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What is the most UNUSUAL method of cooking you have ever seen or heard of?

JB BANNISTER Feb 28, 2013 06:29 AM

I just looking for some new and fun ideas. It can be meat, veg etc. What made you go wow?

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    kengk RE: JB BANNISTER Feb 28, 2013 06:33 AM

    I've never done it but I've heard of cooking in compost heaps. I had one going one time that was 5' diameter and 5' tall, plenty of horse manure in it. I had a buggy axle stuck through it to use as a thermometer and you couldn't hold the end sticking out of the pile.

    1 Reply
    1. re: kengk
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      Puffin3 RE: kengk Apr 2, 2013 11:08 AM

      Mens university volley ball team on the road. Staying in motels rooms with hot water radiators in the rooms. Buy a few packs of veal cutlets. Leave them in the foam trays with the 'peach paper' unwrapped. Place on hot radiator for at least a few minutes. Remove wrapper. Save mess by eating them raw from the foam trays 'Dinner is served'.

    2. Veggo RE: JB BANNISTER Feb 28, 2013 06:37 AM

      A raw chicken wrapped in foil and put in the corner of an asphalt spreader at 5 in the morning was nicely cooked by lunch time.

      5 Replies
      1. re: Veggo
        firecooked RE: Veggo Feb 28, 2013 06:41 AM

        This has to be the winning answer!

        1. re: Veggo
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          Maximilien RE: Veggo Feb 28, 2013 07:26 AM

          +1

          I've seen workers warm up their sandwiches in asphalt spreaders, but not cooking chicken!!!

          :-)

          1. re: Maximilien
            firecooked RE: Maximilien Feb 28, 2013 07:20 PM

            In the old days when I had a big CRT monitor I would toss my sandwich or pasta salad on it to bring to room temperature after getting it out of the fridge for lunch. Not exactly cooking a chicken!

          2. re: Veggo
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            flavrmeistr RE: Veggo May 26, 2013 01:21 AM

            Yeah. Along with your feet. I learned pretty quickly not to wear steel-toed shoes. Worst job I ever had.

            1. re: flavrmeistr
              Veggo RE: flavrmeistr May 26, 2013 04:08 PM

              We had to. OSHA requirement. Tough summers.

          3. Chris VR RE: JB BANNISTER Feb 28, 2013 06:44 AM

            I was always fascinated with the idea of cooking on your engine while driving. http://en.wikipedia.org/wiki/Engine_C...

            3 Replies
            1. re: Chris VR
              Motosport RE: Chris VR Feb 28, 2013 06:55 AM

              It's an old snowmobiler trick!! Hot soup cooked in the can on the exhaust manifold.

              1. re: Motosport
                juliejulez RE: Motosport Mar 1, 2013 04:39 PM

                Yup, we did that this winter, only we did sausages. SO's dad has containers specifically made to clip onto the manifold.

              2. re: Chris VR
                JB BANNISTER RE: Chris VR Mar 1, 2013 05:12 AM

                I have done fish on a car engine and hot dogs and buns on my riding mower.

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                pj26 RE: JB BANNISTER Feb 28, 2013 06:53 AM

                Steaming fish in your dishwasher?

                1 Reply
                1. re: pj26
                  TheHuntress RE: pj26 Mar 1, 2013 09:07 PM

                  Ya, I was going for dishwasher salmon.

                2. Gio RE: JB BANNISTER Feb 28, 2013 07:03 AM

                  Just recently I watched a Ming Tsai TV program where where a complete dinner - meat and vegetables - were cooked in a lidded, fabric wrapped, and tied pot in a deep hole dug into a side of a volcano. The steam cooked the food. This was somewhere in the Azores. From the reaction of Chef Tsai I'd say the meal was delicious.

                  http://www.ming.com/simply-ming/episo...

                  ETA: Ming's approximation of the recipe:
                  http://www.ming.com/food-and-wine/rec...

                  3 Replies
                  1. re: Gio
                    DuchessNukem RE: Gio Feb 28, 2013 07:42 PM

                    Lol. If you don't have a handy volcano, just use a slow cooker. This makes me happy. :)

                    1. re: Gio
                      Elster RE: Gio May 22, 2013 12:36 AM

                      I've eaten this!! It was completely delicious, although they put a LOT of cabbage in with the rest so by the time it had been stewing for about four hours, the whole dish smelled intensely of feet...

                      1. re: Elster
                        Gio RE: Elster May 22, 2013 06:50 AM

                        Well... That certainly would have put me off even though you said it was delicious... LOL

                    2. absurdnerdbird RE: JB BANNISTER Feb 28, 2013 07:07 AM

                      Whole potatoes "baked" in boiling resin (old Joy of cooking)

                      1 Reply
                      1. re: absurdnerdbird
                        juster RE: absurdnerdbird Mar 7, 2013 04:01 PM

                        Uncle Phaedrus some months ago let someone post that they had one of the pots for this, with plenty of resin still inside (I think they sold pots pre-filled, back when), for sale. I was so tempted to buy it, but it was too expensive (can't remember exactly;I think with shipping it would've been $90.)

                      2. ttoommyy RE: JB BANNISTER Feb 28, 2013 07:19 AM

                        I think making a consomme is unusual. How you can add raw meat and egg whites to a broth, let it crust over and then siphon off what looks like liquid gold is pure magic to me. I can watch Jacques Pepin do this over and over and still find it fascinating. It starts at the 19-minute mark in this video.

                        http://blogs.kqed.org/essentialpepin/...

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                          ahuva RE: JB BANNISTER Feb 28, 2013 07:53 PM

                          i think there's a salmon in the dishwasher method but i've never tried it. i studied abroad for a year and over the course of those 12 months i learned to make most everything and anything in a sandwich maker.

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                            Bigjim68 RE: JB BANNISTER Feb 28, 2013 08:25 PM

                            When I worked in a packing house many moons ago, We cooked meats by hanging them over the steam pipes.

                            1. JB BANNISTER RE: JB BANNISTER Mar 1, 2013 05:24 AM

                              I am roasting a cow whole and some other animals for an event.

                              I will be cooking several hundred maybe a 1000 mussels in a Mouclade (cooked under fire).

                              I will be doing a a few "beggars chickens" hens wrapped in clay. I am looking for ideas that I can play with and demonstrate for a crowd. Maybe even get some audience participation.

                              I may cook some hot dogs in milk cartons for the kids.

                              One person sent me an idea of whole fish wrapped in newspaper then dipped in water over an open fire. That will be a fun one to show.

                              Please keep them coming as I am learning a lot and have fun with these ideas.

                              The horse manure thing does scare me a bit.

                              6 Replies
                              1. re: JB BANNISTER
                                k
                                kengk RE: JB BANNISTER Mar 1, 2013 06:03 AM

                                Are you going to boil the hotdogs in the milk cartons over a fire? That is cool to see how the paper will only burn down to the waterline. The kids will like that.

                                1. re: kengk
                                  JB BANNISTER RE: kengk Mar 1, 2013 06:21 AM

                                  You wrap the hot dog and bun in foil then place it in the carton and light it on fire. Youtube should have several videos on it. I did it as a boyscout.

                                  1. re: JB BANNISTER
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                                    Cheez62 RE: JB BANNISTER Mar 30, 2013 08:58 PM

                                    I recall, from my scouting days, boiling water in a paper cup set in the fire (the cup would not burn below the level of the water), and also halving an orange, removing the fruit from the rind, then cracking an egg into the empty rind and cooking it in the fire. Not particularly "off the wall", but you reminded me of it with your scouting comment.

                                2. re: JB BANNISTER
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                                  ohmyyum RE: JB BANNISTER Mar 1, 2013 04:26 PM

                                  Might I hazard a guess that you the poster who was looking for tips on cooking a whole llama or kangaroo or emu or something equally outrageous?! Bad. Ass.

                                  1. re: ohmyyum
                                    JB BANNISTER RE: ohmyyum Mar 1, 2013 07:48 PM

                                    I'm just a simple cook. And the llama was delicious.

                                     
                                    1. re: JB BANNISTER
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                                      ohmyyum RE: JB BANNISTER Mar 1, 2013 08:21 PM

                                      Bahahahha so yes, that WAS you. So that's what a spatchcocked/spread-eagled llama looks like, eh?

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                                  Tara57 RE: JB BANNISTER Mar 1, 2013 05:35 PM

                                  I tried the salmon in the dishwasher method once for curiosity’s sake. I didn't expect much, and I got what I expected -- nothing special. Still, it was fun to try.

                                  Apparently you can portion out cookie dough on a cookie sheet and set it on the dashboard on a hot day. I think I will let my kids try that this summer.

                                  Every summer, I am more and more tempted to get a solar cooker. I'd love to hear anyone's experience with solar cooking.

                                  5 Replies
                                  1. re: Tara57
                                    JB BANNISTER RE: Tara57 Mar 1, 2013 07:49 PM

                                    Did you run it through it twice?

                                    1. re: JB BANNISTER
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                                      Tara57 RE: JB BANNISTER Mar 2, 2013 11:45 AM

                                      If I remember correctly, it was one regular dishwashing cycle.

                                      1. re: Tara57
                                        JB BANNISTER RE: Tara57 Mar 2, 2013 03:51 PM

                                        I ran it through twice.

                                        1. re: JB BANNISTER
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                                          Tara57 RE: JB BANNISTER Mar 2, 2013 04:22 PM

                                          How did you like it?

                                          1. re: Tara57
                                            JB BANNISTER RE: Tara57 Mar 2, 2013 04:55 PM

                                            Perfect for me.

                                  2. firecooked RE: JB BANNISTER Mar 1, 2013 08:17 PM

                                    A dorm staple: grilled cheese using an iron (wrap the sandwich with foil first)

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                                      tastesgoodwhatisit RE: JB BANNISTER Mar 1, 2013 09:36 PM

                                      I've done eggs in natural hot springs.

                                      1 Reply
                                      1. re: tastesgoodwhatisit
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                                        Bkeats RE: tastesgoodwhatisit Mar 5, 2013 02:45 PM

                                        Very common in Japan. So common that there's a name for it. Onsen tamago.

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                                        subal RE: JB BANNISTER Mar 1, 2013 10:30 PM

                                        On a recent trip to the Baliem Valley in east Papua we had roasted pig. It was first killed and gutted then wrapped in layers of wet banana leaves and put in a pit lined with hot rocks and covered with more hot rocks and wet leaves.. Three hours it was done!

                                        4 Replies
                                        1. re: subal
                                          TheHuntress RE: subal Mar 1, 2013 10:46 PM

                                          A very common cooking method utilised by Australian Aboriginals and Maoris.

                                          1. re: TheHuntress
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                                            pj26 RE: TheHuntress Mar 5, 2013 05:15 AM

                                            The Maori word for this is a hangi: food cooked in a hole dug in the ground over hot coals.

                                          2. re: subal
                                            GraydonCarter RE: subal Apr 2, 2013 08:01 AM

                                            No mention of the Hawaiian Kālua? Been to a Luau?

                                            1. re: subal
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                                              Querencia RE: subal May 25, 2013 08:40 AM

                                              I have read of this same method being used to make Roast Missionary.

                                            2. meatn3 RE: JB BANNISTER Mar 2, 2013 12:04 PM

                                              It's not unusual in hot glass shops to heat up a hotdog or roast a marshmallow at a party.

                                              http://www.youtube.com/watch?feature=...

                                              These folks bring it to a whole new level:

                                              http://www.youtube.com/watch?feature=...

                                              http://www.youtube.com/watch?v=lqgdsj...

                                              1 Reply
                                              1. re: meatn3
                                                JB BANNISTER RE: meatn3 Mar 2, 2013 03:54 PM

                                                I love that!

                                              2. s
                                                sparky403 RE: JB BANNISTER Mar 2, 2013 12:28 PM

                                                My mom cooks cakes in a card board box lined with foil using only the heat of a candle - pretty cool

                                                http://www.examiner.com/article/campg...

                                                Although this one uses Charcoal Briquttees.

                                                Also, Lomo Al Trapo - Basically rolling up a Beef Tenderloin in a cloth covered with half inch of salt - It does DIRECTLY in the fire. I did this succesfully using a pork loin... it's a good show.

                                                http://southamericanfood.about.com/od...

                                                1. PattiCakes RE: JB BANNISTER Mar 2, 2013 03:59 PM

                                                  Trash Can or Garbage Can Turkey. I have a very good friend who is a Boy Scout Leader and goes camping at least once a month. After I told him about this, his troop was the hit of the encampment.
                                                  http://www.youtube.com/watch?v=f_J8Ys...

                                                  3 Replies
                                                  1. re: PattiCakes
                                                    JB BANNISTER RE: PattiCakes Mar 2, 2013 04:56 PM

                                                    We have 6 Orion Cookers. Very close and we love them. We cook all kinds of things for the crowd.

                                                    1. re: PattiCakes
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                                                      HillJ RE: PattiCakes Mar 2, 2013 06:01 PM

                                                      the song parody is hilarious, PattiC.

                                                      Kiln cookery: I've popped corn in my studio kiln, roasted just about every bird I can get my hands on, baked bread and made incredible s'mores at some interesting temps. One example for turkey: http://www.nmclay.com/Customer_servic...

                                                      1. re: HillJ
                                                        firecooked RE: HillJ Mar 2, 2013 08:56 PM

                                                        In know people that do pizza's in kilns.... But turkeys?!

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                                                      pine time RE: JB BANNISTER Mar 5, 2013 01:19 PM

                                                      Maybe not esoteric enough, but in college, we regularly cooked our lunch over the bunsen burners.

                                                      1 Reply
                                                      1. re: pine time
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                                                        ohmyyum RE: pine time Mar 5, 2013 02:54 PM

                                                        I was going to say we made pancakes in a skillet on the hot plates in the chemistry lab (all sorts of OSHA violations there) but decided that was decidedly not cool enough to stack up to grilling a whole llama. :)

                                                      2. Bill Hunt RE: JB BANNISTER Mar 5, 2013 06:54 PM

                                                        Grilling meat over camel dung.

                                                        Hunt

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                                                          Jerseygirl111 RE: JB BANNISTER Mar 6, 2013 10:23 PM

                                                          Didn't Alton Brown cook something in a cardboard box? Maybe he smoked a fish? Something like that.

                                                          Jerseygirl111

                                                          2 Replies
                                                          1. re: Jerseygirl111
                                                            JB BANNISTER RE: Jerseygirl111 Mar 7, 2013 05:20 AM

                                                            I have done that twice it is really great.

                                                            1. re: Jerseygirl111
                                                              juliejulez RE: Jerseygirl111 Mar 7, 2013 09:25 AM

                                                              Yes he did a smoked salmon. I watched that episode the other night on Cooking Channel.

                                                            2. meatn3 RE: JB BANNISTER Mar 7, 2013 09:24 AM

                                                              This idea isn't a particularly unusual method but the recipe is novel and could be a crowd pleaser:

                                                              "This fifteenth century English recipe makes an unusual roasted spice cake"

                                                              http://www.historicfood.com/Trayne%20...

                                                              I've been semi-obsessed with the idea since reading about it a number of years ago.

                                                              1. smaki RE: JB BANNISTER Mar 10, 2013 02:48 PM

                                                                Rotisserie. Many a whole pig. One local a whole cow - saw done
                                                                Manifold box under a Ford pickup hood - saw done; ate pizza
                                                                Steak directly on wood coals - have done, brushed ash off
                                                                Solar oven - made by friend in Arizona
                                                                Cook meat on a hot clean rock - have done
                                                                Heat soup with a hot clean rock - have done
                                                                Cook meat in boiling water or broth - have done
                                                                Cook at the table on a small BBQ - have done
                                                                Burger, fish, or corn in tinfoil on a fire - have done
                                                                Corn in a wet husk on a fire - have done
                                                                Cook food in its open can - have done
                                                                Use hospital sterilizer to hard boil eggs - nurse grandmother
                                                                Wood stove - great grandmother put logs in burners
                                                                Salmon cooked with just salt - a favorite made with dill
                                                                Fish cooked in only lime juice - have done

                                                                I cook on a wood stove a few times a month in the winter.

                                                                1. Kris in Beijing RE: JB BANNISTER Mar 30, 2013 08:09 PM

                                                                  Southwest China, a common protein meal in the villages is the bamboorat, baked over charcoal braziers in bamboo. The Bamboo "sleeve" is at least 6" in diameter and a good 2' long, so it's a fat rat. Stuff bamboo leaves in the ends. I ~think~ that the bamboo is soaked in water first.

                                                                  There's a UK piece here about the gourmet version: http://bit.ly/115KCmB

                                                                  So, I think of it as variation on a clay cooker, which also has to be soaked.

                                                                  And I guess those gourmet coffee beans that are, um, animal preprocessed -- that doesn't count as a cooking method?

                                                                  5 Replies
                                                                  1. re: Kris in Beijing
                                                                    JB BANNISTER RE: Kris in Beijing Mar 31, 2013 06:48 AM

                                                                    Personally I love that but Greenville SC is not ready for me to do that yet.

                                                                    1. re: JB BANNISTER
                                                                      meatn3 RE: JB BANNISTER Mar 31, 2013 08:02 AM

                                                                      Cornish hens might work though.

                                                                      1. re: JB BANNISTER
                                                                        Kris in Beijing RE: JB BANNISTER Mar 31, 2013 10:15 AM

                                                                        Come on, JB-- the River Falls folk I know wouldn't be too squeamish about anything if well prepared. Or the Gap Creek Gourmands, either.

                                                                        {I grew up in TR before the Swamp Rabbit Revival}

                                                                      2. re: Kris in Beijing
                                                                        Lillipop RE: Kris in Beijing Mar 31, 2013 10:38 PM

                                                                        Nutria is a river rat in Louisiana that was being promoted as an edible delicacy.Are those chubby rats similar? That woman is a demon holding them up by their tails and smiling:( Can't the old bag sell them to us gullible Americans as pets?

                                                                        1. re: Lillipop
                                                                          Bill Hunt RE: Lillipop May 24, 2013 08:58 PM

                                                                          I have found that Bamboo Rat has a bit more "white meat," than does a Nutria. However, and depending on the prep, they are not THAT far apart. More fat on a Nutria, but if that is rendered, then they are closer together.

                                                                          Now, eating Smoked Norwegian Wharf Rat is something different. It tastes like pigeon, but without wings. Not to my taste.

                                                                          Hunt

                                                                      3. Lillipop RE: JB BANNISTER Mar 30, 2013 08:44 PM

                                                                        Cooking a whole goat in an underground pit. A whole huge several hundred pounds hog on a spit on a huge smoker rotisserie device. Smoked meats. I saw Chef Marcel prepare boneless pork rib steaks @ the table on super heated rocks..looked sooooo delicious (On Quantum Kitchen) Any home canned fish fruits or produce. I am obsessed with the *Cowboy Cooking* where they cook on hot wood coals with cast iron cookware (zero temperature control( Solar cooking.Fermenting vegetables which I am planning on doing soon. My late brother and I used to try frying eggs on the sidewalk when it was like 100+ California degrees outside when we were kids:)

                                                                        4 Replies
                                                                        1. re: Lillipop
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                                                                          ItalianNana RE: Lillipop Mar 30, 2013 09:35 PM

                                                                          Lillipop,

                                                                          By cowboy cooking do you mean like when you are camping? Wilderness camping? If so, I share your love. Some of the best meals have been cooked outside in the mountains surrounded by lines and trout steams where your breakfast is caught just after sunrise. Nothing unusual about that, I know, just really good.

                                                                          1. re: ItalianNana
                                                                            Lillipop RE: ItalianNana Mar 30, 2013 09:44 PM

                                                                            I saw a show on the Food network and it was some wagon train competition where you made fire pits from burning wood.....prepared your foods in cast iron dutch ovens and such then nestle the oven into the wood coals and cover with coals.They had to cook a full menu....right down to desserts.It looked so fun and delicious.They were all sweating up a storm though:)

                                                                          2. re: Lillipop
                                                                            JB BANNISTER RE: Lillipop Mar 31, 2013 06:50 AM

                                                                            We are going to do a goat in a La Caja China. The result is very similar.
                                                                            I am a big fan of the whole cowboy cooking.

                                                                            1. re: JB BANNISTER
                                                                              Lillipop RE: JB BANNISTER Mar 31, 2013 10:33 PM

                                                                              JB You should have your own television show. Make a DVD and start marketing yourself. The cooking of the whole animal is pretty cool.

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                                                                            INDIANRIVERFL RE: JB BANNISTER Mar 31, 2013 08:05 AM

                                                                            I advise caution if you make your own solar cooker. Polished up a 5 foot reflector from a WW2 searchlight and proceeded to boil up a quart of soup on a clear day.

                                                                            In about 5 minutes, it had melted the aluminum pot. I can't remember how large we figured it needed to be to melt iron.

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                                                                              Hecetamom RE: JB BANNISTER Mar 31, 2013 08:58 AM

                                                                              I saw this dish made in a cooking class in Southern India in February. http://en.wikipedia.org/wiki/Puttu
                                                                              It was steamed in a small vessel on top of a larger pot of boiling water that turned the whole thing into a pressure cooker and formed the puttu in a traditional shape when it was unmolded.

                                                                              It was interesting to watch, I had never seen this type of pressure cooker thing and it did the job well. The resulting dish was very bland and needed lots of chutney/sauce to spice it up to my taste.

                                                                              I was much fonder of idli http://en.wikipedia.org/wiki/Idli
                                                                              I seriously considered buying an idli maker, kind of a multi layered steamer, before I came to my senses!

                                                                              1 Reply
                                                                              1. re: Hecetamom
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                                                                                pine time RE: Hecetamom May 22, 2013 01:04 PM

                                                                                I bought a little idli steamer when visiting India. I use it about once a month for the Mr.'s breakfast of idli and sambar. I eat cereal those mornings!

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                                                                                flavrmeistr RE: JB BANNISTER Mar 31, 2013 10:08 AM

                                                                                Worked with a guy who used to heat up his can of ravioli or beef stew every day (the menu never varied) by placing the unopened can under a steam condensate pipe. Occasionally, it would explode or dissolve before he got back to it, only to find the bottom lid and nothing else. This was at a nuclear power plant in Florida.

                                                                                We would occasionally find a large lobster or two clinging to the cooling water intake screen. We would hustle them over to the welding shop and steam them on a rod can over a rosebud burner. Or, sometimes we'd gaff a large snook and roast it in the rod oven wrapped in foil with a little butter. They were invariably delicious.

                                                                                6 Replies
                                                                                1. re: flavrmeistr
                                                                                  smaki RE: flavrmeistr Mar 31, 2013 10:24 AM

                                                                                  About cooking in an un-open can and having them explode. A friend worked at a refinary. Would heat cans of chili, soup, & stew in unopened cans in his 'office' next to very hot pipes (above boiling). Got distracted. When went back to eat just as he was about to grab a can of soup it exploded all over him (and the office). Burned him when it splattered on his hands, arm, and face.

                                                                                  1. re: smaki
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                                                                                    flavrmeistr RE: smaki Mar 31, 2013 11:09 AM

                                                                                    I forgot to mention the guy was an idiot. We warned him, but he eventually got caught by a plant operator and run off.

                                                                                    1. re: smaki
                                                                                      Bill Hunt RE: smaki May 24, 2013 09:02 PM

                                                                                      Sort of like putting a can of Chili on the exhaust manifold, while driving up to the campground. So long as things were timed perfectly, then all was good. If not, then one had Chili all over the engine, and the underside of the hood - where all that absorbent insulation is. You will never get Chili out of that.

                                                                                      Hunt

                                                                                      1. re: Bill Hunt
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                                                                                        flavrmeistr RE: Bill Hunt May 26, 2013 01:15 AM

                                                                                        I remember a recipie in Boys Life years ago that called for a pound of hamburger and some potatoes, peas and carrots wrapped in foil and placed on the manifold. Keep driving until it smells like dinner. You can do the same thing on a steam radiator. I guess that was before the crock pot.

                                                                                    2. re: flavrmeistr
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                                                                                      DelishDi RE: flavrmeistr Apr 2, 2013 08:38 AM

                                                                                      what a hoot! I think this is the best post!

                                                                                      1. re: flavrmeistr
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                                                                                        Jerseygirl111 RE: flavrmeistr May 22, 2013 01:11 PM

                                                                                        Never overlook a gift from the lobster gods! Serendipity.

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                                                                                        Hobbert RE: JB BANNISTER Mar 31, 2013 10:22 AM

                                                                                        In Iceland, I had bread that was cooked in a metal Dutch oven type dish with a lid that clipped shut. It was buried about a foot underground for 24 hours at the Fontana Hot Springs just a few feet from the lake. After 24 hours, it was done. The bread was pretty tasty- it was a brown bread with an oddly (but not unpleasant) spongy texture.

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                                                                                          DelishDi RE: JB BANNISTER Apr 2, 2013 08:42 AM

                                                                                          Intake manifold hot dogs and chili, on a camping trip in my younger days. Best meal of my life.

                                                                                          Boston brown bread - made in a coffee can and steamed on the stove top! Well, that, to me, was kind of exciting.

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                                                                                            Puffin3 RE: JB BANNISTER May 22, 2013 06:48 AM

                                                                                            hugh fearnley whittingstall's hob on the back of his bicycle.

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                                                                                              Puffin3 RE: JB BANNISTER May 23, 2013 07:02 AM

                                                                                              When we were traveling by bus to compete some of us on the team would buy packages of raw veal cutlets and heat them up on the hot water radiators in our hotel rooms. When they were as warm as they were going to get we'd eat the cutlets with our fingers making sure not to eat the 'peach-paper. Yummy when you're seventeen.

                                                                                              1. Bill Hunt RE: JB BANNISTER May 24, 2013 08:53 PM

                                                                                                Well, I do not consider "fire" all that unusual, BUT we just did an event at Blackberry Farm, and the guest chef was Chef Francis Mallman. He did five different dishes, each with a different fire, that he built on the back lawn of The Main House at Blackberry Farm. Very, very interesting.

                                                                                                Now, I can imagine that they would have to work hard, to fix that back lawn, when Chef Mallman left.

                                                                                                I had no idea that fire could be so interesting.

                                                                                                Hunt

                                                                                                1. q
                                                                                                  Querencia RE: JB BANNISTER May 25, 2013 08:44 AM

                                                                                                  Back in the day of heating the house with a big coal furnace my mother used to lay big potatoes on a ledge just inside the furnace door and they would bake wonderfully.

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                                                                                                    Chowrin RE: JB BANNISTER May 25, 2013 08:45 AM

                                                                                                    Leavening with wood ash.

                                                                                                    1. meatnveg RE: JB BANNISTER May 25, 2013 11:43 AM

                                                                                                      entire meals cooked in a hot spring. i've eaten there, its delicious
                                                                                                      http://www.youtube.com/watch?v=7ZasEJ...

                                                                                                      1 Reply
                                                                                                      1. re: meatnveg
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                                                                                                        flavrmeistr RE: meatnveg May 26, 2013 01:17 AM

                                                                                                        Don't fall in.

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                                                                                                        pippimac RE: JB BANNISTER May 26, 2013 02:28 AM

                                                                                                        Not an unusual method, but pretty dramatic execution: one of my earliest memories is of watching my father grilling meat on a mill-sized circular-saw blade at some hippie festival.

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                                                                                                          sparky403 RE: JB BANNISTER May 26, 2013 10:08 AM

                                                                                                          Lomo Al Trapo...set out a clean white tea towel or cloth napkin - put down half inch of salt and spices wrap tie the cloth and throw directly into the fire.

                                                                                                          It's a great show for sure. One thing - wrap the beef or pork just before you throw in the fire otherwise it will absorb too much salt.

                                                                                                          http://southamericanfood.about.com/od...

                                                                                                          I did this with a pork loin (in central america they use a beef tenderlong).

                                                                                                          1. GraydonCarter RE: JB BANNISTER Jun 6, 2013 09:28 PM

                                                                                                            On that show Dual Survival Cody Lundin showed how to boil water by superheating stones and dropping them into a bowl of water. You would use this technique if you don't have a pot.

                                                                                                            They made a tea using pine needles. Pine needle tea is high in Vitamin C.

                                                                                                            This is how tea was invented... when water didn't taste good they added stuff to the boiling water.

                                                                                                            1 Reply
                                                                                                            1. re: GraydonCarter
                                                                                                              smaki RE: GraydonCarter Jun 7, 2013 03:19 PM

                                                                                                              Native Americans around the mouth of the Columbia River and elsewhere cooked food in boiling water with hot stones in baskets they weave tight enough not to leak.

                                                                                                            2. RUK RE: JB BANNISTER Jun 7, 2013 03:54 PM

                                                                                                              In Guyana some years ago - we ate curried Agouti, prepared on a stove fashioned from Cow dung. ( it may have been Cow dung and cement, these stoves didn't last forever and were replaced every so often, as they actually got used up. ) It was quite tasty as I remembered.

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