It was good a day today, the oven worked beautifully! The thermometer read 370 °C, which I don’t really believe but which tells me the thing got blazing hot. This was – in all seriousness (not only because I’m excited right now) – very good pizza. See part I and part II of the process if you like.
Pizza oven progress! The cracks and holes that I wreaked when welding are filled with heat resistant silicone, and it got a coat of heat resistant paint. I also ordered an additional joint for the chimney that I’m still waiting for, so the chimney is only fastened temporarily. Also, an oven door is still missing because I need new material (I fucked up the old one…)
What you need (3 small-sized pizzas):
1/2 cube fresh yeast
1/2 tsp. sugar
500 g flour (ideally, italian “Tipo 00”, alternatively all purpose flour)
4 tbsp. olive oil
1 tsp. salt
300 ml lukewarm water
I was pondering a pizza oven for over a year now and now that the second lockdown in germany kicks in, I impulsively started working on one. Since I’m not a mason and since I definitely won’t start practising masonry with the most complicated structure – a dome – I decided to go for a metal drum instead of bricks.
I have realised with a little dismay, that most of my knife making tools (such as for example this one or this one) are back at home in munich and that I’m not overly well equipped with the little things here at the northern germany refuge. So I made the working vise some days ago and now I finished a bevel grinding/filing jig to be mounted on my bench vise. Although they’re simple, non-complex tools, it feels very good to do things by hand again.
We got wooden flooring in the northern germany refuge recently, and I had to install the baseboards (the mouldings covering the joint of the walls and the adjoining floor) over the last days. Since it’s an older house and not every corner is a perfect ninety-degree-angle, I had to rely on some measuring and precise cutting to make the baseboard joints nice and flush.
Crappy image of dipping/glazing sauce for some Yakitori we made last night. It’s very delicious and fairly easy to make dish and the sauce is most flavourful and yummy.
1/2 cup mirin
1/2 cup soy sauce
1/4 cup sake
2 cloves garlic, smashed
4 thin slices of ginger
2 tbsp dark brown sugar
1 tsp black pepper
Bring everything to a boil and, once it boils, reduce the heat to medium low. Let simmer until reduced to half. Strain and use as skewer glaze or (very savoury) dipping sauce.
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I know that not all folks out there like those cold smoke generators for smoking meat. Many rather rely on the good old openly glowing wood chips in a bowl at the bottom of their smoke house. But for my small batches in my small smoker, these generators come in really handy. Since, unfortunately, the last cold smoke generator wasn’t so much the bringer of happiness, I tried a new approach:
I made this small chuck box for my Lada Niva about a year ago, when I thought it would come in handy some day.
This is another approach on grinding bevels to my self made knives. It consists of an angle grinder connected to an adjustable arm with a ball joint at the end to allow it to move freely. It can be set to multiple grinding angles and it’s swinging radius is also big enough for large blades.
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