Campfire Cooking: Food to Fuel ADVENTURE

[@scarcosplay]

In Denmark we have a thing call snobrød, it is basically dough twisted around a stick and then held and rotated over the embers of the fire. once removed the cavity of the stick and be filled with whatever strikes your fancy - sweet or sour, salt or savoury

[@Imnoexpert69420]

In english it is usually called dampa.

[@lukasmarks6504]

In germany we call it "Stockbrot" (pronounced somewhat like shtockbrot) which basically means "stick bread" :)

[@thefoksiasty_]

In Poland we call this Podpłomyk (Underflame)

[@qurkiyboii]

Yeees beautiful snobrød!!🇩🇰

[@JAB671]

In America that is one way of cooking bannock while camping. Other ways are to fry it (fry bread), put it on a flat rock by the fire or put it right in the embers (ash cakes) then wipe the ashes off and eat it. There are also 'hoe cakes' so called because, legend says, some Native Americans would arrange their gardening hoes by the fire and cook the bread on the blades of the hoes (which sat at a bit of an angle). Now 'hoe cakes' just refers to fried or baked rounds of bread.

[@Gio98art]

One tip when using garlic: Don't put it in at the start. Put it in somewhere partway through cooking potatoes, onions, mushrooms and other ingredients that take a little while to cook. Garlic doesn't need long to cook and when it burns it makes everything taste off. It has a very very strong, very unpleasant flavor when burnt.

[@mackaylacook148]

Great tip

[@ogi22]

And also if you smash garlic and fine chope it, give it some time to activate those goodies. Around 10 mins is enough. Just chop it, lay it aside and let chemistry do it's magic.

[@KuraiLunae]

Never expected a cooking video from this channel... in hindsight, it makes sense there'd be one eventually, since it's learning to do...pretty much everything. Can't wait to have the time and money to go to a LARP event and (hopefully) use this!

[@SkillTree]

We have a whole playlist of cooking videos, if they suit your tastes!

[@KuraiLunae]

@@SkillTree I somehow completely missed those, lol. Keep up the great work!

[@DagrrMouse]

If you're a fan of adventure books with a heavy emphasis of cooking, I would recommend the Redwall series by Brian Jaques. It was a hugely important book to me during my childhood, and always made me hungry for things like Dandelion Soup and mint tea. Fun fact, as a kid I really didn't know what cordial and brandy's were so I just assumed they were tea, when in fact these little mice and squirrels were getting drunk off their butts in a childrens book.

[@SkillTree]

I will have to give them a read! Thanks for the recommendation.

[@luminalsaturn2]

ANOTHER REDWALLER!! There’s actually the Redwall cookbook… Geared towards younger kids, but still, great recipes! Turnip’n’tater’n’beetroot pie… Yummmmm! Also, for adventure-cooking, I would recommend Chelsea Monroe Cassel’s Hobbit Cookbook (actually, I’d recommend *any* of her cookbooks; she is an absolute MASTER)

[@stuartbaxter-potter8363]

All you had to do is mention Redwall and I'm already hungry. Scones and strawberry cordial, hotroot soup, candied chestnuts...

[@taline13480]

Redwall food always sounds so good! Pasties, scones, pies...

[@rafaeltorres6615]

I'd forgotten about those books. I remember really enjoying them a long time ago.

[@NeonLightDecay]

Cooking peach cobbler in a cast iron pot over a campfire is a memory I will never forget from my youth. Everything tastes better while camping!

[@lnkmoon]

Take a double handful of big bacon cubes (I'm talking ~1,5 cm or 0,6 inches). Render some of the fat out and use it to cook one or two roughly chopped onions. When the onions are translucent and the bacon cubes are crispy, add a tablespoon of liquid honey, a splash of white wine and black pepper. Let caramellize, enjoy immensely and use up the energy or get fat :D Greetings from the medieval markets from Germany!

[@SkillTree]

That sounds DELICIOUS! I will give it a try. Thanks for the recipe 😁

[@Tuffsmoygles]

pro tip for camping potatoes. wrap a few in tin foil and cook them the night before in the fire. throw them in the cooler. They can then be cut up and cooked in the morning in 1/4 the time and you only have to worry about browning so it can be crazy high heat.

[@marcchoronzey3923]

In the before times, I was usually the cook for our SCA or LARPing groups. So making a shank of lamb with seasonal greens and a beef and barley soup in its bread bowl. Or preparing mushroom-parm tarts & apple-currant brie croutons before a five course meal (all done on a campfire) was standard fare. I tend to keep my ingredients, spices and recipes pre 1500s for a touch of historicity, but it's not required. I also like to keep my meals thematic. One trick i use is I put dry ice (covered by a folded tea towel) in the bottom of one of the coolers so we can keep meat and dairy for a week on site.

[@SkillTree]

The dry ice is a FANTASTIC tip! Thank you for that!

[@DrTurtleBee]

Honestly, charcuterie is basically every meal for every event in my medieval group. Even if someone does bring a a fancy stew or baked chicken, it's still spread out smorgasbord style.

[@danielhall5554]

What is best in life? Making food with family, rennovating my grandparents house, and a brand new episode from Cl3ver! You are an awesome motivator sir!

[@velvanae]

I really love how you do your videos! Things like "Are snak paks child charcuterie boards?" and "Pickled peppers which I presume that Peter Piper probably picked...Most likely " and other things you say and do just make your videos so much more fun! It's like it is driven for those with neuro diversity LOL

[@azradyn470]

Hey Cl3ver! Another really easy but also delicious camping meal that fits in with the LARP aesthetic is pottage. Its basically a medieval stew with root veggies, beans, some sort of meat (if you so desire), and anything else you wish to throw in. I typically use a homemade salted pork or rabbit.

[@hjorturfreyr]

Boil'em, mash'em put'em in a stew. Yup that works 😀

[@chamomilecraft]

You have no idea how weirdly excited I was to hear that someone else has to camp wheat-free because of allergies! Good to see someone actually do wheat-free bread instead of saying just skip it if you’re allergic. Also everything looks amazing and I’m totally trying some of this on my next trip.

[@louismcbride4633]

I love making Bacon, Barley and Pea pottage at SCA events for everyone to share on Friday nights as they arrive. It is super easy and feeds a lot of people at once. I usually bring some homemade bread and some mead or white wine and ale to kinda finish off the experience.

[@Rocketsong]

Cast Iron Dutch Ovens can be used to make all sorts of great stuff, including proper risen bread (for those not allergic of course). When I did Ren Faire years ago we had one fellow who cooked us a wine brazed roast in a Dutch Oven. It was so good.

[@IDKwhatimdoing-b5h]

The red wall books really brought the beautiful food to life. I got the chance to make strawberry cordial over the summer and it was just as delicious as the books and tv show made it out to be.

[@barrythemoviedemon]

We used to do a similar thing with bananas at a LARP a long time ago. Cut the banana, fill with chocolate and marshmallow, add graham crackers, wrap it in foil and throw near the fire to warm it up. Can also be made in an oven at home that way. Those are amazing.

[@SkillTree]

It really WAS tasty! Thanks for watching!

[@taxsylrc1598]

Okay, firstly: everything looks so good! You two gave me a reason to send one of your vids to friends. 2nd: I got an idea for a future craft project; a cooler that looks like a crate or wooden storage bench on the outside (or can fit a cooler inside for a bit more versatility). I'm positive that something like that would be awesome to have at a LARP and not break immersion in your camp set up!

[@heatherholland1051]

That is an awesome idea. Wish I had thought of it👍

[@zachandrews458]

kzbin.info/www/bejne/iHnGeWBorLlld8U huzzah, he did the benchcooler thing

[@azraelf.6287]

In Ye Olde LARP setting, one could even say a cooler would be a 'treasure chest'. A perfect disguise. Don't agree? Go ahead and fight off invaders, dragons, and ROUS's for a day and tell me a cold beer and a sandwich isn't worth its weight in gp.

[@ogi22]

@@azraelf.6287 Oh yes, a treasure chest full of cool beverages at the end of an adventure 😁

[@romulus0220]

Something that you might want to look into, that would likely help with aesthetic instead of the plastic bottle of vegetable oil, is bacon grease. It also adds a great flavor to the potatoes and eggs, plus if you have a ceramic container it should be easy to carry with you, I'm currently just using an old glass jar.

[@IgnizAnima]

Certainly something to make camping far more appealing.

[@LadyVineXIII]

I remember learning to make Banana Boats in Girl Guides. I can confirm that they are absolutely amazing. We wrapped ours in foil and set them on the coals. So easy, but so yummy.

[@B4mindcrime]

Dope AF! Love camp food…real food, not freeze dried meals. Love the shirt BTW!

[@creatureboi2811]

currently fighting the urge to go outside and start of fire just so I can make these! will definitely utilize this in the future

[@JeremySpringfield]

I see that bottle of 1634! Love that mead. Great video.

[@bluebird123xyz]

Great video as always! One suggestion though, if you are wanting an alternative to toast you can make Tattie (potato) Scones. They are a staple for cooked breakfasts here in Scotland, and work well with gluten-free flour as they don't need to be proved and are still fried the same way you show in the video!

[@devereauxcannon3899]

One thing you might consider, is using some type of grain berry (assuming your wheat allergy doesn't extend to barley, or other grains). It makes for a nice thing that you can munch on during travel, or to make into a porridge, or even grind into a flour. You can also easily pack olive oil for frying, or to make into a dipping sauce for the charcuterie board. Of course, there's also plenty of historical sources for meals that you could cook while camping. But probably my favorite thing at events, is when I can get my hands on a cow heart. I've fried one over a hot fire, with red wine vinegar and olive oil, and it was pretty good.

[@user-yo1fb1kg4omykehiggs]

Hi Cl3ver, if you want to make a proper "full English" fry-up (breakfast) you need to add a couple of slices of black pudding too!

[@Drakonaut]

I do want to state that if you are toasting bread on a campsite, stale bread is the best option as you aren't wasting anything, but as long as it doesn't mold it is still edible and nutritious.

[@brendanroos7102]

Would love to see a video on smoking or drying your own meats, as that was an essential part of an adventurer's diet, and really anyone in that time period. It's relatively easy to do (which is why it was so popular) but making your own trail rations would be interesting to watch you do.

[@SkillTree]

That would be GREAT to try! I will add it to the list for sure.

[@KarlRoyale]

One of my favorite camp foods is eggs in a basket. It has too many names but put simply, butter one side of a slice of bread then tear out the middle to make a hole. Fry the bread butter side down in a pan, once the butter has melted and the bread starts to brown crack an egg into the middle and fry it. Fry the bread piece that was the middle and put it on top of the egg while it cooks. super simple and a lot of fun

[@GannAinm]

Having been a hiker and camper for some years now, mostly going on what I can carry for a week or two as I wander off into who-knows-where, I would like to suggest a major recipe that has kept me going out on wanderings for years - The Bannock, a dense, heavy, calorific bread, might not be particularly a comfy camp food (though a fantastic supplement to the likes of bacon and puddings) one batch can last a week and the raw ingredients even longer. Smashing stuff none the less, but again for the comfy-camp may I be so bold as to suggest Chille Con Carne, I know it may jar on the anachronistic scale since neitherr Bilbo nor Frodo, nor dare I say even Elminster nor my personal muse Gotrek, cooked it out in the wilds, but it is an excellent "One Pot" recipe that can go a long way to brightening one's spirit. (And all the more so if one can work a half-pint of Stout into the recipe)

[@nottutorials2843]

I've been larping for years, and recently I kinda got bored of role plying and some other aspects of it... But this... I love cooking, and above all I love feeding great comforting food to anyone who will seat with me and share their stories... I might not be completely done with larping, thanks for the renewed motivation

[@bretlemieux2489]

I’m glad y’all tried the suggestion with the bananas I said to try. It’s good if you really like chocolate.

[@dynamystic3050]

Back in the 60s our family tent had metal poles a little over an inch in diameter. We'd take refrigerator biscuit dough and flatten it out then wrap it around a pole. Cooking the dough over the campfire gave us hollow bread tubes to which we'd add butter and jelly, peanut butter and jelly, cheese, etc. I really miss those.

[@tankizard]

Working at Conner Prairie, I was introduced to a simple recipe for cake: 1 cup unsalted butter 2 cup sugar 3 cup flour 4 eggs Mix and bake in a Dutch Oven and bake in much the same as you would a Dutch Oven Cobbler When done baking, allow to cool SLIGHTLY and then remove from the Dutch Oven and drizzle with Berry Syrup (Elderberry, Blueberry, Strawberry, Blackberry, Regular/Black Raspberry are perfectly acceptable options)

[@nevernether3368]

I enjoy the idea of bushcraft and this is one of the best parts, making amazing food for dinner breakfast and lunch and just enjoying the atmosphere

[@jeffventure6078]

We enjoy cooking bacon on a stick over a fire. You can also use metal skewers that hold larger items called squirrel cookers.

[@williamrust374]

(Sandi) I'm a war cook - I specialize in making bread on site. One of my favorite campfire "treats" is my own creation I first made at an inter-kingdom war in Atlantia called Phoenix Eggs. To make phoenix eggs, you need to make a salt dough (2 cups kosher salt, 5-6 cups flour, water, optional spices), grape or fig leaves, 2 cornish game hens (allowed to thaw), and a couple bunches or fresh herbs. Roll the dough out to ¼-½ inxh thickness. Stuff the herb bundle into the cavity of the cornish game hen and wrap in the leaves. Wrap each hen in a fitting piece of the salt dough, sealing well. Historically, this is a take on the 'cooking in a coffin". In a large bed of coals, make a large divot, deep enough to place the "package" in the well . Cover with coals and cover with wood to keep the coals going. Remove from the coals after around an hour. Move the "egg" to a stable surface to dust off and then transfer it to a large platter with a rim to collect the juices. Crack the egg and pour out the hen. You'll see what I'm talking about when it comes out ^_^

[@johnwaits9267]

Love your channel. When I was in Boy Scouts we would do a weekend campout and cook everything without pots and pans. Cooking eggs in an orange, bacon on peeled sticks like satay, bannock bread wrapped on a stick, bacon and eggs in a paper bag for breakfast. Lunch was burgers in an orange or in an onion, sometimes burgers on the coals between sweet gum leaves. We also did foil packets on the coals and sometimes steaks. I used to do demonstration of these things during a leader training campout as well. So much fun.

[@McBernes]

One of my favorite parts of The Hobbit is when it's the next morning or day at Beorn's place and Gandalf comes back from wherever he had gone and did nothing for a long time but stuff his face with bread, honey, and clotted cream. To this day I will sometimes bake a loaf of bread and just plop down on the couch with some butter and go to town. There are not many foods as delicious as a fresh baked loaf right from the oven.

[@Qadupae]

"With those happy little bastards farting away..." is now a favorite term for me and bread making XD

[@walnutfreak24]

Use King Arthur gluten free flour for your flat breads, I use it all the time and it’s fantastic

[@donaldmcdaniel1773]

When just regular camping we used to cook onions with the potatoes, and make a stew of meat and vegetables topped with a layer of cornbread ( put a sheet of aluminum foil over the top of your pot placing some coals/embers from your fire to provide a crispier top)

[@TheNukedNacho]

“May our food be good, our company better, and our drink the best.” I forgot where I heard this from. I think it was on a video for how to give better toasts. But your video reminded me of it.

[@karladenton5034]

Hand pies ! Cooked in a weird sort of mini griddle on handles held over the fire. My dad used to make these for us from mom's canned pie filling, but commercial apple, peach or blueberry pie filling also works. Either stale bread or pie crust (make at home and bring in the cooler and roll out there) for the outsides.

[@joshuaperry4112]

Fritata, Quiche, Stews, and Cobblers are very easy to make over a campfire. Bread is also very easy to make in a Dutch Oven.

[@hanelyp1]

For fluffier yeast bread, mix the night before and allow to rise overnight. A little salt is also good.

[@Nougification]

I often make some sort of fire roasted meat like a pork butt or beef shoulder. But I tell you, My absolute favorite thing to cook at camp is without a doubt a stew in the Dutch Oven w/ fresh bread in my little Dutch oven, or in oil like you guys did in the video. But stew... *chef's fingertip kiss, with noise*!

[@Helliconia54]

Hey, My wife and I are into the medieval re enactments. We attend the Medieval faires here in Australia. Google Abbey, Gummeracha and the Barossa Medieval faires. We ALSO camp, in tents and cook over the camp fire. Did i say that we are also in our very late 60's? lol Here's a thought. Why don't you light your camp fire with flint and steel? Yer! I LOVE your channel. Keep up the good work.

[@SkillTree]

I DO! 😁 Been using the firestriker I made in this video: Forging a Flint Striker kzbin.info/www/bejne/o3PZXoaNq7Z6ac0

[@debbielarps]

Last larp event I took hot salsa and crisps with me to snack on, and I had potatoes for jacket potato with cheese- I had more potatoes than I needed so for a meal I shared with friends I boiled some diced potatoes, and once they were boiled, drained out the water and mixed in the remaining hot salsa, then I chopped some chorizo, mixed that in, and added some cheese. It was very filling spicy meaty potato smoosh. Very tasty.

[@nytehaunter7297]

Just a quick note...adding the garlic to the hot oil at smoking point is bad .... garlic should be added with a reduced heat along with other aromatics like onions as to not give the garlic a bitter aftertaste... btw add some dill as well to the potatoes and you will be amazed how much depth and tastiness is added and ya dont need a lot either love the videos!!

[@workingmothercatlover6699]

The go-to camping food in my family is tinfoil dinners. Roll out the foil. Place down cabbage leaves to help keep the food from burning to the foil. Then you layer the meat (normally hamburger patties or cube steak), and pile on potato slices, carrots, onion, salt and pepper. It would probably be great with bell peppers. Then you roll up the foil completely around the food. Place in the coals. After the first time having it, my husband says it's the best part of camping out. Of course he's not an outdoor fan.

[@bradleyholcombe6114]

Whenever I am invited to camp with some friends. I am the one that does all the cooking. Backstory, I offered to cook dinner on the last night of a week long camp when I was like 15, I just turned 30 a little more then a month before I posted this comment. I made fried rice with all the scraps from the previous meals, over the fire. It was apparently so damn good that I was, on the spot, dubbed the camp cook when I'm there. Probably helped that I am a fifth generation chef. My grandpa's grandpa started and ran a now 2 Michelin Star restaurant. All sons through the generations worked there in the summers during school. Some of them made a few of the dishes there that are staples to this day.

[@TheObihalf]

I highly recommend picking up a cast iron Dutch oven for your next campfire cooking venture, it is such a versatile cooking implement

[@drivebybraile]

Another source of cooking ideas is the Boy and girl Scouts. Lots of easy Ideas are out there. Like chocolate cake mix and a can of Soda (dr. Pepper for me) baked to make brownies. In a dutch oven White or yellow cake mix layered on top of ( a can of) peaches (in heavy syrup) then dot the top with pats of butter and sprinkle with cinnamon sugar. Lid on bake 30 to 40 minutes and peach cobbler. Ez bread. Make a dough of flour (gluten free for you) and a beer you like. Stir. Let sit for an hour. Bake in dutch oven (likely for an hour) boom. Been cooking for fifty years. Got questions ask away.

[@GamerJules_]

You had me at 'dessert foreplay'.

[@patrickjenkins2788]

You’re a man after my own heart. I agreed with everything you covered in this vid!

[@jacobcohen4031]

Always a good watch! I love cooking over a wood firr

[@cristiaolson7327]

My mom and I are hitting up the Great Western War this year, and that breakfast is definitely going on the menu. Yum.

[@trishleet2760]

I LOVE YOUR VIDEOS, PLEASE DON'T STOP BEING SO WONDERFULLY CREATIVE!

[@bravotwozero535]

A dutch oven creates a whole new world of things you can cook camping. You could also do a Confit at home and bring it along, using the fat for cooking oil.

[@grogvaughan5649]

Best "adventure" dish I've ever made was rabbit covered in biscuit dough wrapped in parchment paper covered in oil then baked in a Dutch oven. Takes about 1 1/2 hours to cook. The dough soakes up the juice from the meat and is super tasty. The meat pulls right off the bone. You're welcome.

[@Allofthemonkeys]

I love cooking in a dutch oven. All sorts of stuff, roasts, stew, breads, brownies. Hit me up if you ever are out west and I'll teach you

[@dugswank]

A piece of cheesecloth spread over your board would help with flies and bees. And small circles with charms and weights keep bugs out of your drinks.

[@garetgardina9915]

One of the things you should make is a stealth cooler. Your encampment can be open, but your refrigerable food stays safe. I'm sure at Pennsic you saw some ideas.

[@LXWiseman]

Excellent tee shirt and excellent video!

[@duskstorm3560]

As someone with a poor appetite and often picky tastes, I'd probably just live off eggs, but these ideas are pretty neat as well! Rather simple and easy to make, although some resources aren't preferable for extended periods of time unless you have a cooler.

[@someguy3861]

Hey, Cl3ver! If you want a more convenient way to carry salt, look into getting a salt rock or five. Instead of having a dedicated vial or bag, you have a rock you just scrape off a little bit at a time. No glass, no mess, no problem. Plus, you can lick it for electrolytes when you're dehydrated.

[@BumbleBauz]

This looks so tasty 🤤 really great ideas! I love to bake some bread on sticks over campfires. I really love that. And you can Spice that up with for eg some oregano, bacon or cheese. 😁👍 super good! In Germany we call this type of bread "Stockbrot" = wooden stick bread

[@selahschumpelt6302]

I'm not at all surprised you felt so welcomed at pennsic. That's the SCA for you.

[@MakerCuisine]

Wow what a feast, all that looks delicious

[@hex310]

I'm Hungry... thanks lol You made is so scrumptious.

[@jananay2768]

Hey, nice shirt! And wonderful stories and video as well.

[@TheAncientAstronomer]

In the area were I live here in Germany, a staple of a good breakfast is Blutwurst, blood sausage! Cut it in decent size pieces, fry it and enjoy all that goodness! And now I'm hungry again!

[@GregoryHaynes]

Looks like a fun, cooking camp out!

[@landerson415]

So jealous, all of that looks amazing

[@AzraelThanatos]

Spoon bread tends to be an easier bread to make, and it doesn't have wheat flour for the most part. Just a wetter cornbread mix...use a pan with a bit of oil and let it go.

[@HolyAcorn]

I really like these tips! There's a pretty easy and really good dish from Scandinavia which is called (at least in Swedish) Pyttipanna, which translates to like "small pieces in pan". Its abit like hash. Pyttipanna is essentially potatoes, onions, some kind of chopped or minced meat like sausage, ham, meatballs. Then just cut everything into cubes and fried them. Often served with a fried egg and pickled beetroot slices. I can definetly recommend it!

[@BreezyDefrag]

You can potentially use Rice grain to make a bread too. It also swells pretty good from what I have seen.

[@ulvapyren978]

Looks amazing!

[@lkeasbey1]

I highly recommend a sausage and apple dish I grew up with camping. Diced apples and ground sausage cooked with, if I remember correctly, brown sugar and cinnamon. It may have been maple syrup instead of brown sugar

[@megmagruder7124]

Great cooking video. Interesting bread. Will have to try it. Thank you for sharing.

[@tauIrrydah]

If you'd like a simple, lovely flat bread you can griddle, try Soda Farls from Northern Ireland. Takes five minutes to make and maybe 20 mins to cook. It's good and must be had with lashings of butter.

[@MikesFoggyIdea]

I'm always jealous of everyone's camping meals. Every time I've been camping and hiking meant under cooked or burned meals resulting in surviving on trail mix and jerky. One trip resulted the loss of the food pack in a river.. never keep all your food in one pack. yup, envious for sure.

[@camodude2659]

Shoutout to Clever for getting some Canadian representation in there with that bacon!

[@DonnyDunne]

Everytime i see an American embrace the Full English Breakfast, my heart flutters.

[@rcoutdoors8176]

Onion in foil cut onion all outside skin removed wrap in foil top open butter seasoning on top cook 45- 60 min enjoy

[@scarcreations5619]

Nice video! Thank for leveling up my next camping trip

[@ponderosabones7803]

We Americans are definitely sleeping on grilled tomatoes for breakfast! They're so good!

[@WoebringerofDoom]

You can have fish like sardines and or kipper snacks, any canned fish really.

[@SkillTree]

I LOVE kipper snacks!

[@shanegibbens]

Love watching the sub count go up as folks discover your amazing channel!

[@jasonhudson7697]

Looks delicious.

[@jonathanp___________3606]

I know the struggle of cooking and baking for allergies. I eat a plant-based diet and am allergic to wheat, tomatoes, and corn (including citric acid) and avoid soy because my wife is allergic to it… There’s still plenty to eat, but it’s a whole different way of thinking and cooking.

[@beckymurphy4714]

All looks good...and a lot! What do you do with the leftovers? How do you clean up? I haven't had bachelor's bread in a long time. Now I'm going to have to go make some. You can grill pizza, too - roll out the dough (prepared ahead of time) and put it on the grill off the heat and let it bubble and rise a bit, then flip it over and add your toppings of choice.

[@josephrector8735]

GREAT NOW IM HUNGRY!!!! Im gonna call this Episode Dragons, Taverns, and Nerds!

[@djasner7523]

Hi cl3ver! I love all your vids and I got particularly excited when you made the video about going to pennsic. As someone who has grown up in the SCA it's always exciting to see other people find it and enjoy it. Being part of the SCA me and my family have emassed tonnes of medieval recipes including a lot that can be cooked over a fire. Some of my favourites include Viking flatbread which is similar to what you cooked in this video but has spices and herbs in it and can be made with any flour, going to with the theme of Viking there's another dish that is a goat stew that my stepdad loves that include thing like dates/prunes (I can't remember which) herbs and goat. Some other recipes I love is tarte en emberday which is an egg and cheese dessert type dish that can be made with or without the pastry lining and has herbs and I think spinach in it as well. Yet another recipe that's a dessert is chrlerry tarts that we make as little tartlets to share around, you get a jar of cherries, drain the juice but keep it, mix the cherries with sugar and cinnamon then put about three cherries into a pastry bowl about the size of your palm and cook in the oven or over the fire until the pastry is nice and golden and the cherries are cooked, this recipe is always a big hit when we make them and are good for camping as well, events like pennsic or rowany festival here in Australia. Keep up the good work!

[@PeaceOnEarth013]

Real talk, peameal bacon is pretty awesome with the other stuff here. that said, I am now EXTREMELY hungry so thank you for that

[@odgreen9113]

Punching dough... first time I ever made bread my wife told me I had to punch the dough after it rose so.... there was a nice big fist/knuckle impression in the middle of it. I was rather proud or myself. My wife got a good laugh and only then did I learn what was suppose to happen. Fond memories

[@SkillTree]

🤣 great story

[@chaseblair7775]

I don't know if anyone will see this I've done similar things on a camping trip and I've found that you only need one decent size cast-iron to do the whole thing just be timely with when you add ingredient and you can do this whole meal in the same skillet it makes for easy clean up as well as it let all the flavors marinade together in the cast-iron

[@Hacker-at-Large]

Look up “keto bread” for non-gluten alternatives. Baking soda does the job of rising while you’re baking it.

[@scottmarvel4050]

I resonate with the meals too!