A point of concern......
>You missed a point which is a much better idea than carrying
extra bowls
> AND having to clean them. As you note, the ingredients for some of the
> meals will separate in the packages. In that case, thoroughly mix all the
> ingredients in one bowl, then divide the dry ingredients between the two
> bowls, and finally add boiling water to each.
Simply adding the hot water to the product might make it edible,
but will not always bring it to its ideal quality level. Example:
Adding hot water to rice will still give a crunchy rice product. It
takes steam or hot water a period of time to bring rice to the quality
level you want.
It appears to me that concept is not going to work for all the menu
choices at Philmont. Products that instructions include "add boiling
and serve" should work fine but products that instructions include
terminology such as "simmer or boil " for a period of time are not
going to give the same quality results using this new approach.
Example: Macaroni & cheese- adding hot water to the noodles and
then mixing in the sauce with the noodles is going to give you
crunchy macaroni & cheese.
I must admit I find this thread of discussion very interesting since it
covers both my passions of "Food & Scouting". For those new
listserve members who not familiar with my previous posts over the
years I am the advisor that has chef's hats for it's crew cooks on
the trail. So if you are on the trail in 2004 ( we are 616-A1-A4) and
you see a crew with chef's hats on cooking dinner come on over
and visit.
Mike Floyd
Asst Scoutmaster/hiking-Philmont, Troop 149
Northeast Georgia Council
Lead Advisor-Philmont 98,00,02,04
G.A.T.C. Thru Hiker 98 & 00
http://www.oconeeTroop149.org/
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Received on Fri Apr 25 13:49:13 2003
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