Gallimaufy
The confusing mess of everything else. Cooking, cranes and steel mills
Metallum;s Amazing Cob Salad
Been losing a lot of weight lately cutting out lots high calorie dishes 🙁 A nicely cob salad though is an allowed treat on the menu.
Just about to get its coconut, mayo, lemon, fresh oregano, capers etc dressing
My Chicken Pad Thai
Soooo good with a bit of hot chilo oil, I get hungry looking at it
Baked Brie
A holiday treat, with blackberries, walnuts, craisins, honey and rosemary
What makes winter time tolerable
18th Century Longcase Clock
There is some debate about the age of this clock. One professional who serviced it dated it at 1712, however several (knowledgeable) people have commented that 1730-1740 is more likely. While I suspect that is the case, its fun to imagine the earlier; working on a machine made when Newton was alive, the US was yet born and Dickens birth was still a hundred years away.
This era of clocks, up until about the turn of the century had brass dials. Just after 1800 or so they switched to painted dials. I plan on re silvering these as they look a bit tatty.
Its not its final spot, sconce is in the way. Trying to figure that out but first it has to survive the wife’s return. The wife was away so it was a great time to bring home some larger objects. A few days before a lonely Schaublin 102 leapt into the trunk and is lurking in the garage.
Pizza Night
Homemade tomato sauce, mozzarella, sun dried tomatoes, sauteed garlic, fresh basil, onions, roasted artichoke hearts and spicy sausage
Snack Time!
Spaghetti Carbonara
French Onion Soup Grantinee
Black & White Workshop
Don McKay's (worlds best) Four Meat Chili
More food!
Seems like most of the random stuff these days is food – I’m not complaining, I get to eat it 🙂
A nice Italian Dinner with a Japanese twist; risotto with shiitake mushrooms and Italian Garlic bread (really a non tomato version of bruschetta I suppose, olive oil replaces the butter). The key to great risotto is constant stirring as you slowly add the broth. Its a bit foolproof if you do so.
Home made pistachio and orange biscotti for desert!
Here is a winner - Gnocchi Parisienne
French Gnocchi is made with flour not potatoes and is quite different. Well worth trying. The gnocchi is first poached, then baked.
This fantastic recipe is French gnocchi served with a Porcini mushroom sauce, blanched peas and asparagus and crispy Parmesan wafers
Basil is in Season.....Time for a Big Batch of Pesto
Fresh home pesto makes the store bought stuff really seem the poor cousin it is. Lots of pine nuts (bloody expensive these days!), garlic, pecorin toscano & parmigiano reggiano cheese and some sea salt is all it takes.
Tonight’s was with pan seared chicken, kalamat olives and sweet cherry tomatoes. Plus, there is lots in the freezer for future meals
Steak Dinner
Pan fried beef fillet with a porcini mushroom sauce, baked potato and parmesan garlic roasted asparagus
Best Tiramisu
If it wouldn’t make you weigh 500 lbs, I’d want to eat this everyday. Made with espresso and Kahlua
the Dungeon
the foreboding Dungeon.
I’ve got a newer bay, clear span, high ceiling bay which is ideal….but I also have this very old section we affectionately refer to as the dungeon. The shot with the welders is a lugger truck body upside down on a bench.
I like the dungeon, it’s a funky old building. I should rent it out for dystopian movies, put a bunch of spark generators along the edge (like hollywood idiots always seem to do) and they could film someone making madmax’s next vehicle. Parts of it are over 100 years old, wood columns in places, industrial funk.
Most Awesome Grilled Sandwich
Diced and fried lean Montreal smoked meat, black forest ham and onions on sourdough with mustard. Homemade potatoes salad and pickles on the side. mmmmm.
Worlds Greatest Wood Pizza Oven
This is a product I’m bring to market. What makes it so much better than dome style ovens is that the pizza cooks evenly as its not sitting right beside the fire. That and the fire area is easily accessible for cleaning and firebuilding. Its a large oven and has glass doors so double as an outdoor fireplace
We strove for a “ironworks” kind of look, something a bit retro, solid and blacksmith-ish. We wanted a quality artisan sort of look to compliment the quality of pizza it makes!
Some more fun cooking
Beef Stroganov (correct spelling based on the man’s name) from Chef Jean Pierre. I quite like his food, and from the videos like him.
Also some ‘life changing fish tacos” really good, panko breaded and baked with all the fixings. Didn’t care for the recipe sauce so made one of lime, mayo, creme fresh and hot sauce.
The book is the Chef’s Bible, Larousse’s Gastronomique. I’ve not been able to come with something that isn’t covered, food, technique, ingredients, theory and lots of recipes
Also shown is baked cannelloni and a gourmet mac & cheese. The M&C is amazing, with dill, onions, cabbage and spinach.
Snowy Christmas 2020
Lots of rain the day before then Christmas eve we got snow. Out for an early morning walk in the winter wonderland and snapped some photos.
A very different Christmas for sure! Fortunately technology somewhat bridges the gap and tied family afar together
The kids organized the second annual “Reindeer Games” which we did via a 2.5 hour zoom session. The games are a fun Christmas things and can include anything you like – Christmas trivia, family trivia, scavenger hunt, name that time, name the character and so so. Great family fun with a Caesar or two and a roaring fire
Christian Becker balance
I was visiting a friend and came home with this beautiful Christian Becker balance. I have a couple of (more) modern ones I don’t much use, so really have about no use for this, but to me its like art and it needed to come with me. They’re not huge dollars, but are they ever neat! I thought you guys would like to see how it operates – until getting in there I didn’t appreciate the finer points of these devices
I haven’t cleaned it yet, just playing with it and marveling. Some of the interesting features are noted below.
The mahogany case looks good in the house, expecting minimal domestic objections. The front window raise like a sash and has counter weights suspended inside so you can lift it to access the trays without removing it. The cords are broken so that needs a fix but the weights are there.
On the front panel, the centre knob raises rests on each side which take the weight off the beam. All adjustments are from outside the case so you keep it close to prevent air currents from effecting the balance. You can see the conical point on the beam the fits in the cup on the rest. The cones are at the front and second support at the back is a knife edge. So, when this knob is turned the balance beam lifts off its pivot and is register in perfect position. When lowered, and agate V on the beam sits on a flat agate on the column…that’s the only contact. The two trays hang by same arrangement
There’s a nice set of weights and tweezers, the weights are never to be touched by human hands, so it goes.
Underneath each tray is a pad to arrest any motion. These are raised and lowered by centre knob…or at least a knob to be, its missing. There is fine adjustment so you can set the pads to make contact at the same leve. This helps stop setting oscillating when you lower the pads. The far left knob on the front adjusts the position of the scale under the point.
The next decimal point, 1/10’s of a gram, comes from the movable weight on the beam. What’s really neat is the little crane that is raised and lower from a knob on the right side. It is used to pick up and move this weight. In this shot you can see the weight is lifted by the ‘crane’
The wheel cover the next two decimal points takes you to a milligram. It changes the length of a precisely made gold chain suspended from one side of the balance. It, including the position of the vernier is controlled by knobs on the outside. You don’t move the vernier to measure, just to zero. The vernier measures to 1/10 of a milligram.
Lastly there is a magnetic damper that slides in and out, how much damping depends its position. This is useful as the beam with oscillate for a long before it settles.
Steel Pour
I happened to be on the floor of a customers mill when they were doing a pour. Specialty steel mill….great fun with sparks galore
Pan Seared Steaks with Chimichurri Sauce
If you don’t eat your steak with Chimichurri Sauce, you just haven’t lived yet.
I learned this on trip Argentina a while ago. Despite protests from the prairie provinces, Argentina is THE steak capital of the world. Best steaks accompanied by delightful Malbecs (also their thing). They wouldn’t think of serving them without Chimichurri
Worlds best burger with homemade triple fried fries
Fries you get at a restaurant as good as they are because they are double or triple fried. The restaurant buys them par baked (or guess par frozen) then finish fries them. You can get first class results at home by soaking the cut fries in cold water, followed by double or triple frying
The Big Crane
The day gig is a fabrication business, the guys really know what they are doing. Here’s some shots of the construction and shipping it a 115′ 30 ton double box girder crane.
The hoist is built up, meaning we made it.
Hoisin Beef
Just delightful with carefully washed stove top rice
Falafels with Tahini sauce
Make a big batch of humus (must be from dried chip peas), tazikik and some pan fried pitas for a taste of Lebanon. Hey, they’ve had their troubles over there, but the food is awesome!