[Philmont] Backpacking and baking

        Maybe they should add "Cooking" as a staff camp
 activity, maybe at the homesteading camp. You check in and get "fresh" food
 to cook for dinner, and a skillet or dutch oven. Veggies to chop up, a
 chicken or game hen to cut up, potatoes... throw it all in a pot and let
 it stew... maybe even a "gourmet" option, with Skillet Chicken Cordon
 Bleu, or Dutch Oven Lasagna..........
   
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You know Dave, somehow I don't think it would be asking too much. I mean they are adding Petticoat Junction to learn about cho cho's.
   
  Why not Marvin's Diner or the The Cow Lick Greasy Spoon. Or maybe Green Mountain Gormet Cooking School. Let staff compete for a spot by submitting original recipes.
   
  The first focus of Philmont was a trip by chuckwagon and the focus was cooking in dutch ovens on the trail. Somehow we got away from that. I'm ome Scouter that thinks you can teach leave no trace camping AND some good old dutch oven cooking at the same time. Maybe at different camps, but it can be done.
   
  Now I happen to know that Crooked Creek staff bakes some pretty good stuff in the woodstove there even during a fire ban. PhilAdmin gest specific permits during bans to let them use the forges at the blacksmith shops, so why not in a wood stove?
   
  Said a little tongue in cheek, almost anything would be better than the chuckwagon diners and the Mexican food at Abreu. Well, not quite anything but you made a very valid suggestion..
   
  I know I seem like a worry wart about the good old days, but I have very fond memories of checking out a Dutch Oven at Rayado Base Camp which is not Fish Camp in 1959. We also drew a whole chicken and raw vegetables. There were no staff to tell us how to do it, we just did nit. We learned and we ate and we survived the experience with flying colors.
   
  It goes right back to the told teach a man to fish proverb. Dave has a good point in teaching using bakepacker, triggy ovens, baking in an angel food cake pan on a gasoline stove, trist on a stick, the list goes on and one and on.
   
  Here it is 48 years later and I am off today and I have just finished cooking supper for my sweet little wife who had to work today.
   
  What did I cook? Chicken in a cast iron pot but it was on an electric stove and I addes onion, celery, and carrots just like I learn't at Philmont so long ago.
   
  We have my father in laws White Mountain ice cream freezer he bought in 1963, painted his name and date bought on it like he did on all his tools.
   
  I just might talk her into mixing a batch. I'll turn the crank.
   
  Either way at Philmont, soccer ball icecream or hand cranked would be a teriffic thing. I'll bet there are many on this list who have never turned the crank on a freezer.
   
  To see what Scouts can cook up on the trail, got read the missive I wrote about our 1966 trip through Region Ten Canoe Base, now Northern Tier and see what Scouts ccook with just a little ingenuity.
   
  http://www.holry.org/essays/JohnLeblanc.html
   
  John LeBlanc
   
  
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  Add one of those Bakepackers and fixings for chocolate chip cookies or a
cake, and you've got some good dessert. Would I be asking too much for
cream, ice, salt and a "Kick the can" ice cream maker?

Dave Smith
Troop 32
Santa Rosa, Calif

       
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Received on Mon Aug 20 17:56:17 2007