Worst cooking experience
Jim Sleezer (JHS8@VM1.UCC.OKSTATE.EDU)
Mon, 11 Aug 1997 15:46:18 -0500
Quite a number of years ago, my troop had a great bunch of cooks. We did
nearly every cooking demo for district and council events. Our specialty
was dutch oven cooking but we frequently branched out into other areas.
One of these was doing an imu. We dug the pit, lined it with rocks and
built our evening campfire over it. After campfire, we carefully buried
our meal for the next day. Some hunks of beef, a couple of whole (dressed)
chickens, potatoes, carrots, etc. all went into the hole (wrapped in foil).
Then we covered it all with tarp and then piled the dirt on, sealing in the
heat. Next noon we had a great meal. We got so excited about it that we
decided to demo for the next district outdoor training course. Well, we
wanted to do it up extra fancy so next campout we built a special pit and
lined it with fire brick. It was beautiful and much easier than the rocks.
Two weeks later we had the outdoor training. Everything was
prepared in quantity. We had a great campfire and then buried our
meal. We talked about what a great banquet we would have the next
noon; we had everyone really worked up for a great meal. Then we
opened the pit. The first hint of a problem came when we pulled back
the tarp and there was no wonderful aroma. The pit was cold and
the food uncooked. In our desire to have a beautiful pit, we had
forgotten that fire brick does not hold heat.
Our faces were red but we recovered. Then 30 years later, I returned
for a class reunion. On the front page of the local newspaper's
special section on scouting history was a picture of the training staff
from that course--complete with a description of the "cold" lunch!
I was told the timing was strictly coincidence but . . .
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City