[Sca-cooks] Camp cooking challenge

Euriol of Lothian euriol at ptd.net
Sun Jun 21 20:39:52 PDT 2009

The end of last month I cooked an entire feast on 5 propane grills, a couple
with side burners. All the recipes that I redacted were inspired from
Spanish sources.
If anyone is interested I could share the menu.


-----Original Message-----
From: sca-cooks-bounces+euriol=ptd.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+euriol=ptd.net at lists.ansteorra.org] On Behalf Of
Bronwynmgn at aol.com
Sent: Sunday, June 21, 2009 8:08 AM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Camp cooking challenge

I think we all probably like to cook period food in camp, and a lot of us 
like to cook over the fire as well.  But given the fact that Pennsylvania is

being unusually rainy so far this summer (at least in Central and Eastern 
PA), outdoor cooking at Pennsic might be iffy.
So I had a rather selfish thought (because I plan to mine this thread for 
ideas for our own camp's meal planning):
Can we come up with a meal or even a single dish that would be able to 
either be cooked outside on the fire or cooked inside on a camp stove or two
the same form?
Or, a meal that could be cooked on the fire and an alternate meal involving 
the same main ingredients (primarily the perishable ones) that could be 
cooked on the camp stove indoors if it happened to be raining that day?
As an example, Drye Stewe for Beef in a dutch oven in the fire pit (beef, 
onions, pepper, mace, cloves, red wine) could easily turn into a period 
soup/stew on the camp stove by adding some broth or water to the wine,
cutting up 
the meat, changing the spices slightly, and maybe adding some vinegar or 
bread crumb thickening, etc (I don't have a specific named dish in mind, but

it's probably close to a Bukenade.)
Brangwayna Morgan
Shire of Silver Rylle, East Kingdom
Lancaster, PA
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