[Sca-cooks] Camp cooking challenge

Elaine Koogler kiridono at gmail.com
Tue Jun 23 05:59:44 PDT 2009

Yeah, that does make a difference.  In that case, you might try what I've
done in the past when we were land agents for our group.  I would ask folks
in our group to store the frozen/refrigerated fish until they come
up...which would give it a few more days in the freezer/refrigerator.  Also,
at Pennsic, I use one of those 5-day coolers and place a large white heavy
towel on top...for whatever reason, this seems to hold the cool in the
cooler even longer.

I have a friend who makes arrangements with Giant Eagle for lamb to be
picked up when they need it (they do specify a date).  They actually do a
whole lamb but you could get a leg or something...there are several period
lamb stews that are delicious.  I'm running a little late right now, but
when I return from my trip (on Friday) I'll send you some if you'd like.


On Tue, Jun 23, 2009 at 8:49 AM, <Bronwynmgn at aol.com> wrote:

> In a message dated 6/22/2009 10:23:31 PM Eastern Daylight Time,
> kiridono at gmail.com writes:
> <<What I'm suggesting is that you smoke it at home and store it in your
> cooler
> until you need it.  It'll already be cooked so it shouldn't go bad
> especially if you keep the cooler well-stocked with ice.
> My thought was that you could freeze it at home, keep it in a place in a
> cooler that doesn't get opened very often.  If you freeze an entire loin
> it'll probably have enough mass to stay frozen for several days.>>
> I see that there is a relevant piece of information that I forgot to
> include.
> My husband is on Land staff.
> We arrive at Pennsic a minimum of two days before Land Grab (last year it
> was 4 days before Land Grab) and stay for the full two weeks.  Those first
> few days before War starts, dinners are provided for the staff.  We don't
> need
> to start cooking on our own until Land Grab Day, and since the rest of our
> camp arrives that day and Sunday, and the primary pyro is unavailable due
> to
> his staff duties for most of both of those days, no serious camp cookery is
> going to start before the first Monday at the very earliest.  No fish is
> going to keep in my cooler for 4-5 days or more, cooked, frozen, or not.
> This also relates to the remainder of my dilemma.   For the first few days
> of war, we will have frozen meats brought by our camp mates.  But after
> that, we're on town runs every few days, meaning we're storing fresh meats
> in
> the cooler.  We're fanatical about keeping them well-iced, but I'm still
> unwilling to store fresh meat for more than 2, maybe three days at the
> most.  So
> if we planned spitted chicken for the second day, and it rains, I need to
> be
> able to do something with that chicken so we don't have to pitch it.  And
> since I don't butcher well, I'd prefer to be able to do something with the
> whole chicken rather than having to cut it up.
> Vegetarian would probably work better than storing meat, but we've got too
> many dedicated carnivores with very limited vegetable preferences for it to
> be our mainstay.  (It divides along gender lines; the men are the
> carnivores/limited veggie eaters and the women would be happy with a small
> amount of
> meat every few days and LOTS of veggies and other non-meat items
> otherwise.)
> 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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