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Re: Turkey roasting fire on Christmas day, smoking method.

From the WFO board

Posted by Jim Jay

In Reply to: Re: Turkey roasting fire on Christmas day, smoking method. posted by Rado

Rado,
I ordered your CD and received it during the winter months. All winter long I have been gathering used brick and stone for the project and waiting to start. I will send pictures as it starts.

Question for you...when I lived in Naples, Italy we use to eat some great chicken called giaroasta. It was made using a selection of seasonings like thyme, sea salt, pepper - you could buy the seasoning in small packets for a few lira. It was normally roasted along the roadside in large roasting spits where the drippings would collect in a pan below with potatoes roasting to perfection in the sizzling fat. Have you ever had this or know what the spice mixture is?

We also use to have a GREAT dish made with fresh mozzarella balls and a can of the small sweet peas (NOT regular canned peas) in a small dish and placed in the oven until the cheese melts and is bubbly. It does not work with the hard mozzarella cheese as it needs the moisture from the fresh cheese. You then dip fresh warm bread in it like a fondue.

Thanks again for your great plans and CD.

Jim Jay
Maryland, USA

by Rado Hand on Google+

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