Bacon & Rags

There's really no better way to start the New Year than with a yummy cup of coffee. Especially if you can enjoy a beautiful historical building while you're sipping away your worries and making plans for a foodtastic 2016. Hope this year brings you lots of flavors from all of us at Bacon & Rags

...and never forget the sweet dinner rolls...

Edmond Hooi, also known as Bubu Yerba Yerba, is the go-to guy for hand-made konfó. “Depending on the client’s wishes I use an old wheel or an empty propane tank,” says Hooi. “The propane tank is made from stainless steel, which makes it more durable compared to the iron wheel. It also holds more fuel, because of its size and shape,” he says.

Read more about the traditional stove konfó and cooking outdoors by clicking below link.

(p.s. aren't the food pix just to die for?)



http://bacon-and-rags.com/portfolio/cooking-outside-of-the-hot-box-why-we-still-cook-outdoors/

Cooking outside of the hot box: why we still cook outdoors | Bacon & Rags The main benefit of cooking outdoors on a konfó is the enhanced flavours