Mini Trangia Mash Up

Customize or Die

In my endless quest to be the greatest gear head in history, I created my own mini Trangia set. I bought the mini Trangia setup, and hated the little fiddly base that came with it. I bought a triangle base and a kettle, and hiddy hiddy ho, I have a fantastic three piece cook set, with stove. The new triangle base is even better than this old one.

And then it all packs up in this little package. Minimalists, read it and weep. If I get any more simple than this, expect to see me on an episode of Naked and Afraid. That would be your worst nightmare.

Brick Oven: Building and Maintaining a Fire

Fire Walk with Me–Twin Peaks

There actually is a process involved in building and maintaining a fire in a brick oven. Begin with completely dry soft wood, and then add hardwood if you want to build up a bed of hot coals. Here I start with yellow pine, and then go to a pine/oak mixture. We might as well start at the beginning.

More than Fahrenheit 451

Aristotle said a good plot had a beginning, a middle, and an end, in his Poetics; a good brick oven fire begins in the front, is pushed to middle, and then to the back. This is especially true for all applications involving cooking meat or pizza.

TV chefs will bring out something dramatic to light a fire, like a propane blow torch. I use two cardboard egg cartons and one match. The results are the same–fire.

All this with just One Match

Time for a break now that the fire has been pushed to the middle of the oven. This tool keeps me in firewood.

Sometimes Technology is Good

That’s a 24 volt electric chainsaw. I liked it so much I bought a 24 volt weed whacker, and a 60 volt lawnmower to go with it. I charge up the batteries with a solar generator, which is in turn charged by a single 100 watt solar panel. I’m inching toward sustainability, and did I mention the thirty percent tax credit on solar panels and batteries?

Mmmm. Vidalia Onions

Push the fire to the back, and sweep and mop for pizza. A pie with sliced Vidalia onions makes all the work worth it. And I get to play with matches, and a chainsaw.

Pizza

Green, White, and Red–It’s either an Italian Flag, or Pizza Margherita

The forecast for Sunday was for a high of only 93 degrees F, so I decided to build a 900 degree F fire, and cook a couple of pizzas. Why the hell not?

Speaking of Hell, Dante would have Loved this

Fortunately, I spent most of my time indoors, making the crust and sauce. I will do a step by step explanation of this process in a series of posts, but here’s an outline of what to do. I will also give an alternative cooking method, for those who do not have a bakery-sized brick oven. The following is for a Pizza Margherita, one of the originals, and still the best.

Ingredients

Dough for two Pizza Crusts–1 1/2 cups OO Italian Flour, salt, water, yeast

Pizza Sauce, preferably made with Italian or locally grown Tomatoes

Italian Mozzarella Cheese

Fresh Basil

The basil goes on after the pizza comes out of the oven. It probably wouldn’t look too sporty, otherwise, after a couple of minutes of this.

Out of the Saucepan, and into the Fire

Other than eating this, the best part is smelling the basil cook on top of the really really hot pizza, right out of the brick oven. Simple and complex–the heart of a good pizza.

Herr Orff, one of my German Professors at the University of Alabama, came to class one Monday, and said, “I had some of that food that you people eat every weekend. What do you call it? Pit-sa. It was very good.” That actually is the correct pronunciation of the word pizza-if you’re German. Good thing he didn’t eat one of these. He might never have gone back to Deutschland.