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.


Sunday, January 1, 2012

Forcella, New York, New York

A New York Times on-line article reviewed Forcella, New York, New York (and Brooklyn, NY).

The review says in part:

Rather, Mr. Adriani has a fryer. If you follow the pizzarazzi, you might know about his montanara ($10), a margherita made with a crust shaped and flash-fried before being topped and finished in the wood-burning oven. Yes, pizza that’s fried and fired. As the kids put it: double rainbow.
The montanara pulls it off. The fryer lends a crisp airiness to the crust, not to mention a thin coat of oil that has the naughty pleasure of street food; the oven gives it color and adds a little smoke.

The review is not entirely positive.

The business also has a Facebook Restaurant/Cafe page.

It looks like an interesting departure from normal wood-fired pizza.

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