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philpom

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philpom last won the day on November 18

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About philpom

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  • Location:
    Texas
  • Interests
    Food, Gardening, Outdoors, DIY, gizmos and gadgets
  • Grill
    Primo

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  1. Turns out that our 25 year anniversary was yesterday so earlier in the week I started to hatch an idea and menu. We decided a full formal would be fun but while we did barrow heavily from the Russian formal table setting we did slack a little here and there. Course 1 The appetizer Broiled baguette with blue cheese topped with basil butter. Course 2 soup French onion soup with broiled baguette topped with Swiss cheese. Course 3 salad caprese salad drizzled with olive oil and a balsamic reduction
  2. I was very happy with how well it adhered and held up. Will be curious how this works for you.
  3. Your pumpkin bread looks pretty tasty even though I'm not a huge fan of pumpkin. How well does it hold together, would it hold up to a toaster? I need to try it toasted with butter.
  4. I have become king of the paper China, Mrs philpom was against it at first but with 2 kids still at home and cooking 99% of our meals it adds up fast! She's all good now. @ckreefMeal looks great, too much food for me! Excellent job.
  5. Wow, we got our hands on this set of Mangalore, vintage 1950. This is a really cool set. The company started producing these in the early 30s. Made from a magnesium aluminum alloy. They produce a very even heat. The cookware comes with a 50 year guarantee. Made in the U.S.A. the company is no longer in business. Anything sold today as Magnalite is actually knockoffs made in China, imported by corningware. This is probably the coolest set we have and will live at the vacation home. They have been cleaned up but still need a good clean and polish.
  6. I've been on a bit of a vintage cookware streak recently. This stuff is made in the U.S.A. Dallas, TX. Guaranteed for life Still sold today for extremely high prices, used pieces range from $60 to $700 for a roaster. We ended up with this partial set. Not sold in any store. It's tri-clad 18-8 SS. Very interested in this, information is hard to find on the internet. Probably going to live at our vacation home.
  7. It will be great to cook it on a cool night while you enjoy your fire pit.
  8. Not sure of the Guage but it is roughly the size of electric fence wire. Earlier this year the wire burned through. The firebox is 100% repairable still and I kept it. When I do it again I'll use 1/4" wire, that should last many years longer than the 4 years I got from the thin wire.
  9. Some of you have seen my Biolite stove, this is the same company but they are selling a large fire pit now. In the video you get a good look at the potential. This would be a steak machine and I bet it would also work well with pots and pans. I might need to get one.
  10. It's pretty funny, don't think I'll ever be posting one of those, "Why did my ribs burn" threads but you never know. I think most people overcook their ribs and many people cook them too hot. Myself included when I look back over the years but one day I made some great ribs and took notes. I do occasionally glaze for that pretty smooth finish but I prefer dry ribs for sure, I consider them "pure". My recent go to smoke wood is pecan but I'm out. I also tend to use what I have on hand, lots of people swear off mesquite but I really like it for big hunks of beef.
  11. 1. Season them with GPR-86 2. Smoke them 3. Eat them Kinda a joke on my part but I don't find it necessary to go through all the hoops so many people tout. I hit these with my personal rub, no binder but I did give it time on the board to adhere. Hickory wood, 220°f for maybe 4 hours. About 3.5 pounds each. No glaze or sauce. Peeled the silver skin and hit them with rub. Let them sit long enough to look moist. No pullback from the bone yet but looking good. Now that is what you want! Finall
  12. I suspect it is ok, give it a good look over. You need to re-season the grate ASAP or it will rust. Check the gaskets top and bottom but those are pretty bullet proof. There is an O ring for the daisy ring that might be shot, forget about it and move forward. You also may have caused some discoloration on the finish here or there.
  13. That looks delicious, the roasted peppers added tons of flavor I am sure.
  14. Parchment paper, 100% reliable, affordable and no special tricks required. I roll out 2 to 4 crusts at once, put each on a piece of parchment and stack them. Cover the top one. This makes it easy to move them around the kitchen. They will also rise while preparing the kamado and toppings. When ready, take the top one and dress it. Then using scissors trim the paper to match the shape of the pie and cook it. Pull the paper after a few minutes or just leave it. Rinse and repeat.
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