As another Lame Cherry exclusive in matter anti matter........
I have reflector ovens and things for baking things in camp, but I always think of a camp kitchen being more of a hardwood stick and a quart metal cup.
The stick you use for frying bacon threaded onto the pointed end or just hung there.
There is method for making bread which I like, but something needs to be addressed here in not all woods are the same. Some woods like black walnut are bitter and you really do not want some bitter wood flavoring your food.
With that said, for making bread in camp, you get a stick about 3 inches in diameter and then chop the smaller end to a point, and poke it into the ground at an angle. You can put a block under it or a forked stick to make sure it does not fall into your fire, as that is where you want the large end heated in.
Mix up a quart or a pint of dough, with about a teaspoon of salt and sugar. If you want to eat air, you can add baking powder. If you want to get up town with it all, you can carry some Italian seasoning and shake some of that on the dough.
You can work it up, leave it set a few for the gluten to activate in like 15 minutes, and then roll it into rope about 2 inches wide and half an inch thick.
Wind this around your stick in a spiral, leaving gaps between to it heats faster than a blob of dough. Turn it to keep it from burning on one side and blonde on the other, and in the end you will have a nice smokey flavored bread that you can poke the pointy end next to your self and break off a piece of it as you like.
I hate knocking things together every meal, so you can make enough for a few meals, knowing loaf of bread is like 5 to 7 cups of flour, so a pint of flour is like one third of a loaf of bread.......told you that you are eating air mostly in bread and unleavened bread is sold as a rock.
So mostly if you have a knife, and a belt axe with a quart cup, you have kitchen providing you have some type of wood.
That is about it for more of the million dollar knowledge.
agtG
