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

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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  • Question

    The day you fire the oven up to white, what can you cook if you are not in the mood for pizza? (it's not me, it's the wife) Just seems like a waste of heat to wait for the next day.

    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.

  • #2
    Re: Question

    Les
    Any thing you like as it is around 500˚C, (even the wife if she lies still long enough)
    Try to cook things in a lowering temperature range, eg, pizza, then breads/rolls/buns, roasts, desert pies/tarts, the onto drying herbs/spices and when almost cool, then your next load of wood for the oven.

    Rastys
    If you don't succeed the first time, try again and again until you get it right!

    Comment


    • #3
      Re: Question

      You can cook chicken pieces or chops at full pizza heat. Season them (nothing sugary), throw them in on a piece of foil and cook them just like in the barbeque. Turn in six minutes, cook six or seven minutes more and you're good to go. Interestingly, they brown on the top much more than the bottom.
      My geodesic oven project: part 1, part 2

      Comment


      • #4
        Re: Question

        Great ideas. Keep them coming. I've been wondering the same thing.
        Ken H. - Kentucky
        42" Pompeii

        Pompeii Oven Construction Video Updated!

        Oven Thread ... Enclosure Thread
        Cost Spreadsheet ... Picasa Web Album

        Comment


        • #5
          Re: Question

          Les,

          At our last pizza event, we cooked several items we used as 'toppings', but would work separately or as part of another style meal.

          All in cast iron fry pans;

          Chicken breast seasoned with dry spices and olive oil - what you might call great...

          Sliced vegetables; onion, zucchini, bell peppers - oh so good

          Garlic was 5 cloves for a dollar, so we shucked up a pan full, with a bit of olive oil.. yum... (I was eating these right out of the pan,,, but would be good with fresh bread, or ???)

          I cooked all of these with the fire in the oven, careful to move the pans around and keep the food rolling around in the pans to avoid burning. Could easily be cooked in a hot oven without the fire..

          JED

          Comment


          • #6
            Re: Question

            Les.
            Great question. We all get so excited about building our ovens, but suggestions like these help us take full advantage of these great ovens. Keep them coming.

            Mark

            Comment


            • #7
              Re: Question

              I'm thinking Indian. Naan, tandoori chicken, etc.

              Fresh pita bread with hummus (I'd buy the hummus; I've never been able to make any that I can stand, but I love the stuff from my local restaurant.)

              Shrimp works beautifully on top of pizzas, so I imagine a nice garlicy lemon shrimp would be quite fabulous.

              Think tapas. I'll bet bacon wrapped dates would work. Some of the sizzling baked cheese dishes. Toast bread in the entrance and rub with tomato and sprinkle with salt for pan con tomate.

              Fun topic! I'm looking forward to hearing everyone's suggestions.
              Nikki

              Comment


              • #8
                Re: Question

                Originally posted by exceloven View Post
                help us take full advantage of these great ovens.
                Mark
                They are amazing. Fire it up on Saturday afternoon, cook pizza in the evening, make 36 muffins the next morning, 3 loaves of ciabatta in the afternoon, then a beer can chicken for dinner (no chicken salad this time ). Damn! We are throwing a pot roast in a dutch oven with all the complements tomorrow morning. Don't know how thats going to work but feeling pretty confident. You nailed it Mark - these ovens are great!

                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


                • #9
                  Re: Question

                  Originally posted by Les View Post
                  We are throwing a pot roast in a dutch oven with all the complements tomorrow morning. Don't know how thats going to work but feeling pretty confident.
                  It'll be great! We do it all the time.
                  Ken H. - Kentucky
                  42" Pompeii

                  Pompeii Oven Construction Video Updated!

                  Oven Thread ... Enclosure Thread
                  Cost Spreadsheet ... Picasa Web Album

                  Comment


                  • #10
                    Re: Question

                    I was thinking that toppings would be great in the oven.

                    I love these threads. Gets me inspired to get going!

                    Comment


                    • #11
                      Re: Question

                      There was that thread on dirty steak or somesuch, where you throw the steak right on the glowing coals when the oven is hottest... I tried that and it tasted really great and was fun to do (takes a lot of courage first time though... )
                      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                      http://www.fornobravo.com/forum/f8/p...pics-2610.html
                      http://www.fornobravo.com/forum/f9/p...nues-2991.html

                      Comment


                      • #12
                        Re: Question

                        If you're feeling less adventurous you can throw the steak on the floor next to the fire, it does about the same thing.
                        My geodesic oven project: part 1, part 2

                        Comment

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