Staying on topic here as per the subject of the thread....a soda can stove is often used by long distance backpackers as an ultralight form of cooking
on the trail. However it is inefficient for the most part, but does work, and some stoves use other things other than alcohol. That is what the
majority of the soda can stoves are made to use. HEET is also used as a form of fuel (automotive fuel additive) in some of the stoves. They are simple
to make and easy to use but can be dangerous in dry conditions. On the plus side, they work great at any altitude and are truely an ultralight
solution for cooking while backpacking/hiking. On the minus side, they take some learning to use correctly and are indeed a fire hazard if not used in
a safe manner. I hear of several forest fires a year caused by these ultralight wonders.
Another idea is the cat food can stove or tuna can stove, which I have also seen used as a backpacker's stove.
The most viable alternative to that is the Whisperlite International- the most versatile, usable stove out there. It will take nearly any kind of
fuel, and this stove is considered the workhorse of the trail. It will function for many years, without breaking down, and is easy to repair even on
the trail, with a few simple tools that come with the stove when you purchase it.
That being said, I love the ideas you have all presented here, however are not overly practical for a true situation x, where space, weight and time
perhaps will count.
Perhaps one can take a hint from the Native Americans of the USA as well as the Aborigines of Australia- they also make a great flatbread for the
trail and home hearth that requires no special preparation and can be prepared in many tasty ways.
Soul Sista