new build in Brisbane - Vibrok Caminetti

[Greenman]

Re: new build in Brisbane - Vibrok Caminetti

The humble meat pie might not be haute cuisine but they are popular on worksites across the nation. The tourtiere does look good and worthy of some further attention.

The old jingle about football, meat pies, kangaroos and Holden cars but it might be worth having a look at combining the two in the middle.

[Toomulla]

Re: new build in Brisbane - Vibrok Caminetti

Double crusted meat pies have been the mainstay of building workers in Australia for decades wher the pie van visits the building site twice aday. Must say that they are not as good as your tourti?re

[cobblerdave]

Re: new build in Brisbane - Vibrok Caminetti

I meant to respond to this a while back. Doesn't just about every continent have some sort of savory or meat pie? Surely not just us backwards Americans with our weird terminology and archaic imperial system.

Tourti?re is a Canadian meat pie I grew up with ( dad was born in Montreal) and the good woman is french/Irish so we've made and ate a fair portion of them. It on the list of thing to make in the oven.

G'day stonecutter
I goggled tourti?re.... Yes... Now that's what I like in a meat pie. I'll be giving that a go when we get home from holidays. I'm not French Canadian so you recon I could get away from not serving it on "reveillon", Xmas eve.
Regards dave

[cobblerdave]

Re: new build in Brisbane - Vibrok Caminetti

Dave, conversation from the other thread:

Not so good unfortunately. Still on the market. Bit of a niche house though as its too expensive for first home buyers and too small for families.
Suits empty nesters just need to find one interested.
Take a look if you like:
103 Toolara Cct Forest Lake Qld 4078 - House for Sale #116891915 - realestate.com.au

On a side note, the WFO for the new house has been ordered
Hope to pour the slab in 2 weeks time and then 4 weeks after that I can start the block work etc.

G'day
It's a fine looking house , gotta say of course I flicked through the pics to find the outdoor area with the pizza oven. Turned out real nice, be interested to see if its an asset for the sale.
Live in the Wynnum / Manly area myself in a 50s Queenslander ( built on stilts a one storey house built as high as the secound storey for those who don't know).
A single storey house suitable to " empty nesters" are as rare as rocking horse poo out this way. In fact the next mod to this house will probably be an elevator, I sh$t you not, I'm serious, at least we can stay in the area we love when we to tired and old to climb the stairs.
Regards
Dave

[oasiscdm]

Re: new build in Brisbane - Vibrok Caminetti

I'm hungry now. Bloody diet

[stonecutter]

Re: new build in Brisbane - Vibrok Caminetti

Gday
Nice looking lot of pastry there Davids.
Thing that always gets me, is pie to our American friends usually means something sweet. But a pizza "pie" is normally savoury. figure?
Regards Dave

I meant to respond to this a while back. Doesn't just about every continent have some sort of savory or meat pie? Surely not just us backwards Americans with our weird terminology and archaic imperial system.

Tourti?re is a Canadian meat pie I grew up with ( dad was born in Montreal) and the good woman is french/Irish so we've made and ate a fair portion of them. It on the list of thing to make in the oven.

[applor]

Re: new build in Brisbane - Vibrok Caminetti

Dave, conversation from the other thread:

Not so good unfortunately. Still on the market. Bit of a niche house though as its too expensive for first home buyers and too small for families.
Suits empty nesters just need to find one interested.
Take a look if you like:
103 Toolara Cct Forest Lake Qld 4078 - House for Sale #116891915 - realestate.com.au

On a side note, the WFO for the new house has been ordered
Hope to pour the slab in 2 weeks time and then 4 weeks after that I can start the block work etc.

[Greenman]

Re: new build in Brisbane - Vibrok Caminetti

I know my build is finished but had to share this picture of my pizza napolitana Margherita which I finally nailed:

I would be inclined to share that too. Looks very tasty. Finishing the oven is only the start of Chapter 2

[applor]

Re: new build in Brisbane - Vibrok Caminetti

I know my build is finished but had to share this picture of my pizza napolitana Margherita which I finally nailed:

[cobblerdave]

Re: new build in Brisbane - Vibrok Caminetti

Gday
Nice looking lot of pastry there Davids.
Thing that always gets me, is pie to our American friends usually means something sweet. But a pizza "pie" is normally savoury. figure?
Regards Dave

[david s]

Re: new build in Brisbane - Vibrok Caminetti

These are not pizzas they are pies.

[david s]

Re: new build in Brisbane - Vibrok Caminetti

Thanks for your kind comments Liteceeper and I hope your finishing works go well.

Personally I am not entirely happy with my pies - they taste good but not getting the leoparding of a true NP pie. Currently spending time on the pizza making forums to try and discover what I am doing wrong

A pizza is a pizza. Only in America is it known, for some unknown reason, as a pie.

If you are not getting the leoparding perhaps your floor is not hot enough. Do you use the semolina test?

[cobblerdave]

Re: new build in Brisbane - Vibrok Caminetti

Gday

That's your pie there is leoparding starting on it it. Not all over. You might try a using a small turning peel it makes it easy to move a pizza in the oven than a bigger peel.
Regards dave

[applor]

Re: new build in Brisbane - Vibrok Caminetti

Thanks for your kind comments Liteceeper and I hope your finishing works go well.

Personally I am not entirely happy with my pies - they taste good but not getting the leoparding of a true NP pie. Currently spending time on the pizza making forums to try and discover what I am doing wrong

[Liteceeper]

Re: new build in Brisbane - Vibrok Caminetti

Well pizza oven is finished.

I sealed the landing with natural clay pot sealer and then sealed the joints with an industrial grade clear silicone which can handle 200c regularly. The entry area does not get that hot so all good.
Unlike my flue seal, I did a pro job with the joints and I am really happy with it.

Also been cooking some more pizza. Oiling the bottom of my tubs has made all the difference and my pies are now very circular and overall better and more consistent.
Had some good char bubbles on some. My only goal is to improve the overall leoparding on my pies. I find it hard to get the leoparding on the upper cornice like the restaurants do but I guess I just need more practice.

Congratulations on finishing oven, its inspired me to do some finishing works this weekend on mine. You pies look really good. Have fun cooking.