The last 3.5 posts have been like, heavy, man – death of God, Luther, bad Science!, even quoting Camille Paglia! Therefore, to keep the silly/light quotient adequately high:
Sunday, we’re going to go for a total Brick Oven/Summer’s Over Blowout. Should have the oven door completed by then, which opens up a whole new world of stuff you can bake. Going to fire up the oven around noon or even earlier, heat it for a good 3-4 hours, then, around 3:00 p.m., we’ll start in on pizzas. I’ve been researching recipes that use a brick oven, and have found plenty – not surprising for a 2,500+ year old technology. The goal, such as it is, is just to try stuff, see what works, and, in the process, get to know the oven better.
Been surfing the interwebs in search of ideas. In addition to pizzas, we’ll be trying:
- Breads – at least pizza-dough style and some light rye, maybe sourdough and ciabatta.
- Baked potatoes
- Carrots – saw a roasted honey-glazed recipe that looked pretty good
- Steaks – skirt steak, if I can find any
The key to many of the vegetable items is cast iron cookware, of which we have some. You preheat the cast iron pans/pots in the oven, then add stuff, then let it bake/fry.
Saw Alton Brown do skirt steaks by simply throwing them – very briefly – directly onto 1000F charcoal. Sounds like fun.
We’ve invited maybe 15-20 people over. I’ve got 10lbs of brisket normalizing (soaking in plain water to pull some of the salt back out and even things up) after 6 days of brining, to make fresh pastrami. So we’ll need some brick oven bread suitable for sandwiches. There will be homemade sauerkraut and olives (from homegrown olives) as well as a few fresh off the vine tomatoes, cucumbers, squash, and peppers (late in the season, didn’t have very good volume this year). Hatch green chile is in the local Safeway, roasted a few pounds, so there will be authentic New Mexico style green chile sauce. What does one put authentic New Mexico style green chile sauce on? Just about anything!
In addition to making the door, I might make a little expanded metal grill-on-legs that one can put into the oven to suspend foods over the coals (some people seem to like that, others throw everything right on the hot bricks or coals) Also got a metal pizza peel with too short a handle for reaching breads toward the back – got a long wooden handle, which I’ll need to swap out.
Got some shopping to do. Should be fun.
On an entirely different and more serious note: my wife heard an interview on NPR (the CD player in the car was giving her trouble, turned on the radio and that’s what was on) wherein a reporter who wrote a book on the Trump campaign opined that denying the results of a Pew study, which Trump is said to have done, was the same as denying gravity – anti-Science! Oh no! Couldn’t find a transcript, just the audio of the interview – and haven’t the time nor stomach to listen through to get the exact quotation. Will try later, time permitting. Suffice it to say that anyone who thinks polling data demands anything like the agreement an honest man gives to the theory of gravity and all its beautiful and useful math is a helpless babe in the woods, to be lead wherever her betters choose to lead her.
And then she presumes to lead us. With a sneer. O dolour!
But the party will be fun!