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Two Buck Chuck - Forno Bravo Forum: The Wood-Fired Oven Community

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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!

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Two Buck Chuck

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  • Two Buck Chuck

    All,

    A friend of mine, former New York denizen AJ, sent me this link to an article on cooking with wine in The New York Times. Have a look; it's informative, well written and funny: It Boils Down to This: Cheap Wine Works Fine - New York Times .

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

  • #2
    Re: Two Buck Chuck

    Other than the faux pas of referring to Chardonnay being aged in cedar very informative.

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

    Comment


    • #3
      Re: Two Buck Chuck

      Les, guys,

      Pick up on this one, too. I'm not going to comment; too busy shaking my head.

      Family Hearth Moves to the Backyard - New York Times

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

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      • #4
        Re: Two Buck Chuck

        I like the Tuesday Night Bottles and Saturday Night Bottles rule.

        Thinking about it, I always thought Julia's rule, was not to cook with a wine you wouldn't drink. That leaves a much wider range.

        Comment


        • #5
          Re: Two Buck Chuck

          I agree with the don't cook with it if you wouldn't drink it rule (of course you should see what I will drink!).

          But you have read Jim's NY Times article on Outdoor Fireplaces. Wow. That's all I can say.
          James
          Pizza Ovens
          Outdoor Fireplaces

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          • #6
            Re: Two Buck Chuck

            Makes me wish I had thought out my backyard a little better - I could have sat there watching the climate get warmer while drinking my chardonnay aged in cedar
            Check out my pictures here:
            http://www.fornobravo.com/forum/f8/les-build-4207.html

            If at first you don't succeed... Skydiving isn't for you.

            Comment


            • #7
              Re: Two Buck Chuck

              right next to the fireplace was this - my favorite rodent dog the capybara
              http://www.nytimes.com/2007/03/21/wo...=1&oref=slogin
              Last edited by jengineer; 03-22-2007, 08:12 AM.

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              • #8
                Re: Two Buck Chuck

                JE,

                Pass me the sauteed rodent, sans tail, with kidneys on the side. I've eaten raw seal liver in the Yukon, on the shore of the Beaufort Sea, and it can't be any worse than that. There's a certain essence of seaweed and low tide in a bay that stays with you.

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

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