Reminds me of a comic strip I once saw, featuring two talking dogs who do the cooking over a geyser (I think it was part of a kids' science magazine), plus the 1961 Jules Verne movie "The Mysterious Island"!
https://www.nytimes.com/2018/03/05/d...y-cooking.html
First paragraphs:
By PETER KAMINSKY
MARCH 5, 2018
REYKHOLT, Iceland €” Standing in the mud of the Myvatn geyser field in northern Iceland, Kolla Ivarsdottir lifted the lid of her makeshift bread oven. It had been fashioned from the drum of an old washing machine and buried in the geothermally heated earth. All around us mudpots burbled and columns of steam shot skyward, powered by the heat of nascent volcanoes.
Ms. Ivarsdottir, a mother of three who sells her bread in a local crafts market, reached into the oven and retrieved a milk carton full of just-baked lava bread, a sweet, dense rye bread that has been made in the hot earth here for centuries. She cut the still-hot loaf into thick slices. It is best eaten, she said, €ścompletely covered by a slab of cold butter as thick as your hand, and a slice of smoked salmon, just as thick.€ť We settled for bread and butter €” still a supernal combination.
€śDo many people cook other things this way?€ť I asked, eyeing the natural heat sources all around me.
€śNot much,€ť she replied. €śSometimes a goose that a hunter shot, but most often, just the lava bread.€ť
I found this surprising in an energy-rich and conservation-minded country that is also a pioneer in modern Nordic cuisine. In this era of slow cookers and sous-vide, wouldnt it be possible, I wondered, to make a whole meal using Icelands natural geothermal ovens?
I did more than wonder: I decided to test my proposition, a quest that led me last summer on a wide-ranging tour of this islands culinary riches...
(snip)
Lenona.