|
Author
|
Topic: Charcoal?
|
Acelynn
Member
Member # 220
|
posted 09-11-2002 05:03 PM
  
In most LH groups, the cooking is done over an open fire. I have a strange question: what about charcoal?I have indications of charcoal's existence in France at least to 1560, but it was in reference to artists seeking out the charcoal burners for charcoal to make sketches with. Has anyone ever found anything about using charcoal as a cooking fuel? I'm relatively certain is wasn't in the nice modern briquet style  but I still have to wonder. Any suggested sources for more research? Ace
Registered: Sep 2001 | IP: Logged
|
|
Gwen
Member
Member # 126
|
posted 09-11-2002 06:04 PM
 
We had a gal in the Red Co. last year who refused to use charcoal because she insisted it "wasn't period".  Brent helped me do some research at that time and we found a number of references to the use of charcoal --and suprising to me-- coal. References were household management reports, recipes, etc. The only reference that jumps to mind was a recipe that specifies cooking over charcoal. I've been using charcoal instead of wood for cooking for the past couple of years and it has improved the quality of my life by several orders of magnitude. It's easy to light, easy to control and burns hotter with MUCH less smoke than wood. Thankfully, we are able to get natural charcoal here for about $13 a 40# bag. I use about 2 bags for a 3 day event and 3 bags for a 5 day event. We bring wood to burn at night for a campfire, and I use small pieces and slivers when I want fire, say to bring a pot to a boil quickly or temporary high heat to fry in a pan. Gwen
Registered: Feb 2001 | IP: Logged
|
|
|
|
Acelynn
Member
Member # 220
|
posted 09-12-2002 08:41 AM
Tim, wow thanks for the list! And thank you too Ginevra.Regular coal for fuel (at least in England) I was familiar with, but the charcoal thing had been a puzzle to me. I "thought" from the references I had seen that it was reasonable to suspect but I couldn't prove it. (I don't have the library some of you are blessed with -- too many horse books instead) I agree about saving logs for later when you want to revel a bit. Ginevra, if you don't mind me asking, the natural charcoal that you use, what is the shape? Is it similar to various sized pieces of wood or more uniform? Thanks again, you all know so much. Ace
Registered: Sep 2001 | IP: Logged
|
|
|
|
|
|
|
|
|
|
|
|
Acelynn
Member
Member # 220
|
posted 09-17-2002 04:37 PM
The article was great, thanks Bob. I had no idea how complex and potentially dangerous the manufacture of charcoal was.BTW, a big thumbs up from all around over the natural wood charcoal barbecue last weekend. The difference seemed to be particularly obvious in the shrimp. The four pounds of Mayport whites disappeared faster than the rib eyes! Ace
Registered: Sep 2001 | IP: Logged
|
|
|
|
UBBFriend: Email this page to someone!
