[Spit-Project] Cooking over an Open Fire

[Meisterin Katarina Helene]

Well, I've done a 40 pound pig on a spit at Pennsic more than once... it takes all day, but is oh, so worth it when we sat down to eat!! <grin>.  I just uploaded four images in the Photos section of the Yahoo group (Katarina Helene's folder) of two of the pigs I've done... we named them pun names <giggle>.

~~ Katarina Helene
 
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Meisterin Katarina Helene von Schönborn, OL 
Shire of Narrental (Peru, Indiana) http://narrental.home.comcast.net 
Middle Kingdom 
http://meisterin.katarina.home.comcast.net 

"A room without books is like a body without a soul." -- Cicero 
 
"The danger in life is not that we aim too high and miss. 
The problem is that we aim too low and hit the mark." -- Michaelangelo 
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----- Original Message ----

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>


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
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