[Sca-cooks] Question about Camp Food

[Pixel, Goddess and Queen]

Meat pies are always good, even if my usual camping partner insists on
them being reheated before he will go anywhere near them.

I will admit, I cheat heavily. We have stew/soupy things for dinner, but
it is a case of opening the jar, pouring the contents into the pot, and
heating it. I have a pressure canner. I love my pressure canner. At
Pennsic XXX we had a chicken tagine and a beef stew, both at least
plausible if not actually documentably period. My next canning project is
buchaut of bunny.

After five years, we have finally hit upon a workable solution--I have a
hot meal ready for him when he comes back from the fighting field, and he
makes breakfast.

Margaret


On Wed, 15 Jan 2003, Sue Clemenger wrote:

> Hi, gang.
> At our next A&S night, our barony will be discussing simple camp
> foods--foods that are do-able without a lot of fancy equipment, or
> spending all day over a stove, etc.
> My barony's pretty good about serving period food at our feasts (we were
> always at least peri-oid, but are always improving), but I've
> rarely-to-never seen anyone do much in the way of period food at camping
> events.
> Sooooo......
> What are some of the dishes from period recipes that y'all have done
> that have worked out well? We *do* have to travel a lot to get where
> we're going, so that's an issue; and I'm not looking at this from a
> no-refrigeration, period-cooking methods only standpoint, so things that
> need to be kept cold are fine.
> I'm hoping to get some ideas that will allow me to suggest/introduce
> camp food that goes beyond the nearly ubiquitous spaghetti, stirfry, and
> salad mix with bottled dressings.
> And yes, I'm checking the flori-thingy, and His Grace's website....<g>
> Thanks,
> Maire