Quote Originally Posted by india View Post
I don't eat beef, but that still sounds tempting. Any meat with tomato and garlic in it, is actually......

Out of curiosity, what exactly do people use when they need to cook stuff for hours at a time? I mean I remember seeing a chili recipe where it had to be cooked for some 7-8 hours...so...is it coals? LPG? Electricity? What?

It just depends. You can use pretty much anything, it's just maintaining proper temperature and having patience and time. For instance, for fowl such as duck or goose, especially wild, you can really make the meat tender and succulent by cooking it for a long time at a low temperature. I have a recipe for Confit de canard that calls for cooking the duck for 10 hours at 200 degrees Fahrenheit in an oven.

Many dishes that are also cooked down for hours, such as Osso Bucco, Gumbo, Sauce Piquant, etc. are done on a stove.

Sometimes for special occasions back home we roast 30 Lbs pigs, called cochon de lait. That usually done in a pit or on a grill, or hanging in a hot house for hours and hours.