Hi, Dave!
Funny you should mention moving. We moved from our WFO house about a year ago. Time really flies. I haven't decided what I'm going to do about a WFO at the new house. The family wants one. I don't think I have a full build left in me. If I do it, I'll probably buy an FB pre-built and build the stand and patio area for it. In the meantime, I'm researching pizza stones for the oven.
Hope you're doing well!
Ken
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Dave's Pics of Progress
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I moved about 2 years ago from the house where I built this pizza oven. I haven't had WFO pizza since.
I think it may be time for a new thread and and a new oven.
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Re: Dave's Pics of Progress
I've had my WFO up and running for 7 years now.
It still works great.
I don't use it as much as thought I would.
But it's great at holidays and at a family get-together.
I think my favorite use is during Thanksgiving.
I think if I would have built it smaller I would use it more.
(faster firing, less wood, etc)
But then again, when I'm cooking a turkey, ham, stuffing, and squash all at the same time... I can't imagine it smaller.
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Re: Dave's Pics of Progress
sorry but I want some iformation for oven thermometer.WHERE I CAN FIND IT?THANKS
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Re: Dave's Pics of Progress
Hey Frances!
Been busy with other hobbies. LOL
Fish, life, remodels.
I never quit I guess.. I still love the oven.
Learn more every time I use it.
And I think I am finally happy with my dough recipe...
How is life in your part of the world?
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Re: Dave's Pics of Progress
Wooohooo, a voice from the past!!!
Hey Dave, how're you doing???
...I feel a bit the same way about my grill. One day it will match the oven, I swear.
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Re: Dave's Pics of Progress
Still haven't finished decorating my WFO. ....
But she sure makes one hell of a pizza.!
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Re: Dave's Pics of Progress
Originally posted by Ken524 View PostA Muffuletta is a New Orleans specialty. A good one is to die for:
"The sandwich consists of the round loaf of crusty Italian bread, split and filled with layers of sliced Provolone cheese, Genoa salami and Cappicola ham, topped with Olive Salad: a chopped mixture of green, unstuffed olives, pimientos, celery, garlic, cocktail onions, capers, oregano, parsley, olive oil, red-wine vinegar, salt and pepper."
Here's the recipe (includes a bread recipe just begging to be tried in a pizza oven)
Authentiic New Orleans Muffuletta Sandwich the easy way!
He challenged a couple of fellows in New Orleans... Bobby got whipped.
TV : Throwdown with Bobby Flay : Muffaletta : Food Network
I'm gonna have to make some. Sounds really good.Last edited by asudavew; 06-23-2008, 02:08 PM.
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Re: Dave's Pics of Progress
Originally posted by asudavew View PostWhat's a Muffaletta... sure I could Google it.. but nah.
"The sandwich consists of the round loaf of crusty Italian bread, split and filled with layers of sliced Provolone cheese, Genoa salami and Cappicola ham, topped with Olive Salad: a chopped mixture of green, unstuffed olives, pimientos, celery, garlic, cocktail onions, capers, oregano, parsley, olive oil, red-wine vinegar, salt and pepper."
Here's the recipe (includes a bread recipe just begging to be tried in a pizza oven)
Authentiic New Orleans Muffuletta Sandwich the easy way!
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Re: Dave's Pics of Progress
Originally posted by asudavew View PostHad a little friend over for pizza.
Uninvited.. but there's always plenty of room and food at my house.
Ken,
What's a Muffaletta... sure I could Google it.. but nah.
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Re: Dave's Pics of Progress
Originally posted by asudavew View PostGlad you're back!
Mickey Mouse again this year?
My son and I went to the Bonnaroo Music Festival in TN last week, then we all drove down to New Orleans for 2 days of French Quarter fun.
BTW, the French Quarter is open for business and the Muffaletta's are fine!
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