Live Cook – Tapa Time
Send us a text It’s tapa time! Join me at my wood fired oven, as I cook up three of
Read moreMy Wood Fired Oven
Send us a text Join me for an in-depth chat about my wood fired oven. I discuss what was involved
Read moreMedieval Madness – The Flambadou
Send us a text This week I chat about one of the more unique wood fired oven cooking tools in
Read moreLive Cook – Slow Cooked Beef Cheeks with Smoked Pulled Pork and Red Wine
Send us a text Join me in my back yard, right in front of my wood fired oven, as I
Read moreWood Fired Oven Podcast Trailer
Send us a text Have you ever wondered how to build a wood fired (pizza) oven? Perhaps you already have
Read moreRe: Lloyd’s Detroit Pans and the like
Northern Pizza Equipment sells unseasoned steel pans for $13.50 & $14.75 each. I was just looking at them yesterday.
Read moreRe: Lloyd’s Detroit Pans and the like
When I found a Lloyd’s Pan on Amazon priced extra low on Amazon I inquired. Prob not a factor.
Read moreRe: Need Help Detroit Style Parbake – gap between pan and parbaked dough
My $0.02. If it’s par baked, it’s not Detroit.
Read moreRe: Lloyd’s Detroit Pans and the like
Lloyd’s DS pans aren’t stainless. I doubt any DS pans are. I doubt anyone got new Lloyd’s pans for $8.
Read moreRe: Why am I getting better flavor with no knead?
Quote from: Yuvalvv on Today at 04:48:39 PMOver-oxidation of the carotenoids might be the answer. Intensive kneading (reaching full gluten
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