If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Forno Bravo Forum Thread Message
Hello, Forno Bravo Community Forum Members!
The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.
Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.
We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.
Thank you for all of your patience and continued support.
I always do a casserole type dish overnight - I have a great ceramic clay pot I bought in Bulgaria which cooks wonderfully. I usually but a piece of pork (leg part for the dark meat - with bone through) I pour over beer add onions, garlic (sometimes celery) oregano - bay leaves a little chili powder and I sometimes dissolve a tbsp of honey in a little hot water (and in that goes too!) - throw everything in - lid on and leave it cooking all night - always tasty - never dry because of the dark meat ... the pale meat goes dry sometimes.