Path: csiph.com!fu-berlin.de!uni-berlin.de!individual.net!not-for-mail From: rbowman Newsgroups: comp.os.linux.misc,alt.usage.english Subject: Re: GNU Date: 1 Apr 2026 06:25:16 GMT Lines: 28 Message-ID: References: <10pe83m$3rg2l$1@dont-email.me> <10ppr5m$3m2br$1@dont-email.me> <10pr6gg$2t5v$1@dont-email.me> <10pv2af$1eb4h$2@dont-email.me> <87zf3wx1jt.fsf@parhasard.net> <10pvhqb$1j2vg$1@dont-email.me> <1rsjtwr.9h8wo7a6jjujN%nospam@de-ster.demon.nl> <10q2o7j$nr7l$1@news1.tnib.de> <1rsostx.1fumdje1pdrftiN%nospam@de-ster.demon.nl> <1rsoqz0.19zzbh71ebfb7bN%snipeco.2@gmail.com> <18a11176d0ed8bfb$1717$2710841$802601b3@news.usenetexpress.com> <10q9dle$u3sq$1@dont-email.me> <18a11e5c3372a392$492$2653793$802601b3@news.usenetexpress.com> <10qatq5$1arse$6@dont-email.me> <10qauv2$1gh74$1@dont-email.me> <10qdpi9$2cbhu$24@dont-email.me> <10qf43b$2u3hg$1@dont-email.me> <10qfib3$32291$1@dont-email.me> Mime-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit X-Trace: individual.net 2xTI0NciIJ4LWeiq1Ax2XQWItiMc4VhdDDTxadLPjLMqWYgpNC Cancel-Lock: sha1:RuzyznpetouQJToWlr+JdzGdE5A= sha256:VBsH47vxBCUH/W6vC1kiHTjYibTDy1JllalszD/En8I= User-Agent: Pan/0.162 (Pokrosvk) Xref: csiph.com comp.os.linux.misc:84970 alt.usage.english:1141913 On Tue, 31 Mar 2026 14:55:51 -0700, Snidely wrote: > I'm curious as to how you use a Dutch oven. My thinking is shaped by > the idea that you bury it in the coals of the fire, or even bury it in > the soil and build the fire over it. That comes from scouting stories > and TV programs about pre-industrial cooking ... on the prairie with no > kitchen and in colonial (America) homes where the fireplace was a big > part of the kitchen. Some have a ridge around the top that allows you to pile coals on it, and I've seen it used to bake beans the old fashioned way. https://www.lodgecastiron.com/collections/dutch-ovens Mine is the one labeled 'Cast Iron Dutch Ovens' in 7 quarts not the 'Camp Dutch Oven'. I do have a couple of smaller ones with a raised rim that are good for a 1 cup serving of oatmeal or rice. It's versatile. I cook stews, curries, and so forth on the stove top. Other times I'll start on the stovetop to brown the meat, onions, and garlic, add tomatoes or whatever, bring it to a boil, and then put it in a slow oven. Beans are the same. Soak them, bring to a boil until the skin peels off the bean when you blow on it, add the molasses and mustard, and then put it into the oven for a few hours. I'll reheat leftovers in the oven especially if it's chilly in the kitchen. My frying pans are also cast iron. If nothing else a 10" cast iron frying pan makes an excellent weapon even if it is too big for cooking for one.