[Spit-Project] Cooking over an Open Fire

[Charles Netterville]

Hhhhmmm, sounds like an A&S project with some meat to it. That's one we'll have to work on. I don't think the spit that Sir Henri and Rosalinda build for me will be quite large enough though... And YES>>> Definately another book to buy. Elrique

--- On Wed, 5/20/09, Johnna Holloway <johnnae at mac.com> wrote:


From: Johnna Holloway <johnnae at mac.com>
Subject: [Spit-Project] Cooking over an Open Fire
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>, "Creating period spits" <spit-project at lists.ansteorra.org>
Date: Wednesday, May 20, 2009, 8:03 PM


It's Wednesday which means it's time for the New York Times food section.
Today the lead article is "Grilling Over Wood as a Sweaty, Smoky Sport"
which includes this paragraph--
"Not quite. If we were in Argentina, I would draft my friends to help me grill a whole cow, which is one of the recipes in “Seven Fires: Grilling the Argentine Way” (Artisan, 2009) by Francis Mallmann, the chef and owner of Patagonia Sur, the celebrated Buenos Aires restaurant, and Peter Kaminsky, the Brooklyn-based writer. (The first ingredient is “1 medium cow, about 1,400 pounds, butterflied, skin removed.”)"

So looks like another book to buy...

Article is at http://www.nytimes.com and includes lots of photos. There's even a section devoted now to grilling recipes on the NYT website.

Johnnae
_______________________________________________
Spit-Project mailing list
Spit-Project at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/spit-project-ansteorra.org

Group home page: http://groups.yahoo.com/group/Medieval-Open-Fire-Cooking