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If its not raining I'll be sure to fire my oven up, too. Hey if I get a move on with posting pictures, you'll be able to see them while having your pizza party.
Right? We're a couple of hours in advance, aren't we? (never can figure out which way round it works...)
That sounds fantastic. And yea.... I can never remember that time change thing either. I think you're about 6-8 hours ahead but not sure. I'm just glad to hear you will be firing your oven up - maybe even have a friend or two over.
I knew I could count on Switzerland!
If its not raining I'll be sure to fire my oven up, too. Hey if I get a move on with posting pictures, you'll be able to see them while having your pizza party.
Right? We're a couple of hours in advance, aren't we? (never can figure out which way round it works...)
This is really good. You, Dusty and the boys go for it. Wish I could be there. I want a whole raft of embarassing, compromising photographs. Have a really good time. My thoughts are with you all.
James, when I plan to host the Reno event, I will take you up on it if the opportunity exist. Les has a complete back yard, and mine won't be, but what the heck! I am shooting for June for our Regional Reno.
James was kind enough to send me raffle prizes (Caputo flour, T-shirts, aprons, plus pizza serving tools) for my annual Mary G's Artisan Breads bash last May. Believe me, it was not only generous but a big hit among the guests. If James is willing, I'd accept. It was a real treat. This year's bread bash will have an Italian theme, so I'm practising my pizza forming and reading up on regional Italian breads. Speaking of which, I just got a copy of Daniel Leader's Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers (New York: W. W. Norton, 2007). It contains some really fine formulas and unusual techniques, including Italian bread and pizza recipes that make it well worth the price. Just a plain good read, too.
Jim
Yea, that was really nice of James. I don't want to take advantage though (this time!). Just doesn't seem to be too many Forno Bravo members attending. Maybe I can make it a bigger deal one day.
And thanks for the book info. I am going to get myself one. Birthday coming up!
Gees fellers, as soon as I finish formatting my invitation, I'll accept.
Sacramento then Dusty: so if I book QANTAS to LA, the next flight is....(
Jeff, get on that plane and get your Aussie arce over here! You are more than welcome. Help me build one of those rotiousery things while you are here.
And I know what you mean about the tight fitting bricks. I have decided to chill a bit and just go with it. The cracks just are't that serious.
Also, let me know if there is anything I can do to help with your gathering. We will definitely send flour and tomatoes. Let's see how big it gets -- maybe we can send raffle prizes. :-)
Ask Jim about that...
James
James, you are the MAN. That is really thoughtful. And one day, maybe WPN #2, I will take you up on that. This time though, it looks like my Sac friends, Telehort, and Acoma. I sure appriciate the offer.
4pm Friday with you sees me at 2am Saturday morning. Can't vouch for the state of the pizzas (unless I stay 'on the wagon' till then)............
I'm sure your pizzas will be at least as good as my first ones....even at 2 on Sat morning. No one wants to be on a wagon THAT long. Besides, that would have to be one bad-ass wagon!
Inish, Frances,
Hey, get with it you two (and families): Dusty's cool. Travel is on the house!
Just THE Boss ( and clients?)you've got to sweet-talk.
Gees fellers, as soon as I finish formatting my invitation, I'll accept. Mad not to, eh.
On a more serious note Dusty, if you're still here. (Tell me, is that sentence rhetorical, or just plain stupid?) I did read that pottery kilns survive better if they're slack-built rather than tight fit; a bit like carpenters' tolerances cf cabinet makers' tolerances. I've seen images of some awesome brickwork on this site, yet I do wonder where the thermal cracking will occur. James' line of pre-cast ovens should last for aeons,because the expansion joints come with the system.
Mine happened right in front - exactly where expected. Not a drama - nothing's going anywhere. Just looks crap to me.
If any guests notice it, then that would suggest that food/company is crap.
And that could be a worry.
Sacramento then Dusty: so if I book QANTAS to LA, the next flight is....(waiting)....
Chin up eh.
Ludd the Jeffite.
James was kind enough to send me raffle prizes (Caputo flour, T-shirts, aprons, plus pizza serving tools) for my annual Mary G's Artisan Breads bash last May. Believe me, it was not only generous but a big hit among the guests. If James is willing, I'd accept. It was a real treat. This year's bread bash will have an Italian theme, so I'm practising my pizza forming and reading up on regional Italian breads. Speaking of which, I just got a copy of Daniel Leader's Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers (New York: W. W. Norton, 2007). It contains some really fine formulas and unusual techniques, including Italian bread and pizza recipes that make it well worth the price. Just a plain good read, too.
I knew there were a few merchants who were buying the 55lb Caputo bags through their local wholesaler and breaking it up. You are lucky to have them.
Dusty, I have ended up on the Monterey peninsula -- a long trek to Sacto. Being from Modesto, I know the valley well, but I have to take a raincheck this time. Thank you very much for the invite. Also, let me know if there is anything I can do to help with your gathering. We will definitely send flour and tomatoes. Let's see how big it gets -- maybe we can send raffle prizes. :-)
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