Brian Molanphy on wed 11 apr 01
kenneth wrote:
'Doc would
> wrap up a bunch of chicken in wet clay, with white wine and spices, etc...
> and then toss it in the electric kiln during the class. At the end of
> class
> we'd all have a big feast and celebrate with clay-baked chicken... it left
> us
> all with a very satisfied and memorable occasion.
>
this sounds totally cool. would you say more about how it is done? what kind
of clay, how thick, how wet, is the chicken completely wrapped in clay, are
there vent holes, etc. thank you.
Kenneth J. Nowicki on thu 12 apr 01
Hi Brian...
It was totally cool. It was so long ago and I never really jotted any notes
down... but to the best of my knowledge, "Doc" used a ^10 red stoneware body
rolled out to around 3/8" thick, a placed the bird right on the wet clay. As
far as vent holes and such, I don't recall, but I'm sure there must've been
some. I sent Doc an email to ask the details of his "clay-baked chicken", but
it bounced back (I must have an old email address), so I'm printing it out
and snail mailing it to him. I'll post his response as soon as I hear from
him, though I've heard he is on vacation in the Galapagos Islands until the
end of the month... lucky him!
Ken
in Encino
"...where it's again cloudy and cool in the San Fernando Valley"
...............................................................................
..................................
In a message dated 04/11, Brian Molanphy wrote:
> this sounds totally cool. would you say more about how it is done? what
kind
> of clay, how thick, how wet, is the chicken completely wrapped in clay, are
> there vent holes, etc. thank you.
...............................................................................
..................................
>> Ken wrote:
>> 'Doc would wrap up a bunch of chicken in wet clay, with white wine and
>> spices, etc... and then toss it in the electric kiln during the class. At
the end of >> class we'd all have a big feast and celebrate with clay-baked
chicken... it left
>> us all with a very satisfied and memorable occasion.
Lisa P Skeen on thu 12 apr 01
Someone, (Ann Testa, I think) has volunteered to write this for the cookbook! Can't wait to try it tho.
---- Ceramic Arts Discussion List wrote:
> kenneth wrote:
>
> 'Doc would
> > wrap up a bunch of chicken in wet clay, with white wine and spices, etc...
> > and then toss it in the electric kiln during the class. At the end of
> > class
> > we'd all have a big feast and celebrate with clay-baked chicken... it left
> > us
> > all with a very satisfied and memorable occasion.
> >
> this sounds totally cool. would you say more about how it is done? what kind
> of clay, how thick, how wet, is the chicken completely wrapped in clay, are
> there vent holes, etc. thank you.
>
>
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