Rock on. This was sensational: pan-fried pork steaks on lentils and spinach from April's Delicious. If you occasionally buy an issue can I recommend this one? It's a special on Italian food and I have folded down almost every page to try later. The pork was good but the real superstar in the paparazzi lens was the lentil-mix flavoured with garlic, onion, freshly ground cumin seeds and lemon juice. But on to my mission for the evening courtesy of N.B.... How does one cook with hay? Well, there is a site below which will show you how to make your own hay-cooker if you're interested... in this case, you make a big pot of stew, take it to a boil until it's really hot then put it into a box packed with hay and let the stew's internal heat (trapped in by the hay) continue the cooking process for around five hours. Other sites praise the fact that food doesn't dry out when you use this method and there's been a recipe in a recent cookbook that has instructions for cooking dishes packed in hay within a conventional oven presumably to take advantage of this. I'm still looking for a device that my mother showed me at Saumarez homestead - a hay oven designed to cook fruit-cakes over 24 hours or so. The ubiquitous Donna Hay, however, is making it hard to find relevant info online. Hmmmm...wow. Apparently you can semi-cook people in hay ovens too to help with rheumatism. Then you can be pain-free AND delicious. I may have to seek out actual books to continue this thread. Meanwhile, it's time to build a box in your backyard!
www.instructables.com/id/hay-box-cooker/
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