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Hey Bullwinkle, you're in real trouble now! - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Hey Bullwinkle, you're in real trouble now!

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  • Hey Bullwinkle, you're in real trouble now!

    I have been given a roast ... of moose.

    The last time I ate moose was many years ago so I have forgotten if it's even any good but I've got to cook it and where else but in my WFO?

    Not sure when (sometime soonish), not sure how (except I do know slow is good), but I will report back when I do ... which makes me wonder about Dave and his goose ... we were supposed to hear the end result of that one ... Dave??
    Last edited by sarah h; 09-19-2008, 03:19 AM. Reason: had left out a word

  • #2
    Re: Hey Bullwinkle, you're in real trouble now!

    Sarah,

    We have recently moved from Alaska after 14 years in the frozen far north. I really loved the place, and part of the attraction was access to great natural food! Caribou, Moose, Salmon... all great.

    If you moose roast was well cared for in the field, you can plan on an excellent meal!

    Waiting patiently for the report....

    JED

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    • #3
      Re: Hey Bullwinkle, you're in real trouble now!

      Couldn't resist this:
      http://donstuff.files.wordpress.com/...sassinated.jpg
      Un amico degli amici.

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      • #4
        Re: Hey Bullwinkle, you're in real trouble now!

        Originally posted by sarah h View Post
        I have been given a roast ... of moose.

        The last time I ate moose was many years ago so I have forgotten if it's even any good but I've got to cook it and where else but in my WFO?

        Not sure when (sometime soonish), not sure how (except I do know slow is good), but I will report back when I do ... which makes me wonder about Dave and his goose ... we were supposed to hear the end result of that one ... Dave??
        The goose is still dead and frozen in the old freezer...

        Thanksgiving maybe?
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

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        • #5
          Re: Hey Bullwinkle, you're in real trouble now!

          Alfredo, that was priceless!!

          Dave, glad to hear that goose is still dead.

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          • #6
            Re: Hey Bullwinkle, you're in real trouble now!

            Sarah,

            You're lucky she wasn't hunting for this - moose has got to be better tasting.

            http://www.weeklyworldnews.com/wp-co...llsbigfoot.jpg
            Check out my pictures here:
            http://www.fornobravo.com/forum/f8/les-build-4207.html

            If at first you don't succeed... Skydiving isn't for you.

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            • #7
              Re: Hey Bullwinkle, you're in real trouble now!

              Alfredo,
              That was Priceless! I'm sending that to EVERYONE! I didn't know she was such an avid hunter.

              Sarah,
              I have never eaten moose...but I have seen one on TV. Kinda horse-looking to me. Slow sounds right.
              Please let us know how it is.

              dusty

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              • #8
                Re: Hey Bullwinkle, you're in real trouble now!

                A friend of my father's used to hunt and cook what he hunted down, feeding his friends very well indeed.

                If there are any takers I can translate a couple of Polish game recipes from an old Polish cookbook I have here, but I would request an evaluation and assessment in return

                The "po myśliwsku" or "chasseur" if you prefer a French term one sounds good and resembles what our family friend used to cook.

                W.
                "Carpe diem." - Fish of the Day (The Uxbridge English Dictionary)

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                • #9
                  Re: Hey Bullwinkle, you're in real trouble now!

                  Wow, I would love to see some of those recipes! Apart from my moose roast though, it's apt to be a long while before I come by any other wild game meats to cook. Perhaps they're adaptable for domestic meats or farmed game?

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                  • #10
                    Re: Hey Bullwinkle, you're in real trouble now!

                    Moose is a delight when properly cared for.... A delicacy amongst the Cree indians is roasting the moose nose.
                    I haven't cooked one in the forno but suggest your favorite marinade and then using a digital meat thermometer. Moose, like most game, has much less fat. I have cooked bison roasts in the forno. Soaked overnight in a soy-red wine marinade, rubbed with coarsely ground pepper and cooked to medium rare. Mixed up the drippings with blueberries, black pepper, a little red wine, and a little something else (just can't remember) cooked it down and used it as a sauce on the side.... mmmmm. It would go well with moose too. Don't over cook, medium to medium rare is best, and don't forget some hot horseradish on the side as well.

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