Pizza Oven Progress

The other evening some friends and I gave up an evening of cards, foosball, and whisky drinking to instead demolish a stone and concrete planter in our front yard, and using the rubble from it, and a large brick planter in our back yard, built up the base for my pizza oven.  We still had some whisky, and enjoyed a great evening around the fire pit as well 🙂
Only bad part was me getting stung in the eye by a wasp that I upset when digging out the gravel from the demolished planter in the back yard. That was a couple days ago, and the swelling has come down – so I don’t look like Igor anymore!
Pizza oven base I didn’t use any cement/mortar for now – everything is just laid in place and we’ll see how it works out!  I ended up pouring all the bags of play sand onto the base and just lightly tamped it down.  I might be able to add more sand once I tamp it down a little harder, and level it out.  Next step will be to lay out the insulation bricks, and then the kiln bricks that will make up the actual floor of the oven.

Home Made Beef Pho

Home Made Beef Pho
Recipe Type: Vietnamese
Author: ATK
Prep time:
Total time:
Serves: 4
Ingredients
  • 8 cups beef stock
  • 6 cups water
  • 1 1/2 lb ground beef
  • 2 medium yellow onions, peeled and quartered – divided use
  • 5″ ginger piece sliced thinly – no need to peel
  • 6 star anise pods
  • 10 whole cloves
  • 4″ stick of cinnamon
  • 12 black peppercorns
  • 1 Kaffir Lime leaf
  • 1/2 cup fish sauce (divided use)
  • 2 tsp salt
  • 2 tbsp plain sugar
  • 1 lb thin rice noodles, soaked in hot water and then quickly boiled
  • 1 bunch cilantro
  • 3 scallions, green parts only, cut on the bias
  • 12 oz rib eye meat, very thinly sliced – easier done if frozen a bit before.
  • 1 jalapeno pepper sliced thinly, maintaining seeds and ribs
  • 5 oz bean sprouts
  • additional fish sauce (to taste)
  • 1 bunch Thai (or in a pinch regular) basil
  • 2 or 3 tbsp srirarcha (to taste)
  • Lime wedges from 2 limes
Instructions
  1. Place the ground beef into a large dutch oven and barely cover with water. Bring to the boil over high heat, turn heat down and simmer for a further 2-3 minutes. Strain off and discard the water (and associated scum). Rinse the beef, clean the dutch oven and return the ground beef to the dutch oven. Add the onion, aromatics, fish sauce, salt and sugar to the pot, followed by the beef stock and water. Stir to combine as well as possible. Bring to the boil and then simmer for at least 45 minutes.
  2. Strain the beef and other solids reserving the liquid. Discard the solids. Strain the broth again, this time through cheese cloth until clear.
  3. Soften the noodles in warm water for about 10-15 minutes, then boil them for 1 minute.
  4. Layer the noodles, some thinly sliced onion (from the remaining quarter), the scallion tops, cilantro and beef into preheated soup bowls. Fill the bowls with steaming hot broth
  5. Serve accompanied by sliced jalapenos, basil, srirarcha, fish sauce and lime wedges.