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Vpn Doc - 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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  • Vpn Doc

    Somebody asked me once if I thought pizzerias really used EVO, because of the expense.

    We ate a restaurant last trip that had a good strategy. The basic Margherita, with regular Mozzarella and olive oil of unknown origin was 5 euro, and the VPN DOC with Mozzarella di bufala and EVO was 8 euro.

    At least they are honest about it. And the extra few euro's was a no brainer.

    I definitely think that the quality of the olive oil is one of the most important parts of a great pizza. Swirl oil on your pizza right before you put it in the oven -- and you can really taste the good stuff.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Originally posted by james
    Swirl oil on your pizza right before you put it in the oven -- and you can really taste the good stuff.
    James
    I like to brush the whole crust with EVO before dressing the pie, then drizzle it over the whole pie just before it bakes. Then brush the crust when it comes out. Of course there are bowls of EVO on the table to dip the crust in too!

    We go through the EVO like it was..........EVO!

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    • #3
      Good thing its good for you. Because if it isn't, we're in big trouble.
      James
      Pizza Ovens
      Outdoor Fireplaces

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      • #4
        Re: anyone

        What is Evo?

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        • #5
          Re: Vpn Doc

          G'day
          Extra Virgin Olive ..... Its the first pressing from olives usually done cold, to retain the fruit flavours. The remaining seed and pulp is heated and recrushed the secound has not the flavour or purity
          Regards Dave
          Measure twice
          Cut once
          Fit in position with largest hammer

          My Build
          http://www.fornobravo.com/forum/f51/...ild-14444.html
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