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Newbie here - 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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Newbie here

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  • Newbie here

    hello to all, Danny here, from IL Chicago, I love to cook and gardening
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  • #2
    Re: Newbie here

    Hello Nicole, nice to know you, where you from and what do you do?
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    • #3
      Re: Newbie here

      Mrdann, Is this a great forum or what. What comes first? the gardening or cooking?
      The chicken or the egg? Unfortunately, I cannot seem to grow anything,I am a bit impatient, fortunately both my daughter and my son are great gardeners and cooks! I hope to contribute a wood fired oven, I can build stuff. Gene

      Comment


      • #4
        Re: Newbie here

        I always have basil growing next to the oven. Keep picking off the flowering heads and you can keep the stuff growing for ages.
        Kindled with zeal and fired with passion.

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        • #5
          Re: Newbie here

          Originally posted by mustbecrazy View Post
          Mrdann, Is this a great forum or what. What comes first? the gardening or cooking?
          The chicken or the egg? Unfortunately, I cannot seem to grow anything,I am a bit impatient, fortunately both my daughter and my son are great gardeners and cooks! I hope to contribute a wood fired oven, I can build stuff. Gene
          Hello msmustbecrazy ma'am,

          this is what I had research based on your question
          The modern chicken was believed to have descended from another closely related species of birds, the red junglefowl, but recently discovered genetic evidence suggests that the modern domestic chicken is a hybrid descendant of both the red junglefowl and the grey junglefowl.[7] Assuming the evidence bears out, a hybrid is a compelling scenario that the chicken egg, based on the second definition, came before the chicken.

          but anyways, gardening came first because you need to grow crops so that you have something to cook he he
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          • #6
            Re: Newbie here

            that's what am doing also sir, I had an herb garden with different specie of basil too
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            • #7
              Re: Newbie here

              We use a lot of Thai basil as well. The Geek basil is also a good one. An attractive small bush with small leaves. Where we live the basil will grow all year round, you can trim it like a hedge and keep it growing for years.
              Kindled with zeal and fired with passion.

              Comment


              • #8
                Re: Newbie here

                Sorry Geek should read Greek
                Kindled with zeal and fired with passion.

                Comment


                • #9
                  Re: Newbie here

                  Originally posted by david s View Post
                  We use a lot of Thai basil as well. The Geek basil is also a good one. An attractive small bush with small leaves. Where we live the basil will grow all year round, you can trim it like a hedge and keep it growing for years.
                  and basil is called a spice for all season it has different aroma too
                  Types of Basil

                  Basil is a member of the mint family and is very similar in appearance. The most popular kind of basil used in cooking is sweet basil, but some of the other more widely-known types are clove basil, lemon basil, and cinnamon basil.

                  With so many varieties, it can be difficult to choose. Here are just a few types, with a brief description, to help in your quest for the perfect basil for your savory dish:

                  Sweet basil-the best known, it has a scent of clove when fresh.

                  Genovese basil-has a similar flavor as sweet basil and is almost as popular.

                  Napolitano basil-favored by many for pizzas.

                  Lemon basil-also called "hoary basil," has a lemony smell, like the name implies, but
                  has a sweet taste.
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                  • #10
                    Re: Newbie here

                    Mrdann, thank you. Now I know. There, that's that. It all makes sense now. Good, I got that out of the way. Gene

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                    • #11
                      Re: Newbie here

                      Mrdann, hey, that's real interesting about the basil. I think I'll see if I can find some different variates. Thanks Gene

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                      • #12
                        Re: Newbie here

                        Originally posted by mustbecrazy View Post
                        Mrdann, thank you. Now I know. There, that's that. It all makes sense now. Good, I got that out of the way. Gene
                        your welcome ma'am, keep posted
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