web analytics
Brick oven as a fashion statement - Forno Bravo Forum: The Wood-Fired Oven Community



Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Brick oven as a fashion statement

  • Filter
  • Time
  • Show
Clear All
new posts

  • 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.


  • #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.