web analytics
Michael Pollan in the NYTimes cooking in a cobb oven - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse
No announcement yet.

Michael Pollan in the NYTimes cooking in a cobb oven

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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

  • DrakeRemoray
    replied
    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.

    Leave a comment:


  • BackyardPermaculture
    replied
    Re: Michael Pollan in the NYTimes cooking in a cobb oven

    Really good article - thanks for posting it.

    Leave a comment:


  • texassourdough
    replied
    Re: Michael Pollan in the NYTimes cooking in a cobb oven

    Good story! Quite an event! Sounds like something to aspire to!
    Jay

    Leave a comment:


  • splatgirl
    replied
    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!

    Leave a comment:


  • DrakeRemoray
    replied
    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?

    Leave a comment:


  • splatgirl
    replied
    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.

    Leave a comment:

Working...
X