I wish pattypan squash was easier to find these days. It was everywhere in the 1970’s and 80’s, and it’s impossible to find in stores now. Guess I should grow it for myself!
Digging a hole in the ground and cooking in it and getting the food out would be killer on my chronic lower back pain. What would be the best way to emulate the result of this process as closely as possible, but in a less physically demanding way, i.e. one where you don't have to bend down or kneel or stoop or anything like that?
If the ‘bougey’ restaurant had called it Native American or tribal cooking instead of caveman cooking ~ they would have been canceled. One day, it would be so cool if it were as acceptable to adopt and be influenced by Native American cooking as casually as having French crepes or an omelette for breakfast ~ without fear of condemnation of appropriation 😳 It was interesting to learn about burning the corn in the pit ~ tho, the other chef was rather rushed about it. I’m glad they got some detail in, explaining. Thanks!
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I wish pattypan squash was easier to find these days. It was everywhere in the 1970’s and 80’s, and it’s impossible to find in stores now. Guess I should grow it for myself!
Digging a hole in the ground and cooking in it and getting the food out would be killer on my chronic lower back pain. What would be the best way to emulate the result of this process as closely as possible, but in a less physically demanding way, i.e. one where you don't have to bend down or kneel or stoop or anything like that?
Hi Wangtorio. I’m guessing a modern outdoor pizza oven
It is essentially just cooking over (or on) coals. You could use a charcoal grill--but definitely use lump charcoal and/or wood and NOT briquettes.
If the ‘bougey’ restaurant had called it Native American or tribal cooking instead of caveman cooking ~ they would have been canceled.
One day, it would be so cool if it were as acceptable to adopt and be influenced by Native American cooking as casually as having French crepes or an omelette for breakfast ~ without fear of condemnation of appropriation 😳
It was interesting to learn about burning the corn in the pit ~ tho, the other chef was rather rushed about it. I’m glad they got some detail in, explaining. Thanks!
🌽💬🎃 🥰