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Pecans - Forno Bravo Forum: The Wood-Fired Oven Community

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Pecans

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  • Pecans

    Back to my original offer -- 1 lb of fresh pecans for....

    I liked the idea of a nice starter Jim.

    Maybe we could work out the details....


    BTW I can get more than 1 lb. 1 lb just seemed like a reasonable amount to start with.
    But if others want to try some, I'd more more than happy to make more trades.!

    Deal or no deal, that is the question!

    Cheers,

    Dave
    My thread:
    http://www.fornobravo.com/forum/f8/d...ress-2476.html
    My costs:
    http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
    My pics:
    http://picasaweb.google.com/dawatsonator

  • #2
    Re: Pecans

    Dave,

    Let's do that. Send me an email and we'll work it out.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

    Comment


    • #3
      Re: Pecans

      We've done it! It's a deal. That's number one, and years from now, when we have our one billionth barter deal, we will all remember that Dave and Jim exchanged pecans for starter. Way to go guys. Eccellente.

      James
      Pizza Ovens
      Outdoor Fireplaces

      Comment


      • #4
        Re: Pecans

        James and all,

        Just an update: a package containing my home grown sourdough starter is on its way from Ontario to Dave in Texas; pecans are on their way from Texas to Ontario.

        Jim
        "Made are tools, and born are hands"--William Blake, 1757-1827

        Comment


        • #5
          Re: Pecans

          Just curious, Dave, how do you get your pecans? I have a business and go through (i.e., buy) about 30 pounds of raw pecan pieces a month. Do you have commercial access, or just smaller quantities?

          Comment


          • #6
            Re: Pecans

            There are tons of pecans around here, but the ones I have access to are just ones that I pick up in my yard.

            People sell them around here for about 70 cents a pound.

            How much does it cost you to get them?
            My thread:
            http://www.fornobravo.com/forum/f8/d...ress-2476.html
            My costs:
            http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
            My pics:
            http://picasaweb.google.com/dawatsonator

            Comment


            • #7
              Re: Pecans

              Well.. the procrastinator Dave finally got Jim's pecans in the mail.

              No excuses... Just lameness I suppose.

              Anyways.... I received the sour dough starter from Jim over a week ago.....
              I can't wait to put it to good use! I sure smells awesome!

              When I do get some play time, I will bake some bread and post some pictures for everyone!

              Thanks Jim! I apologize for the delay.

              Dave
              My thread:
              http://www.fornobravo.com/forum/f8/d...ress-2476.html
              My costs:
              http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
              My pics:
              http://picasaweb.google.com/dawatsonator

              Comment


              • #8
                Re: Pecans

                Dave,

                No problem with the delay at all--we're all busy. That's from my point of view, of course. I do get the occasional whine from Wendy and fourteen year old Kate: "You SAID you were going to make us pecan pie ." I've been blaming it cheerfully on you. Looks like my excuse time will run out shortly.

                Just make sure to feed the starter every week or so to keep it healthy. The sourness would develop quite a bit in transit, but it will lessen once you begin feeding it. If you like it really sour, though, feed it with half bread flour and half whole rye.

                Jim
                "Made are tools, and born are hands"--William Blake, 1757-1827

                Comment


                • #9
                  Re: Pecans

                  Originally posted by CanuckJim View Post
                  Dave,

                  No problem with the delay at all--we're all busy. That's from my point of view, of course. I do get the occasional whine from Wendy and fourteen year old Kate: "You SAID you were going to make us pecan pie ." I've been blaming it cheerfully on you. Looks like my excuse time will run out shortly.
                  I guess I will have to send a pie now!


                  Just make sure to feed the starter every week or so to keep it healthy. The sourness would develop quite a bit in transit, but it will lessen once you begin feeding it. If you like it really sour, though, feed it with half bread flour and half whole rye.

                  Jim
                  Thanks for the advice.
                  I think I will go for the half bread flour and half rye!
                  I bet it would be awesome smeared with butter!

                  Thanks Jim!

                  Dave
                  My thread:
                  http://www.fornobravo.com/forum/f8/d...ress-2476.html
                  My costs:
                  http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                  My pics:
                  http://picasaweb.google.com/dawatsonator

                  Comment


                  • #10
                    Re: Pecans

                    I pay $140 to get a 30# case shipped to the store in Ames, IA 50010. And I guess I didn't even think about this difference until now when I am looking at the huge price difference - but mine are raw, shelled (i.e., no shells) pecan pieces.....ready to use. So, mine are actually processed some and not just whole pecans. I am guessing that at your price they are just raw, whole pecans??? Do people sell shelled pecan pieces?

                    Comment


                    • #11
                      Re: Pecans

                      Jim,
                      Is that a WFO pecan pie, or does your oven ever get down to 400 degrees?
                      GJBingham
                      -----------------------------------
                      Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                      -

                      Comment


                      • #12
                        Re: Pecans

                        GJ,

                        That would definitely be a WFO pie. Once bread baking is finished, especially in winter, I just leave the door off long enough to bring the temp down. Having said that, though, I've never actually baked a pie in my outdoor oven; tons of other stuff, sure, but no pie. Should be interesting to see how it does. My feeling is that the pan should be on a rack, near the door. I'd be interested hearing from anyone who's done it, including recipes, baking times, tent with foil or no, etc.

                        Jim
                        "Made are tools, and born are hands"--William Blake, 1757-1827

                        Comment


                        • #13
                          Re: Pecans

                          I was tempted to try a pie. I'd sure put a pan under it too. The pie's not done till it's bubbling on top, huh? Marrionberry will be my first. Mmmmm.....
                          GJBingham
                          -----------------------------------
                          Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                          -

                          Comment


                          • #14
                            Re: Pecans

                            Definitely on a rack - crust is very thin and burns easily even with the filling on top - and pecan pies lack the 'juice' to keep the crust cool.

                            You might want to cover it for the first fifteen minutes or so - I'm not at all sure about this having never cooked in a wood fired oven - but if brick ovens crust bread as well as you guys say it may toast the pecans too fast. In an ordinary oven, well away from the broiler, this isn't usually a problem but in an oven you can't easily regulate I'm not so sure.
                            "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

                            "Success isn't permanent and failure isn't fatal." -Mike Ditka
                            [/CENTER]

                            Comment


                            • #15
                              Re: Pecans

                              I don't know if there is any interest but I picked up about 40 pounds of medium sized pecans today. I'm open to any swap ideas for any or all. I have not started my oven yet but would love to try some fresh breads of different types.
                              Got any ideas?

                              Comment

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