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  #81  
Old 05-28-2012, 11:23 PM
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Join Date: May 2012
Location: South africa
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Default Re: Whats Cooking at Karangi Kitchen

All looks good , going to have to get busy!
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  #82  
Old 06-07-2012, 06:35 AM
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Default Re: Whats Cooking at Karangi Kitchen

Hi Doug. Im going to give the pull apart bread a shot this weekend. What do you mean by "completely saturated or equalized oven"?
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  #83  
Old 06-21-2012, 10:59 AM
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Il Pizzaiolo
 
Join Date: Feb 2008
Location: Northridge, CA
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Default Re: Whats Cooking at Karangi Kitchen

Thanks for posting your food pics Doug. I know hard it is to have a camera ready and food ready (while maintaining the wfo) and taking pics when all you really want to do is eat .

But we're all really enjoying the food-fest your providing us.

Question: your oven can seem so clean inside when you have food in it. Are you using an electric "fireplace coals" steel sided vacuum? Or are you just sweeping the ash out and damp mopping (which is what I do, but not nearly as cleanly as yours).

thanks again Doug, really appreciate the good food your cooking (especially when its duck or lamp or rabbit...)

-dino
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  #84  
Old 07-03-2012, 03:08 PM
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Join Date: Jun 2012
Location: england/Italy
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Default Re: Whats Cooking at Karangi Kitchen

Hi my friend,
I just wanted to say that I love your true love of authentic fresh cuisine. I am a specialist in Neapolitan pizza making and I started my career with only the passion for authentic culinary delights and with that passion I have pushed on to become a recognised expert all over the world in my speciality, the Neapolitan Pizza. I was born in Naples, the capital of pizza, of course , and I was lucky enough to learn my trade direct from the best in the world. I would love to connect with you and your followers and maybe give an insight to the authentic Neapolitan Pizza and answer any questions you guys may have regarding any part of the traditional, world renowned process of preparing a Neapolitan pizza to perfection. I have a blog that I am using to share my passion and knowledge around the world , if you want to check it out I would be honoured. The World of Pizza :: Pizza Making, How to make Pizza, Pizza World, of Pizza ::
I hope to hear from you soon and keep up the hard work!
great job
Chef Agostino Vitiello
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  #85  
Old 07-20-2012, 11:36 AM
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Il Pizzaiolo
 
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Location: Northridge, CA
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Default Re: Whats Cooking at Karangi Kitchen

Hi Doug, I'm really fascinated by the beautiful potato-rosemary pizza. 1st of all, the crust looks perfectly charred and delicious. How did the pizza taste? Would you make it again?

I've done a potato-sausage pizza where I par cooked small potatoes then sliced into very thin rounds to go on the pizza. I was amazed at how well potato goes on pizza and gives it a rather elegant and complex flavor people would not expect ON a pizza.
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  #86  
Old 07-20-2012, 03:49 PM
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Join Date: Nov 2010
Location: Melbourne, Australia
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Default Re: Whats Cooking at Karangi Kitchen

Hi Doug, those baguettes look very tasty. I think next time I make pizza dough I'll make a larger batch so I can try it. I want to try baguettes as i bought a tray for baguettes a while back but have yet to make any.
You'll have to collect all your WFO recipes and make an ebook.
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  #87  
Old 07-31-2012, 06:37 AM
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Location: Perth, Australia
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Default Re: Whats Cooking at Karangi Kitchen

Fantastic idea Doug ... and none better than you to inspire others with the mouth-watering treats you are able to make in that oven of yours!

Best wishes....

Rossco

Quote:
Originally Posted by Karangi Dude View Post
Wood Fired Oven Workshop / Masterclass

I held my first class on the weekend I had seven students attend.

I had the oven heat saturated from the night before so that when the students arrived I could cook a batch of Ciabatta that I had in the proofer ready to go.

They devoured the bread with olive oil & balsamic reduction or Lurpak butter.
We then made pizza dough from scratch leaving it to prove.
I lit the fire in the oven showing my method of fire lighting and maintaining the fire.
While waiting for the oven to reach pizza temp I covered oven types pro and cons and the build of my oven with pictorials. I then covered tools and different kinds of cooking methods and equipment.

Once the oven reached temp I cooked garlic prawns in separate cast iron ramekins and a pitta bread with herb butter, next was to cook marinated lamb cutlets in a cast griddle pan that I served with lemon juice and minted Greek yogurt.
Then I cooked several kinds of pizza including a desert pizza with the help of the students and then to finish off they all made a pizza of their own to take home with them.
The course went for 5 hours and everybody said they had learnt so much and had so much great food.
The general feeling was that I gave them all the info they needed and saved them doing all the research that we all have done.
I was also impressed with the messages left in the visitor book.

A course like this takes a lot of planning and I could not have done it without the help of my loverly wife (she did say that next time I need a better run sheet though so she would know what was happening next )
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  #88  
Old 07-31-2012, 07:01 PM
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Join Date: Apr 2011
Location: Central Coast, NSW, Australia
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Default Re: Whats Cooking at Karangi Kitchen

Dear Doug

Congratulations on the success of your first class, I expect that a book is not too far off the cards.

Your crab pizza looks amazing!

Cheers Alex
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  #89  
Old 08-09-2012, 01:51 AM
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Default Re: Whats Cooking at Karangi Kitchen

You really should consider collating all your recipes into a book...

More than happy to publish them for you after testing them

M.
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  #90  
Old 09-02-2012, 07:26 PM
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Default Re: Whats Cooking at Karangi Kitchen

looks like some EVOO on there also
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