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  #11  
Old 05-26-2013, 03:32 PM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

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Originally Posted by cobblerdave View Post
Gudday Bruce
That's Soooo... cool , being left with the oven and having permission to play with it!
You have got to be happy with that!
Regards dave
Happy as can be. The oven is large, 53 inches from the back of the dome to the front arch. The dome height appears to be around 18 inches. It does not have an insulated door so heat retention could be better as could be be my oven management skills. Here is a pic of my second pizza.
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  #12  
Old 05-26-2013, 04:25 PM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

Next up is a very quick loaf of bread. Made the dough with about 25% whole wheat and the rest KA bread flour. Started with about 3 cups spring water, 1 1/2 tbls yeast and salt. Added flour to get right consistency to the dough. I hurried this one so I could hit the window of the cooling oven. Both dome and floor were over 500 F when I put the loaf in. Should be ready in about 20 minutes. Interesting to cook blind with the door on. The anticipation and suspense is high.
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  #13  
Old 05-26-2013, 04:37 PM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

Gudday
You've had a lend of that oven for how long? And you already want a door so you can bake in it !
You can bake without a door . An IR thermometer you have by the sounds, run of the hearth temps not the dome. Use the existing door? to let the temp equalize and drop. If a little to hot you can prop the dish up on something even some small rocks to keep it from burning the bottom. Some aluminum foil over the top if its browning to fast. Give it a go what's to lose.
Regards Dave
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Old 05-26-2013, 06:41 PM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

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Originally Posted by Bec1208 View Post
Next up is a very quick loaf of bread. Made the dough with about 25% whole wheat and the rest KA bread flour. Started with about 3 cups spring water, 1 1/2 tbls yeast and salt. Added flour to get right consistency to the dough. I hurried this one so I could hit the window of the cooling oven. Both dome and floor were over 500 F when I put the loaf in. Should be ready in about 20 minutes. Interesting to cook blind with the door on. The anticipation and suspense is high.
Gudday
Best thing about a door is that you can swob the floor with water and the steam makes the crust all chewy and yum. I'm making myself hungry just talking about it
Regards dave
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Old 05-26-2013, 07:10 PM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

Dave, the oven has a door but it is not insulated. I pulled the bread a bit too soon and had to put it back in the oven wrapped in foil. End result was pretty good though I would have liked the crumb to open a bit more.
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Old 05-28-2013, 09:16 AM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

Spent more time working the oven yesterday. Made more pizzas and ended by making some breadsticks. The white stuff is some mozzarella I sprinkled on top. I took a pic of the sigh while running around town on my wheelchair. I found the sign for the psychology practice interesting.

We are on the road to Santa Fe now.
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Old 05-28-2013, 08:53 PM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

When you head back and near Baton Rouge, there is a place an hour west of town in Krotz Spings on HWY 190 where I usually pick up sausages and other smoked meats. It will be on the right before you cross the bridge. The name is Kartchner's Grocery. http://kartchnersspecialties.com/index2.html. I like the marinated duck, boudin, cracklings and beef sticks they sell. Billy's is across the street and they are famous for their boudin balls. My cousin has a meat market, Bergeron's, in Port Allen on Lobdell. He makes a pork, jalapeño and jack cheese sausage that is very good. He has a restaurant attached to the store. If you want any restaurant recommendations in BR or New Orleans, let me know.

Kurt
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  #18  
Old 05-28-2013, 09:11 PM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

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When you head back and near Baton Rouge, there is a place an hour west of town in Krotz Spings on HWY 190 where I usually pick up sausages and other smoked meats. It will be on the right before you cross the bridge. The name is Kartchner's Grocery. http://kartchnersspecialties.com/index2.html. I like the marinated duck, boudin, cracklings and beef sticks they sell. Billy's is across the street and they are famous for their boudin balls. My cousin has a meat market, Bergeron's, in Port Allen on Lobdell. He makes a pork, jalapeño and jack cheese sausage that is very good. He has a restaurant attached to the store. If you want any restaurant recommendations in BR or New Orleans, let me know.

Kurt
Thanks for the info. Current plan is to stay in Santa Fe until Thur am and head toward New Orleans and stay there for two days. Probably hang in the quarter, open to suggestions.
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Old 05-29-2013, 12:41 PM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

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Thanks for the info. Current plan is to stay in Santa Fe until Thur am and head toward New Orleans and stay there for two days. Probably hang in the quarter, open to suggestions.
Hi Bec,

I used to live in Santa Fe, please eat breakfast at Tia Sophia on San Francisco Street and have lunch at the Bagel factory.
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  #20  
Old 05-29-2013, 01:00 PM
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Default Re: Beginning Road Trip - Tallahassee to Colorado

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Hi Bec,

I used to live in Santa Fe, please eat breakfast at Tia Sophia on San Francisco Street and have lunch at the Bagel factory.
You sure do get around. We had breakfast at a very nice French bakery/bistro.

Clafoutis - Santa Fe, NM

Might have a chance to try Tia's tomorrow.

Couldn't find a listing for Bagel Factory using google or yelp.

Thanks for the suggestions. Bruce
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