L. P. Skeen on mon 1 dec 03
O goody. I have heard several folks talk about wood fired bread ovens (this
was part of a "what can I do with residual heat from the firing kiln" thread
awhile back) and I think it could be fun. :)
Thanks!
L
----- Original Message -----
From: "Lee Love"
I haven't used it yet. The Aussie that lived here before me
built it. It is very simple: firebox at the bottom, box at the top to
hold the bread. Flame hits the bottom self and goes to the chimney in a
space between the inside and outside walls. Inside walls made of kiln
shelves. If I get some time, I'll take a picture of it.
Janet Kaiser on mon 1 dec 03
You know, Lovely Lee, it worries me that you do not have proper
roasting facilities beyond the size of a shoe box... Have you
never considered setting up a spit to roast your bird upon?
Indeed, any woodfiring enthusiast could make sure they BUILD
their kiln specifically to accommodate a rotating spit...
Straight across the burning chamber, so they can sit roasting to
their heart's content! Perhaps dual usage as spit holder and spy
holes??? Using the kiln to roast would even have the advantage of
a brick wall to save the hairs on the back of your hands being
singed off by the heat!!? The True Potter... Not only out tending
the kiln on high days and holidays, but roasting "the duck" in
it! Laugh!
Your story reminds me of two British diplomats I know who were
posted to India. Same thing... Lack of turkeys and suitable means
of cooking them except in a tandoor oven. They obviously enjoyed
Indian cuisine, which is just as well as that was all available
day in and day out. But every once in a while they yearned for a
roast dinner, especially at Christmas. Anyway, one year they got
a turkey and were really looking forward to a "traditional"
Christmas dinner of turkey with all the trimmings... Their "boy"
said not to worry Memshahib, he knew what was needed and how to
do it. Christmas day came and with great pomp and ceremony the
turkey was brought in to the assembled household by a beaming
chef... Yup! You guessed... Turkey Curry!!!
Sincerely
Janet Kaiser -- Guess what? A recent poll of US visitors to
Britain said that 80% thought Haggis was an animal that could be
hunted!!!? Happy St. Andrew`s Day everyone! We had Sauerkraut and
Sausage not haggis for dinner tonight as I am having to turn out
to collect a delegate for the Fair Trade Forum being held in
Criccieth tomorrow from Bangor station... An hour's drive away
when they COULD have arranged to come directly (same way Rikki
travelled here) but it is Sunday and there are no trains in the
winter... And it takes hours anyhow... At least they may begin to
understand how cut off and away from "civilisation" we are...
What effort it takes to go ANYwhere... Should really have made
them get a taxi... The true "cost" of living at the back of
beyond... Mutter, mutter, mutter...
*** IN REPLY TO THE FOLLOWING MAIL:
> Frying and boiling is the traditional way to cook here.
*** THE MAIL FROM Lee Love ENDS HERE ***
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Lee Love on mon 1 dec 03
Thanks Janet and Brooke,
I do have a woodfired bread oven. Need to collect proper wood for
firing it. The grape growing sisters saved some wood again for us, from
their woods and vinyards. The large old gnarely grape wood burns real
sweet. Almost want to save it for the studio wood stove.
But the bread oven is good for bread and pizza: pretty much all you
do is get the oven up to temp, stick the bread in and then you don't stoke
any more.
I might convert it into something better for smoking. There are
plans on the web.
The way the bread stove works now, the smoke and flames don't get
near where what you are baking is. It is a completely seal compartment,
with the flame hitting the underside of the floor and the back wall.
Spit roasting wouldn't be good for stuffing, would it Janet?
Stuffing is the whole point of cooking a turkey.
Also, the chicken cooked in less than an hour. That beats the all
night cooking Grandma Love used to do. When I stayed at her house on the
holidays, I couldn't sleep for the smell of roasting turkey all night long.
--
Lee in Mashiko
"The intuitive mind is a sacred gift and the rational mind is a faithful
servant. We have created a society that honors the servant and has
forgotten the gift." -- Albert Einstein
http://Mashiko.org
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L. P. Skeen on mon 1 dec 03
I do have a woodfired bread oven. Need to collect proper wood for firing
it. But the bread oven is good for bread and pizza: pretty much
all you
do is get the oven up to temp, stick the bread in and then you don't stoke
any more.
Hey Lee:
Did you make your bread oven and if so, how? Leanne had a bunch of brick
left over from the kiln building; maybe we can put them to good use! ;)
Thanks
L
Lee Love on tue 2 dec 03
----- Original Message -----
From: "L. P. Skeen"
>O goody. I have heard several folks talk about wood fired bread ovens
(this
>was part of a "what can I do with residual heat from the firing kiln"
thread
>awhile back) and I think it could be fun. :)
My setup is good for pizza or bread, where you just need to get up to
temp and stick the bread or pizza on the hot stone, but I don't think it is
a good setup for sustained temperature.
Hope to get some time to experiment.
--
Lee In Mashiko, Japan
http://Mashiko.org
Web Log (click on recent date):
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Lee Love on tue 2 dec 03
----- Original Message -----
From: "L. P. Skeen"
>Hey Lee:
>Did you make your bread oven and if so, how? Leanne had a bunch of brick
>left over from the kiln building; maybe we can put them to good use! ;)
Hi Lisa,
I haven't used it yet. The Aussie that lived here before me
built it. It is very simple: firebox at the bottom, box at the top to
hold the bread. Flame hits the bottom self and goes to the chimney in a
space between the inside and outside walls. Inside walls made of kiln
shelves. If I get some time, I'll take a picture of it.
--
Lee In Mashiko, Japan
http://Mashiko.org
Web Log (click on recent date):
http://www.livejournal.com/users/togeika/calendar
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