mar52
Timekeeper
Posts: 873
|
Post by mar52 on Oct 28, 2014 22:10:53 GMT -8
Very nice! Who's pizza oven insert did you use? What kind of door, cast iron? I purchased the oven from Los Angeles Ovenworks. Anna and Peter are the owners and wonderful people. Anna is from Italy and knows her way around a wood burning oven and quite a Chef. I am a Carpenter by trade and General Contractor with a lot of experience with commercial and residential construction. So after a trip with my wife to Italy, I returned determined to build myself a Italian wood burning oven. I love it ... I have cooked all sorts of goodies in my oven. Pizza, turkey, piglet, and various breads and such. Great Family fun. I am a very popular Uncle with the free flowing beer on tap, pool, Chocolate Labs, grill and Pizza Factory. My oven is a Mdl: Toscana Mdl. 100 L A Ovenworks: www.losangelesovenworks.com/My Oven under construction:
Thanks for the information. I forgot about this thread. I think I used to pitch that insert when I had my store, but I never once sold one. They are totally awesome. If I remember right they had one in their own kitchen and for some reason I remember a lot of metal, maybe copper. I use the BGE for my pizzas but don't use it often enough. Thanks again.
|
|
mar52
Timekeeper
Posts: 873
|
Post by mar52 on Oct 30, 2014 17:37:33 GMT -8
My hand is feeling so much better so I dabbled in the kitchen. Very thin ribeyes with shishito peppers. Both done in a skillet.
|
|
|
Post by timewatcher on Oct 30, 2014 17:55:11 GMT -8
One of my school friends from back home in Washington who now lives in Tx just sent me this pic of his dinner............. Pizza cake! Damn.......... I want some of that!
|
|
|
Post by Groundhog66 on Oct 30, 2014 19:17:18 GMT -8
I doubt that's his dinner, that image can be found via Google.
|
|
|
Post by timewatcher on Oct 30, 2014 19:25:19 GMT -8
I doubt that's his dinner, that image can be found via Google. That very well could be but I still want some!!
|
|
|
Post by Groundhog66 on Oct 30, 2014 20:15:48 GMT -8
Waaaaaay, too much dough for me.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 31, 2014 10:33:58 GMT -8
Waaaaaay, too much dough for me. Instead of the crust around the outside, could it be made with just the layered pizzas?
|
|
|
Post by Groundhog66 on Oct 31, 2014 10:38:51 GMT -8
Waaaaaay, too much dough for me. Instead of the crust around the outside, could it be made with just the layered pizzas? I'm a thin crust kinda guy, this type of thing doesn't appeal to me whatsoever.
|
|
|
Post by timewatcher on Oct 31, 2014 10:57:38 GMT -8
I would much rather have deep dish style but will eat thin crust ONLY if its loaded with Xtra cheese and Pepperoni!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 31, 2014 11:00:06 GMT -8
Instead of the crust around the outside, could it be made with just the layered pizzas? I'm a thin crust kinda guy, this type of thing doesn't appeal to me whatsoever. I am too; just wondered if layering would work or would all the goodies slide and ooze all over the oven?
|
|
|
Post by Groundhog66 on Oct 31, 2014 11:06:42 GMT -8
I'm a thin crust kinda guy, this type of thing doesn't appeal to me whatsoever. I am too; just wondered if layering would work or would all the goodies slide and ooze all over the oven? I guess it you stacked them in a high sided pan, it might just work. Perhaps a tall springform pan, that way it could be easily removed.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Oct 31, 2014 11:10:27 GMT -8
I am too; just wondered if layering would work or would all the goodies slide and ooze all over the oven? I guess it you stacked them in a high sided pan, it might just work. Perhaps a tall springform pan, that way it could be easily removed. It all kind of defeats the whole idea of pizza anyway. Part of the appeal is being able to pick up a slice and eat it with your hands. That pie thing would be a knife and forker for sure...not bad but not traditional pizza.
|
|
|
Post by timewatcher on Nov 1, 2014 16:01:30 GMT -8
Saturdays dinner..... Homemade Chili using 3 different meats (beef, lamb and pork) and all kinds of different spices. Served too with Cornbread.
|
|
|
Post by Groundhog66 on Nov 1, 2014 17:54:13 GMT -8
I started off with a bowl of Tony's Clam Chowder, this stuff is amazing. If you're a chowder fan, I strongly suggest you order some. It's a concentrate, and you add heavy cream and Half & Half. Next up, sausage stuffed mushrooms. :winner:
|
|
|
Post by Groundhog66 on Nov 2, 2014 21:16:48 GMT -8
Tonight was grilled pork steaks, yukon gold potatoes & broccoli...and it was delicious.
|
|
|
Post by 69ChevelleSS on Nov 3, 2014 13:04:51 GMT -8
Instead of the crust around the outside, could it be made with just the layered pizzas? I'm a thin crust kinda guy, this type of thing doesn't appeal to me whatsoever. Thin and crispy . . . . now that's the way to go!
|
|
sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
|
Post by sdoocms on Nov 3, 2014 14:59:38 GMT -8
Tonight was grilled pork steaks, yukon gold potatoes & broccoli...and it was delicious. Boy does that ever look good!!!
|
|
|
Post by Groundhog66 on Nov 3, 2014 15:18:40 GMT -8
Tonight was grilled pork steaks, yukon gold potatoes & broccoli...and it was delicious. Boy does that ever look good!!! I gotta tell you, it certainly was. Living where you do, I assume you've had pork steaks before?
|
|
sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
|
Post by sdoocms on Nov 3, 2014 15:55:51 GMT -8
Boy does that ever look good!!! I gotta tell you, it certainly was. Living where you do, I assume you've had pork steaks before? Oh, yes...steaks, chops, ribs, shoulder roast, loin roast...if it's pork I eat it.
|
|
|
Post by Groundhog66 on Nov 3, 2014 16:37:27 GMT -8
I gotta tell you, it certainly was. Living where you do, I assume you've had pork steaks before? Oh, yes...steaks, chops, ribs, shoulder roast, loin roast...if it's pork I eat it. I'm with you! I find it strange, that many folks have never had a pork steak.
|
|