Blackened, dirty, beautiful in it's savagery, fire is a beast with no master. We can not control it, only do our best to stand at the edge- ready and watching. Primitive by nature, the experience that comes with cooking over fire is like no other. Peeling back necessities, we discover the mass of flavor hiding in the smoke. Through our "Five Fires," based loosely on the Seven Fires of Argentinian Cooking, we explore various methods of cooking by fire. From "Rescaldo" (Burying in coals), to "Parilla," (BBQ), to "Cauldro" (Cauldron), "Fogota," and "Corteza De Sal." Cooking with fire calls for complementary flavors, and "Burnt Tomato Bruschetta," "Grilled Cherry Milkshake" "Smoked Chocolate" and "Grilled Poundcake with Lemongrass Thai Basil Ice Cream," play up the brighter bits alongside classics like "Homemade Bratwurst" and "Pulled Pork Burgers." The "10 Commandments of Cooking With Fire" and "How To Build a Fire" offer practical advice. The issue concludes with a look inside the kitchen at Cuidad Grill where Chef Aaron Willis speaks to his cooking style and working with flame.
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