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camp cooking
Dear LJ brain trust, help me figure out what to feed my camp-mates at Pennsic. :-)
We take turns cooking dinner for everybody, where "everybody" is around 25 people, give or take. Cooking facilities are propane-fueled stoves and grills; it's camping, so no electricity, and our camp doesn't build a firepit (especially this year when we'll probably be packed like sardines). We do also have a small propane oven, big enough to bake a dozen muffins, but I'm not sure what role it could play in dinner for twice that many people.
My night is late this year and I don't like to leave site once I'm there, so my usual of grilled fish (and/or grilled meat) doesn't work (I wouldn't trust either in a cooler for the better part of a week). We tend to be a meat-heavy camp, more than I'm used to eating, so I personally lean toward vegetarian (or fish, if that worked). We have a couple people in camp who are lactose-intolerant.
Dry goods (or canned) can obviously be stored for the week with no problem and there is a vegetable stand on site.
I prefer to make food that is period or plausible as opposed to modern.
Any suggestions? I'm currently thinking that something with chickpeas could provide protein, and I could have rice and grilled veggies, but can I improve on this?
We take turns cooking dinner for everybody, where "everybody" is around 25 people, give or take. Cooking facilities are propane-fueled stoves and grills; it's camping, so no electricity, and our camp doesn't build a firepit (especially this year when we'll probably be packed like sardines). We do also have a small propane oven, big enough to bake a dozen muffins, but I'm not sure what role it could play in dinner for twice that many people.
My night is late this year and I don't like to leave site once I'm there, so my usual of grilled fish (and/or grilled meat) doesn't work (I wouldn't trust either in a cooler for the better part of a week). We tend to be a meat-heavy camp, more than I'm used to eating, so I personally lean toward vegetarian (or fish, if that worked). We have a couple people in camp who are lactose-intolerant.
Dry goods (or canned) can obviously be stored for the week with no problem and there is a vegetable stand on site.
I prefer to make food that is period or plausible as opposed to modern.
Any suggestions? I'm currently thinking that something with chickpeas could provide protein, and I could have rice and grilled veggies, but can I improve on this?
no subject
(Sorry for the tardy response; no LJ for me since Sunday.)
I don't have an official tagine; I just use big pots and try to time things appropriately so I only need one pot, if I can. Not sure what your set-up's like, so I don't know what to suggest for your camping. When I make something similar at Burning Man, I just do solar cooking...
Fridge pickles, as opposed to canned (shelf-stable) pickles: I've made them with cucumbers, dill, sweet onion, and garlic/garlic scapes, plus some black peppercorns in a jar, then pour a boiling brine of vinegar, salt, and water (Google for proportions) to fill the jar. Once it's cool, put in the fridge until you want to eat them. They do need to be kept cold, but it's not as nervous-making as raw poultry or something like that.