[philmont] Cooking at Philmont

We used ziplock freezer bags. A little more durable, and being double layer, a little better insulted. We convinved our Ranger to let us show him that way right out of the gate. He had heard about this method, but had never seen it and was curious enough to let us do it that way while he was there. Worked like a charm, and made meals much more enjoyable. (Except the Hawaiian Chicken; they need to send that back to Hawaii, besides, our Crew Leader is allergic to pineapple, he couldn't eat that stuff anyway.)

Craig Winney
UC, GSLAC
718-M1, 06

  ----- Original Message -----
  From: David K. Palmer
  To: philmont List Member
  Sent: Sunday, October 01, 2006 11:26 PM
  Subject: [philmont] Cooking at Philmont

  Good evening.

  I have gradually been getting my Philmont things organized, and I want to share our cooking experience from last summer.

  During our shake down trips, we practiced cooking with the turkey bag method, and cleaning personal plates by self sumping, or "swig it don't dig it" as one crew member called it. We became proficient and brought plenty of turkey bags to Philmont. However, I insisted that we follow the Ranger-taught method while Joe, our Ranger, was with us.

  The result: the guys voted to use a modified approach for the remainder of the trek. Actually, they came to a consensus. They used the Ranger-taught method for cooking and cleaning, except we self sumped our individual plates. For most meals, it worked fine.

  --
  David K. Palmer
  Scoutmaster & Advisor
  2006 Crew 806-C Trek #22
  Olympia, WA

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As you gather around this virtual campfire with fellow
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loyal, helpful, friendly, courteous, kind, obedient,
cheerful, thrifty, brave, clean and reverent.
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Received on Sun Oct 1 23:52:03 2006