[Stoves] ETHOS STOVE CAMP AUG.4-8

Thu Apr 24 17:57:22 CDT 2008

What a great new change of venue!  The other camping was great, but a little far off (and our campfires were incredibly inefficient, as judged by the amount of unburned charcoal and bulky ash left in the morning).  I'm up for the assida (since it really sounds like this tasty gruel made in Darfur) test after conducting too many mock trials for the UCB stove for there - though we always used an imitation of their other, onion/okra, dish (mulah?) - as long as I don't have to invent my own personal stove design!  

A problem we struggled with was the need for the 2 special round bottomed pots of different sizes for the 2 dishes (and pot supports and a windscreen for both) - both roughly sand cast aluminum and of variable size and quality; the perfect application for a variable pot skirt!  We imported ours from Sudan with great difficulty, and then also had to at least anticipate that the assida was so thick that the stove had to be securely staked deep into the ground, then also held down by a third woman (another added ingredients) stirred it with a modified canoe paddle (the muswat).  I am going to assume that we don't need these pots or a muswat, but the thick consistency of real assida is not something that we should avoid as a challenge - Paul is right about the recipe and challenges!  I volunteer to fry pancakes from it (on a Chip Energy gasified plancha/griddle stove) if I can make it - eating things is the traditional way is important, but never forget that everything tastes
 better with butter.

Cooking meals, in general, on candidate stoves is a great way of really testing them - no matter what the meal.  Our cheese sandwiches and soup the year before last made a lasting impression on me.  A cookoff for best meal on a "developing world stove" single pot stove should be a competition as well since meals can now be communal.

See you there I hope!

Charlie Sellers

"Paul S. Anderson" <psanders at ilstu.edu> wrote: Dean and all,

I have noted the dates and I hope to be there.

Please send us information about "cooking corn flour".  Quantities of 
water and
flour and any basic information from anyone's experience, especially in the
Darfur context.  Typical cooking times; boiling and stirring?; whatever else?

Sounds like we will be eating a lot of corn mush that week!!  ;-))

Paul
-- 
Paul S. Anderson, Ph.D., Geography professor - Emeritus
Telephone:  USA-309-452-7072 (residence and office)
Internet site:  www.ilstu.edu/~psanders
For my gasifier stoves info, go to:
http://bioenergylists.org/contributors#Paul_Anderson

Quoting Dean Still :

> Dear All,
>
>
>
> Stove Camp this year will take place August 4-8 here at the new lab which is
> on 4 beautiful acres with a nice river on two sides of the property. Folks
> are invited to camp here near the river! We will cook on wood burning stoves
> for lunch and dinner and bake tasty bread in a Rocket bread oven. We can
> have bonfires at night and figure out how to distribute one billion stoves.
>
>
>
> Paul Van der Sluis from Philips may be able to attend. Friends in India are
> trying to buy and send us a BP stove. Can anyone in India assist them? I'll
> pay costs, shipping, etc.
>
>
>
> Pam Baldinger, now in Darfur with USAID, very much supports this year's
> theme and contest. The team that cooks corn flour using the least fuel, etc.
> wins the more and more coveted Dr. Kirk Smith Cat Pee Award and $250! The
> most effective solutions will be sent to Pam.
>
>
>
> Let's prove that cooking with wood can be done with very little fuel! It's
> important! Let's help refugees.
>
>
>
> There's room for 25 participants. Book early!
>
>
>
> ETHOS Stove Camp costs are:
>
>
>
> Instruction/Participation:   $100 students    $200 others
>
>
>
> Camping (5 nights):    $25 students     $50 others
>
>
>
> Five dinners cooked here with wood on Rocket and other stoves:   $25
>
>
>
> Best,
>
>
>
> Dean
>
> Aprovecho Research Center
>
> Fred's Island
>
> Cottage Grove, Oregon
>
> 541 767 0287
>
>
>
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