[Sca-cooks] Camping food
selene at earthlink.net
Wed Jan 20 11:54:58 PST 2010
I'm sure you will get a lot of good advice about boy scout manuals,
etc. But let me drop you the link for Seal-A-Meal's online resource for
their product manuals. If you don't have instructions, you can just
download one. http://www.sealameal.com/customer/manuals/
The go-to on this list for new folks' food questions is Stefan's
Select "Food" from the list, and look on the list of articles and
compiled list posts for much brilliant advice and recipes for camp
cookery and other topics of interest Your family might be amused by all
the regular things that turn out to be "period" and have histories of a
thousand years. Go look now!
Also see Cariadoc & Elizabeth's classic article, "Camping Without A
Enjoy your trip! This is your vacation too.
Selene Colfox, Caid
Liz Wilson wrote:
> Some newbie questions here:
> Can anyone recommend sources, cookbooks, etc.
> for good camp meals or recipes, both period
> and non period, that would work well with either a small propane
> stove or even the boil in a bag seal a meal type stews and stuff? We
> are planning our first trip to Gulf War in Mississippi this spring. I
> am a decent cook but I have kids so I don't necessarily want ALL
> period food. We are sharing a kitchen and my suspicion
> is that a mixture of period and non period might be nice to introduce
> people to some period items but have some things that they know they
> like already. I also don't want to spend my whole time cooking as I
> do that at home already for my family, although I do like to cook.
> I have a used Seal a Meal that I am trying to figure out, no instructions,
> but may buy a new one if I can't get it to work, because I think that
> would definitely be handy and have other applications as well.
> Also, how do you keep your bread from getting stale and icky at
> a longer event? I have a lot of trouble with condensation inside
> bread bags at weekend events, which isn't that big a deal because
> it's only the weekend, but I am thinking that it will totally ruin the
> bread, homemade or storebought, if it happens over the week. I
> have tried keeping all the bread in plastic containers but sooner or
> later it is out in a bag inside a bag and then it gets condensation in
> Finally, I am spoiled because many times our campsites have electricity
> and I have a plug in cooler, but what do I do to keep food cool enough for
> a week that it doesn't spoil? I usually freeze water bottles already to use
> as ice packs, and of course frozen stews or something could also be used.
> But what can I realistically do to keep from giving everyone food poisoning
> over a week at a more primitive site? If I can only take a cooler or two full
> of stuff like most people, what is realistic that I could take for a week?
> Any suggestions would be appreciated. We do eat a lot of fruit, bread
> cheese, pickles and olives at events, but I don't want to eat that only for a week.
> Also, I am not opposed to doing some sort of a meal plan but it seems a little pricy
> when you consider that I have to do it for FOUR people, two of them kids who never
> eat very well (hence my obsession with feeding them). However, we might do some
> sort of combination cooking and meal plan just to try out some other people's cooking.
> Christianna inghean Fearghus (from the Barony of the Steppes in Ansteorra)
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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