By David Draper
If you don’t make a habit of reading The New York Times, you might have missed this article about camp cooking. It is a bit high-brow, what with its talk of crème fraiche and fava beans, but it does illustrate a few good points, most notably that a well-stocked, yet minimalist kitchen is key to camp cooking success.
Years ago, I picked up a bargain bin chuck box and filled it with a few essentials, including a Coleman camp stove, coffee pot, skillet, and 2-quart saucepan. I also carry my trusty and dusty Boy Scout mess kit wherever I go and it’s come in handy over the past 25 or so years. Utensils are simple and multi-functional: a spatula, wooden spoon, and tongs. Throw in a good knife and an odd assortment of silverware, and I’m ready to cook and eat most anything, anywhere.