Kathy Darnell on thu 13 feb 97
>
> A few years ago Randy Brodnax held a Raku firing workshop in Ruston, LA.
> Not only did Randy throw the largest and lightest pot that I had ever
> seen, he built a brick raku kiln, a sawdust smoke-firing kiln, and he
> cooked lunch for us. First, he cooked the gumbo in the still-hot brick
> raku kiln after the fired pots were removed. Then, he cooked the rolls,
> but they didn't come out brown. No problem! Randy just picked up the
> eight inch venture raku burner and played the flame over the rolls until
> he had a tray of beautiful brown rolls. No, all Cajun cooking isn't
> done in a hot raku kiln.
>
> If anyone would like to see some outstanding raku firing, get in touch
> with Randy. I think that he is teaching at a university around Dallas,
> TX.
ret on fri 14 feb 97
I feel compelled to suggest that it might not be the safest thing to do:
cooking food in a still hot brick raku kiln, tempting as it might seem.
Used to do so myself until I got sick from metal fumes from raku firing.
It occured to me that the brick and kiln atmosphere are still saturated
with all those lovely glaze fumes I've been trying to avoid inhaling.
Don't know for sure if eating them is any safer. So I stopped smoking fish
or cooking casseroles or baking bread in all that lovely heat and just
warm up my bathwater instead. Amazing how fast a pail full of water will
boil in a kiln.
ELKE BLODGETT email: eiblodge@freenet.edmonton.ab.ca
12 Grantham Place
St. Albert, AB T8N 0W8
403 (458-3445); 403 (727-2395)
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