Well Over 250

By Keith Fisher

I’ve been waiting for my friend to send me pictures to show you, but the Ward party went well. Remember, I mentioned, we were told there would be 250 people? There were many more.

We cooked four Pineapple glazed hams, Five batches in four pots of beans, five Turtle cakes, nine cobblers, and a pile of hotdogs. The line lasted for 35 minutes, and the ham ran out before the line did.

I promised to tell you about a new way to fix hot dogs. I’ve been making corn-on-the-cob in a water cooler for years. All you do is change the hot water once add butter and condensed milk. No fuss, and very little effort.

I wondered if it works for corn, why not hotdogs? I got several packages of hot dogs, put them in the cooler and added hot water, twice. They swelled up and were terrific. It not only worked but the ward loved them.

As you might imagine, I was as busy as a, one-armed paperhanger. If you’ve ever hung wallpaper, you know how busy that is. I didn’t get a single picture taken, however I have been promised copies of the ones my friend took. Maybe next time.

Did the Pioneers Make Lasagna?

By Keith Fisher

We were asked by our ward to cook on Pioneer day again this year. When you cook for your church group, It’s a good idea to cook something different each time. You don’t want people to think you’re a one-pot wonder. For that reason, we’ve been brainstorming.

Last year, we made Cheesy Potatoes, Barbecue Spareribs, Polynesian Chicken, Corn on the Cobb, and homemade Root Beer. I’ve been working on a couple of new lasagna recipes for this year, and I tried one for my critique group the other day. We’ve been planning, and counting, getting ready to make lasagna for 250.

So, we got the ingredients today. We’re making Three Pineapple glazed hams; two 15-inch pots of baked beans, nine cobblers and seven turtle cakes. I’ll let you know what happens.

On Sunday, I was asked what we planned to make. I said, "I’m not sure. Probably lasagna." He gave me a funny look and said, "Lasagna? That’s not very Pioneer-ish."

Well I had to admit that it wasn’t, but then again, neither is turtle cake. I was left to wonder about my choice. Then I was reminded that some Italian Mormon Converts immigrated to Utah too. As you might know, Pioneer day, in this state is for commemorating the day in 1847, when the bulk of the Mormon Pioneers entered the Salt Lake Valley.

I suppose that since meat was in short supply back then, I should make vegetable stew, and corn bread. Fruit cobblers would be out of the question.

If the truth were told, I bet our ancestors watch us celebrate with hamburgers, and hot dogs and wish they’d had food like that. I also think my ancestors will see the hams I’m making, and their spirits will salivate. If disembodied spirits could do that kind of thing.

My saving grace, I guess, is the baked beans. Pioneers had them. Of course I use two different kinds of meat and four different kinds of beans in mine, along with fresh bell peppers and onions.

Oh well, with all my romantic notions, I guess I’m really just a twentieth century guy after all. At least I cook like a nineteenth-century cook with my cast iron pots . . . uh, well, if it weren’t for the charcoal briquettes, my propane starter, and my steel cooking table.

Okay never mind. I hope you can use your Dutch ovens on Friday. Make your ancestors proud. It might help you appreciate what they went through.

Oh, I'm also trying something new with hot dogs. Let you know how that comes out too.

Catching Up

By Keith Fisher


Wow, what a summer this has been. Cooking Dutch oven and life changes have kept me busy but that’s not the reason I haven’t kept up with my blog. When I was writing this for yourLDSneighborhood, I had a deadline to meet. When the deadline disappeared, the procrastination started.


I must apologize to all you good people who follow my blog. I raise my little finger in the air and pinky swear that I will be better.


So, what should we talk about today? Over the past month, I have cooked a lot of Dutch oven. We cooked for the teachers on the last day of school, the young men, at the commemoration celebration. We cooked two pots for the family on Independence Day.


The pictures we took can be found at the links above. How is your summer? What have you cooked? Send an email or leave a comment. Next week, I’ll write something informative---see you next week.

Memories and Metal Pots

By Keith Fisher


Several years ago, our government set aside one day a year, specifically designed to remember those who died in the service to their country. Since then, Memorial Day has evolved into so much more.


Now, it’s a day to remember all our loved ones who’ve passed away. It’s a day off from work, a three-day weekend. The first real warm day to get outside.


In my family, we used to set aside part of the weekend to visit all the dead ancestors and place flowers on their grave. When my Grandfather died, my mother inherited his list. Grandpa visited every grave he knew about and since he raised peonies to sell, he gave the extras to his ancestors and placed color on their graves.


A few years ago, we started a tradition in my father’s family. After placing flowers on Grandpa’s grave, We’d go to the family home and visit. A picnic would ensue on Grandma’s front lawn. There were times over the years, when camping and fishing were the order of the day, and vacations were sometimes planned during that time, but we always migrated back to family members and the comforting feeling of being connected.


This year will be different for me. It’s the first Memorial Day since my father died. His headstone has been placed, waiting for the onslaught of those who miss him. I took a picture last year of Mom and Dad at his father’s grave. Who knew that we would be visiting him this year?

I’ve witnessed some interesting traditions practiced in cemeteries over the years including big family picnics on the grave. I’ve seen "super sized" fast food left on graves. Candy, letters, pictures, and solar walkway lights. The latter gave me cause to wonder for awhile when I passed the cemetery on the way home from my writers critique group.


I stopped one day, and discovered the lights. What a great idea, I thought. It was a nightlight in case the deceased woke in the middle of the night in unfamiliar surroundings. I guess it could be interpreted as an eternal flame?

Whatever your tradition, make your front yard the one everyone stops at. Start cooking in the morning. If you get the word out, they will show up, and you will be the host of a great party. Everyone will remember those who have passed. And they will remember you for the great food you cooked.

By the way, you’re invited to come to the Camp Chef DOG (Dutch oven gathering) It’s a pot luck party so come and cook something. June 6, at the Campchef plant in Logan, Utah. Address and more info to follow.

Mecca-The Convention Part Three

By Keith Fisher

Note there are more pictures here!

In Years past, the event was better attended and there were more cooks in the Taste of Dutch area. But 2009 was a great time. As you know, I spent a weekend last month at the Dutch oven Convention. Some folks call it the Mecca of Cast Iron Cooking.

The weekend started off great with the Dutch oven Gathering (DOG) picture a big potluck dinner where almost everyone cooks something in Dutch ovens and everyone is invited to try it. Great food, good friends old and new.

Because of mud in the campground area, we were allowed to dry camp in the parking lot this year. It reminded me of years past, when there were dozens on campers and trailers, people sleeping in the back of their trucks. Those were good times. Through it all was the food, and the love of cooking in Dutch ovens.

There weren’t as many people this year, but after the DOG, I brought out the portable campfire and we roasted marshmallows. Ranes Carter of Lehi, Utah, took us to Georgia by boiling peanuts in a Dutch oven. It’s a taste treat, although uncommon here, is very popular in the south. John Foster from Duchesne, Utah, brought out his guitar. Omar Alverez, of Idaho, Dutch oven cook and 2008 World Champion, played his washboard. They entertained us with sing along music, and poetry.

Others told stories and we enjoyed the campfire until bed time.

The next morning started early when the doors of the convention opened at nine. Classes started on time and the wisdom was priceless. This event has to be the best source of Dutch oven information there is. I’m very surprised anyone missed it.

The Vendors set up in building two along with International Dutch oven society. They included, Ram Kitchen Supplies, Winder Dairy and Farms, Colleen Sloan representing many vendors and teaching. There were Camp Chef, Lodge, and Warthog Blade Sharpeners. In the past, this has been a very lucrative event for Vendors. The advertising was priceless.

In the third building, the Youth Challenge Cook off was held, along with Taste of Dutch cooks. Here, we admired the abilities of the young people, while rewarding our salivating taste buds with many different kinds of food, cooked in Dutch ovens. These guys even provided recipes.

At Three p.m. and after a great day of Dutch oven mania, members of International Dutch Oven Society (IDOS) met for the annual meeting. Many new members attended their first assembly.

And then it was over. In the past, I hated the rush of trying to get packed up and on the road before dark, while saying goodbye to my old friends. This year, we stayed over and got home before church on Sunday.

All in all, the event, a precious gem, remains an untapped resource and it surprises me. So many people tell me they would love to learn to use their Dutch ovens. But they don’t take the time to come and learn from the experts. Other than World Champions, most of those who taught and demonstrated were your friends and neighbors. People who, just like you, wanted to learn to cook in their Dutch oven.

There will be another one next year. Make up you mind that spring 2010 will be when you start having the time of your life. It will be the beginning of many backyard parties and camping trips your family will remember forever.

And I’ll be there---I’ll bring the campfire.

Note:

You are invited to the launch party for Tristi’s new book, Saturday May 16th, 3-5 p.m. at Provident Book in Pleasant Grove (661 W State Street) Refreshments, door prizes, sales ... you'll have a wonderful time! And bring a friend!

My Belated Blog-Convention, Part Two

By Keith Fisher


Two weeks ago, at the Dutch oven convention I promised the cooks of the youth cook off I would write a story and post it here. I told them I wrote for YourLDSneighborhood.com. Since then, the neighborhood has discontinued the blogs, and I’ve been busy with life.


I’m at a writer’s workshop today but I am continuing my series of blogs about the convention and today is the cook off. (See guys I told you I’d put you on the internet.)

I planned to be on vacation at the convention this year. I wanted to meet old friends, make new ones, eat a little, and joke a lot. When Terry Lewis, the current world champion and the person running the cook off told me a couple of his judges didn’t show up, I said sure. I always love watching the kids cook. By and large, they are better cooks than we are because they don’t follow the same conventions that we do.


I have lots of reasons, but I think the most important, knowing there is another generation coming up that will continue my love of Dutch oven cooking. Long after us "oldsters" have given in to our broken backs, the kids will still be providing food and propagating smiles. See more pictures here

This year, we had three teams.



Tanner Jacobsen of Tooele, Utah. He’s been cooking in Dutch ovens for three or four years. He cooked Beef Meal In One and Strawberry Braid.




Taylor and Nicole Baugh, sisters, from Bountiful, Utah, have been cooking in Dutch ovens for three or four years but mostly, they’ve been watching Mom and Dad. They cooked Stuffed Roast Beef and Mandarin Orange Cheesecake Bread Pudding.


Kenny Ludwig from Fruitland, Utah. He’s been cooking since September and he made Beef Enchilada and Spiced Apple Pear Pie.


The dishes they cooked were delicious, and made me glad I’m not entering cook offs these days. In a couple of years these guys are going to more than hard to beat. With advice, (and only advice) from an adult supervisor, these young people went to work preparing their dishes with a professional flair.


As the Main dish Judge, I had me work cut out for me. But I was in the company of World Champions, and we had our day in the sun. Now it’s time for the kids to shine.


In the end, the winners were Taylor and Nicole Baugh – first place, Kenny Ludwig – second, and Tanner Jacobsen – third. They couldn’t have been more thrilled. They took home, coveted prizes and of course, the bragging rights.

The convention Part One

by Keith Fisher

There is so much to say about the Dutch oven concention that I'm going to tell you about it in several pages. Also, I'm at a writer's conference today, so I have a guest blooger who is going to explain why he's here and what the subject is.

But, first, you should know, I looked around at the faces at the conference this year and noticed many missing friends. Ross and Angie Conlin are two of the originals and they are still here. While many of us get tired of packing cast iron, they are still enthused. So without further ado, here's Ross:

I was asked by Keith Fisher to write about 2 things. 1-Why I would travel to Salt Lake from American Falls Idaho to participate in the International Dutch Oven society’s Spring convention and 2- Why I am still involved in Dutch oven cooking in general. I hope at the conclusion of this article I have answered both of those questions.


I was raised in Preston, Idaho, a very much LDS community where family values are taught from a very young age. This would also be where the family spends time together learning and sharing things with each other. This was my case as I had the many experiences as a young boy with my family in outing at Willow flat on the Cub River near Preston.


As I was growing up, my father worked in the local meat packing plant and we always had good meat for any outing. It was during these outings that my father introduced me to the art of Dutch oven cooking. He would always have the Dutch oven potatoes and meat. He explained how the cast iron was so essential to having good flavors in the food. This was being done with coals from the fire whereas we did not have so much access to charcoal at that time in my life.


The next step was learning to cook from my mother. As a young boy, I would stand on a stool next to my mother where she taught me how to bake breads and desserts. It was these young years where the foundational of my Dutch oven cooking began. That love of cooking has never diminished from my soul.


I had opportunities as a young scout to also cook with the Dutch oven but it was not until I was married and had a family and I began to spend as much time as I could in the outdoors with them teaching them the things that my father and mother had taught me, that I truly began to appreciate the efforts of my parents to instill in me the importance of family get-togethers and learning from each other.


As my boys grew into scouts, I began to participate in the Boy Scouts of America as a scout leader. In doing so I was able to instill those ideas I had learned at a young age with these new youths as well as my own boys. I could see the need for more understanding in teaching Dutch oven cooking. I also was able to spend time on many, many Adult leader training sessions and was able to show what great food could come from a Dutch oven.


It was about this time that Dick Michaud along with Mike and Wally Kolher and their wives began to have competitions and later started the International Dutch Oven Society. My wife, Angie, and I began to cook in these competitions and were very successful. It was here that we came across the most wonderful people from all walks of life that had that same passion that we did for Dutch oven cooking. They became instant friends. It was this same time that we began to teach Dutch oven cooking in the Outdoor program at Idaho State University in Pocatello, Idaho.

Once again during these classes we met young people who were hungry to learn about his skill.
With all the friendships we have made over the last 25 years during the Dutch oven gatherings, workshops throughout the northwest and all the students which we have came in contact with; my question would be to everyone else, "Why would I NOT want to come to these gatherings?" To associate with such fantastic people is pure pleasure.


If I was retired and had nothing else to do I would still be traveling from American Falls, Idaho to each event some where in the United States to show my support in Dutch oven cooking. I truly love to cook in the Dutch oven, share friendships and time with others who have the same passion. Even with the physical challenges of age it is such a please for me to cook for others and teach them everything I have learned in cooking in Dutch ovens.


Ross Conlin