[Sca-cooks] Camp cooking challenge

Elaine Koogler kiridono at gmail.com
Mon Jun 22 08:19:22 PDT 2009

Indoors, I'd just use a broiler and grill it that way.  Or possibly use
either a stovetop grilling pan or one of the many available electric
grillers.  I'm not sure what your indoor capabilities are, but that'd be my
thought   Another possibility is to take salmon and smoke it ahead of time,
then serve it cold, day of.  That also has worked very well for me.  You
could smoke it as soon as you purchase it, then keep it refrigerated until
you need it.  A nice dill sauce (I haven't looked them up but feel certain
that there are period recipes for this) would be wonderful with it.

So far as the fish going bad, you've got a point.  I understand (from one of
Alton Brown's programs) that freezing a fish doesn't really hurt it...it's
just the refreezing, which isn't good to do anyway  So find somewhere you
can get the fish fresh, then, if needed, freeze it, thawing it out just in
time to use it

If you're cooking over an open fire, doing some kind of soup/stew in a dutch
oven would work...or do as they did in period:  boil the meat until it's
close to done then roast it over the fire.  If you can put some kind of drip
tray under the roast to collect the drippings and use that to make a sauce.

Just some thoughts....


On Mon, Jun 22, 2009 at 9:38 AM, <Bronwynmgn at aol.com> wrote:

> In a message dated 6/22/2009 9:31:52 AM Eastern Daylight Time,
> kiridono at gmail.com writes:
> <<Depending on your budget, you might try grilling fish.  I did it some
> years
> back with a tuna loin that I purchased from our local fish monger.  We used
> the tuna recipe from de Nola as follows:
> *Libro de Cozina of Master Ruperto de Nola*, translated by Vincent F.
> Cuenca
> Grilled Tuna>>
> That sounds wonderful, although I'm leary of having fish in camp any longer
> than it takes to unwrap it and throw it on the grill :-)  I was a
> chirurgeon on shift during the "Toxic Shark Syndrome" incident at Pennsic
> many years
> ago (basically, a camp made, for a LARGE dinner party, shark which had been
> kept in the cooler a bit too long.  We had LOTS of unhappy people reviewing
> inputs at Chirurgeon's Point.  One of the female sufferers gave the
> incident
> the name above.)
> But how would this be done indoors if it happened to rain that day?  Can it
> be done in a frying pan?  Or is there another tuna recipe that is more
> suited to indoor cooking and has similar ingredients?
> Brangwayna Morgan
> Shire of Silver Rylle, East Kingdom
> Lancaster, PA
> **************Make your summer sizzle with fast and easy recipes for the
> grill. (http://food.aol.com/grilling?ncid=emlcntusfood00000004)
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