The flavor and charm of open fire cooking
Hello everyone, have a wonderful Sunday
I am a fan of cooking on an open fire, and yes, living in the countryside and having a very large garden that allows me to cook on an open fire, more living in a hilly area I have many places specially designed to be able to cook on an open fire.
I'll start with the end of this weekend's third topic, every time I cook over an open fire I'm very wary of having a disaster and forgetting that so far I haven't had one.
Moreover, in all our travels through nature and whenever we cook in nature we have with us garbage bags so that we can put the garbage resulting from what we cook, we never leave behind us any trace that we were there, and so we must respect nature, nature being the lungs of the planet.
And yes, I have cooked countless times on an open fire, this happened just yesterday in my garden in an amazing environment, a spectacular fall painting.
What did I cook?
A dish as simple as delicious, a dish (if I can say so) that reminds me of my childhood, reminds me of the times when I used to go with my parents on the hills here.
The pork bacon is placed on a stick and fried over an open fire, and when the pork bacon starts to fry and the fat drips off, it is placed on a slice of bread, a real delicacy.
All this goes wonderfully with a few tomatoes and a salted cow's cheese, dear visitors this is my childhood food.
I'm very curious if this type of open-fire cooking is still used in other parts of the world.
My dears I'm glad you stayed with me to the end.