Given the background description of some cooking related query, summarize the question into a title

Example Input: I am going camping shortly. I have done some dutch oven cooking before, and there is one recipe that I want to make that uses one. However, I do not have a dutch oven...I am thinking of using two aluminum pans (the cheap foil ones) and aluminum on the top (several layers) to make a sort of dutch oven alternative.Has anyone tried that? Does it work?I am also thinking of putting some sand or water between the two pans to make it hold and transfer the heat a little more evenly. Anyone know if this will work?
Example Output: Dutch Oven alternative for campfire?

Example Input: I'm going to be grilling some asparagus which I have never done before. How long should I be having them on the grill so that they're not all mushy and soft? Is there something I should be doing to them beforehand to help them retain their crunchyness?
Example Output: How long to cook asparagus on a BBQ?

Example Input: I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender. After that it called for steaming the batter in small batches then slicing into noodles. The problem that I had is that these noodles did not cook up in my wok correctly. They got extremely gummy and were grainy.I have experience with pasta, but I have no idea where I went wrong with such a simple recipe. Anybody have any ideas on how I can fix this? EDIT: the recipe was this1 1/4 cup rice1 1/4 cup wateroil to coat steamer trayPlace rice in water overnight, blend until smooth (smoother better than not), ladle into oiled steamer pan one ladle full every five minutes, remove noodle sheets and slice noodles.
Example Output:
Am I making this noodle correctly?