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First Non-Pizza Use - Forno Bravo Forum: The Wood-Fired Oven Community

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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.
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First Non-Pizza Use

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  • First Non-Pizza Use

    My Primavera 70 was delivered three weeks ago. I patiently cured it with successively hotter fires for the first week. My first two real uses were pizza (La Vera Pizza Napoletana). I was hooked. Tonight I roasted potatoes with rosemary and garlic, and I roasted two chickens under bricks. I am loving this WFO!
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    Last edited by Sjadad; 06-24-2013, 04:56 PM. Reason: add photos
    cooking is my golf

  • #2
    Re: First Non-Pizza Use

    Originally posted by Sjadad View Post
    I roasted two chickens under bricks.
    I'm having a hard time visualizing this. These ovens are great!
    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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    • #3
      Re: First Non-Pizza Use

      Les - I butterflied and halved two chickens. I rubbed salt and minced herbs (rosemary, parsley, sage, lemon zest) under the skin and rubbed olive oil over the skins. After prehaeating an empty sheet pan in the WFO, I put all four halves skin side down on the sheet pan and placed an aluminum foil-wrapped brick on each half. The coals were banked on the left side of the oven, leaving plenty of room on the right side for the sheet pan. The floor was around 650 degrees when I started.
      cooking is my golf

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      • #4
        Re: First Non-Pizza Use

        Les - Chicken under a brick is a fairly common technique. I've been served it, but haven't tried making it on my own. Sounds like a good WFO recipe!

        http://dinersjournal.blogs.nytimes.c...-a-brick/?_r=0
        My build progress
        My WFO Journal on Facebook
        My dome spreadsheet calculator

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        • #5
          Re: First Non-Pizza Use

          Thanks deejay,

          I see what they are doing but don't understand what it adds. I thought it was cooking from top and bottom but they say to flip the meat so that theory is shot down. Maybe the Italian chickens are hard to kill and they are trying to keep them from flying away The recipe sounds good, may give it a try without the weight
          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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          • #6
            Re: First Non-Pizza Use

            LOL - I have heard of Pheasant under Glass but never Chicken under Brick!

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            • #7
              Re: First Non-Pizza Use

              Les - the brick does a couple of things. First, it flattens the chicken to a uniform thickness so it all cooks at the same rate so you avoid overcooking the breast while you wait for the legs and thighs to be done. Second, it provides maximum surface contact resulting in wonderfully crisp and brown skin.
              cooking is my golf

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