- We've already ignited the economy of cooking at home. After spending the whole summer without fire, the first fire changes everything: you have to close doors and windows, the smell of smoke will take over little by little from the whole house, bring to the fire the couch that has spent the whole summer lying in a corner, we will eat at another speed on the fire...
This year’s fire season has started with the firefists who last year left without smoking: Sasiakazia (Robinia pseudoacacia) and Haritza (Quercus robur). This year, on the contrary, we have brought red oak or American oak or northern oak, the Quercus rubra. It is a spectacle about this year’s behaviour, to warm the house as if it were cooking.
Not many years ago, we brought a truck of beech branches, Fagus sylvatica. The beech has a reputation for being a good campfire, a good campfire. In our house we proved it well for two years. It gives a good flame and is very good for the kitchen. Not to resist rescoldo and keep the house calm. To do this, robledales are better. Hard and heavy woods, including Quercus coccifera (Quercus coccifera), Quejigo (Quercus faginea), Motherhood (Quercus pyrenaica), Cork (Quercus suber), Art (Quercus ilex) and Tartas or Zarbaztas (Quercus ilex subesp ballota). Some of them in Spanish, including some Basques, are called carrasco, and some say it comes from “a lot of flame.”