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Everything posted by philpom

  1. 2020 has been a horrible year for most and for many of the same reasons you mentioned. Yet you and many others found a way to make the best of it. 2021 is sure to be a better year (eventually). Merry Christmas and a prosperous New Year to all!
  2. I'll agree, this is a good way to mix it up on occasion but it does change the experience greatly. We also occasionally like to top steak with a runny poached egg.
  3. Probably not but it was great. Needed an easy dinner tonight before the Christmas bash tomorrow. Blue cheese and butter as a topper. It was rich and delish!
  4. philpom

    RV build

    Well, progress will get even slower as it begins to get cold but still plenty to do. We are now totally framed up, the ceiling is in, trunk complete and I have started insulating the roof. I have landed on an RV membrane for the roof material but am still back and forth over the outside wall treatment. Will do simple selves up front for storage, the trunk forms a large cabinet at the rear for interior storage. Ceiling and front bulkhead. The trim will bring it all together. Cutting the Insulation for a tight fit is more tedious than I hoped. And some bonus shots. Thank goodness I have a few weeks off coming up, maybe I can get a good push. Did I mention I hate these short days?
  5. Wow, talk about sliding in at the last moment! I have to agree, the soup looks great.
  6. I have recently found carb free bread at Aldi. It makes a nice sandwich, compares favorably to regular bread and tastes fine.
  7. Wow, wish I was there, all of those flavors are superb!
  8. Thanks for the comments on the food, the congratulations on the milestone and even the humor! I'll need to do this again but probably not from so many scratch ingredients. It was a ton of work and had me working like a slave for 2 days.
  9. 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. Course 4 meat seared lamb rib chops and roasted petite potatoes seasoned with herbs and gouda cheese. Drizzled with Green goddess sauce. Course 5 dessert Home-made vanilla ice cream and fresh pears drizzled with a Home-made dark chocolate sauce. We served a Texas Hill Country Claret with dinner. I'll picture ingredient and action photos in course order. 1. I Baked the bread, cut it real thin and put crumbles between 2 pieces, topped with basil butter. 2. Made the beef broth from scratch, took 20 hours. Roasted the shank for 40 minutes and combined with water, onion, garlic, pepper, celery Bay leaf and spices. Simmered for 18 hours, filtered, chilled and skimmed. Then proceeded to caramelize the onions for the soup. Topped a this slice of bread with Swiss cheese and broiled until golden. 3. Basil came from our garden. 4. Seared the lamb over an ultra hot fire for 20 seconds then chilled them, seasoned with salt and pepper and vacuum bagged them. Finished them sous vide at 130°f and garnished with rosemary and mint from the garden. 5. Peeled and sliced pears, blended half and half with the dark chocolate for sauce. The ice cream recipe used maple syrup and homemade vanilla bean extract from whole bean and vodka. We planned a 6th course of homemade Kahlua and dark roast but called it after dessert. !!!!Please ignore the photos below, I can't remove them for some reason. They are related but either a dup or a picture I didn't intend to post.
  10. I was very happy with how well it adhered and held up. Will be curious how this works for you.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. It will be great to cook it on a cool night while you enjoy your fire pit.
  16. 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.
  17. 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.
  18. 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. I normally use post oak in my offset or open pit because that's what I have plenty of being from Texas.
  19. 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! Finally ready to plate, served dry with wardolf salad. A nice bit of pull off of the bone, a great rib eating experience.
  20. 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.
  21. That looks delicious, the roasted peppers added tons of flavor I am sure.
  22. 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.
  23. Thank you! For me the open pit is one of the most engaging ways to cook with fire. It's like sitting around a camp fire but with a reward at the end, who doesn't love that? I've been "planning" a large rotisserie for that pit for many years, maybe soon. With all the chatter around fancy/complex or exotic dishes I decided to go simple.
  24. Hearty and warm, a perfect meal to enjoy under the stars. Pintos Onions Bell peppers Sweet corn Garlic Smoked Beef sausage Spices including ground mustard, oregano, cilantro, cummin and chili powder. Served with cheese and crusty bread. Cooked in a genuine cowboy bean pot (circa 1875) over an open hardwood fire. simmered over the fire for many hours, even the kids are looking for more as I type!
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