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-   -   Michael Pollan in the NYTimes cooking in a cobb oven (http://www.fornobravo.com/forum/f18/michael-pollan-nytimes-cooking-cobb-oven-14527.html)

DrakeRemoray 10-06-2010 07:59 PM

Michael Pollan in the NYTimes cooking in a cobb oven
 
Michael Pollan in the NYTimes cooking in a cobb oven. http://www.nytimes.com/2010/10/10/ma...0dinner-t.html

Drake

splatgirl 10-06-2010 10:28 PM

Re: Michael Pollan in the NYTimes cooking in a cobb oven
 
I saw this too but wasn't sure where to post it.
At first I was thinking "36 hours..." meant FROM ONE FIRE. Which would totally be doable with a pompeii or anything else insulated. So that they were continually rebuilding the fire over that time span was kind of a let down for me, but still, glad to see my food hero doing the WFO thing, even if it is in just a cob oven :)

An odd coincidence to see Chad Robertson mentioned. I was just digging into and baking the country boule from the new "Tartine Bread" book yesterday.

As usual per the NYT, the comments are just as interesting as the article.

DrakeRemoray 10-07-2010 09:04 AM

Re: Michael Pollan in the NYTimes cooking in a cobb oven
 
I liked the comments too...so many people saying the skinned goat made them swear off meat. Where did they think meat came from?

splatgirl 10-07-2010 03:32 PM

Re: Michael Pollan in the NYTimes cooking in a cobb oven
 
The goat, I know. People are so bizarre. It actually made me happy! Much better than mystery meat from the mystery slaughterhouse broken down by the mystery butcher who knows how long ago.
And damn us elitest backyard WFO cooks who happen to be interested in food enough to care about who produces it AND dare to share it with friends! Evil!

texassourdough 10-07-2010 04:34 PM

Re: Michael Pollan in the NYTimes cooking in a cobb oven
 
Good story! Quite an event! Sounds like something to aspire to!
Jay

BackyardPermaculture 10-07-2010 06:18 PM

Re: Michael Pollan in the NYTimes cooking in a cobb oven
 
Really good article - thanks for posting it.

DrakeRemoray 10-08-2010 01:16 PM

Re: Michael Pollan in the NYTimes cooking in a cobb oven
 
What I like about this is that we can read it and feel superior. While that is an impressive Cobb oven, it appears to be a lot more work to maintain heat in it. Ours stay so hot for days and days with just a good door...

Though i do wish that I could get some more help cooking sometimes...Clearly I need some chef friends.


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