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  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 side. Things cook slower, but better. Corn on the cob. Do not shell! Rinse the husks lightly, and set the ears in coals to roast for about 1/2 hour. Rotate as needed. (P.S., if the fire is on a sand dune or beach, insert ears under the fire. The hot sand will speed cooking. Potatoes. Get a smaller brand and bury in coals. Three inch potatoes will cook in 1/2 hour. Dry-Rub roast beef. Lay on the coals, pull another 1/2 inch layer on top. Slice meat from edge to center as it cooks. Pastry dough. Store-bought? Bury tube in coals. The paper wrapping will burn away, and as it blackens, you can rotate it. Inside is yum! The alternative (especially useful for dough from scratch) is to wrap around a stick. But getting the thickness of dough correct and suspending it close above the coals is a bit tricky. Apples ... yes the thicker varieties will cook while buried half way in coals. Core them and and spices and a little water to the middle while they roast. Yes, every now and then a husk or one of your vittles will come alight, but that's half the fun!
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