SC - cooking frumenty for the masses

[Mark Schuldenfrei]

Adamantius wrote:
  It just occurred to me that you might consider bulgur wheat, which is
  precooked, and wheat being, so far as I know, the more standard grain
  for frumenty anyway. I'm thinking that bulgur cooks very much like
  Minute (Pfeh!) Rice, especially the smaller-cut varieties of bulgur. You
  could essentially pour your boiling liquid over the bulgur, cover it,
  and let the wheat drink up the liquid, with no possibility of burning.
  Bulgur gets 2 parts liquid to one of bulgur by volume, same as rice.
  Better to use too little liquid than too much; if it's too dry or hard
  you can add more boiling liquid. Bulgur generally takes about 20 minutes
  to "cook", and the initial coating with oil is optional. You might
  consider it anyway if you're really concerned about the glop factor.

I cook a wide variety of grains at home, because of my limited diet. The
true advantage of bulgur is as he describes: add liquid, mix, cover and
ignore.

My wife has done this for frumenty for feasts, and it works well.

The only concern I might have for you, is that by cooking out of doors a
strong wind can rob your kettles of heat too quickly.  You may wish to
consider setting up a windbreak, to keep all of your cooking times more
predictable.

	Tibor (Watched a 2 hour dish become a 4 hour dish that way...)