I really want to learn to slow cook in a stone lined grass & sedge sealed earth covered pit!
The Buckeyes are placed in the conventional stone lined baking pit which has first been made hot with a fire; they are then covered over with earth and allowed to steam for several hours,until the nuts have acquired the consistency of boiled potatoes. They may then either be sliced placed in a basket and soaked in running water for from two to five days ( depending on the thinness of the slices), or mashed and rubbed up with water into a paste (the thin skin being incidentally separated by this process) and afterwards soaked from one two ten hours in a sand filter, the water as it drains away conveying with it the noxious principle. It was customary to eat the resultant mass cold and without salt."The use of the phrase “conventional stone lined baking pit” reminds me most primitives knew how to use this and cooked the vast majority of there meat that way plus other hard to digest items like nuts and camas.