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Old 05-27-2009, 02:14 AM
Laborer
 
Join Date: Jun 2008
Location: Cambridge, UK
Posts: 97
Default 48 hours of cooking

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.
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42" Pompeii


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  #2  
Old 05-27-2009, 02:15 AM
Laborer
 
Join Date: Jun 2008
Location: Cambridge, UK
Posts: 97
Default Re: 48 hours of cooking

Food the next day!
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Old 05-27-2009, 11:58 AM
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Default Re: 48 hours of cooking

Looks like it passed the "Toddler Taste Test" with flying colours (mostly red )
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Old 05-27-2009, 12:10 PM
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Join Date: May 2008
Location: South Louisiana
Posts: 263
Default Re: 48 hours of cooking

looks fantastic!!!!
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My 44" oven in progress...
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