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By the second week, the Scouts were showing signs of
working very well together as a team when it came to cooking. The
four scouts were cooking for themselves, Andy, Mark, Allen, Geoff
and Derek.
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| Danielle
chops the wood. |
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Although the leaders did help occasionally...
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In this picture one Scout is fanning the fire gently whilst another adds
chopped peppers to the stir fry. When the food is in an open
pan like this the expert patrol know to only fan very gently so as
not to fill the frying pan with ash.
But spot the health and safety issues that we wouldn't allow now. Sitting next to a boiling billy of water on a wobbly fire? Sandles by the fire? Trip hazards everywhere! |
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| Nick
the chef. |
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In the above picture, the Patrol Leader (far right) proves that delegation is the key to running a successful kitchen.
On this very wet day, most people were willing to suffer the smoke in order to remain vaguely dry and warm.
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Two of the most complex dishes cooked on camp were sweet
courses. The Scouts and Ventures both produced the best trifles
that we have ever seen on Camp. So we decided to give them the
challenge of creating a perfect sponge pudding.
This meal affectionately known as Stodge is strictly for
advanced camp chefs. It contains jam and raisins to give it
some moisture and flavor.
The key to making a good Stodge is patients. The
Ventures left theirs cooking for over an our, opened it and it was
still a gooey mess. The scouts left theirs cooking for over an
hour and then went to the camp fire and forgot about it. When
they got back they were able to serve a near perfect steam pudding
and it was still warm!
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| The
baker. |
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