[Sca-cooks] Camp cooking experiment a success

K C Francis katiracook at hotmail.com
Thu Mar 22 14:38:37 PDT 2007

I have a VERY old seal-a-meal with no 'suck' option.  No problem, I just 
carefully (and it is quite easy) press until the sauce is just below the 
seal area and then press down the seal bar.  I always use it for stew like 
dishes.  Beef burgandy or tarragon chicken with onions and mushrooms.  Thick 
soups are great too.

My old household used this method to great advantace back in the mid 80's.  
These days with my busy schedule at events and being a court junkie, my best 
reason is that I can cook for one and heat and eat my one meal in just a few 
minutes.   And then use the hot water for washing the bowl & spoon.   
Cooking from scratch, which I loved to do, was to hard to fit in around 
evening court.

I am always on the lookout for 'boil-n-the-bag' products for the same 
reason, but they are few and far between these days.  One freezer brand used 
to have great thick soups.  Now it is all microwave.  Wish they would make 
the packaging boilable too.


>From: "Terri Morgan" <online2much at cox.net>
>Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Camp cooking experiment a success
>Date: Wed, 21 Mar 2007 15:09:43 -0400
>It works very well for STC and for omelettes (pack them raw, boil to cook).
>I've cook for Crusades that way each time I've gone - serve on a half-loaf
>of round bread and no worries about the clean-up. (Site rules about grey
>water and trash there are fairly strict.)
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org

It’s tax season, make sure to follow these few simple tips 

More information about the Sca-cooks mailing list