Hello there!

I would like to share with you two gadgets we use to cook at the north
of Mexico and see if you know of something similar in any other part
of the world.

In the last 10 years it has become very popular to use old tiller
discs as frying pots; they weld 3 legs and a plate to cover the center
hole, and usually a rim of 2-3 inches to increase capacity. They are
used mainly for frying fish and making chicharrones (trimmings fryed
in their own fat until crispy), and a dish of bacon, beef, sausage,
mushroms, onion, tomato and green pepper called discada. A new variety
of this is to use the end section of a gas cilinder.

Another invention is to use an old ice chest made of laminated steel
and covered with wood. You remove the top and replace it with a custom
made steel plate cover wit hadles. Inside you put a grill or rack to
put whole lambs, goats or pigs and cover the top with a good fire,
making it like a giant dutch oven, and you can use a grill a top to
barbecue meats and chicken at the same time while the main dish is
cooking. This is known as a COFFIN and reduces a lot the time needed
to cook a whole sheep greek style, from more than 6 hrs to just 2 or
3, you get a delicious meat, falling of the bones, just remember to
turn the animal once so it is toasted evenly. It can still be used as
an ice chest, and can be made of an old refrigerator too. Some are
custom made from the beginning to client specs.

Ricardo Rodríguez

The coffin sounds like a variation on "la caja china" that Cubans use to
prepare pig. There's a version made in Florida. Check out
www.lacajachina.com .

"Ricardo Rodr?guez" > wrote in message
...
> Hello there!
>
> I would like to share with you two gadgets we use to cook at the north
> of Mexico and see if you know of something similar in any other part
> of the world.
>
> In the last 10 years it has become very popular to use old tiller
> discs as frying pots; they weld 3 legs and a plate to cover the center
> hole, and usually a rim of 2-3 inches to increase capacity. They are
> used mainly for frying fish and making chicharrones (trimmings fryed
> in their own fat until crispy), and a dish of bacon, beef, sausage,
> mushroms, onion, tomato and green pepper called discada. A new variety
> of this is to use the end section of a gas cilinder.
>
> Another invention is to use an old ice chest made of laminated steel
> and covered with wood. You remove the top and replace it with a custom
> made steel plate cover wit hadles. Inside you put a grill or rack to
> put whole lambs, goats or pigs and cover the top with a good fire,
> making it like a giant dutch oven, and you can use a grill a top to
> barbecue meats and chicken at the same time while the main dish is
> cooking. This is known as a COFFIN and reduces a lot the time needed
> to cook a whole sheep greek style, from more than 6 hrs to just 2 or
> 3, you get a delicious meat, falling of the bones, just remember to
> turn the animal once so it is toasted evenly. It can still be used as
> an ice chest, and can be made of an old refrigerator too. Some are
> custom made from the beginning to client specs.
>
> Ricardo Rodríguez

"Ricardo Rodr?guez" > wrote in message
...
> Hello there!
>
> I would like to share with you two gadgets we use to cook at the north
> of Mexico and see if you know of something similar in any other part
> of the world.
>
> In the last 10 years it has become very popular to use old tiller
> discs as frying pots; they weld 3 legs and a plate to cover the center
> hole, and usually a rim of 2-3 inches to increase capacity. They are
> used mainly for frying fish and making chicharrones (trimmings fryed
> in their own fat until crispy), and a dish of bacon, beef, sausage,
> mushroms, onion, tomato and green pepper called discada. A new variety
> of this is to use the end section of a gas cilinder.
>
> Another invention is to use an old ice chest made of laminated steel
> and covered with wood. You remove the top and replace it with a custom
> made steel plate cover wit hadles. Inside you put a grill or rack to
> put whole lambs, goats or pigs and cover the top with a good fire,
> making it like a giant dutch oven, and you can use a grill a top to
> barbecue meats and chicken at the same time while the main dish is
> cooking. This is known as a COFFIN and reduces a lot the time needed
> to cook a whole sheep greek style, from more than 6 hrs to just 2 or
> 3, you get a delicious meat, falling of the bones, just remember to
> turn the animal once so it is toasted evenly. It can still be used as
> an ice chest, and can be made of an old refrigerator too. Some are
> custom made from the beginning to client specs.
>
> Ricardo Rodríguez



The coffin sounds like a variation on "la caja china" that Cubans use to
prepare pig. There's a version made in Florida. Check out
www.lacajachina.com

>
>
> The coffin sounds like a variation on "la caja china" that Cubans use to
> prepare pig. There's a version made in Florida. Check out
> www.lacajachina.com

Thanks for the reply and the link. Yes, it is just about exactly the
same thing we use.
Ricardo

There was an article on the "Chinese Box" not too long ago in the NYTimes
IIRC. The interesting question is what it has to do with China. Apparently
nothing - in Cuban Spanish, "Chinese" implies exotic or mysterious, as in a
"Chinese puzzle".



"tds" > wrote in message
...
> The coffin sounds like a variation on "la caja china" that Cubans use to
> prepare pig. There's a version made in Florida. Check out
> www.lacajachina.com .
>
> "Ricardo Rodr?guez" > wrote in message
> ...
> > Hello there!
> >
> > I would like to share with you two gadgets we use to cook at the north
> > of Mexico and see if you know of something similar in any other part
> > of the world.
> >
> > In the last 10 years it has become very popular to use old tiller
> > discs as frying pots; they weld 3 legs and a plate to cover the center
> > hole, and usually a rim of 2-3 inches to increase capacity. They are
> > used mainly for frying fish and making chicharrones (trimmings fryed
> > in their own fat until crispy), and a dish of bacon, beef, sausage,
> > mushroms, onion, tomato and green pepper called discada. A new variety
> > of this is to use the end section of a gas cilinder.
> >
> > Another invention is to use an old ice chest made of laminated steel
> > and covered with wood. You remove the top and replace it with a custom
> > made steel plate cover wit hadles. Inside you put a grill or rack to
> > put whole lambs, goats or pigs and cover the top with a good fire,
> > making it like a giant dutch oven, and you can use a grill a top to
> > barbecue meats and chicken at the same time while the main dish is
> > cooking. This is known as a COFFIN and reduces a lot the time needed
> > to cook a whole sheep greek style, from more than 6 hrs to just 2 or
> > 3, you get a delicious meat, falling of the bones, just remember to
> > turn the animal once so it is toasted evenly. It can still be used as
> > an ice chest, and can be made of an old refrigerator too. Some are
> > custom made from the beginning to client specs.
> >
> > Ricardo Rodríguez
>
>