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Pizza Thurs Lamb roast Saturday - 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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Pizza Thurs Lamb roast Saturday

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  • Pizza Thurs Lamb roast Saturday

    We had a guest from Rome (and Sicily). She did the toppings. I did the fire and dough.

    She complained that our mozzarella was okay for pizza, but really unacceptable substitute. I agree, but good mozzarella is hard in the hinter land.

    Tomato from imported stewed San Marzano tomatoes (that passed the test). Onions, garlic, fresh basil.

    Slowly sauteed onions

    Sauteed sliced button mushrooms with wine and onions.

    Saturday night we roasted lamb roast done to Cooking Illustrated directions. Garlic, rosemary, basil. basted with EVO.

    I probably started the roasting too hot. Lamb roast is not uniform in size. Perhaps I could have foiled the small end. Everyone loved it.

  • #2
    Re: Pizza Thurs Lamb roast Saturday

    Sounds excellent....

    I am sure there is no mozzarella in the entire US that would satisfy someone from Sicily...

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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    • #3
      Re: Pizza Thurs Lamb roast Saturday

      She did admit that they do not use the "good stuff" on most pizzas. On caprese salads they do use the buffala mozzarella.

      There is a grocery store in Santa Barbara that sells the real stuff (Italian) I suppose it is pasteurized. the unpasterized cheese has zero shelf life.

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