web analytics
On the Menu Today... - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

On the Menu Today...

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • On the Menu Today...

    On the menu today is premium Black Angus ribeye steak. It will be cooked in the WFO on a cast iron grid. Pieces will be 40mm thick to ensure they retain moisture and are pink inside. May do a mushroom pepper cream sauce to go with it. Served with rosemary potato wedges... pics to follow..
    / Rossco

  • #2
    Re: On the Menu Today...

    Sounds so good. Can't wait for the pix.

    Comment


    • #3
      Re: On the Menu Today...

      Here is the finished product - with a pink peppercorn cream sauce..
      Attached Files
      / Rossco

      Comment


      • #4
        Re: On the Menu Today...

        Looks good. Did you try aging it? Carl

        Comment


        • #5
          Re: On the Menu Today...

          OMG - this is my most favourite food in all the world!!!!

          Comment


          • #6
            Re: On the Menu Today...

            Thanks for the feedback...

            Currently running the WFO Friday night, to Sunday night cooking everything from main meals, soups, starters, bread, scones, pizzas and breakfasts.. right down to the toast!!
            / Rossco

            Comment


            • #7
              Re: On the Menu Today...

              Originally posted by heliman View Post
              Thanks for the feedback...

              Currently running the WFO Friday night, to Sunday night cooking everything from main meals, soups, starters, bread, scones, pizzas and breakfasts.. right down to the toast!!
              on running out of pizza dough, about a month ago, I tried a drizzle of olive oil over some sliced Vienna bread topped with whatever we had left over. It was cooked direcly on the oven floor. Presto, a new toaster.
              Kindled with zeal and fired with passion.

              Comment


              • #8
                Re: On the Menu Today...

                Sounds good... very nice to have as a starter before the main cooking begins! Guests are always hinting that they need something to nibble while waiting.

                I was also impressed with the toast - it wasn't dry like it you get in an electric toaster but had a certain moistness to it. Nice!!!
                / Rossco

                Comment


                • #9
                  Re: On the Menu Today...

                  Rossco,
                  As you are having so much fun with your oven, you may be interested in trying pies in a tin. My method is to 1/4 a puff pastry sheet and using each 1/4 , squash into a small greased pie tin, then fill with whatever you want. Some leftover roast vegs, egg, bacon, tomato, herbs, etc. Instead of going to the trouble of making tops, I simply fold the four corners into the centre. That way half the pie is open and you can see how well things inside are cooking. For puff pastry you need to have the temp around 200 C. I usually keep an active flame going to give me an oven light. It's great fun sitting around the oven making and building these little pies.
                  Kindled with zeal and fired with passion.

                  Comment


                  • #10
                    Re: On the Menu Today...

                    [QUOTE=david s;113667]Rossco,
                    As you are having so much fun with your oven, you may be interested in trying pies in a tin....QUOTE]

                    Hi David - thanks very much for the tip .. that sounds fantastic (and so easy).

                    I am going to try it this weekend in fact. I have the sheets of puff pastry already so will shop tomorrow for some filling!!! All the leftovers went into a pot of soup that we have been tucking into for the past few days (due to the cold weather)..

                    Will post results ...
                    / Rossco

                    Comment


                    • #11
                      Re: On the Menu Today...

                      What a great idea! Bet it works great for desserts...

                      Comment


                      • #12
                        Re: On the Menu Today...

                        Yes, it does, but I've found the main problem is that the oven is usually too hot. We often find that by the time the oven has cooled sufficiently we're no longer interested in eating. The puff pastry doesn't seem to work at all well if the temp is over 250C If I'm cooking little pies I usually fire the oven for one hour only or until the crown of the oven starts to clear. It's faster and saves fuel.
                        Last edited by david s; 05-24-2011, 05:42 AM. Reason: Thought of more
                        Kindled with zeal and fired with passion.

                        Comment


                        • #13
                          Re: On the Menu Today...

                          Thanks for the clarity David. I find the high temp plays havoc to a lot of my dishes so tend to make a small fire and bake bread and other "low temp" items early on. It seems easier to UP the temp than DOWN it...

                          I have got a really good sausage roll recipe which I would like to share too. Will hopefully get to it this weekend but it's the wife's birthday on Sunday and we have a party on Saturday night so my WFO cooking will be somewhat restricted!! ;-((
                          / Rossco

                          Comment


                          • #14
                            Re: On the Menu Today...

                            Originally posted by david s View Post
                            Rossco,
                            As you are having so much fun with your oven, you may be interested in trying pies in a tin. My method is to 1/4 a puff pastry sheet and using each 1/4 , squash into a small greased pie tin, then fill with whatever you want. Some leftover roast vegs, egg, bacon, tomato, herbs, etc. Instead of going to the trouble of making tops, I simply fold the four corners into the centre. That way half the pie is open and you can see how well things inside are cooking. For puff pastry you need to have the temp around 200 C. I usually keep an active flame going to give me an oven light. It's great fun sitting around the oven making and building these little pies.
                            David, I'd like to see some pictures of one of these masterpieces
                            Lee B.
                            DFW area, Texas, USA

                            If you are thinking about building a brick oven, my advice is Here.
                            Our One Meter Pompeii Oven album is here.
                            An album showing our Thermal Breaks is Here.

                            I try to learn from my mistakes, and from yours when you give me a heads up.

                            Comment


                            • #15
                              Re: On the Menu Today...

                              Just made a full breakfast and will keep the fire going till lunch time and then give the pies a go. Bought some mince for the filling and will see if I can make a thick, rich gravy. I really enjoy a curry pie so will include one of those in the trial run.
                              / Rossco

                              Comment

                              Working...
                              X