Come on in and discuss 17th, 18th and 19th Century open hearth cooking. If it is cooked in a fireplace or over an open fire, WE WANT TO HEAR ABOUT IT!
We want to share in your pickling, canning and preserving recipes and methods. If it is eaten raw, we would like to hear about where you got it and how you grew it or gathered it wild. If you gather wild herbs for your cooking, tell us how and where!
If you bake in a brick or clay oven, tell us how you do it.

You do not have to be a "Historical Reenactor". You only have to be interested in Old Tyme Cooking and preserving. If you cook "From Scratch" in the 21st century, please share with us.

ANYTHING that may be produced in your hearth or campfire is open for discussion.

PLEASE REMEMBER WHEN POSTING.
This is an open and public forum.
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If you don't want it propagated, don't post it.
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At the begining, of each week, I will post a subject.
It may be a cooking method, vegatable, meat or a type of dish. You may share your experiences, recipes or general knowledge, about the subject. However, the discussions need not be limited to that subject.

All new members will be moderated, to deter spamming or those seeking a moral or religous soapbox.

If you simply have to be critical of the moderator or the other members, do so in private eMails.
Flaming or sarcastic remarks WILL NOT BE TOLERATED.

If you have related items to sell or buy go to:
http://finance.groups.yahoo.com/group/TradingBarn_Too/?yguid=44397256

I have been actively cooking on open fires, fireplaces and clay ovens for 28 years.