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A WFO Thanksgiving!!! - 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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A WFO Thanksgiving!!!

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  • A WFO Thanksgiving!!!

    Last night we prepped for the big meal today. We are going to fry the turkey but the rest of the dinner will be cooked in the WFO.

    Last night we fired her up and made parmesan and black pepper crackers to go with the homemade sun dried tomato and basil cheese I made a few days ago. We started the dressing in a huge cast iron fry pan with some veg and ground Chourico sausage and cut up the home made bread we made last week. All the veg has been prepped home grown butter nut squash; brussel sprouts and bacon; potatoes for mash; beets and carrots (with a balsamic vinegar glaze); sweet potatoes cut up and ready to go. Poolish is made for the rolls; sour dough starter is bubbling away for bread.

    But the best thing we made last night was the turkey stock!! Chef Phil took some chicken bones, turkey wings, veg scraps from carrots, celery, and onions. He put all this and some water in a cast iron dutch oven and let it sit in the WFO from 6pm till 11 last night. I can still smell the aroma this morning! The stock is a beautiful deep brown color we will add some to the dressing and freeze the rest in ice cube trays. Once frozen remove from the ice cube trays and put in a freezer bag and we can use all the cubes or just a few for recipes later!!

    We did use the conventional oven to make the pumpkin cheese cake and will use it today to make the Indian pudding Ė too risky to cook these in the WFO!!!

    Iím sure my dad will take photos of the cooking process and Iíll post the good ones.

    Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!


  • #2
    Re: A WFO Thanksgiving!!!

    This sounds great. We need photos!
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