[Sca-cooks] Camp kitchen feast was: Re: Camp cooking challenge

Karstyl karstyl at gmail.com
Mon Jun 22 06:31:08 PDT 2009

I would love to see the menu. I might be doing something similar in the 
fall, so any insights on how the camp kitchen feast worked (or didn't) 
would be a big help.

So far my plans include doing as much pre-cooking as possible, but I am 
still in the early planning stages.


Euriol of Lothian wrote:
> 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.
> Euriol
> -----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
> in 
> 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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