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Italian Cook, passionate about Far Eastern and Middle Eastern foods. Moved back to the US from Italy 15 years ago and have been pretty much camping out since. I have become really enamored of the open-fire cooking and have made everything from slow-cooked duck in a bordeaux sauce in the wok to Nepali Shekwa with Chimmichuri Sauce on the fire. No BBQ's for me! Not even charcoal: no briquets, prepped or otherwise, just wood. Or cactus, depending on where I am at the time. There is only one type of cactus that is good to use by the way: the others can be poisonous or evil tasting. My next project is a whole-roasted piglet, Balinese style, with coconut water basted on it for about 9 hours. I'll let you know where the party is if anybody wants to come: it might be out in the wilderness somewhere. Renegade Dinner.