Scout Cuisine (or Lack Thereof)

Boys are pragmatic vestiges of our hunter-gatherer past who see little reason to linger lovingly over the preparation or consumption of food. Left to themselves I believe they would gravitate towards gobbling down whatever fistful of uncooked food was most convenient. Prepared meals, as we know them, would grow ever more rare. As a matter of fact if it were not for microwave ovens and instant macaroni and cheese cooking would be in danger of disappearing altogether.

The menus our Patrols develop for a weekend camping trip are studies of efficiency in time and motion. Meals consist of foods that require minimal manipulation of the ingredients. Recipes aren't  lists of ingredients accompanied by instructions for preparation but mere directions, rarely more than four in number:

1. Open package
2. Add contents to boiling water (or vice-versa)
3. Wait a minute or two
4. Enjoy your 'meal'
(In many cases steps two and three can be eliminated)

Any Scout who bothers to combine multiple ingredients, adds seasonings, or offers a meal constructed of two or more components is admired for his patience and skill.

Standards of edibility are so minimal that one wonders if they exist at all, There is little differentiation between burnt and raw, stale and fresh or dirty and clean. Thankfully the dog-like digestive system of the average Scout is able to process food that many of us would have difficulties consuming.

Like most Scoutmasters I make occasional efforts to improve conditions. Most of my suggestions are are met with a familiar look of hopelessness and disgust. Once in a great while a Scout or two will discover the magic of dutch ovens and revel in the careful preparation of wonderful meals. This bright little flame of hope is often short lived.

Whatever my expectations or aspirations I am reminded that when Scouts have prepared their simple fare they have accomplished something that few of their peers have. When they hunker around a campfire with the fruit of their labors (however horrid I feel it may be) it is usually thought of as the best meal they have ever eaten.

Comments

[CA Scouter]

I had to laugh at "dog-like digestive system". Given that I consider McDonald's haute cuisine, I enjoy scout "cooking". I'm not immune to the pleasures of dutch or box oven cooking, either.

[Michael]

My skill as a home and outdoor cook was honed in circa 1971-78 Scouting when we cooked our camp and trail meals over simple wood fires. I had help and mentoring from boy and adult leaders. Stoves, mainly propane and isopro now fuel Scout meals. Here are my lessons learned that I to passed on to my Scouts when I served as an Assistant Scoutmaster and Scoutmaster:

1. Keep it simple- grilled shish kebab-meat and vegetables on a stick is the best entree. Pineapple and nectarines grilled on another stick is dessert.

On backpacking trips, a big pot of chicken noodle soup jazzed up with retort packaged chicken, pasta (Mexican fideo noodles are good) freeze dried green beans, and mini-loaves of sourdough bread will feed a trail crew of boys at night. Add some cheese if you want. Filling and cheap.

2. Never bring soda,chips, or excessive candy on a Scout outing. It's pure crap...Resist the urge and yelping. Make it your troop's policy. Don't overly cater to picky eaters. Boys will eat nearly any food if they are hungry.

3. While delicious, standard green salad has limited food values and is a waste of time and not worth the refrigeration room in a cooler. I think much the same of bacon and I have witnessed near explosions with vaporized bacon grease on propane stoves with both boy and adult cooks.

4. Teach your Scouts how to stir-fry. In fact, buy a wok at an Asian import store, season it, and teach yourself to stir fry over a dozen charcoal briquettes in a ventilated coffee can or a "stove" of a few rocks crowded together. Meat, vegetables, garlic, onions, ginger, peppers, and bean sprouts all cooked together in the wok, plus some boil-in-a-bag rice makes an easy meal. One pan to really wash makes it super easy for Scouts. It can be cooked on a campstove too.

5. Meat, vegetables, rice, pasta, fruit, and plenty of plain cold water make good camp fare. Keep it simple and they will prepare it well and fine.