Sez that lot, who had to start wiping their arses with their hands to give their sand curry a bit of flavour.
Sez that lot, who had to start wiping their arses with their hands to give their sand curry a bit of flavour.
They're really good. The heat output is probably marginally less than a traditional brick built oven, which my bro has. But it's negligible and the brick ovens take a good hour to get up to the required temp, where as the Ooni takes about 15 minutes. Plus the Ooni is fairly compact - photo below - and the feet fold away, etc so you could take it on holiday with you if you were going camping.Originally Posted by Luca
I want to see what Taz eats in a typical week.
It's always been a bit of a tribal affair since I've had to fend for myself but particularly now with the COVID effects on my senses pushing me ever further away from acceptable social norms.
1pm - Don's Trademark Greek Yoghurt Special Bowl (see previous conversations for details)
8pm - Enough pasta to feed a family of 4.
9pm - Fruit plate equivalent to what must be about 10 fruit portions.
Ultimately, the fundamental theory is simple; keep it natural. Anything with an ingredient a child can't identify can be regarded as toxic. I think my chilli sauces with their Xanthan Gums and what not are the only notable exception but even they're being phased out. Lemon juice and herbs for flavouring.
It's less cultured than a stag-do in Benidorm and I'm fully aware the world isn't ready for it yet but let me tell you, I'm OD-ing off the endorphin hit like it's a Big Mac meal and the energy and after-effects of it all is not up for debate. L337 bodyhacking.
I feel like a normal oven could cook that.
Got a work colleague who shipped a pizza oven from Italy along with regular shipments of flour. Man is really at the forefront of hipster innovation so jump on now before it becomes the new fondue.
A normal oven cannot get to the high temperatures (circa 450c) that a pizza oven will. Plus you don't get the woodfire flavour.
I have done them in the oven before and they're ok, but nowhere near as good.
I'm sure they're good and all, but those pizza ovens always look a right faff to me. Small pizzas, having them probably stick to the peel as you try to put them in, one at a time cooking even if it's rapid. No thanks. A conventional oven dialled up to 11 still makes a good pizza and can be done indoors.
Yeah, I won't lie, it is a bit of a faff. But I like it.
We make pizzas in the home oven quite a bit. Mate has just bought a pizza oven second hand off one of the companies that does pizzas at food festivals and stuff. We went round for one the other night and there's really no contest, they are so much better.
Once the wedding is done and I actually have some money again I'll get one I think.
I don't doubt it but where is this commercial oven living, how easy/affordable is it to run and, if it's outside, what do you do when you want a pizza during the 11 months of the year it's cold and raining?
Sure, build your house around one if you get the chance, but fuck having to build a(nother) kitchen outside.
Build your own.
That slating of Spanish pork products on the last page is NOT acceptable. They are far better than our shite.
Sorry Jimmy Corbyn.
Jimmy's in the pocket of Big Spanish Sausage.
This is no time for gay jokes.
Follow the money.
God forbid that one's pork should taste of something rather than just having the name of a non-first-class county shoved in front of it and be dipped in baked bean sauce.
Well I don't want to steam in with my radical ideas here but I actually like pork products from more than one country.
This is why you lost to me in the final. You need to hate things and you need to hate them for arbitrary reasons.
Traitor.
My issue is more with cured meats in general, than Spains attempts at it. It's just that they compound the issue by adding Paprika to it.
*Takes notes*
Is "Because it's not the thing I like!" reason enough?
There's no such thing as an opinion, only facts, and too often other people get their facts wrong. Make sure you remember that and be as aggressive as possible when reinforcing it, especially when it comes to important topics like ham and sausages.
You should start a cult Jimmy. I believe 20% of income is the accepted norm for cult membership.
Just 1 month where it's acceptable to cook outside?Madness.
It takes about 60 seconds to cook a pizza once the pizza oven is upto temperature. No great hardship really.
He lives on some French island in the shadow of Jersey. They don't see the sun.
Don't get me started on Jers-'the sunniest place in the british isles'-ey with their fucking measuring chicanery.
But yeah, whatever, I still want to eat pizza between October and March, I don't want to have to go outside to do it.
I must admit, I'd need some convincing on the merits of spending hundreds of pounds on a pizza oven to sit outside in the English rain for most of the year while I have a perfectly functioning oven in the kitchen already.
You could say the same for Barbecues.
My Dad built a housing for his barbecue so we could have them any time of the year. It was glorious.
My wife has an Aussie uncle and he's done the same. Well, it's more like the little beach bars you get in the Caribbean. Or a fuck off shed with 2 giant open windows.
Anyway, It's a brilliant set up. He has a grill like you see in Kebab shops, a smoker, 2 fridges full of beer and optics on the wall.
Covid ruining our annual Summer Barbecue round there is one of the great tragedies of our time.
My dream is to build a timber frame pool (table) room in my garden, complete with fuck off tv and bar.
How does the price compare? I can buy a disposable barbecue for a fiver or get a kettle for about €35.
Cooking pizza at 450-500c makes a world of difference vs. a conventional oven. Where I’m waffling a bit is along the lines of the first part of Yev’s post. Am I going to want to eat enough pizza to justify the price, given Canada’s allotment of 3 weeks of summer?
Ah, fuck, the answer is probably yes.
@Dquincy is the opening big enough to fit a pan or cast-iron skillet? If it’s multi-purpose I could be further tempted.
He needs a few kegs.
Anyway pizza snobs, talk to me about sauce. I find it hard to get it to the right consistency without just cooking it for ages, which seems like it might not necessarily be the best idea.
Cooking it is the wrong approach. Fresh, skinless, crushed tomatoes from a jar/can is the right approach.
Use BBQ.
Disgusting.
BBQ's fine with chicken.
I just use tomato puree.
I'm a twit
Ketchup would work.
Tried that, watery as fuck. What process do you have to put them through to remove the excess moisture? I want a smooth, thick(ish) sauce. Even draining them of what they are in and mushing them up doesn't really seem to work (and often the run off ends up being about the same consistency as the mushed stuff).
These are the tomatoes I have been using (I'll spoiler it as the image is bigger than the can):
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Can't you strain the tomatoes?
They’re plum aren’t they?
Either way though, blitz them.
Yeah, if they're the pelati (full tomatoes in liquid), blitzing them should be good. You also might be overestimating the amount of sauce you need as well - a half cup is plenty for a normal sized pizza.
If you truly want a thicker sauce, cook the blitzed mixture down over medium-low heat for 30m-1h - this will remove some of the moisture.
Last edited by Luca; 28-07-2020 at 06:54 PM.
Tomato. Puree.
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