[Sca-cooks] Sca-cooks Digest, Vol 64, Issue 41

[galefridus at optimum.net]

I routinely cook over open fires or a charcoal brazier at SCA events, using cast iron, pottery, and soapstone cooking vessels.  It's quite straightforward, in my experience, and I've prepared some pretty decent stews and roasts using such techniques.  Also, I know a number if folks who spit roast large cuts of meat, and others who build traditional earthen ovens for long camping events.

-- Galefridus

> Message: 2
> Date: Mon, 29 Aug 2011 08:36:54 -0700 (PDT)
> From: "Cat ." 
> To: Cooks List SCA 
> Subject: [Sca-cooks] camp cooking suggestions and tips
> Message-ID:
> <1314632214.7446.YahooMailNeo at web121613.mail.ne1.yahoo.com>
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> 
> Greetings the list
> I had offered to teach a hands-on class on Sugarplate at the 
> final local camping event this weekend, and was asked to teach 
> 'Camp Cooking 101' instead.
> 
> SOOOO, since I have a week to pull this together (and I can sum 
> up the best bits in one sentence - "get a big pot and borrow or 
> buy a Seal-A-Meal and freeze ahead - great food, easy clean up 
> and you have time to play too"
> 
> What tips and basic camp cooking information would you think 
> should be shared with any who show up? ?(and IF I get inspired 
> can someone point me to the home version equipment for make ice 
> cream in camp (the roll it around type, not the not owned crank 
> freezer.)
> In Curiosity
> Gwen Cat