <countgunthar at hotmail.com> wrote:
>   I got my potjies the day before I left for the class. They
>were quite late and my first email to the company was
>never answered. After a few weeks I got pretty angry
>and sent another email to their customer service demanding
>some kind of response.
>
>That got answered by the president of the company who
>apologized for missing my first email and assuring me they
>sent out another set.
>
>I got the set on Friday and was impressed. They are preseasoned
>and are coated in some kind of oil. A quick washing got the ick
>off but the steel is just fine. No rust at all. The pots look GREAT!
>Although made of cast iron they are pretty much the same shape
>as seen in period woodprints.
>
>I got a three-legged and round bottomed pot. The round bottom
>hasn't been opened yet but I roasted a chicken in the legged pot
>and it worked great. There are a couple of disadvantages from my
>modern dutch oven. One is that the top is a little narrow so getting
>the chicken in was a little cumbersome. The other is that coals don't
>sit as well on the round lid and the heat is a bit less even. I do think
>it would be superior with liquid ingredients. Another nice thing about
>the round bottom is that it collects the juices from the chicken very
>nicely and could be used to cook vegetables.
>Oh, another problem is the lid is sometimes difficult to get closed
>properly.
>
>So far I like them. They look great and the legged model has done
>very well in its first cooking run.
>
>You can check the store at www.cellarstore.com
>I also am eyeing the nice looking kegs.
>
>Gunthar
>
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