camp cooking
Jul. 24th, 2011 10:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cellioDear 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)
Date: 2011-07-29 04:02 am (UTC)(no subject)
Date: 2011-07-29 04:06 am (UTC)* Lamb and rosemary. I actually don't use any rosemary in the pye, I make a rosemary tea and add it to the lamb while cooking. That gets the flavour without the crunchy bits.
* Beef and kidney.
* Chicken and mushroom.
* Egg, cheese and anchovy. Crack an egg into the pie base, and partially cook with the lid off. Top with a few bits of anchovy and some grated cheese, put on the lid, and cook to completion. Apicius has something similar (Romans seemed to be fond of anchovies).
(no subject)
Date: 2011-07-29 11:08 pm (UTC)