Question :
I live on a small island off the BC coast in Canada, and if I can figure it out, one of your ovens will be well used and much needed.

One question if you would … There’s a guy close by who’s selling a lot of used fire brick. But most all of it is chipped along the edges, which will not result in as tight a fit as with new.
Would these used, chipped bricks pose any sort of technical problem or just cosmetic?

I look forward to seeing your plans. I’d prefer to download the info if still possible. Your site is (more…)

Just recently I came across an eye opening book by Barry Thomson “Join Our Escape From Death Row-Cancer Jail”, where he in a most genuine and generous ways shares valuable information and his knowledge in effective fight against cancer and ill health. Among other very interesting information I red about simple but wonderful papaya and its healing properties. One chapter in this book awoke in me more desire to learn and research as much as I possibly could as on a professional level I deal with people suffering many different health issues and aliments who look for alternative ways to help them. I would love to share what I know as I believe it can make difference in everyday life of many others. I am also hoping that this will prompt other people to share their knowledge about improving our general well being and health. (this book is further described in comment #100 below)

Papaya, Paw Paw, Papaw, Tree Melon (botanical name Carica Papaya), it has oblong shape, normally greenish yellow, yellow or orange color. It is a large tree plant fruit usually reaching 2.5kg. It has bitter sweet taste and comes from tropical places with higher humidity, native to Mexico, countries of Central America, Thailand, Africa and Asia and growing well in Australia. (more…)

Because my health and health of my family matters, throughout years I’ve looked into several publications and research that have been done regarding food additives, preservatives, artificial sweeteners and colors, and put together table that can be a simple guide to those who prefer to be cautious and who like to have a choice, to decide what to consume. Some of use might be more sensitive to chemicals then others.

Here is a new printable list with identifying code numbers of the nasty food additives that we should avoid eating. Artificial food preservatives, food colors and flavor enhancers, many of these can be dangerous chemicals added to our food and are known to be linked to Hyperactivity, Attention-Deficit Disorder (ADD), Asthma, Cancer and other medical conditions.

Where to look for food additives on a product label?

When buying groceries, these additives are listed (if it’s given by the law) on the food product’s packaging under “INGREDIENTS:” or “CONTAINS:” section, usually next to “Nutrition Information” but the code numbers or names of these additives can be printed on in a small font. (more…)

Hi, let me share something interesting you guys might want to consider when putting up a food establishment. I have been in the food industry for a decade and a half now and I have been so used to cooking with different types of ovens. I won’t claim to be an expert on this though I’m quite sure about the fact that it’s always best to go traditional! (more…)

Keep the beans moving so they don't burn.

For the past 7 years I have been roasting our household coffee in the wood oven , and while I don’t claim to be an expert, I have now roasted over 300 times and you can’t help but learn a few things along the way.

First thing , Why bother ? Well, by buying green beans you will find it a whole lot cheaper than at the gourmet coffee store . I can buy organic, shade tree, fair trade , ethical coffee, in bulk delivered to my door in the Canadian outback for $4 a lb. That very same stuff roasted can cost you from $12 -$16. You can get regular non organic Brazilian for much, much less. (more…)

Hello to all, this oven design is FANTASTIC to say the least. Here’s a few shots of the oven, pizza, leg of lamb, YUMMY! I am SO glad I went with this, I fire up at 10:30 Sat. Morning after coffee, get things ready for pizza at noon, prep the bread for after pizza time while the wife gets going on what she wants to roast for dinner. Cooking time well organized. It is so easy, and the cooking time with all the insulation effort has been well worth it. After cooking dinner one Sat., I closed the oven door, Sunday, LATE afternoon, around 6 pm I went to the oven, opened the door to check the temp, it was still at (more…)

To celebrate finishing the chimney and almost all the rendering we fired up the oven.

Picture 1. The finished chimney – And also the render on the whole wall is done and it is drying up nicely.

Picture 2. Blackwood slab for making pizza/bread paddle – At the same time I decided to make a wooden peel for loading the pizzas. We already have a metal one for unloading but I thought a wooden one would be fun to make. (more…)

Simple pizza. It’s now Autumn here and we’ve just enjoyed a happy and successful day of fun with our oven (building progress). Family were coming over for lunch so I started the fire at around 8.15 in the morning. Because of the fairly large amount of mass to heat it does take a while for the soot to disappear from the inside of the oven. Possibly I was not adding enough mass of wood. A note on firewood. I have been using very dry Yellow Box Eucalypt which is very dense and gives very good heat. Belinda had been busy making dough and by midday we (more…)

The base slab as part of a long wall. After ordering the CD’s from Rado I started building with the slab in November 2009 and had the first firings in March 2010. Because this is part of a larger south-facing garden project we decided to build it into one of the walls. It’s been a stimulating and at times challenging project although now we’ve had the first pizzas it has been worth it. Now I’m onto the new learning curve not just of how the oven behaves but also (more…)

Podravka vegetable relish. My Grandma in Bratislava always used to have it for me. This is the vegetable relish spread in the glass jar. I used to love it as a child and I still love it.

Those days that spread brand product was called Saba but I don’t remember its producer, i’ll try to find out. At home we used to call it pikant. I remember the nick name pikant was used by every one. The irresistibly rich flavour spoke for its self. Lots of people knew pikant and so did all kids that I knew. This mix gives good rich flavour also to various sauce dishes. I was always sweet chilly and pepper fan, (more…)