Reminds me of arriving on site in Zamostje in the Dubna Valley a few years ago
to be greeted by what I thought was some lovely halloumi cheese....the first
eager bit led me to discover it was in fact cured pork fat....
...and I still cannot look at bulgar wheat either.
On Thu, 25 Sep 2008 10:58:52 +0100, David Debono
<[log in to unmask]> wrote:
>Completely agree with the variety that can be cooked over a fire. The
>"all-in-one-cauldron" is okay but with a bit of imagination and more than
>one type of cooking receptacle much more can quite easily be achieved.
>> -----Original Message-----
>> From: British archaeology discussion list
>> [mailto:[log in to unmask]] On Behalf Of Andy Norfolk
>> Sent: 25 September 2008 09:54
>> To: [log in to unmask]
>> Subject: Re: [BRITARCH] What do archaeologists eat - was
>> wikicook cookbook
>> Well - I have done some mass outdoor catering and it seems to
>> be perfectly possible to cook a decent meal containing a
>> variety of ingredients and courses on an open fire for a
>> large number of people.
>> All you need is time (it always seems to take longer than you
>> expect) and a bit of help. The one thing I wasn't good at
>> figuring out was how much to cook... The numbers who wanted
>> meals tended to fluctuate and of course no one passed on any
>> idea of how many might want to eat.
>> I didn't do this that much, or for very long, and the recipes
>> tended to be of the 'well we've got some of this and some of
>> that so let's cook em together' variety.
>> Andy N
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