Recent content by new old timer

Yes, I too have made some with cinder blocks, but the first one I ever made was back in the 70's and was done with two holes in the ground like a "reversed" version of what is now called a "Dakota" fire pit. The holes were small and deep to get enough length in the heat riser. No one said...

well, maybe my luck is changing, I just got an e-mail saying that my Tangia is on it's way, I don't know if anyone noticed or not, but the link that buckytom posted is the one that I ordered and it is already out of stock again, good thing I was on a waiting list. Anyway, I'll post some pics...

I need to make a correction, I said that I didn't touch the sticks but now I remember swapping out the one with the bend in it, as it would not fall down, my bad!, I usually don't mess with it and they drop just fine. new old timer

Well, seeing how I'm new to this forum, I thought I would start to share some things that I do that might seem a little strange (and there are quite a few). This is a rocket stove design made from 6" stove pipe, buried in the ground are two 90deg elbows and a short piece between them (because...

I know that this is an old thread but I'm a bit surprised that no one has mentioned clay cookware in/on a campfire. It's been used long before cast iron, placed directly into the fire. I use them all the time when I'm camping or have any type of fire going. Here in Texas we have a lot of Pecan...

Thanks for the link b.t., that is the one I ordered a while back, I was on a waiting list for a long time and they finally e-mailed me and said it was in stock. I ordered it and got a confirmation e-mail that said they wouldn't charge my card until it shipped. Well, they charged my card and now...

Thanks to everyone for the kind greetings, Kayelle, I searched for a cooking forum that could help me find an authentic Tangia vessel (see post in cookware section) and although this forum didn't have any hits for Tangia, It did have hits for Tagines, so I decided to sign up. As for the pics...

See what I mean! The "elusive" Tangia! And it's a local dish and vessel found almost exclusively in Marrakesh. Some say that these Tangia's are cheap cookware over there, used by bachelors mostly but always men, but trying to buy an authentic Tangia vessel in the U.S. is like pulling horse...

I've been told that all glazed cookware like this coming into the country has to be checked for lead by US customs. I would rather have an entire unglazed inventory but a lot of vessels have a glaze on the inside with a little on the outside top portion (I like the look of the ones that have...

Here is the Tangia that eludes me, the one in the middle looks good to me, if you have one, please sell it to me

buckytom, here is a pic of the unglazed tagine on a majmar and a La Chamba from Colombia on a Brasero from Mexico.

caseydog, I live in the country near Pleak village, SW of Houston (past Richmond/Rosenberg), it might be more south than southeast (SSE maybe).

buckytom, I'm not sure exactly what sizes they are, most are called small, medium, large etc., I think 1 is a large (will fit a whole chicken and some veggies), the others are mediums, my favorite one is an unglazed one made in Morocco, I'll post some pics as soon as I figure out how (just...

I've got many clay pots from all over the world and prefer the type that can be placed directly onto the coals of an open fire. The one the eludes me to this day is the Tangia, commonly used in Marrakesh by men only and is named the same as the dish that is made in them. Mostly used by single...

Just an old Texas country boy, been cooking for 50 years, also been curing meat for 30 years, things like sausage, dried sausage, hams, bacon, and whole muscle dry cured stuff like Lomo, Capicola, Braseola etc. some of which are fermented before semi-drying , like hard salami's , pepperoni's...