Here’s a transcript of the first half of the video. Hope you enjoy, and let me know what you think in the comments below. Thanks for stopping by.
Well, here we are here at the head of Kachemak bay next to the Sheep River in the old Bruce Willard line Shack. It’s that time of day for breakfast so I’m going to do up my favorite wilderness breakfast – Homegrown red banana potatoes, going to cut up a little apple, going to put in some onions. We got a few select spices here too. First we gotta find find the olive oil, which is probably Frozen, but we’ll squeeze out a little bit.
Oh yeah, nothing like a little frozen olive oil to get things started.
So my Mama, being from the old country, she cooked a lot with fruit. She use dried apples, dried pears, because back in the early days in Homer, Alaska about all you got was dried fruit. In the old country they used fruit a lot too. So I still like to cook with fruit. Put a few apples in with my potatoes and onions and people say “What is that good taste?” And I say “Can’t tell you man!” If you put in a few onions and a few apples in with the potatoes and people will say “Dude what is that flavor?” I haven’t found anybody yet who didn’t like apples, onions, and taters for a wilderness breakfast.
We got the purple vibe going on here.
I don’t like to talk about it a lot but it has to do with Vietnam. I actually learned how to cook over there. I was a soldier back in the sixties in Vietnam and I learned how to cook. Kept the soldiers fed. Beautiful place to be, in the kitchen. Making soldiers happy. And you know, I’ve loved cooking ever since; something about food makes people happy.
Now you might ask “For this special wilderness breakfast when is the right time to put in the apples?”
I’m glad you asked that question because I will tell you. Most Cooks try to make things look very complicated, like there’s a mystery and a secret. Well, you add the apples whenever you want! Put them in at the last minute and they will be raw. Put them in at the very beginning and they will be caramelized. Put them in half way through, and they will be just right!
The main thing about cooking is you got to have fun doing it. And every time you gotta do it a little bit different. Like this time I sliced the onions up with all the peelings on there just because it was more fun to do it that way.
How big should you put the pieces of onion? It don’t matter. When should you put the onion in? Well, right about now. It’s all a matter of if you like your onions well done, medium done, or kind al dente. I like my onions cooked, and my potatoes cooked. I don’t like to put in my apples till kind of towards the end so they are a little chewy – you’ll bite into them and say oh!
My secret to good cooking is to always under spice. You want a little spices, but let the people doctor up their own you know? Let the people add their own pepper, their own salt, whatever. I’m sure by now you’ve noticed I’m cooking over a propane fire. Well, I’ve spent many a day cooking over that wood stove fire right there. But it takes a lot of wood, a lot of heat and I think I’m conserving by brining up a little tank of propane and cooking with that. Save wood, save the trees and that’s kind of the way I do it.
We’ll have eggs, taters, and I think we’ll be in pretty good shape.
Then I introduced Riley, my youngest cooking apprentice here at the wilderness cooking school. He’s three years old, the son of my photographer friend Scott Dickerson.
Hope you enjoy the video.