Hi! Flylo, Traditional Aboriginals cook "in the ashes". Most wood in Oz is hardwood and much of it burns with great heat, when compared with softwoods. The Traditional cooking fire is very small and produces a surround of asks, which maintain the heat. When cooking pieces of meat or small animals, reptiles, fish or birds, they are just laid on the asks for a few minutes, turned ounce and lifted off with a forked twig. It is given a shake to remove the loose material, but over time a quantity must be eaten. When eating meals cooked in a western manner, Aboriginals pile on hugh amounts of salt. So there may be something in it.
Aboriginals also used wood ask as an antiseptic. Wounds were filled with ask and seldom became infected, but scarred badly, as the skin would grow over the damaged profile and not return the original shape. With deep wounds that had serious bleeding, such as spear wounds, they would sear the wound with a burning stick from the fire and fill with ashes. They brung 'em up tough out there! Gil [EMAIL PROTECTED] wrote: > I was reading Buffalo Birdwoman's Garden again and came across > the description of eating ashes in place of salt for seasoning on > foods.
