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Dinner - 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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  • Dinner

    Last night we decided to use the oven for our entire meal. We got recipes from different sources including david s's crab stuffed mushrooms, the forno bravo cook book for potatoes gratin and CanuckJim's ciabatta bread.







    First time ever making this bread solo and to make it even more stressfull I did it with the fire in. The larger loaf was slightly underdone, but the smaller one was spot on.

    And for the main course a rolled and stuffed flank steak from the book Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin.



    Over all a great meal, next time need to watch the meat a bit closer as it was done well.
    Last edited by roobqn; 09-11-2010, 06:38 PM.

  • #2
    Re: Dinner

    Shoot sorry about the technical difficulty with the pictures not being there for most of the week.

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    • #3
      Re: Dinner

      Yum! Thanks for motivating me!
      Ken H. - Kentucky
      42" Pompeii

      Pompeii Oven Construction Video Updated!

      Oven Thread ... Enclosure Thread
      Cost Spreadsheet ... Picasa Web Album

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      • #4
        Re: Dinner

        Nicely done! Coordinating this many elements, especially the bread, for one meal is fantastic.

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        • #5
          Re: Dinner

          can you send me your bread recipe! i have been doing regular whole wheat loafs that come out great, but that looks like some nice tuscan bread...hmm anthonycefalo@yahoo.com

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