[Philmont] 4qt vs. 8qt pots

  What, you mean you didn't have cornaghetti <g>? Or beef green bean-oganoff? Or black beans 'n rice n' ramen? Our crew went with one pot meals at ALL times. The corn went in with the spaghetti, the green beans went in with the stroganoff and the ramen went in with the mac 'n cheese, stir fry and black beans 'n rice. There were NO complaints and we even had a couple of normally picky eaters in our crew..... When " ya'll hongry" (Texas-ese), everything tastes good and it tastes even better if there is very limited clean-up afterwards. In fact, the repeaters from our 2004 crew actually talked up the cornagetti and the rest of our 2007 crew were actually looking forward to it on the menu! YIS. Mike ('76, '02, '04 and '07).
           
                       "Joe Johnstone" <joe.johnstone@gmail.com>
  Sent by: Philmont@troop47.com
  10/06/2007 11:25 AM
  Please respond to philmont
    
        To: "Philmont List Member" <Philmont@troop47.com>
  cc: (bcc: Michael J Conkey/NBC/OS/DOI)
  Subject: [Philmont] 4qt vs. 8qt pots
   
   
          We used 2 4 quart pots this past summer. It was a bit if a challenge, but worked out OK. Able to sterlize all the eatning gear np. We did a couple of turkey bags as well. We didn;t cook everything in one pot, but it was difficult to have the meals with three cooked portions (ie Corn, etc)
  On 10/5/07, Daniel Smart <bhamdans@gmail.com> wrote:
  Another skill clarification...
  I'm trying to get a handle on the 4qt vs. 8qt pot cooking strategy. We've been using the two 8-qt pot method using Turkey bags. I've been trying to get my head around the 4, 4-qt pot strategy. Does this assume that you don't want to do the "cook every thing in one pot" method? Is a 4-qt big enough to sanitize eating gear? What is the procedure with 4 pots... Again, questions based on a full 12 person crew.
  TIA
  --
  -=Dan=-
   

       
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Received on Tue Oct 9 08:03:35 2007