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Brick oven as a fashion statement - 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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Brick oven as a fashion statement

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  • Brick oven as a fashion statement

    Hello all,

    Hope you are having a good early Holiday season.

    FB had a fun mention in the Daily Telegraph the other day. Do you
    want a pizza oven in your Christmas stocking? Take a look.

    http://www.telegraph.co.uk/fashion/m...ixfashion.html
    James

  • #2
    i'm going to put a picture of mine on a tee shirt and then get a bumper sticker that says ask me about my pizza oven! everytime we cook something, its better than the last time.

    on another note, this has been a bumper year for dungenous (however that's spelled) crab. we've had it out of the oven several times this year and my wife and i can honestly say that it is the best crab*we have ever eaten. here's what we do:

    1. clean several crabs (throw away the body and keep the legs). you should end up with several leg segments per crab. (i'll post pictures tomorrow on my web site of what you should end up with and also more detailed instructions).

    2. toss the legs with liberal amounts of olive oil and black pepper and some salt.

    3. arrange the legs on a cookie sheet and put them into a hot oven for about 15 minutes. in this regard, i now have a theory about just the "doneness" of anything we put in the oven and that is: its not done until at least some part of it is burnt.*

    4. eat them. i could be happy just sucking on the shells, they're that tastey. we use almond wood and i think that the wood imparts a great flavor.

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