NEW BOOK ON EVERYTHING YOU EVER WANTED TO KNOW ABOUT DUTCH OVEN COOKING

The Lodge Book of Dutch Oven Cooking By J. Wayne Fears

http://shop.lodgemfg.com/cookbooks-and-videos/dutch-oven-cookbook.asp

On April 29 and 30, 2017 during the National Cornbread Festival in South Pittsburg, Tennessee I will be at the Lodge Outlet Store autographing my new book The Lodge Book of Dutch Oven Cooking. With me will be members of the Tennessee Dutch Oven Society cooking some of the recipes from the book for you to sample. I would like to meet as many Dutch oven enthusiasts as possible those two days so put the date on your calendar.

A series of F4 tornados knocks out the electrical transmission lines, cell towers and local power lines in a five county area. For two weeks or more the area faces life without electricity and basic communications.

A small rouge nation has three “in place” radicals in the United States who rent small planes, fly to 15,000 feet above three preselected locations and each simultaneously set off small nuclear devices, an EMP attack. Everything electrical in the United States is fried. Within an instant we are living in the 1300’s.

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THE MODERN HOME BUILT FOR SURVIVAL

“This is not a home built for survival!” a disappointed friend in the survival writing community exclaimed as we drove into the front yard of my new home. “It’s a nice modern home in a beautiful rural area”, he continued, “but no bunker, no solar panels, no cistern barrels, and it’s not hidden away in the woods.” I could sense his disappointment that I didn’t live in a fort miles from the nearest pavement.

Far too many people new to living the preparedness lifestyle think that the modern home designed for survival has to be a remote fortified mountain man’s lair that looks like a junk yard. When my wife, Sofee, and I decided to build our new home in a rural area with the design being weighted towards surviving our local threats – long hot summers, winter ice storms, tornadoes, long power outages, and possible long periods without going to the super market – we also wanted comfort and modern conveniences when they were available. We wanted a secure homestead with room to grow our own food, have a small private shooting range and entertain outdoors. Sofee was the chief designer and she designed a home that accomplished all this and more.

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CHUCK WAGON BREAD PUDDIN’

One of the best deserts you can serve from the back of a chuck wagon or from the outdoor dining table on your patio is bread pudding topped with a warm sweet sauce. Here is a simple recipe I got from an old Canadian outfitter many years ago. The bourbon sauce is one that I got from Texas chuck wagon master chef Bill Cauble, mighty tasty.

Portions: 6
Dutch oven: 12-inch

Ingredients

  • 12 leftover biscuits or a ½ loaf of Italian bread, cubed
  • 1 can (12 oz.) of evaporated milk
  • 1/3 cup sugar
  • 2 eggs
  • 1 tablespoon butter
  • ½ cup raisins
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
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DID LEWIS AND CLARK REALLY USE A CAST IRON DUTCH OVEN

In 1804 one of the greatest expeditions in history departed St. Louis to explore the United States newly acquired Louisiana territory. The Lewis and Clark Expedition was one of the most famous camping trips of all time. The cast iron Dutch oven would certainly be one of the choice cooking vessels of the expedition, or would it?

When I wrote the first edition of my book, The Complete Book Of Dutch Oven Cooking, the two year bicentennial celebration of the Lewis and Clark Expedition was about to begin. There was much written, and promoted, about this grand adventure, not the least of which was the cast iron Dutch ovens they used to cook for the men on the expedition. Like many writers, in the past I have written that the Dutch oven was carried by Lewis and Clark on their trip. Did I know it for sure or did I trust another writer? I trusted another modern writer. But as I was researching my book I wanted to write about their Dutch ovens based on solid historical facts.

I began my research by reading the published journals of the expedition written by Lewis. There was no mention of cast iron Dutch ovens, only brass kettles. Disappointed, I next read the published journal kept by expedition member Patrick Gass, and again no mention of Dutch ovens. Could it be that the Dutch oven didn’t make the trip and over the years all of us who have written the use of the Dutch oven on the expedition were wrong?

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