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Slight variation on the usual lunch, this is black barley sourdough, then the usual avo, tofu, chutney.
What did you cook or eat today (February 2026)?
- Thread starter Morning Glory
- Start date
- Featured
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- 11 Oct 2012
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And the last of the mushroom and walnut samosas served by my oh. I think I'm going to be hungry later...
Home grown courgette. He could have had another couple of he'd asked. The warrigal greens were also from the garden.
Home grown courgette. He could have had another couple of he'd asked. The warrigal greens were also from the garden.
MypinchofItaly
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Fresh broccoli rabe/rapini (cime di rapa) blanched, pureed, seasoned with fresh chili pepper, Evoo and white pepper and served with grilled octopus
Puggles
"I don't like things I hate"
I'm delving into the science of my oven to try my best to mimick a "pizza oven". Trying to manipulate the direct heat and radiant heat.Which two steps?
Build a fire in it?
How? i'm interested to see details.
medtran49
Forum GOD!
A bit, but not exactly.
medtran49
Forum GOD!
3 inches thick, almost 3 pounds. Reverse searing right now.
Puggles
"I don't like things I hate"
I'm doing research on my specific oven and using different baking methods after I launch the pizza to get the best direct heat and radiant heat. It's getting better, but there are a lot of factors involved, even down to the flour type and % of hydration.
Puggles
"I don't like things I hate"
Made a pepper vinegar that will hopefully get better with time. Jalapeños, Serranos, Poblanos and Anaheims with garlic, peppercorns, a touch of sugar and a couple strips of lemon peel. Let's wait and see what happens.
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Barriehie
Forum GOD!
Menudo sans the hominy. Made some Mexican style rice instead with a jar of gArden tomatoes from last year.
medtran49
Forum GOD!
Reverse seared ribeye, with a potato/fennel/onion gratin, and a wedge salad with bleu cheese dressing.
Seriously tho, how hot can you (safely) heat your oven to? Bearing in mind that it has a thermostat. Don't recall whether you've mentioned if it's gas or electric.
As for hydration and other ingredient combinations, I've tried quite a few and come to the conclusion that I either need a pizza oven or go back to going at it from the other direction, that of bread making in a domestic oven. Which actually worked ok tbh before I started trying to tweak everything, and which I've gone back to.
I don’t know about gas, but the self-cleaning cycle on an electric oven gets well over 800F, so they can get up there in pizza oven range, no problem.
It’s not been unheard of for serious pizza heads to break the locking mechanism on their home ovens and using the self-cleaning cycle to bake pizzas.