[Sca-cooks] Camp cooking challenge

Susan Lin Shoshanna at caergalen.org
Tue Jun 23 07:13:24 PDT 2009

I was going to suggest what Kiri did - that you ask some of your camp mates
to bring the next round of food that you are wanting to cook.

If you need someone to butcher a chicken and you've got a good sharp knife
and no willing volunteers come and find me at E23 and I'll be happy to
help.  Look for the Regnesfolke device -- blue background with a white
viking ship with 4 water drops or the Myrkfaelinn device -- candle (white
and yellow) surrounded by a green laurel wreath on a black background.
We're between Vlad's and Wolf's Den.

Shoshanna (although you'll have better success if you ask for Susan or Mr.

On Tue, Jun 23, 2009 at 6:49 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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