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The art of eating - info? - 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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The art of eating - info?

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  • The art of eating - info?

    Does anyone have comment on the quarterly "The art of eating"?

    www.artofeating.com

    Thanks..

    Chris
    Last edited by SCChris; 09-24-2010, 09:01 AM.

  • #2
    Re: The art of eating - info?

    I received the current quarterly Issue, No. 85, of “The Art of eating” in Saturday’s mail. So far I’ve been through 4 of the articles and enjoyed each. One of the articles “The Flavor of Stone: The Wines of Muscadet-Sèvre et Maine” is quite interesting. It takes a look at the varied terroir of this French appellation and has some interesting insight on the significant differences that these small vineyards produce and further what the native yeast of these terroirs create differently than the commercial yeasts commonly introduced after the grapes are treated to kill these native species. I’m sure that this is some of what is experienced when packaged yeast is replaced with home grown for pizza and bread dough. Fascinating! I had subscribed to a year, 4 issues, just to check it out and this morning I ordered 2 back issues one on pork and the California Shad industry collapse and one that includes Classic Piedmont Beef Recipes, porcini, and Pain au Levain. I also gave a gift of a year to my brother and his family.

    Recommended!
    Chris

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