Purpose of this blog

This blog will really be a true web log. I will post here about different wood-fired ovens as I find them.

If you know of any wood-fired ovens I should know about, you can send an e-mail to me. (If you build wood-fired ovens, I would like to hear from you too.)

There will lots of posts and lots of labels, since I plan to create one post for every appropriate web site that I find, and however many labels it takes to describe each one (usually at least the type of page and the location of the oven).

The accumulated information will still be found at the real Quest for Ovens web site links pages, but that is not updated as frequently as this blog will be.

If you are from outside the US and Canada, let me know what you find interesting about it. I see that I get visitors from India and Iran, and other faraway places. I'd like to know what draws you to this blog.

I received e-mail from the organizers of the BBC Two television show asking if the Saint Paul Bread Club could post a notice about their show Great British Bake-Off for amateur bakers. The information they gave me is now accessible through a link. (The organizers don't have a web page for the show itself yet.)

Please share this with any amateur bakers in Great Britain you may know, or post the link where they might see it.


Thursday, December 29, 2011

Jimmy's Bar and Oven, Brookline, Massachusetts

Two different reviewers for the Brookline Patch covered Jimmy's Bar and Oven, Brookline, Massachusetts. (Their web site is minimal, but at least says where they are and when they are open, even if it doesn't offer a clue about what you will find there.)

The first review says in part:

He said the restaurant’s trendy atmosphere was inspired by a lower-Manhattan hotspot Barbutto, including its rubber floors, chalkboard walls with handwritten specials, and garage doors in front.
But Hamelburg said they built the place mainly around the giant WoodStone Oven in the kitchen, which he claims is definitely a focal point of the room.
“Will you look at the flame in the back?” Hamelburg exclaims. “It’s the coolest thing ever!”

The second review says in part:
Though Boston might not have the pizza definitude of, say, New York, or Chicago, we know what we like, and we have some dang fine pies to our name. Which brings me to Jimmy's Bar and Oven on Beacon Street, where the 'oven' in the restaurant's name is a Wood Stone model, churning out pizzas from a fire that burns close to a thousand degrees Farenheit. The benefit of that heat appears in the crust: a high baking temperature produces a crispier crust and more even cooking. Jimmy's crust is substantial enough to hold all the toppings, but not so thick that it overshadows the toppings. And, it's crispy all the way through—a rarity, even among some of the best pizza makers.
Sounds like a hot spot worth visiting.

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