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Hello from Calgary - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

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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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Hello from Calgary

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  • Hello from Calgary

    Hey guys, just stumbled upon this site and have found it to be a great tool for research. Thanks for the info and with any luck I'll be starting an oven in the spring!

  • #2
    Re: Hello from Calgary

    You expect spring in Calgary? We haven't even had summer yet here

    Welcome to another Canadian!

    Un amico degli amici.

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    • #3
      Re: Hello from Calgary

      Hey, another hello from Calgary,
      Just joined this site, it's great...
      Ive been itching to build an oven for a while; it must be embedded in the Italian DNA, which I am a proud possessor of. My Dad in Argentina has built one, years ago, and we use it not only for bread or pizza, but amazing BBQs, beef racks, half a pig, lamb etc. The size is pretty descent, but Im going to go for a smaller (entry level) oven. I am still trying to find out where to buy clay or refractory mortars and bricks..
      Bezz, have you had any luck on this? Where did you get your materials from?
      Thank you in advance..
      Carlos

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      • #4
        Re: Hello from Calgary

        Are you planning to cook pancakes in it ?

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        • #5
          Re: Hello from Calgary

          Oh no, we're big meat eaters, so more like a beef half rack of ribs, half a lamb or pig... I'm thinking on a Russian type of oven, long and narrow..

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          • #6
            Re: Hello from Calgary

            I-XL Masonry | Home

            I just purchased everything i need from these guys ...I'll be building one in the next month or so..they are located in the S.E.

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            • #7
              Re: Hello from Calgary

              Aha! Their name came up during my search but didn't know if they would sell small amounts.. they sounded like a wholesale type of shop.
              Thanks for your note, my search is over!! I’ll drop by their location this week..

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              • #8
                Re: Hello from Calgary

                Bezz, Calyponte, Cefacibey,

                How goes your builds?
                If you are interested, I found some large bags of Caputo flour at the Italian Market on Edmonton Trail and about 20th St. It is not on the shelves, but in the back room. They have not put it out because the shipment came in past its best before date. Flour keeps forever if it is stored properly so I don't think the best before date is an issue. They also have San Marzano Tomatos. Ask for Marco. If the best before date bothers you, have a look around, you will find small bags of 00 flour, but a different brand.
                I also found Mozza de Buffa at Springbank Cheese, watch the best before dates though.
                I live in Cochrane and built my oven last year. Still not finished as I still need to stucco the outside... next year country now. Makes great pizzas, roasts, turkeys, roasted apples, etc. It has become the talk of the neighborhood.
                Last edited by Spunkoid; 11-16-2010, 07:44 PM.

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                • #9
                  Re: Hello from Calgary

                  Hey Calyponte, did you require any building permit for the oven? did you do it outside?

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                  • #10
                    Re: Hello from Calgary

                    Have you guys done your ovens? Did you have to get a permit? I built an Argentine brick BBQ and now I want more, so planning to build a pizza oven beside it. I'd like to get some feedback from you.
                    Last edited by Pancho1976; 10-06-2011, 04:00 PM.

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                    • #11
                      Re: Hello from Calgary

                      Hi guys, How long did it take to get built? do you use it in the fall?

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