In a message dated 8/25/99 4:44:06 PM Eastern Daylight Time, [log in to unmask]
writes:

> What will the historic cooks think of this?

I used to think that it was a myth that food cooked over an open flame tasted
better, but, after working with a friend who does open hearth cooking
demonstrations, I can honestly say there is something to the tale. I've never
tasted anything so good in my LIFE as this brocolli and squash dish she
prepared for me one afternoon. She claimed it was the combination of the iron
pot and the open flame. I thought the fresh grown veggies and 4 tablespoons
of butter probably didn't hurt either, but... I was convinced.

At least it wasn't crickets in pea soup.

-Heidi aka S. Carr Go