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By Keith N Fisher
Although my blog entries sometimes don’t show it, many of you know I’m a writer. I write women’s fiction. I belong to a critique group and we meet once a week to read each other’s work and give advice.
One day, Tristi Pinkston, one of the authors in our group, was brainstorming about her upcoming launch of Hang Em High. It’s the third, in the Secret Sisters series. Anyway, Tristi suggested an outdoor launch where I would cook cheesy potatoes.
She’s a fan of my potatoes and claims she would do almost anything for them. We shared her thoughts with the other ladies of the group, and the plan evolved into an event. It would be a book launch/signing for several authors, with balloons, face painting, water balloon toss, and other games, The August Authorama, promised to be a premier happening.
My part in the whole thing would be, to cook lunch for twenty authors, bookstore people, invited guests, and publishers, the list was impressive. After lunch, I would make cobblers for the masses.
Other than potatoes, I cooked Polynesian chicken, and steamed trees with mushrooms. I also made a special cobbler for the dinner.
Of course, I got Wendy involved and we made nine cherry cobblers to give to the masses of non-lunch eating guests. We started by cooking five, then another. In the end, we had two-fourteens, and one twelve-inch pot of uncooked dump cobbler. It's a good thing we didn’t add the soda.
What a day it turned out to be. The authors ended up with sunburns. It was hot, but the warm responses about my cooking were phenomenal. Perhaps the greatest, was from Amy Orton, editor at Walnut Springs Publishing. She asked for a cookbook. I gave her a business card and told her I also write women’s fiction. She noticed I’d listed this blog on the card, so I decided I’d better get back to posting here, again.
So, dear reader, I’m back. Life has been a series of ups and downs since I posted regularly. Many of my projects, including the cookbook, have been on the back burner, but its time to add a little water so they won’t burn there.
In December of 2010, I wrote about the logistics of making Christmas dinner for my ward. After my post, I think they decided to give me a rest, because I haven’t been asked to cook so much. Just goes to show that I should keep my mouth shut. Like the author’s event yesterday, I’ve always enjoyed cooking for people. Sometimes the work is overwhelming, but the gratification is wonderful.
Now, with the dinner, I made yesterday and more than one request for a cookbook, I have a feeling I’ll be hounded into writing it. I’m still writing fiction, but I guess its time to get serious about cooking again. I'll keep you posted.
I'm making Dutch oven Dump cobbler for this event. First come first served.Come celebrate the launch of Hang 'em High, a novel by Tristi Pinkston
By Keith N Fisher
It was with trepidation that I set up my kitchen with two Dutch oven tables and seven propane burners. I love being asked by the activities committee to cook Dutch oven food for our church group. It’s really gratifying to be the one they turn to. We were asked again this year to cook for the Christmas party, but we weren’t ready.
With job commitments and life in general, The Holidays have crept up on us unnoticed and we had to cook for 300 people. We made 13 leg-less turkeys, and four huge hams. I cooked it all in 12 Dutch ovens of various sizes and types.
After the cooking we stripped the meat off the bones and put it into portable roasting warmers, then took it to church. 
You know, I’m going to stop listening to the committee when they tell me how many to cook for. It was too much. We purchased smaller turkeys with out legs or arms because we didn’t have enough Dutch ovens of the right sizes. I was left with a logistics problem of how to cook all that turkey.
I think the best solution, was our new 16-inch. We cut the backbone out and laid three of them inside. You can see from the picture, they fit perfectly and I was pleased. I relearned a lesson and feel like an idiot, however, but I used an aluminum ultimate Dutch oven with and expansion pack and placed in on the bad burner on one of my stoves.
The burner isn’t getting enough air so it blows black smoke, which entered the oven through the cone. I discovered my er
ror quickly, cleaned off the birds and finished on a different burner.
I’ve almost had it with my Ultimate Turkey roaster. Even at low flame, the moisture boils out and can burn the bird if you don’t keep careful watch. The problem is removing the top lowers the temperature and prolongs the cooking. Perhaps if the lid sealed better, there wouldn’t be a problem.
After it was over, my wife swore off cooking for large groups, again. Since she was the one who agreed to do this party, I think she felt guilty.
“That’s what you said last time,” I said.
The thing is, I created a monster. I think she loves the gratification more than I do. I’m sure we will be cooking for more parties. I’ve seen the smile she gets when people compliment her.
We cooked way too much this time, and I wonder what they did with the leftovers.
By Keith N Fisher
How was your harvest festival/deer or elk hunt? I had a blast reuniting with my brothers and extended family. Deer hunting was secondary to getting reacquainted with my uncle and cousins. In fact, I think I’ve lost the killer instinct. Sitting around talking about old times and catching up with each other was great. Basking in the warmth of a good fire surrounded by nature made it even better. 
On Thursday night, there were two outfits in our camp. On Friday morning, my daughter and I, went for a ride to find firewood and visit some of my old haunts. About ten years ago, somebody closed off an area where I spent a lot of my youth. I never learned the reason, but it seemed so arbitrary and unfair. I found the gate open this time, and I felt vindicated.
Later, I set up my camp kitchen under an Easy Up, and started cooking hamburger. Soon I added three kinds of canned beans, tomatoes, peppers, and ketchup, (since there was no tomato sauce). Mushrooms, onions and chili powder went in next. It turned into a pretty good chili.
That evening, our numbers grew, and camp swelled to a large group with many outfits. We sat around the fire and swapped tales about the good old days. I decided it’s time to write the stories my father told over the years. Just what I needed, another project. 
By tradition, we woke before sunrise on Saturday morning. I rode up the mountain with my brothers. It was nice to hang out with them. We didn’t really care about shooting anything. It seems that sometime over the years, we turned the deer chase over to the kids.
The teenagers stayed in camp and played games and later, under our supervision, they shot the 22’s at targets, just like in the good old days. My deer hunting cousins are several years younger than me so I remember being the only kid in camp and following my dad and uncle while they traipsed around looking for deer. It’s nice to see a new generation associating with each other.
That evening, my older brother handed me a package of pork chops and asked me to cook them. I’d planned on making roast beef with potatoes but I began to improvise. I’d taken two Dutch ovens and I was fixing for everyone in camp. Since I’d been given two spaghetti squashes to take home with me, I baked one, and spooned margarine over to melt.
I didn’t have the ingredients for any of my pork chop recipes, so I seasoned with sage and thyme. Then added sea-salt and pepper before browning the chops over a burner. Next, I made a roux with flour, water, sage, salt and pepper. Using a whisk I added a little water to the juices in the pot, and stirred in the roux to make gravy.
With the pot simmering on coals I warmed the leftover hash browns from breakfast and served them with gravy. Dinner was delicious. My cousins were pleased.
In my outdoor cooking career, I’ve cooked in mystery bag cook-offs when we were given a bag of ingredients and told to make a recipe. I’ve made shredded pork enchiladas in a blizzard. I’ve substituted many things to make a meal, and came up with great recipes. Scouring my camp trailer for ingredients to cook my brother’s pork chops, however, brought joy into my heart.
I made bacon, eggs, and pancakes for breakfast on Sunday morning. I love how cast iron skillets fit right in with Dutch ovens. You can even use DO lids to cover the pans.
Something else happened on the deer hunt this year. With all the cooking and socializing, I got away from the world and found solace. I discovered the Cast iron pot in my soul had been filled with family togetherness. My daughter got reacquainted with some of her extended family and had fun. She said, she loves her cuzzies.
Now it’s time to winterize the trailer and get ready for cooking in the snow. Keep those pots full of good food.
By Keith N Fisher
We’ve had record temperatures, lately, where I live. The hot days of Summer are holding on, for dear life. There is a term for this type of weather, but since it’s probably not politically correct, I’d better abstain. I always wondered, however, why they called it that, but . . . okay, I’ll be good.
Usually at this time of year, most of us begin to put the outdoor furniture away, drain the swamp cooler, and put the garden to bed. Thoughts of backyard parties, are replaced by Halloween parties, and Fall festivals.
Some of us put our camp kitchens in order to traipse up tot he mountains for Hunting seasons, but the season is over for the most part. Not this year---get out there and plan a big party. Take advantages of the weather and invite your friends. Winter will soon be here, and you’ll be shoveling snow off the patio to set up your Dutch oven table.
By Keith N Fisher
There was a big fire near my home this week. From what I gather, it started during machine gun training at the National Guard facility. I can only imagine the muzzle blast that would set the weeds on fire, but what began as a small, fight, turned into a wildfire within minutes, fanned by high winds.
Within a couple of hours the fire burned over the mountain and down the other side toward several subdivisions. Threatening a whole town. The word came down to evacuate several of those houses.
Four houses were consumed before the firefighters, and a change in wind, turned the flames back onto themselves.
During the course of the disaster, much was said about the evacuation. The question of what do you take with you, came up, causing me to consider my valuable papers, pictures, and mementos.
In thinking about this blog, and what to write, I recalled how I came into possession of one of my favorite Dutch ovens.
While preparing for my first cook-off, I realized I needed a 14-inch for, bread baking. During that time there was a small sporting goods store near my home that was selling discounted Dutch ovens. They had stacks of Lodge cast iron products loosely piled in pallet-containers. Some of it was in great shape. The rest had a crusty coating burned onto the iron. None of it was in factory boxes.
I learned a warehouse had burned down and the packaging had burned off. The crusty coating, was the remnant of that packaging. The other, good-looking stuff had been sand blasted by the store. I purchased a 14-inch.
When I think about that pile today, I cringe. I kick myself for not buying more, but money was tight, you know how it is. I also think of the oven and how it performs. I think the fire was good for that iron.
After the wildfire the other day, I think of my collection, knowing I won’t need to take it with me as long as I can get back and cleanup the mess. My cast iron will be fine. perhaps it will be better, because of the experience. >
By Keith N Fisher
First, let me apologize. I’ve been studying for a big test, and haven’t posted for a couple of weeks. I passed the test, so I’mmm baaaack.
How many of you have seen an old cast iron skillet that has a smooth surface? No matter what you cook, it won’t stick. The iron surface, once porous, is now tougher than Teflon. I used one of those when I was a kid.
How many of you have seen an old skillet with rust spots or (heaven forbid), it had gone completely rusty? Did you know rust could get into your diet and cause health problems?
Not to worry, however, rust can be removed and you can start fresh, building a new seasoning. Eventually, the surface will smooth out and you will be able to cook anything, non-stick.
Several years ago, Space age science developed a process to coat an ordinary steel frying pan and make it non-stick, right out of the box. They called it Teflon, and everybody purchased plastic spatulas in order to keep from scratching the surface.
Still, the first generation coatings ended up scraping off. Do you remember the news reports of the late eighties and early nineties about the danger of Teflon scraping off into your food? They claimed it would cause illness.
Today, Teflon is tougher, but it can still be scraped off and then rust could start. As I said, I’ve been taking a test and haven’t done the research, but can anybody tell me if the Teflon health risk is still there? Did it really exist? I’m sure our non-regulation government would have made sure it was safe, don’t you?
So, I ask you, If you were shopping in a thrift store and could choose between a rusty cast iron skillet and a scratched Teflon (possibly rusty) frying pan, which would you choose?
I have written before, about the process of re-seasoning cast iron. (Use the search box to find it). I can’t re-apply Teflon, but even if I could, I don’t think it would be cost effective. That’s the nature of our society, Its cheaper to throw it away and buy a new one.
Mankind has been cooking in cast iron for hundreds of years. Some claim the benefits of iron leaching into the food are numerous. Choose the tried and true method of our grand mothers. I think you’ll be glad you did.
By Keith N Fisher
