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Hard act to follow, Inish. - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Hard act to follow, Inish.

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  • Hard act to follow, Inish.

    Mates, Inishta chucks up a hard act to follow.
    Especially since my first exuberant response has been dissolved by the ether. (To re-crystallize elsewhere, perchance). [luddite: dead set].
    In short, as it was Friday, we had bread 'n fish (with a green salad for minerals).
    Sourdoug, 40 mins @ 500>400*F.
    Smoked salmon, 30min @ 180*F. Neither temp was perfect, but hey, I've never cooked both sides of the door before.
    Can't have been too bad, 'cos The Dog missed out. (So far).
    Tally-ho Chasps, wot eh Frances. This is where I lost the last script, so will attempt images separately.
    Good Springing you mob.

  • #2
    Re: Hard act to follow, Inish.

    This is reminiscent of Artificial Insemination. I suspect something [wonderful]may be about to happen, but no idea why.
    Truly you mob, I'm a dead-set died-in-the-wool luddite: dyed-in-the-wool wanker pales in comparison.
    Crikey, it works! Thanks Inish.


    • #3
      Re: Hard act to follow, Inish.

      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Re: Hard act to follow, Inish.

        Sorry; got excited, and forgot to run through the Bread'nFish image.
        Smoked fish plus two buns. Paperbark smoker on rhs. Polished ss door kinds of mucks-up the image. The oven is behind all this mess.
        Have got an emu leg marinating o/n. Oven should be cool enough by tomorrow to do a " low'n slow" rotisserie.
        (Crikey, The Dog's tonguing for a feed, eh. She is So Pissed Off with this WFO thingy, betul; all the aromas, but no discards. Bring back the BBQ, she barks.
        (Advance notice James: My smart-arse Bitch is working on behalf of Canines Anon. to have WFOs banned, on the grounds of animal cruelty.
        Trust your lawer is up to speed).
        Mean while, thanks from the humans eh.


        • #5
          Re: Hard act to follow, Inish.

          Old Ginger died after 15 years so we don't have to feel guilty anymore.....chuck em a bone Teach.....

          She sure did love to lick those paella pans though....she'd leave teeth marks in the burnt crust!!!
          sigpicTiempo para guzarlos..... ...enjoy every sandwich!


          • #6
            Re: Hard act to follow, Inish.

            They (canines)sure know how to bring on a guilt trip, eh. Ungrateful mongrels!
            Emu leg (turkey, in reality) spent three hours @ 125*C. Meat is superb, but flavours fight. Next time, no smoke. Last batch of Salmon is about to come out. Was supposed to be 10mins @ 125C, and maybe an hour @ 60C. (I forgot, so 30 mins@ 125 eh. Flamin' eggtimers.
            Back to pizza tomorrow night. Whew.
            Thanks you mob.


            • #7
              Re: Hard act to follow, Inish.

              XJim. Ginger eh.
              If ever we meet up, remind me to tell you about the Mansion , overlooking the river to the East...almost bought it...Grump! Bloody dogs, eh. Love 'em to bits, dammit.
              Anyway, I'll try to send that recipe for Inish, (although I reckon he's setting me up. Probly ex-navy, eh.)
              Fingers krost and....
              Bugger!! The Missus has done a tidy-up; hang on eh...

              No. No good' mates. Can't find Inishe's notes re posting images, so shall have to fly blind.
              Will post this before I waste the whole evening.
              Chuckles eh. (My buy).
              Cretinous teach.