Re: gourmet cooking at a campout
Fredrich Cruse (fcruse@NEMONET.COM)
Mon, 18 Aug 1986 23:04:53 -0600
On 16 Aug 96 at 17:17, JASON CRUSE wrote:
I've never been able to figure out why we need specific things to cook
just for campouts. I have yet to find something in any recipe book that
I own (and I own close to 50 from around the world) that can't be cooked
over a fire, stove, charcoal, or a combination of the above.
P.S. One of my favorite campout breakfasts is eggs benedict, which takes
about 10 minutes to cook.
-- Jason A. Cruse
University of Denver
"Toujours en avant. Si Dieu avait voulu que l'homme reculat, il lui
aurait mis un oeil derriere la tete."
A big 10-4 on the eggs. Having been the SM when he first produced
them, it was a real treat and proof of what man has been doing with
fire for more time that BSA has been here!
Fredrich J. Cruse
Eagle - 1963; "We Give a Hoot" Owl, NC 342 -1978
Vigil - 1980 - Ahas Witatshimolsin Gokos Nacha Newa Necha
Great Rivers Council
World Jambo 1983; National Jambos 1985, 1989, 1993, 1997
"What we are, we are always becoming"
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City