Before I learned the joys of JetBoils and ultralight alcohol stoves, I cooked camp food the cowboy way: I threw a can of Chef Boyardee in the fire. Turns out you can do the same thing with lava, as YouTuber lavapix explores in this video.
Advantages: Your ravioli is done in like 30 seconds. Disadvantages: It explodes, scattering your dinner as far as 30 feet away. Stand back:
There are a few more drawbacks to the lava method of camp cooking: You can only utilize it in Hawaii Volcanoes National Park or Haleakala, you can only use canned goods, and it’s probably highly illegal. Also, you will probably burn your arm off unless you have a protective heat suit or a long-distance trash picker-upper.
But hey, look on the bright side: The ravioli in the video looks perfectly al dente. Next up: Boil-in-bag cooking at a Yellowstone fumarole! [p.s. That is, in fact, a very bad idea. Do not actually attempt to do any of this.]