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heidih

4th of July

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What I really WANT to build in is a wood fired pizza oven. And I don't even bake pizza that much. But I guess I could use it as a tandoor, couldn't I?

 

As my sink is on an outside wall that gives onto the deck, it wouldn't be hard to take water out there. I had a friend who built a bricked enclosure his gas grill fits into; I'd like mine to accommodate both the gas grill and a next-door pellet or charcoal grill. His has "doors" so he can roll his grill out and replace it when needed. Then I want that to turn the corner onto a counter that could accommodate bar-height seating and serve as prep space. It would be small -- my deck is not large, but opening onto it is a sunroom where I plan to put a patio dining set.

 

Down the road, there are plans for a pool in the back yard, too.

 

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Posted (edited)
1 hour ago, kayb said:

 

 

Down the road, there are plans for a pool in the back yard, too.

 

 

Think twice about that pool. Outside of opening and closing I do all the work myself ...couple hours a week if all is going well. Costs maybe 1.5 to 2k a year with opening and closing and chemicals.  

Now that the kids are gone I regret having the thing.

 

But it looks nice. 


Edited by gfweb (log)

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I've had one in the past, and as much as I enjoy it, it's worth the work to me. Also, the grandkids will have a blast in it. Mine will likely be a lower-budget, above-ground model; I've seen people have success with sinking those about two feet, and then building a deck around them. All I want is enough room to float around and soak up some sun, and let the grandkids splash.

 

 

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22 minutes ago, gfweb said:

 

Think twice about that pool. Outside of opening and closing I do all the work myself ...couple hours a week if all is going well. Costs maybe 1.5 to 2k a year with opening and closing and chemicals.  

Now that the kids are gone I regret having the thing.

 

But it looks nice. 

 

Mine is 20X40 feet, huge. Came with the house.  My wife wanted to live on the water......

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Posted (edited)
3 hours ago, kayb said:

What I really WANT to build in is a wood fired pizza oven. And I don't even bake pizza that much. But I guess I could use it as a tandoor, couldn't I?

 

As my sink is on an outside wall that gives onto the deck, it wouldn't be hard to take water out there. I had a friend who built a bricked enclosure his gas grill fits into; I'd like mine to accommodate both the gas grill and a next-door pellet or charcoal grill. His has "doors" so he can roll his grill out and replace it when needed. Then I want that to turn the corner onto a counter that could accommodate bar-height seating and serve as prep space. It would be small -- my deck is not large, but opening onto it is a sunroom where I plan to put a patio dining set.

 

Down the road, there are plans for a pool in the back yard, too.

 

An outdoor oven is a lot of fun and can be as luxe or rustic as you choose.     Ours is the latter.

1455628059_ScreenShot2019-06-30at2_29_23PM.png.7c1224aeba790b0ea7e2e2423c77d068.png

 

and  provides plenty of opportunity and challenge.     As you say, a pizza oven, a long slow roasting oven, a roaring hot tandoori.    You will be limited only by your imagination and willingness to experiment.    Go for it!   

 

 

 

 


Edited by Margaret Pilgrim (log)
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Wow, that's an oven!  Beautiful stone work.  Looks large.

I would like one too but I compromised and bought a Big Green Egg. 

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The Edwards Country Ham after the long, slow cook was fall apart tender and tangy, salty flavor bomb.  We cut the ham into a more manageable size for our small group prior to cooking and stowed the rest of it for the future use.  The ham looked good in the retro Guardianware serving platter.   There was tons of unctuous pork skin with fat leftover.  So I made cracklins this morning, I think.   I've never made cracklins before.

 

Rest of the meal was baked beans, mashed potatoes, classic iceberg salad.  Dessert was peach hand pies and a "Boy Bait" blueberry cake was brought over by an attendee. 

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16 minutes ago, lemniscate said:

The Edwards Country Ham after the long, slow cook was fall apart tender and tangy, salty flavor bomb.  We cut the ham into a more manageable size for our small group prior to cooking and stowed the rest of it for the future use.  The ham looked good in the retro Guardianware serving platter.   There was tons of unctuous pork skin with fat leftover.  So I made cracklins this morning, I think.   I've never made cracklins before.

 

Rest of the meal was baked beans, mashed potatoes, classic iceberg salad.  Dessert was peach hand pies and a "Boy Bait" blueberry cake was brought over by an attendee. 

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Dear Lord.  Mr. Kim just came and looked over my shoulder at your post.  I've a very damp shoulder now.  He's off to the shed to dig out some of the Edward's country ham we have there.  I cannot even tell you how much I want some of those cracklins.  Well done!!!

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1 minute ago, Kim Shook said:

Well done!!!

 

Aww, shucks, Miss Kim, that is high praise.  Thank you.

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4 hours ago, lemniscate said:

I've never made cracklins before

 

Neither have I and I don't know how to comprehend the image. Please tell me how you made the cracklins.

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1 minute ago, TdeV said:

 

Neither have I and I don't know how to comprehend the image. Please tell me how you made the cracklins.

 

You dice up the skin/fat and fry it rather slowly and the fat renders out and leaves the crispy salty pieces, chicharrones is the same thing.  Cracklins is the American vernacular.

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And then you stir those up in some cornbread batter and make the best cornbread you ever had in your life.

 

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20 hours ago, lemniscate said:

 

You dice up the skin/fat and fry it rather slowly and the fat renders out and leaves the crispy salty pieces, chicharrones is the same thing.  Cracklins is the American vernacular.

And in Newfoundland we ate scrunchions or scruncheons with our cod.


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Yup. Made from salt pork though, rather than ham.


“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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On 7/6/2019 at 3:44 PM, chromedome said:

Yup. Made from salt pork though, rather than ham.

but they were INCREDIBLE!!!!

ham...salt pork...they were pig!


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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A big pot of aromatic Cuban  black beans puts me in my happy place

85C6305B-C764-46B2-9660-B3D0C21EADB9.jpeg

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