Everyone's Blog Posts - My Wood Oven2024-03-29T10:02:55Zhttp://mywoodoven.ning.com/profiles/blog/feed?xn_auth=noDiy Gardening Flower Food For New Gardenerstag:mywoodoven.ning.com,2018-02-06:2853862:BlogPost:299482018-02-06T09:41:56.000ZMichael Cunninghamhttp://mywoodoven.ning.com/profile/MichaelCunningham
<p>There are countless reasons to eat organic food. It's the best choice to improve your health and the health of the atmosphere. So why doesn't everyone go organic? There is a higher cost along with organic food. It costs more to produce food naturally as well as that's cost is given to the consumer. There are, however, some things that you can do in order to make the switch the signal from organic less not cheap.</p>
<p><img src="http://www.lowes.com/creative-ideas/images/2014_09/RG-Organic/Organic-gardening-southern-california-3.jpg" width="350"></img></p>
<p>Your garlic is approaching harvest time when what…</p>
<p>There are countless reasons to eat organic food. It's the best choice to improve your health and the health of the atmosphere. So why doesn't everyone go organic? There is a higher cost along with organic food. It costs more to produce food naturally as well as that's cost is given to the consumer. There are, however, some things that you can do in order to make the switch the signal from organic less not cheap.</p>
<p><img src="http://www.lowes.com/creative-ideas/images/2014_09/RG-Organic/Organic-gardening-southern-california-3.jpg" width="350"/></p>
<p>Your garlic is approaching harvest time when what happens are turning from green to yellow-green, with browning tips. Using a digging fork, loosen down the plants and pull skillfully by hand. Remember to be gentle. Discover making garlic braids, trim the garlic in area.</p>
<p>While the soil is all tilled for fall, regarding adding garden compost? Fall is the best time to take this. I recommend using <a href="https://www.youtube.com/watch?v=UVwSsStxfdI&t=10s">What is Organic Farming</a> in the Denver growing plants. This addition will save time as well. Just till it right into the garden topsoil. Now you are ready for that final step of fall preparation to ready the garden for spg.</p>
<p>In 1996, there was only 6,500 sq miles of farmland in the world has been devoted to GM plants. In just 10 short years, that 6,500 figure has grown exponentially become 390,000 sq miles. And is not considering the natural effect of cross-pollination. Improbable! At that rate, our entire food supply will keep danger to become GM. Truly <a href="https://www.youtube.com/watch?v=UVwSsStxfdI&t=10s">Organic Farming</a> is a thing of the past.</p>
<p>Daddy (Thinks and then says ): Son, fine. I will buy you a bit of land on the moon. But son, recognize I will stay here on earth only, the most amazing of all the heavenly bodies known to mankind. Fundamentals not gonna be leave this green planet; I am not gonna be miss the scenic beauty and perfect varieties of plants, animals ,birds along with forms of life here because We are safer here.</p>
<p>Start feeding your topsoil. You need to start a fit soil utilizes your own grow healthy plants. You should also remember that healthy plants have fewer possibilities to succumb to disease. Easier to your soil is perfect at the beginning of the season and then fertilize all summer as required for each type of flower you have.</p>
<p>Best Approaches to Get Pregnant Tip #6 - Increase your fiber compression. If you possess a bloated belly, or pay a visit to the washroom only used to be a day or every weekend then you need to increase fiber swallowing. Ideally you end up being going for the washroom about 2-3 times a period. Do a colon detoxing to be freed from of ancient feces. Might find which feel better and y our body is better from a position to absorb as well as.</p>Sunday December 6, 2009 first snowfalltag:mywoodoven.ning.com,2009-12-06:2853862:BlogPost:28812009-12-06T14:00:47.000ZBill P.http://mywoodoven.ning.com/profile/BillP
I just fired up the oven. The outside walls registered 14 degrees F. The fire inside is going well. We should be making pizza for lunch, blank flat breads for the freezer, Pane Francese, stuffed breads and roast loin of pork with roasted potatoes, cauliflower, and string beans for dinner.
I just fired up the oven. The outside walls registered 14 degrees F. The fire inside is going well. We should be making pizza for lunch, blank flat breads for the freezer, Pane Francese, stuffed breads and roast loin of pork with roasted potatoes, cauliflower, and string beans for dinner.Wood Fired Oven Schooltag:mywoodoven.ning.com,2009-10-18:2853862:BlogPost:26422009-10-18T20:58:57.000ZBill P.http://mywoodoven.ning.com/profile/BillP
My wife and I just came back from a class at the Stone Turtle Cooking School. http://www.stoneturtlebaking.com/ Mike and Sandy have a beautiful wood fired oven and hold classes that teach creative ways of using it in a fully equipped kitchen classroom building. The class we took was on making pie crusts, pies, tarts, and gallettes. We have spent years trying to perfect making pie crusts and shells for baking. I think that we now can do that. If you ever get a chance to take a class there we…
My wife and I just came back from a class at the Stone Turtle Cooking School. http://www.stoneturtlebaking.com/ Mike and Sandy have a beautiful wood fired oven and hold classes that teach creative ways of using it in a fully equipped kitchen classroom building. The class we took was on making pie crusts, pies, tarts, and gallettes. We have spent years trying to perfect making pie crusts and shells for baking. I think that we now can do that. If you ever get a chance to take a class there we highly recommend that you do.Hopefully some free wood!tag:mywoodoven.ning.com,2009-05-09:2853862:BlogPost:17612009-05-09T19:00:00.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
<p style="text-align: left;"><img alt="" height="533" src="http://storage.ning.com/topology/rest/1.0/file/get/1560717651?profile=original" width="400"></img></p>
My neighbor just had an 80ft pecan tree fall........ on his boat! The boat is under it, but it looks like the only part hit was on the engine cowl. Where it hit let the trailer tongue pivot up, so it may have not done much damage.<br />
I'm hoping I can get the wood. Since no one on our street has a fireplace.... just me and my oven, I'm hoping I can get at least some. His dad will be coming over to start clearing the tree away to get the boat out from…
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1560717651?profile=original" alt="" width="400" height="533"/></p>
My neighbor just had an 80ft pecan tree fall........ on his boat! The boat is under it, but it looks like the only part hit was on the engine cowl. Where it hit let the trailer tongue pivot up, so it may have not done much damage.<br />
I'm hoping I can get the wood. Since no one on our street has a fireplace.... just me and my oven, I'm hoping I can get at least some. His dad will be coming over to start clearing the tree away to get the boat out from under it.I created a monster!tag:mywoodoven.ning.com,2009-04-21:2853862:BlogPost:16812009-04-21T16:35:14.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
I gave my neighbor some of my homemade pita breads. NOW.... he is being a PITA (<b>P</b>ain <b>I</b>n <b>T</b>he <b>A</b>$$) wanting to know when I'm baking more. I'll be posting my recipe.<br />
<br />
Joe
I gave my neighbor some of my homemade pita breads. NOW.... he is being a PITA (<b>P</b>ain <b>I</b>n <b>T</b>he <b>A</b>$$) wanting to know when I'm baking more. I'll be posting my recipe.<br />
<br />
JoePita!tag:mywoodoven.ning.com,2009-04-11:2853862:BlogPost:15812009-04-11T15:30:00.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1560717654?profile=original" alt="" width="400" height="299"/></p>
I'm making pita bread today. I do it on my gas grill though. I've done them in the brick oven before, but I need to restock my firewood supply and it is easier on the grill.
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1560717654?profile=original" alt="" width="400" height="299"/></p>
I'm making pita bread today. I do it on my gas grill though. I've done them in the brick oven before, but I need to restock my firewood supply and it is easier on the grill.Brick oven "Mailbox"tag:mywoodoven.ning.com,2009-04-05:2853862:BlogPost:15212009-04-05T14:26:31.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
I've been needing to rebuild my mailbox at the street for years. I started laying some block for it yesterday. Julie suggested building it to look like our brick oven.<br />
<br />
Why not!
I've been needing to rebuild my mailbox at the street for years. I started laying some block for it yesterday. Julie suggested building it to look like our brick oven.<br />
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Why not!30 YEARS!tag:mywoodoven.ning.com,2009-03-25:2853862:BlogPost:14412009-03-25T16:51:40.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
<p style="text-align:left"><img src="http://www.kg4ujc.com/assets/images/us-30th.jpg"/></p>
Yesterday was our 30th wedding anniversary. Time flies! The day we got married it was snowing like crazy and I had a lot more hair back then. Our oldest son, Jason, took this picture of us yesterday while the 4 of us were on a picnic.
<p style="text-align:left"><img src="http://www.kg4ujc.com/assets/images/us-30th.jpg"/></p>
Yesterday was our 30th wedding anniversary. Time flies! The day we got married it was snowing like crazy and I had a lot more hair back then. Our oldest son, Jason, took this picture of us yesterday while the 4 of us were on a picnic.plug and play!tag:mywoodoven.ning.com,2009-03-21:2853862:BlogPost:13612009-03-21T21:20:34.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
Not oven related, but here's a funny. Molly, our Jack Russell/Chihuahua mix dog is plug and play ready. I the past month she has chewed up a USB mouse, 2 bluetooth headsets and now a 4 gig flashdrive. Where do I plug in the VGA monitor?
Not oven related, but here's a funny. Molly, our Jack Russell/Chihuahua mix dog is plug and play ready. I the past month she has chewed up a USB mouse, 2 bluetooth headsets and now a 4 gig flashdrive. Where do I plug in the VGA monitor?One good thing about being laid offtag:mywoodoven.ning.com,2009-03-17:2853862:BlogPost:12812009-03-17T01:07:11.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
This will give me time to play with the oven and test recipes. I've got a "no knead" sourdough bread recipe I've been playing with to test in the oven. I also need to do some work at my parent's house. Dad has Alzheimer's and it's progressing. We borrowed his car last week. He's telling everyone someone stole it. He can tell you everything about making different radioisotopes that he has made when he worked at Oak Ridge, but he didn't remember his picture being taken 15 minutes later at the…
This will give me time to play with the oven and test recipes. I've got a "no knead" sourdough bread recipe I've been playing with to test in the oven. I also need to do some work at my parent's house. Dad has Alzheimer's and it's progressing. We borrowed his car last week. He's telling everyone someone stole it. He can tell you everything about making different radioisotopes that he has made when he worked at Oak Ridge, but he didn't remember his picture being taken 15 minutes later at the doctors office last week.Link to my other blog..'In Search of the Perfect Loaf'tag:mywoodoven.ning.com,2009-03-16:2853862:BlogPost:12342009-03-16T10:40:56.000ZMartin Bhttp://mywoodoven.ning.com/profile/MartinB
http://bakedinaustralia.blogspot.com/
http://bakedinaustralia.blogspot.com/Back on the roller coaster again!tag:mywoodoven.ning.com,2009-03-14:2853862:BlogPost:12012009-03-14T21:42:54.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
I got laid off yesterday. Here we go again. Right after we poured the patio 4 years ago the same thing happened. Now, just as I was getting ready to add to my outdoor kitchen!
I got laid off yesterday. Here we go again. Right after we poured the patio 4 years ago the same thing happened. Now, just as I was getting ready to add to my outdoor kitchen!The Commandments of Perfect Pizza (reposted from Yahoo Food - March 12, 2009)tag:mywoodoven.ning.com,2009-03-12:2853862:BlogPost:11812009-03-12T20:36:05.000ZRay Repichttp://mywoodoven.ning.com/profile/RayRepic
Ed Levine of the pizza blog <a href="http://slice.seriouseats.com">Slice</a> and food blog <a href="http://www.seriouseats.com">Serious Eats</a>, has traveled around the world, studying the merits of a great pizza. While eating and loving pizza is a simple act, making a truly excellent one is not. How do you achieve that sacred balance of puffy, chewy crust with oozy cheese and an acidic tomato sauce sweetness? Behold the 6 Commandments of Great Pizza-Making.<br />
<br />
<br />
<br />
<b>1. The Oven:</b> Places that…
Ed Levine of the pizza blog <a href="http://slice.seriouseats.com">Slice</a> and food blog <a href="http://www.seriouseats.com">Serious Eats</a>, has traveled around the world, studying the merits of a great pizza. While eating and loving pizza is a simple act, making a truly excellent one is not. How do you achieve that sacred balance of puffy, chewy crust with oozy cheese and an acidic tomato sauce sweetness? Behold the 6 Commandments of Great Pizza-Making.<br />
<br />
<br />
<br />
<b>1. The Oven:</b> Places that tout "brick" ovens need an extra layer of investigation. Don't fall for a brick facade (they could be faux, or just be a few slapped on to encase the outside). For an oven to reach 800 degrees -- the magical number -- and stay there, it needs to be lined along the top and floor with bricks (and/or stones).<br />
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<b>2. The Fuel Source:</b> Coal-fired and wood-fired ovens seem to produce the best charred-to-perfection texture and smoky flavor. Conventional gas ovens linger at 600 degrees (not hot enough).<br />
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<b>3. The Crust:</b> A superior crust is neither cracker-thin nor bread-thick. It should be puffy, chewy, pliant, and like a great football defense—able to bend but never break.<br />
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<b>4. The Sauce:</b> Uncooked canned tomatoes, specifically from California or Italy, are what you want. After being strained, they just need a touch of salt. Maybe some oregano. Some people throw in sugar, but if the tomatoes are truly fresh, they don't need that nonsense.<br />
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<b>5. The Mozzarella:</b> Fresh cow's milk mozzarella will have a clean, milky taste. And how do you know it's fresh? It's white. Aged mozzarella, on the flip side, found at most American pizza joints, is a sort of "pizza yellow."<br />
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<b>6. The Toppings:</b> Always fresh. Always worth the extra calories. If all the mushroom slices or sausage pieces look exactly the same, that's a bad sign. Fresh foods don't look cookie-cutter perfect, and in toppings, fresh makes all the difference.<br />
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Interesting - link to original article:http://food.yahoo.com/blog/sliceamerica/11280/the-commandments-of-perfect-pizza/<br />
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Thoughts????????Busy weekend with the oventag:mywoodoven.ning.com,2009-03-09:2853862:BlogPost:11212009-03-09T01:10:25.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
I fired the oven yesterday and today. I made some homemade mazzarella cheese today too. Someone in the group mentioned something about prebaking tthe crusts some. I gave that a try..... I like it! It makes it so much easier to slide the pizzas off the peel.
I fired the oven yesterday and today. I made some homemade mazzarella cheese today too. Someone in the group mentioned something about prebaking tthe crusts some. I gave that a try..... I like it! It makes it so much easier to slide the pizzas off the peel.Maybe 2 firings this weekend!tag:mywoodoven.ning.com,2009-03-07:2853862:BlogPost:10412009-03-07T17:18:53.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
The weather if getting better. Should be near 70 this weekend. So I'm "preheating" the oven right now. I'll keep a small to medium fire going for a few hours and the crank up the heat and hour or so before we cook in it. My oldest son Jason (In the orange t-shirt on my cover photo) wants to have some friends over tomorrow evening. With the oven, I have a feeling we're going to be the regular hang out spot for free food! I can't complain, both the boys have a good group of friends<br />
<br />
<br />
More…
The weather if getting better. Should be near 70 this weekend. So I'm "preheating" the oven right now. I'll keep a small to medium fire going for a few hours and the crank up the heat and hour or so before we cook in it. My oldest son Jason (In the orange t-shirt on my cover photo) wants to have some friends over tomorrow evening. With the oven, I have a feeling we're going to be the regular hang out spot for free food! I can't complain, both the boys have a good group of friends<br />
<br />
<br />
More later.... I've got some canadian bacon to smoke.<br />
<br />
JoeThermal Mass and Insulationtag:mywoodoven.ning.com,2009-03-02:2853862:BlogPost:9232009-03-02T01:56:27.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
We poured the concrete cladding over the oven chamber Christmas day in 2007. If I remember, it was around 20, 80 pound bags of concrete. I used medium sized vermiculite as insulation and used 9 four cubic feet bags. The sides of the housing have about 5 to 6 inches of it from the cladding to the outside walls. The depth on top of the oven is a good 12 inches. If you look at my pictures, the insulation is poured even with the soffet line on the sides of the oven and mounded 2 or 3 inches deeper…
We poured the concrete cladding over the oven chamber Christmas day in 2007. If I remember, it was around 20, 80 pound bags of concrete. I used medium sized vermiculite as insulation and used 9 four cubic feet bags. The sides of the housing have about 5 to 6 inches of it from the cladding to the outside walls. The depth on top of the oven is a good 12 inches. If you look at my pictures, the insulation is poured even with the soffet line on the sides of the oven and mounded 2 or 3 inches deeper front to back in the middle.<br />
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The roof tiles are concrete tiles. I found them at a local building supply recycler. I paid a $1 a tile. Each tile is about 12" wide by 16" long. They cut easy with a cutout blade in a body grinder.<br />
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A little story about my oven. Since May of 2005 when we poured the patio and started the oven, I've lost 5 family members, including my brother who killed himself 3 days before Christmas in 2006. I almost started calling it the "oven of death"! Every time I started building.... someone died. Enough of the doom and gloom.<br />
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Labor day weekend of 2008 was the first "offical firing and baking" in the oven. This was 3 weeks after my wife's sister's husband passed away. We has about 20 friends and family here and had a great time. This spring I plan on having another big cookout with a group of my astronomy friends. Gastronomy and Astronomy! That will be a party!A test of insulation and mass.tag:mywoodoven.ning.com,2009-02-27:2853862:BlogPost:8412009-02-27T03:00:37.000ZJoe Campbellhttp://mywoodoven.ning.com/profile/JoeCampbell
Saturday I fired the oven and at one point the ceiling was near 1200F degrees. Sunday morning when we woke up, we had about an inch of snow, even on the roof of the oven. I had not put the door in place either. Outside air temp was in the 20s. Inside the oven, the floor was about 190F and the ceiling was 310F. This was 14 hours after baking pizzas.
Saturday I fired the oven and at one point the ceiling was near 1200F degrees. Sunday morning when we woke up, we had about an inch of snow, even on the roof of the oven. I had not put the door in place either. Outside air temp was in the 20s. Inside the oven, the floor was about 190F and the ceiling was 310F. This was 14 hours after baking pizzas.