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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!
Brined in salt, sugar, molasses, fish sauce, soy, lime, and garlic
baked over potatoes garlic, parsley and onion.
A little bacon over top to keep it basted.
couple more pics on the blog Eating Video Games
Ok these are all eyeball measures for the brine.
I put the hens in a half gallon container and almost covered them with water (probably 3-4 inches I was trying to leave some room for the next ingredients)
added 2/3 cup of sugar
1/2 cup of salt
2 tablespoons of dark molasses
3 tablespoons fish sauce
2 tablespoons soy sauce
The juice and the left overs of 3 limes
4-5 large cloves of garlic mashed
a generous grinding of pepper
I the added enough water just to cover.
put them in the fridge for 24 hrs
I then drained them and patted them dry stuffed half a lime and 3 cloves of garlic in each.
The potatoes are small red potatoes salt pepper onions quartered garlic chopped, some roasted bell pepper. I added a little stock from the necks to the dish and baked at 400 deg for about 80 minutes.