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aureole 05-27-2009 02:14 AM

48 hours of cooking
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Had a good weekend showing what you can do with the heat retained in a wood fired oven:

Saturday night we had about 15 people over for pizzas - started at 4pm and shut the oven down around 10pm. Getting a much better handle on dough making which is holding back my pizza quality I think.

Sunday 9am the oven was still at around 300c so we got a cast iron skillet and cooked some breakfast. Around 3pm the temperature was about 250c and we threw in a pork shoulder I'd been marinating in wine and garlic, some potatoes to roast and some other random vegetables.

Monday: the oven had dropped off to around 150c so I threw in some pheasants I'd been given by my brother in a casserole dish and gave them about eight hours of slow cooking.

aureole 05-27-2009 02:15 AM

Re: 48 hours of cooking
3 Attachment(s)
Food the next day!

Alfredo 05-27-2009 11:58 AM

Re: 48 hours of cooking
Looks like it passed the "Toddler Taste Test" with flying colours (mostly red :D)

CajunKnight 05-27-2009 12:10 PM

Re: 48 hours of cooking
looks fantastic!!!!

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