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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Dinner in the year of our lord 20241031.
Date: Mon, 11 Nov 2024 05:52:57 +0000
Organization: Rocksolid Light
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On Sun, 10 Nov 2024 23:30:52 +0000, jmcquown wrote:

> On 11/10/2024 5:54 PM, Dave Smith wrote:
>> On 2024-11-10 5:17 p.m., jmcquown wrote:
>>
>>> Yep, he posted a silly youtube link about people cooking something in
>>> a huge pit dug into the ground.  It had nothing to do with the heat
>>> retention of cast iron or any other type of pan.
>>>
>>
>> I know that it is a way that Hawaiians sometimes cook pigs. I just
>> wonder how often they do it. I have been to pig roasts around here where
>> they were cooked in special BBQs fashioned from old heating oil tanks.
>> The pork was always wonderful. I know there are a few people around with
>> the equipment to do it so I suppose I pretend it is a  common mode of
>> cooking but the fact is that pig roasts are few and far between. I have
>> not been to one on over 20 years.
>>
>>
> The thing is, David acts like Hawaiians cook this way every day.  I'm
> pretty darn sure they aren't all out tending a fire in a pit dug in the
> ground every day in order to cook their food.  And it has nothing to do
> with cast iron or other pans conduction of and retention of heat.
> Typical misdirection.
>
> Jill

No be lolo! You were talking about cooking with retained heat. Cooking
in an imu is exactly that. Rocks are heated up and then food to be
cooked is added and stays buried for over a period of 12 hours or so. No
fuel is burned during this time.

If you want to call a Dutch oven in an oven cooking by "retained heat",
have at it. Of course, the oven has to be on in order for this to work.
RFC has always had a funny way with language.