Making a Moka Pot, Shop Air Cleaner Testing, and Making Chicago-Style Pizza
I used a Moka Express pot for a long time. It is a rather heavy-handed way to make a strong cup of coffee. Not quite as strong as espresso, but it is as close as you’re going to get for $30 or so. I would never go back to using a Moka pot for my daily cup, but I would think about bringing it out to quickly make a big batch of extremely sugary and milky iced coffee in the blender.
I’ve been watching a lot of This Old Tony’s videos lately, and this has to be one of my favorites. He takes a couple of big chunks of aluminum, and he turns them into a gorgeous custom Moka pot on his lathe.
If you’re going to use a Moka pot, this is definitely the pot I would want to use!
This is a short one. I’m certain that I’ve watched Matthias Wandel construct a variety of different air cleaners. His air cleaners always involve some sort of motor, a home air conditioning filter, and sometimes even a custom wood impeller mechanism.
I guess he gets a lot of comments explaining that he has this particular air cleaner mounted too close to the wall. Matthias does some quick testing to show everyone that he is right. He’s usually correct, or at least correct enough!
He shows that it would work just as well if mounted even closer to the wall, and I am actually more than a little surprised that it still manages to work with that little clearance!
I’d tell you how close he can get to the wall, but I don’t want to spoil everything in this short video!
I like pizza. I like pizza a lot. One might say that I love pizza.
I am a fan of thin crust New York style pizza, but I’ve been known to enjoy deep-dish Chicago-style pizza on occasion. In this video, Babish makes a delicious-looking Chicago-style pizza.
I’m not supposed to eat pizza all that often, so I don’t make my own pizzas from scratch anymore. I don’t have the oven to make the sort of pizza I’d prefer, but I didn’t let that stop me from trying to improve on my process. In those days, I was even pretty good at tossing pizza dough!
I used to borrow an ingredient from Chicago. I would put about 1/4 cup of corn meal in the dough of my thin-crust pizzas. It changed the texture a bit, made the crust a little sweeter, and it tended to brown up a bit nicer. It seems heretical, but I had to work with what I had available!
- This Old Tony on YouTube
- Mathias Wandel on YouTube
- Binging with Babish on YouTube