Text 39958, 104 rader
Skriven 2010-07-12 07:50:00 av Dave Drum (42766.cooking)
  Kommentar till text 39944 av RUTH HANSCHKA (1:123/140)
Ärende: Quarry tile? Or ....
============================
-=> RUTH HANSCHKA wrote to RUTH HAFFLY <=-


 ->  RH> Unless it's in the grocery store.(G)

 -> Yes, that would get confusing.  So far, we've not thrown them any curve
 -> balls but we're not done yet.  Still looking for a half dozen or so
 -> unglazed quarry tiles to make our oven into a "brick" or pizza oven.

 RH> Let me know if you find any.  A friend is trying to get a pizza oven
 RH> back into operation and needs something similar.

Do you want quarry tiles or fire brick? Fire brick is available from Home
Depot, Lowe's and Menard's (which may not have spread to the right coast area).
I used to haul firebrick to the Hillsboro Glass Co's plant back when I was
bouncing up and down the highways in a semi. I'll never forget the name of the
road their plant was on - Pyro Road, in Oak Hill, OH.

Only listings I find for quarry tile is Home Depot and Flooring Depot. No
Lowe's or Menard's. Google is yer friend.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Chicken a la Toscana Cooked Under Bricks
 Categories: Poultry, Vegetables
      Yield: 5 servings

  3 1/2 lb Free range chicken
      4 cl Garlic; thin sliced
      2    Sprigs ea thyme & rosemary
           Olive oil
           Kosher salt
    1/2 ts Fresh cracked black pepper
      2 lb Firm, ripe plum tomatoes;
           - halved
      1 lb Shallots; skin on, halved
      4    Fire bricks; double wrapped
           - in foil

  Fire your oven to pizza heat, then let the temperature fall
  to 475øF-500øF degrees.

  Remove and discard any lumps of fat from the inside of the
  chicken. Brine chicken for 2-4 hours (recipe below) in
  refrigeration. Rinse the chicken and pat very dry inside and
  out.

  Place the chicken breast side down on a flat surface. With a
  pair of poultry shears, split the bird lengthwise along the
  backbone. Open it out, and press down with the heel of your
  hand to flatten completely. Turn the chicken skin side up
  and approaching from the edge, slide a finger under the skin
  of each of the breasts, making 2 little pockets. Repeat by
  creating a pocket on the thickest area of each thigh. Shove
  a sprig of herbs and slivers of garlic into each pocket.

  Season the chicken liberally with salt and the cracked
  pepper.

  Using a sharp knife, make slits in the skin near the tail
  and tuck the wing tips in to secure. The bird should be as
  flat as possible to ensure even cooking.

  In a large cast-iron skillet or clay casserole, heat the
  olive oil over moderately high heat. When hot but not
  smoking, place the chicken skin side down in the skillet.
  Weigh it down with fire bricks wrapped in foil.

  Place in the center of the wood-fired oven and cook until
  the skin is golden, about 15 minutes. Listen for sizzling!

  Remove the weights and using tongs (so as not to pierce the
  skin), turn chicken over. Replace the weights, add the
  tomatoes and shallots and return to the oven to cook for
  another 15 minutes.

  To test for doneness, pierce the thigh with a skewer. The
  chicken is done when the juices run clear. You may need to
  keep the chicken in the oven for another 20 minutes or until
  it is tender and legs pulls easily from the breast.

  Transfer to a platter and cover loosely with foil. Let it
  rest for at least 10 minutes or up to 20. Carve and serve
  warm or at room temperature.

  Recipe by: Mary Karlin 2006
 
  From: http://www.fornobravo.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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