#JIFFY POP STOVE POPCORN PRO#

The key is to organize your recipes and ingredients so that they overlap from day to day.įor example, when we camp in Northern Lower Michigan in early June, asparagus is usually in season so we’ll roast it over the fire for dinner.

Why suffer with hot dogs and Spam? If you prefer happy food, you can always find a way to cook over a fire. That’s the way Sandy and I approach our camping weekends. It just goes to show you that you can eat well even if you’re living in a tent for a few days.

#JIFFY POP STOVE POPCORN PRO#

So if you’re not inclined to attempt a camping and cooking trip on your own, you can hook up with one of the above organizations to try it with a pro in the comfort of a group. And Royal Tine Camp Cook School offers the reward of cooking in the refreshing mountain air of Montana’s outdoors. O.A.R.S., another adventure rafting company, brings a Culinary Institute of America-trained chef on its Wilderness Gourmet trip series. It mentions ROW Adventures Culinary Whitewater Series, which focuses on Northwest regional fare cooked in a Dutch oven over a campfire. You can also check out my post from last fall, “ Fish Tacos Over a Fire,” for a recipe suggestion.Īn article in The New York Times’ travel section inspired tonight’s blog post. We’re planning on going in early June so watch for my upcoming blog post about our trip in a couple months. One of our favorite things to do is cook over the fire. Then, simply salt to taste and enjoy!Įvery year my friend Sandy and I go camping at least once, sometimes twice, in Northern Lower Michigan. In a matter of minutes, the whole pot of corn will be popped.Īfter the kernels have stopped popping, take the pot off the fire and let the corn “roast” with the lid or foil on top. Once it starts popping, it’s important to tend to the corn by shaking the pan, or it will burn. (I used aluminum foil since my pot doesn’t have a lid.) Then, wait for the first kernel to pop. If the pot has a lid, put it on and set the whole thing on a grate over a very hot fire–or even right in red-hot to white coals. Add some olive oil, or other cooking oil to just coat the bottom of the pot, and put in a layer of popcorn (as in the photo above). But the last few times I’ve camped–likely since I’ve become more particular about what I eat and how I prepare it–I’ve enjoyed the old saucepan method.Īll you need is a good iron pot. Just the smell of it makes me want to eat it, even if I’m not hungry!įor many of the years I’ve gone tent camping, I’d bring along a package of Jiffy Pop, stick it on the fire grate and let it go, shaking occasionally.

Eventually, I took over the stove-top process, likely because I’m addicted to popcorn. I remember in the 70s my family always made popcorn the old-fashioned way: either in a saucepan on the stove or in a popcorn popper over a fire.

Jiffy pop stove popcorn