[Philmont]: Re: Cooking at Philmont

J. Michael Floyd writes....

Great question on the mug approach. This is how new techniques are developed
and is how the turkey bag concept developed back
in 1998 when I thought of trying this method and shared my results with the
listserve.

I find the concept interesting and a possible time saver for the trail.
However, with a group of teenagers I don't know if it will reinforce eating
as a social experience <snip>

Comments....

My reaction to the first posting of this thread, which I have dubbed "no-pot
cooking", was that it probably would not work, along the lines of Dr. Bob's
response. However, as it developed, I came to realize that it is the
logical extension of how oatmeal is prepared by everyone, and is also
exactly the same procedure our Autumn Adventure guide showed our crew for
mashed potatoes. It works great for potatoes, and I now think it would be
just as great for the other components of the dinners.

Regarding "eating as a social experience", it may in fact enhance it.
Instead of the cooking crew adding the ingredients to the boiling water,
waiting for re-hydration, and then calling the rest of the crew when ready,
the entire crew is gathered, each holding their bowl, waiting for the meal
to re-hydrate.

I will not be surprised if the Rangers are advocating "no-pot" cooking by
the time our crew arrives for our trek at the end of July. The biggest
problem I see is that it doesn't work for the few meals (macaroni/spaghetti
entrees, blueberry cobbler) where the instructions are to leave the pot on
the stove after the ingredients are added - and unfortunately, those are
usually the worst to clean-up!

 - Al Thomson, Troop 236, Schooley's Mountain, NJ
2004 Autumn Adventure (?)
2003 726P2
2002 Autumn Adventure
2001 703E11 Trek 21
2000 Autumn Adventure
1999 703K2 Trek 9 (now 4)

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Received on Thu Apr 24 20:37:59 2003