Jump to content

Search the Community

Showing results for tags 'cooking'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Welcome to SCOUTER Forum
    • New to the Forum?
    • Forum Support & Announcements
    • New to Scouting?
  • Open Discussion - Program
    • Open Discussion - Program
  • News & Politics
    • Issues & Politics
  • Unit Fundraising
    • Unit Fundraising
  • Order of the Arrow
    • Order of the Arrow
  • The Patrol Method
    • The Patrol Method
  • Cub Scouts
    • Cub Scouts
  • Wood Badge and Adult Leader Training
    • Wood Badge and adult leader training
  • Advancement Resources
    • Advancement Resources
  • Patch Trading Central
    • Patch Trading Central
  • Working with Kids
    • Working with Kids
  • Uniforms
    • Uniforms
  • Camping & High Adventure
    • Camping & High Adventure
  • Girl Scouting
    • Girl Scouting
  • Summer Camp
    • Summer Camp
  • Scouting Around the World
    • Scouting Around the World
  • Council Relations
    • Council Relations
  • Venturing Program
    • Venturing Program
  • Scouting History
    • Scouting History
  • Scouting the Web
    • Scouting the Web
  • Scoutmaster Minutes
    • Scoutmaster Minutes

Product Groups

  • Advertising on SCOUTER.com
    • Top Banner Ad

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Location


Occupation


Interests


Biography


AIM


MSN


Website


ICQ


Yahoo


Jabber


Skype

Found 11 results

  1. We've all been talked into using foil for lots of campfire cooking. It's all fine and good if you gather your scrap foil, wash it, throw it in your forge, and roll it into sheets again. But most of us don't have time for that sort of thing. I've found there's plenty of situations where it (or any other utensil) is unnecessary as long as you can maintain a sizeable bed of coals. This is best done by separating the upwind and downwind side of the fire with a large log. The downwind side is for burning wood to make more coals, which you dig out under the log to bring over the upwind sid
  2. Sandwiches make for easy campout meals, but when you turn your sandwich into a panini, it's elevated to a masterpiece of outdoor culinary art. The deli across the street from my office has a fancy schmancy panini press that they use to cook their paninis, but a scout can easily achieve the same effect with an appropriate rock. Look for a rock that's fairly flat, roughly sandwich sized, and about 5 pounds in weight. INGREDIENTS: Loaves of italian bread (or French bread) Fresh mozzarella cheese Sliced salami and pepperoni Pesto sauce Roast red peppers
  3. While a guest on Saturday CBS This Morning's The Dish, Chef Greg Baxtrom talked about cooking in Boy Scouts and how it influenced him in his career. Here is link to video (at 1:38, interviewer asks about culinary Boy Scout training) https://www.cbsnews.com/news/the-dish-chef-greg-baxtrom He also credited Lipton Onion Dip Mix in a March interview with Bon Appetit All the Boy Scouts’ dads would get into it and try to show off to each other. It started with canned beef stew, and then it turned into making your own beef stew. Then more like silver dollar cooking, where you take som
  4. Ok, this one is a puzzler. A first class scout goes to summer camp where the merit badge Cooking is offered. After five days of instruction, he is awarded the badge by the camp. The camp has a computer generated blue card that shows all the requirements checked off. The card is given to the troop advancement coordinator, who enters the earned merit badge into the Troopmaster software. The badge is earned, right? The Scoutmaster sees the merit badge earned on a list from summer camp, and realizes that there is no way the scout did the cooking requirements described in the book. He ask
  5. My son recently signed up for the Cooking merit badge which is being offered with a group in my son's troop. I received an email from the organizer who told me it was only for First Class scouts and up and it would be "too hard" for him because it is Eagle required. My son is almost done with his Scout rank and has not had any merit badge opportunities yet. I read the requirements and didn't think they sounded too hard, especially since the troop expects him to do more difficult things on his own during campouts. Is this reasonable? Or is the organizer just trying to weed out the young
  6. From Bryan Wendell's blog... Download and read this pdf. It is the Cooking requirements as of 1 January. Of note, from the blog:
  7. Here is an article from a Gannett affiliate on the 2016 USDA Nutrition Guidelines Here is the current USDA webpage on nutrition guidelines
  8. On our winter survival weekend this morning , I tried to cook an egg in coals (no paper cup, or anything.) to cook it in. I figured if I cracked the top, it would allow steam to come out the top. I then buried it in coals. It took far longer for the yoke to cook than I would have expected. Shells are great insulators! Any suggestions on how to do it better next time?
  9. One of the other threads jumped into a tangent about food. Pancakes, steak, pb&j, etc. The theme for the month of October is cooking for my Troop. I noted in the last couple of camp outs that only 2 of the Ghosty Goats (younger guys) Patrol were doing the cooking. And that the Merlin (older) Patrol had planned brats for the 3rd camp out in a row. So we're concentrating on cooking methods for the month with the camp out being a cooking competition for Saturday supper. They have been creative in the past. Tang-flavored pancakes, "the Aiden Burger" (named after the Scout who inve
  10. We've had a lot of discussion about challenging Scouts to be more mindful and adventurous in camp cooking, and invariably, discussions like these lead into dutch oven cooking and challenging Scouts to use dutch ovens more. Great discussions but a piece of equipment that doesn't get much mention at all used to be standard equipment up until about the early 1970's: The Reflector Oven In my Troop, reflector ovens were automatically issued to every Patrol for every campout - we had to special request dutch ovens. Just about every Patrol used a reflector oven at least one meal a weekend -
  11. In the Forbidden Fruit thread the issue of food allergies and restrictions came up. This got me wondering: How do you deal with scouts with food or dietary restrictions in your menu/cooking process? In my unit we have found a few issues: Scouts that have religious food restrictions, usually to beef and/or pork. This is usually solved by simply substituting chicken as the protein. We don't have any strict vegetarians yet (except one adult) so we haven't needed to address that. If that were to happen we would work with the patrol (and the affected scout's family) to find recipes that wer
×
×
  • Create New...