The Old Scout has served me well.  I don't know about the other one.  I am going to add a thermostat in the back of it to get a better sense of the temp, but I've baked brownies and casseroles in it.  Easy to assemble and lightweight. No negatives.

prouboy

Thinblueline -- Here's the solution: buy 'em both.  Support the economy.  Then sell the one you don't like as much  here on the "gear" thread, thus extending the underground economy as well.

prouboy

Well I got the Old Scout model and it worked well for me so far. I just don't appreciate my new title in camp of Benny Crocker. I sort of got a homemade one from a nice guy on another forum as sort of a raffle winning. It worked ok but was to much to portage in. The Old Scout one stashes in the pack quite nicely. I'll be bringing it in a lot for pizzas and muffins and such. It'll give me something to do on layover or wind bound days. So far I did pizzas using pizza crust mixes, lemon poppy seed muffin mix and brownies. Kind of burnt the brownies not believing they were done. but everything else turned out perfect... r close to it.

I've just used the same pan that I do for biscuits which is a small rectangle pan with low sides to it. I have also used an 8x8 brownie pan too.

nctry_Ben wrote on Jul 4^th, 2014 at 6:53pm:


Why freeze-dried cheese?  Wouldn't real cheese be much better?

We usually just use string cheese that we cut up and pull aprat for pizza. they last quite a long time with little to no refrigeration

Oldfingers57 wrote on Jul 7^th, 2014 at 8:17pm:

I'm not recommending this but a few years ago I had a half dozen individual (what?) single serving rods of both sharp cheddar and string cheese left over from an august solo. I found them at the bottom of my food pack in december after my wife got tired of seeing it in the hallway outside my office.

The cheddar was oily and the string was milky but that happens once they get warm. I stuck 'em in the back of the fridge for testing purposes at a later date. About a week later I noticed they weren't in the fridge anymore… Turns out my kid ate 'em all with no ill effects.

---
On july group trips, one guy used to always brought a Boboli pizza crust and sauce, shredded mozzarella, pepperoni, green pepper, onion, mushroom…. He'd make it in the big kitchen frying pan with lid he'd always bring. He'd unscrew the handle and cover the pizza with the upside down lid lined with foil and coals on top. The guy made great "camp omelets" as well.

One trip he decided one pack of shredded mozzarella was too generous for one pizza so he nibbled a bit along the way. A few days later, that particular pizza night began with a group decision after which we picked out the greenest shreds and used the rest because pizza isn't pizza w/o cheese.

Yeah, just seemed odd to me to use freeze-dried cheese when a regular brick of unrefrigerated mozzarella will keep for weeks unopened and once opened, for several days.  If it stays open a week, you might need to cut off a bit from the outside but the inside is still perfectly fine.

I know, grating warm mozz is not the easiest thing to do but then again, it's not an insurmountable task, either.

nctry_Ben wrote on Jul 10^th, 2014 at 7:28pm:

I get that. It's kind of a weight/volume/convenience/preference/purpose type thing. I honestly had no clue there even was such a thing as FD cheese before this thread and I'm the guy taking instant coffee and a thermos these days, so thanks. As far as I'm concerned, it's all good.

Freeze dried ice cubes tinkling in a cold glass as a well deserved reward would seriously make me smile on a hot afternoon a few more portages deep.

Will someone please let me know when there's an app for that?