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Kabocha - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

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.

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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Kabocha

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  • Kabocha

    We've been getting some great kabocha squash from the farmers' market lately. There is one vendor who has about 5 different kinds of kabocha and has samples of each. There is one that is deliciously sweet and is great roasted, but I can't remember the exact name of it. We've only steamed ours, but I think it would be great roasted, then perhaps tossed into a blender or food processor with some cream/milk or chicken broth to make "mashed" squash. My mom occasionally made that with butternut squash, and I loved it. Just put a little pat of butter on top and I'm one happy camper.

  • #2
    Re: Kabocha

    Last thanksgiving, we roasted them and used them in place of pumpkin for our pies. It was a revelation. They were sweet, smooth-pulped, and more flavorful than pumpkin, with a richer orange color in the finished pie. More pumpkin than pumpkin.
    -jamie

    My oven build is finally complete!

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    • #3
      Re: Kabocha

      Wow. Kabocha pie. I might make that next week. I've been jonesing for some pumpkin pie, but I agree that the smooth pulp is fantastic. That sounds so good.

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