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Good WFO (and not only) cookbook! - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

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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Good WFO (and not only) cookbook!

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  • Good WFO (and not only) cookbook!

    Friday and Sunday nights I tried out three recipes from Wood-fired cooking by Mary Karlin.

    One was Chicken toscana cooked under bricks, which was delicious and the remains of which we finished off today. The other - Grilled flank steak with Red Peppers and Fontina Cheese, essentially meat, cheese and veg. roulades, but the ingredients and smoky grilling makes this an exquisite dish. In this recipe I used large pork chops (off the bone) butterflied to make them larger. Otherwise no changes. The results were great.

    I will be trying out more recipes from this book, but meanwhile I can recommend the two. The third recipe was Wood-roasted red pepper wine sauce served with the roulades - it's excellent too.

    I am not providing photos - I was too busy cooking, serving and eating, and also the photos in the book are more convincing than anything I could post here

    Best wishes,
    W.
    "Carpe diem." - Fish of the Day (The Uxbridge English Dictionary)
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