camp-kitchens-msg - 1/21/08
Ideas and comments about camp kitchens for SCA use.
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
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Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
From: hrjones at uclink.berkeley.edu (Heather Rose Jones)
Subject: Re: camp kitchen design help?
Date: 1 May 1998 01:40:32 GMT
Organization: University of California, Berkeley
eburhard at hotmail.com wrote:
: I'm trying to re-design my household's camp-kitchen.
: I would like some advise from others who have improved their own
: What works? What to avoid?
Having gone through three or four complete overhauls of my camp kitchen in
the last twenty years in the quest for the perfect balance of utility,
authenticity, packability, and esthetics, I have a few conditional
suggestions. A great deal of how you balance the trade-offs depends on how
often, and in what circumstances, you'll be using the set-up, and how much
storage and transportation space you have. Needless to say, the person
who only does camp-cooking at Pennsic -- and that for a 20-person
household -- is going to be interested in a different set-up than the
person who goes to two one-weekend events every month and/or cooks for a
household of six.
My experiences should be taken with the understanding that I am an avid
cook (I _enjoy_ slaving over a hot fire for half a day as long as the
diners appreciate the effort) and enjoy cooking, not only authentic
dishes, but even using authentic methods (when possible), and that I fall
in the "camp-cooking often for a small-to-medium number of people and a
compact car" category.
From the viewpoint of utility (i.e., actual on-site interaction), my
experience is to strive for a kitchen that you _could_ cook in every day
of your life, if necessary. That is, include the sorts of staples, spices,
and non-perishable ingredients that you would normally expect to have on
hand (with allowance for your degree of interest in period cooking). Have
the assortment of pots and pans of the types and sizes that you find
yourself using (or wishing you had) most often, and go for the same
cookware _materials_ that you're comfortable with. Cooking with an
aluminum backpacking pot is very different from a well-seasoned iron one,
and if you're used to the latter, you'll find the former frustrating. Try
to avoid putting yourself in the position of discovering that you don't
have essential ingredients for something you either planned -- or decided
on a whim -- to cook. Always have enough staples that you can throw
together an extra meal -- or stretch one for extra people.
Particularly if you are a frequent camper, strive to have a complete and
separate camp-kitchen from your regular kitchen. Avoid being in the
position of rummaging through your cupboards trying to remember what to
pack. Minimize the amount of last-minute remembering you have to do. Still
on the utility topic, but merging into the packability one, plan your
gear and packing for a minimum of set-up. That is, try to store and
transport your equipment and supplies in the containers you will be
working out of in camp. Avoid having to rearrange things significantly for
either setting up or taking down camp. This will save frayed nerves.
Continuing on the packability topic, avoid large, unwieldy storage boxes.
Remember, not only do you have to lug them from car to camp etc., but the
larger the storage box, the more stuff you'll have to shift around to get
at what you need.
From the point of view of authenticity and esthetics, take a look at types
of medieval kitchen and dining-hall furniture that you could use or adapt
for a camp-kitchen. When I next remodel mine, I'm looking at something
along the lines of a 15th century sideboard-cupboard, but constructed
modularly, with a table-like base, several tiers of
(separable-for-packing) cabinets, and racks for dishes on top. Earlier
medieval cupboards could be treated similarly, with the only anachronism
being a sectional design for easier transport and storage. And there's
always the kitchen table with the ground-length tablecloth for keeping
things out of sight.
Anyway, just some random thoughts -- how well they apply depends on your
own particular situation.
Tangwystyl verch Morgant Glasvryn
From: "flskwirl at mcn.org" <flskwirl at mcn.org>
Subject: Re: camp kitchen design help?
Date: Thu, 30 Apr 1998 20:26:31 -0700
Ron Charlotte wrote:
> On Tue, 28 Apr 1998 13:08:21 -0600, eburhard at hotmail.com wrote:
> >I'm trying to re-design my household's camp-kitchen.
> >I would like some advise from others who have improved their own
> >What works? What to avoid?
> I'm not clear on just _which_ design elements you're most concerned
> with. A lot depends on your heat source. I can reccomned sturdy
> wooden boxes to pack it in, and also double as low tables.
> Avoid modern "non stick" coatings. They just don't last. _Someone
> will_ forget and use the wrong tools on them. Go with cast iron or
> al Thaalibi ---- An Crosaire, Trimaris
> Ron Charlotte -- Gainesville, FL
We use two cast iron skillets, one large pan, and a medium one. A
two-burner LARGE stove, not a small Coleman, making coffee takes
forever. For good measure, a propane fridge :) and the kitchen sink.
It may not be Period, but camping is MUCH easier if you use plastic and
paper. Plan stuff that can be cooked in a max of two pots: spaghetti,
stew, stif-fry, chicken soup.
From: DDFr at best.com (David Friedman)
Subject: Re: camp kitchen design help?
Date: Thu, 30 Apr 1998 23:11:49 -0700
Organization: Santa Clara University
Things we find useful for Pennsic are:
A tripod, with chain and S hooks
A trivet (i.e. three legged iron thing to put pots on, with legs about a
foot or a little less loong.
Cast iron frying pans
Cast iron pots ("Dutch Ovens" roughly).
An iron pot lifter.
We also have a set of take apart shelves that are useful to put stuff on.
Also a large black cloth bag to fit a plastic trash bag inside of, out of sight.
You will also want something big enough to wash dishes in.
DDFr at Best.com
Date: Wed, 20 Jan 1999 21:36:11 EST
From: Mordonna22 at aol.com
Subject: Re: SC - Questions for the list...
Deborah.Schumacher at iac.honeywell.com writes:
> 2.One of the site restrictions is no ground fires. On of the classes being
> held is Adapting Period Recipes for Open Fire/Dutch Oven Cooking. Any idea
> how this can be done with out violating the no ground fires rule?
It's not period, but the cheap and easy solution our household came up with
was a fifty-five gallon drum.
We cut it in half vertically, forming two semi-cylinders. Added angle iron
for framing and legs. Bought some commercial grade metal food quality
shelving, second hand, for grills. Drilled a hole about 2 1/2 inches in
diameter near the bottom of one end of each half. Voila! Two ready made fire
pits, off the ground, at a handy height for the cook, and they dismantle
easily for transport.
Date: Wed, 20 Jan 1999 22:04:58 EST
From: Mordonna22 at aol.com
Subject: SC - fire pit alternatives
Another alternative to the no-ground-fire rules I have seen in use often is
the liner drum from a discarded automatic clothes washer. Seems to satisfy
the safety marshals, anyway.
Mordonna (trying to type with the future King of Aten helping)
Date: Sun, 21 Mar 1999 12:08:40 -0500
From: Marilyn Traber <margali at 99main.com>
Subject: SC - cheap camp cooking for pennsic
I find what is the best investment for a prolonged
encampment for cooking is to invest in a 17 litre box of red
and white wines for cooking, the price is a bit better, and
you dont have to worry about transporting glass bottles! I
choose a wine that I would normally drink, because like Ras,
I will not cook with inferior ingredients, and if I wouldnÕt
drink it in the first place, why would I want it in my
kitchen? right now, i am out of red, but the white is an
inglenook chablis, and the red we had last was a gallo
mountain burgundy. granted, I will [when i indulge in
alcohol] tend to drink a nice german cabinet with dessert, I
will serve my cooking wine without a qualm.
I also like to make hearty dishes like the lentils and rice,
or a nice green pea[ok, made with splits, because that is
what i can get cheaply in bulk at my local store] as the
smoked ham hocks dont require much in the way of cold
storeage and i add bits of chopped sopresata as well; if i
splurge i like to make bukenade[beef and pork stewed in red
wine, more or less] and beef y-stewed and good hearty stuff
like that. I will admit to serving the pensic 25 queen of
trimaris shrimp alfredo an capellini, however! I find that
though oop in ingredients, the boxes of beans labeled either
minestrone or 12 bean soup combined with dry pasta, and
sopresata and a dollop of beef glaze is wonderful in a nippy
Date: Thu, 15 Apr 1999 12:36:33 -0700
From: Librarian <betpulib at ptd.net>
Subject: SC - You need to know this!
No, I have not "re-enlisted". I think of you folks fondly, and often,
however. Life is so frantic (can you say "grantwriter"), that I can't
possibly give the list the attention it deserves, much as I am
salivating to do so.
However, I ran across this tid-bit and thought some of you could use this
knowledge for greater Pennsic Kitchen good. A traveling cooking teacher
from Penn State has assembled a list of essentials that can be easily
assembled and compactly carted ( she uses public transport, so it MUST
be compact!). For a $1.00 check or money order, you can get this packing
guide. Send the check to: Publications Distribution Center, Penn State
University, 112FC AG Administration Bldg., University Park PA 16802. Ask
for 'The Portable Kitchen Assembly Guide' by Jan Scholl. The guide is
actually free, the $1.00 is for postage and handling. It includes
line-drawing packing sequence diagrams.
[NOTE - 4/21/07 - This periodical, 'The Portable Kitchen Assembly Guide', is available free online and doesn't need to be sent for; http://pubs.cas.psu.edu/freepubs/pdfs/ui360.pdf has a copy.
sent in by Eyd’s Gunnarsdottir]
I am not sure how this works out for "period" kitchens, as mine is
evolving into, but it seems too handy to pass up for a buck! This tid-bit
comes to you courtesy of the May 11, 1999 Family Circle Magazine.
Aoife the harried librarian
Dame Aoife Finn
Barony of the Endless Hills (NE Pa)
Date: Mon, 19 Apr 1999 10:04:08 -0400
From: Christine A Seelye-King <mermayde at juno.com>
Subject: Re: SC - SC-Coleman Fantasy Kitchen
> Hey now, I'm on my way to Fool's War this weekend, and my Coleman
>Kitchen sink is already packed (along with the Coleman Oven, lamps,
>stoves, and the gas grill) - all part of the "Coleman Fantasy Kitchen".
> Christianna >>
>Ah, the Coleman Fantasy Kitchen. We all know a certain Duke, Sir is
>gonna have a fit on this issue, but I have to admit loving mine for Great
>Northeastern War where we camp a large household with no running >water
on site and no fast food in easy distance.
We were just talking about what to do to make the kitchen fit in with our
increasingly period encampment. I have seen (last year a Pennsic, in the
form of a wedding present) a wonderful wrought iron camp cooking set up,
with hooks, shelves, spits, etc., enough to feed an entire household
from. However, I have cooked over open fires, and have come home
exhausted, smokey, and with bronchitis for the pleasure. I am capable of
doing the living history, (and enjoy a fire more than most people), but I
really don't want to sacrifice my dishwashing facilities and clean
propane gas as a cooking source. What we came up with last night might
just work, though. We have steel framed pavillions that are basically
interchangeable in parts, so we have walls and tops that go with many
different arrangements. We have screen walls that can either hang from a
separate 10x10, or, from 1/2 of our 10x20. Taking a cue from my theatre
days, I suggested painting the sceen like a scrim, and putting a brick
walled pattern on it. We have pictures of the ovens from Castle Gydweli
in Wales, and we could add an oven, maybe even green plants from chinks
in the rocks, etc. That way, we have the most compact, sanitary kitchen
we can manage in camp, and still maintain the period look.
Oh, and the newest addition to the Coleman Fantasy Kitchen, a 'tree'
that hooks onto a large propane tank, with two outlets for hoses to run
to different appliances (stove and grill) and a place on the top to put a
gas lantern, for light while cooking! We bought that at the new store we
have discovered "Camp Coleman", which is their catalog outlet store about
1 hour north of Atlanta. Oh, Dear!
tired from Fool's War, but happy to have had a nice time
Date: Mon, 19 Apr 1999 16:23:33 -0700
From: kat <kat at kagan.com>
Subject: Re: SC - Coleman Fantasy Kitchen
> Please forgive if this topic has been done to death annually, but any tips
> beyond covering everything in fabric, etc., for camping kitchens? And
> compact ways to haul things.
The two coolest things I have seen yet are: The wooden cooler (I have NO
idea how this is constructed; but the thing looks like an ordinary wooden
box, until you open it--it is lined with plastic "cooler stuff" and is
watertight, and strong enough to sit on. I haven't a clue how to get one
but our current K&Q have one. I'll ask...
Cool Thing #2: Kitchen-box benches. They look like a cross between boxes
and ordinary benches/stools: a big solid box, maybe with feet, that has a
seat on top that overlaps the box just a couple inches on each side. Then
you take off the top, and voila! Space for your pots/pans/feast gear/dry
A third Cool Thing that my sweetie promises he'll make for me some day: In
an old woodworking book from the 70's we saw a picture of a table-box. It
looks like a long, skinny box with hinges on both long sides. Then the
long sides fold up and braces turn it into a table with a dry-goods shelf
underneath. Wooden legs that store inside the box are screwed onto the
bottom. Presto! It's a kitchen table!
Just some ideas. Wish I could afford them myself; I'm still at the
"fabric-covering" stage... ;-)
Date: Tue, 20 Apr 1999 00:30:21 -0500
From: LYN M PARKINSON <allilyn at juno.com>
Subject: Re: SC - SC-Coleman Fantasy Kitchen
The Kyle (my clan chief) made some kitchen boxes that are wonderful.
Trays set just inside, the depth of most spice bottles, so that the tray
can be lifted out and set on a table for easy use. There's quite an
assortment of bottles, can, boxes, packets, etc. but even the Spice
Island bottle can stand up. A similar tray holds cutlery in the second
box, including work utensils in appropriatly sized divisions. The
bottoms of the boxes hold feast gear and pots and pans and staples. As
to being able to lift them, most of us can't!
He often rents a small Grimms as the kitchen tent for Pennsic, and sets
up a rack of the type that looks like a kid's erector set. The drying
pots, etc. go upside down on this after cleaning. A bungy cord goes
through a roll of paper towels and hooks onto some of the tent sides in a
corner. 2 dinette tables with wooden cutting board tops have removable
legs--or get packed upside down, I forget--and holds the 2 double burner
colemans. the cases of propane and bottled water are stored underneath.
There's a fabric cover for a huge plastic cooler of water which gets a
fresh block of ice every morning and some of the bottled water. Several
chests, of about 20-24" height, contain hidden coolers full of ice and
Pepsi, and other good things he brews. The chests are all wood, painted,
and double as extra seating when needed. A Coleman lantern is hung from
the tent pole as our 'chandelier'.
It's a mix of looks--some period, some modern, but all very useful. 3
dishpans line up and hold hot soapy water, bleach water disinfectant, and
final clear rinse. Towels at the end of the line provide the drying
A wonderful addition has been the big round table and the chairs a
'nephew' built. We sit out under starry nights, talking over candlelight
and sipping our wine.
My 'kitchen' is a set of plastic milk type crates that live inside my
tent, holding everything out of sight, a cardtable with a cover, ice
chests with covers, which double as extra seating, and a Coleman (when
it's working) that lives underneath the table when not in use. I have a
candle lantern hanger and 2 tiki torches for light, as well as lanterns
and candles for the tables.
Not fancy, not elaborate, and boy would I love to be able to afford to
have built the kitchen I see in my dreams!
allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
Kingdom of Aethelmearc
Date: Tue, 20 Apr 1999 08:45:31 -0500
From: Stephanie Rudin <srudin at okom.net>
Subject: SC - Box Table
I know this isn't exactly what you were talking about but it is similar.
Date: Mon, 10 May 1999 10:54:17 -0400
From: "Peters, Rise J." <rise.peters at spiegelmcd.com>
Subject: SC - Storvik Baronial Championship feast
This past weekend, Storvik, in Atlantia, held its Baronial Championship in
the usual spot... which features no kitchen at all, and no facilities other
than cold running water and a plentiful supply of picnic tables. We cooked
feast for about 80 folks, three courses plus dessert.
I made the dish sink we discussed a while back and it worked beautifully!
Total cost was $39, including the cost for hose leading in and a run-off
pipe to take drainage away. It made the process of washing the vegetables
(especially the leeks) and of post-feast potscrubbing much easier.
All the usual folks who serve as kitchen staff for the event were just
tickled with the new sink, and I gave all credit to the folks on this list
for the good idea. Thanks for all your help!
=Caitlin, in Storvik
Date: Tue, 26 Oct 1999 20:52:45 -0400
From: "Andy Oppenheim" <Laguz at mediaone.net>
Subject: RE: SC - Camp Kitchen Furniture
http://www.teleport.com/~tguptill/furniture.htm is a good place to start.
Date: Tue, 26 Oct 1999 23:07:32 -0400
From: renfrow at skylands.net (Cindy Renfrow)
Subject: Re: SC - Camp Kitchen Furniture
http://www.pbm.com/~lindahl/food-art/ Open "field kitchen" and start
cindy at thousandeggs.com
Date: Tue, 26 Oct 1999 19:31:57 -0500
From: david friedman <ddfr at best.com>
Subject: Re: SC - Camp Kitchen Furniture
The current Miscellany has an article on doing a period trestle table and
an article on conjecturally period furniture that I think includes our
Pennsic shelves. But I don't think those are in the webbed version, which
is a few editions behind.
Date: Wed, 01 Dec 1999 09:27:49 -0600
From: Wajdi <a14h at zebra.net>
Subject: Re: SC - Holiday dreams OT OOP
Liam Fisher wrote:
> >I want a camp chef 2000. Two burner propane camp stove that has folding
> >legs. Runs off a 5 gallon tank. Collapses to about 6" X 18" X 36". I've
> >used other peoples and now I want my own. You can heat two large stock
> >pots on it.
> What company would make such a device? Pardon me if I drool...
> Cadoc MacDairi, Mountain Confederation, ACG
I went to the Camp Chef website looking for the 2000. Couldn't find it. The
and they have a bunch of very nice looking 2 and 3 burner stoves, just about any
of which would fit the discription. From their on-line product listing, I'm
getting kind of greedy about the GB-90DG (three burner). I found what I want
Date: Wed, 1 Dec 1999 18:15:23 EST
From: Peldyn at aol.com
Subject: Re: SC - Holiday dreams OT OOP
>want a camp chef 2000. Two burner propane camp stove that has folding
>legs. Runs off a 5 gallon tank. Collapses to about 6" X 18" X 36". I've
>used other peoples and now I want my own. You can heat two large stock
>pots on it.
I picked up mine at Costco for $99.00. Got to use it for the first time at
Estrella and I love it!!! The first night I made a humogous pot of beef stew
on one burner and used my cast iron dutch oven to make homemade bisquits on
the other burner. Turned out extremely well.
Date: Fri, 21 Jan 2000 14:06:16 -0700
From: Steven Cowley <scowley at uswest.net>
Subject: Re: SC - a grid?
>> 3. Wind IS your worst enemy. It blows the heat away. Make sure that you
>> have some sort of wind break that you can move around as well as work
> How large does such a thing need to be? Ankle, knee, waist? I would
> like to rig an actual roof over the cooking area, because getting
> rained on while tending the stew really bites, but even with our tiny
> cooking fire and a high roof, I imagine the Fire Safety people would
> have a cow.
I have a 33 gallon steel drum that has been cut in half length wise without any
ends. This allows me to almost completely surround the pot if necessary. I leave about a one inch gap on either side for air. It also creates a similar effect to that of a chimney. When you need to get at the cooking area, just move the most convenient side away, stir and put it back. They also pack well, as the 2 halves will fit inside of each other and I can then pack stuff inside of them.
Since they don't get much direct heat, you can paint them up for a bit more flair. I had a friend of mine paint it up to look like a wooden barrel. Close up you can tell its not, but from a distance, it looks great. It helps when trying to make camp feel more period.
Steffan of the Close
Date: Wed, 19 Apr 2000 08:40:27 EDT
From: Feenercrai at aol.com
Subject: SC - Re: sca-cooks V1 #2141 re: plastic ware
It's not period, but we take a cooler that we call the "dry cooler" (no ice),
that's for bread, anything in boxes, the dried fruit, etc. It keeps bugs
out, and levels the temperature swings that make your bread go moldy. The
swings make your bread exhale moisture, which condenses on the plastic, and
... We stash this cooler in the pavilion, or in the shade with a cloth over
it. Be careful about putting fruit in a confined spot like this however,
because the fruit gives off a chemical that causes ripening, or over
ripening. There are supposedly substances you can put in with the fruit that
absorb or negate the "ripener" chemical, but I don't remember what they are
(they say they work in the refrigerator too ...)
Juliana von Altenfeld
Date: Tue, 06 Jun 2000 00:27:55 EDT
From: allilyn at juno.com
Subject: Re: SC - Coleman oven
You certainly can dream--and while you are at it, dream that sideboard in
pieces that lock together, with some sort of brass lock. It was long ago
and far away in another...no, different story....a friend who was the
wife of a Tuchux Clan Chief had him make her a traveling kitchen that was
to die for! Well, it didn't have linenfold paneling, but...
The top, middle and bottom were self-contained units, with doors that
locked, and they were fitted together and somehow locked into place. Put
together, it must have been nearly 6' tall. The top portion opened up to
be the spice cabinet and larder, there were utensils in the bottom. It
may have had drawers, too, I forget.
Start haunting the building used goods places, for bits of old linenfold
paneling that have come out of old houses or fancy office buildings.
Allison, allilyn at juno.com
Date: Wed, 14 Jun 2000 07:50:03 -0600
From: "UnruhBays, Melanie A" <UnruhBays.Melanie.A at broadband.att.com>
Subject: RE: SC - dream (camp) kitchens
I'd like a setup like the one Caroline Yelham uses at the historical
recreation that she participates in, in England. (Those of you who were at
CooksCon saw her set-up. *drool* *slobber*) They use this huge rig for
cooking - two tall tripods on either side of the fire box, with attached
racks for crossbars, hooks, spits, and hangers. I've just found a blacksmith
who will build the thing for me. I just need to bring him a picture and
$250. The accessories would be extra. I bought a long (36") cooking fork
from him, and now I'm regretting not buying two.
I want at least a couple of those pot-bellied cast-iron pots. And a pile of
ceramic bowls, jugs, etc., that of course came with a replacement policy, or
at least would never break. (You did say "dream" kitchen.)
I also thought that Caroline's workspace was very nice - it was simple, but
efficient. Trestle tables under a square or rectangular sunshade. Of course,
they don't have dust in England like we have in the Outlands, or at
Estrella. So some modifications would need to be made for hygiene purposes.
Isn't that invisible force field available commercially yet?
Date: Sat, 9 Sep 2000 14:58:01 -0400
From: "Daniel Phelps" <phelpsd at gate.net>
Subject: SC - Stoves
I seem to remember a question about stoves a little while back. I don't
know quite what the sender had in mind but I just got my Cabela's Master Catalog
Fall 2000 Edition II and saw that they have some pretty swank ones on page
360. These are outfitter's wood buring stoves intended for tent camping in
the back of the beyond for extended periods of time. They range in price
from about $100.00 to over $600.00 with attachments. Also included in the
catalog are shower systems complete with enclosures. The water heating
systems range from relatively a cheap solar showers with enclosures for
around $100.00 to elaborate propane fired systems up around $600.00. The
catalog's got some nice stainless steel and cast iron cooking stuff to.
They are on line at: www.cabelas.com
Date: Sun, 02 Dec 2001 21:52:22 -0800
To: sca-cooks at ansteorra.org
From: Maggie MacDonald <maggie5 at home.com>
Subject: Re: [Sca-cooks] Cooking rice in feast quantities
At 09:10 PM 12/2/01,david friedman said something like:
>Incidentally, what I was cooking rice for a hundred people over was a
>sort of oversized coleman-style stove with its own legs that someone
>in the group had provided--because the kitchen only had stove space
>for two large pots (two ordinary stoves, one with an oven overhanging
>it). I don't remember the brand name, although I can probably find
>it, but it is a very useful gadget, providing two quite powerful
>burners. I'm thinking of getting one--it would be useful when we do a
>cooking workshop in our one stove kitchen and run out of burners.
>Also useful when and if we do another feast in a too small kitchen.
We've been using those in Calafia for a little while. The Barony owns one,
and we use it at events, and my household owns one.
We found that the biggest hassle was remembering to bring a wrench to
tighten the gas fittings (duct tape one to the leg when you disassemble).
And a carrying bag. Luckily there was a great sale on large size sport
duffles recently, and it fits inside there just fine.
The stoves are wonderful!
Date: Thu, 14 Oct 2004 09:51:23 -0400
From: "Daniel Phelps" <phelpsd at gate.net>
Subject: [Sca-cooks] Camp Kitchens
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
From the other end of the spectrum regards camp kitchens and outdoors
cooking efficiency one might peruse at www.cabelas.com Cabela's on line
catalog under the heading camping/food prep. Their camp kitchen assemblies
are aimed I suspect toward, at least in part, professional guide operations.
They are not cheap but tend to pack down as much as possible. In addition
to everything else, just for grins, check out their gasoline powered blender.
Date: Tue, 16 May 2006 00:48:02 -0400
From: "Terri Morgan" <online2much at cox.net>
Subject: RE: [Sca-cooks] Cooking Feasts without a Kitchen
To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
If you have any military members you can call on, ask if they can rent a pig
roaster or bbq from MWR (Morale, Welfare and Recreation) on base. Then you
don't have to store the drum yourself! (And since they handle large
Division/Command parties, there might be other 'campground' equipment
available for cooks.)
Date: Sun, 21 May 2006 15:32:35 -0700
From: "Dan Brewer" <danqualman at gmail.com>
Subject: Re: [Sca-cooks] On-line Pennsic Pity Party
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
I went to the An Tir 40th this year in Randal WA. I saw some neat propane
power devices. Colman has a line of propane devices that would help to
server in a kitchen-less setting. A insta hot water heater does 40 gal of
water on a 20 oz disposable container. A 8 quart cooker that has a shielded
burner, similar to a slow cooker but can boil water. A smoker cabinet that
can double as an oven. It stood about 5 foot tall and had about 10 racks
that were 18 inches square. All of these would aid in preparing/serving
food in a place that did not have a kitchen or the kitchen was not up to the
task. The owner of these said that she purchased all of them at Walmart and
Because I like fresh bread I built an oven that runs on propane. It was
hard to regulate the temp low because the days I was using it was raining
sideways. My bread started to bake before It was through rising.
Date: Mon, 13 Aug 2007 16:23:40 +0000
From: "Olwen the Odd" <olwentheodd at hotmail.com>
Subject: Re: [Sca-cooks] so ... what do YOU eat.
To: sca-cooks at lists.ansteorra.org
> it was a hassle getting the gas grill into the pickup, but
> it worked like a dream being used as either grill or
> warmer. the side burner worked great for hot water.
> ready for next year
Gee Cailte, why don't you just get a portable butaine to carry along? Here
is a link to one online but the price is outrageous, we pick them up all the
time for about $20 with the canisters at about a buck apiece.
stovetophttp://www.chefdepot.net/butanestove.htm Most oriental stores seem
to carry these. These things are great, easy to carry, store and use.
Since I live in a warehouse and have no real kitchen, these are what I use
instead of a regular stovetop. I have 4. They come in a nice little hard
plastic carry box. Some have better regulators than others. Joycook is the
best but I think they have maybe gone out of business. The LA Mart is
selling one now for around $17 I think that seems to have a good
regulator on it.