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Michael Pollan in the NYTimes cooking in a cobb oven - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Michael Pollan in the NYTimes cooking in a cobb oven

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  • Michael Pollan in the NYTimes cooking in a cobb oven

    Michael Pollan in the NYTimes cooking in a cobb oven. http://www.nytimes.com/2010/10/10/ma...0dinner-t.html

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

  • #2
    Re: Michael Pollan in the NYTimes cooking in a cobb oven

    I saw this too but wasn't sure where to post it.
    At first I was thinking "36 hours..." meant FROM ONE FIRE. Which would totally be doable with a pompeii or anything else insulated. So that they were continually rebuilding the fire over that time span was kind of a let down for me, but still, glad to see my food hero doing the WFO thing, even if it is in just a cob oven

    An odd coincidence to see Chad Robertson mentioned. I was just digging into and baking the country boule from the new "Tartine Bread" book yesterday.

    As usual per the NYT, the comments are just as interesting as the article.

    Comment


    • #3
      Re: Michael Pollan in the NYTimes cooking in a cobb oven

      I liked the comments too...so many people saying the skinned goat made them swear off meat. Where did they think meat came from?
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

      Comment


      • #4
        Re: Michael Pollan in the NYTimes cooking in a cobb oven

        The goat, I know. People are so bizarre. It actually made me happy! Much better than mystery meat from the mystery slaughterhouse broken down by the mystery butcher who knows how long ago.
        And damn us elitest backyard WFO cooks who happen to be interested in food enough to care about who produces it AND dare to share it with friends! Evil!

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        • #5
          Re: Michael Pollan in the NYTimes cooking in a cobb oven

          Good story! Quite an event! Sounds like something to aspire to!
          Jay

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          • #6
            Re: Michael Pollan in the NYTimes cooking in a cobb oven

            Really good article - thanks for posting it.
            My Clay Oven build:
            http://www.fornobravo.com/forum/f43/...dah-12821.html

            Comment


            • #7
              Re: Michael Pollan in the NYTimes cooking in a cobb oven

              What I like about this is that we can read it and feel superior. While that is an impressive Cobb oven, it appears to be a lot more work to maintain heat in it. Ours stay so hot for days and days with just a good door...

              Though i do wish that I could get some more help cooking sometimes...Clearly I need some chef friends.
              My Oven Thread:
              http://www.fornobravo.com/forum/f8/d...-oven-633.html

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