- Видео 172
- Просмотров 325 898
Morgan Feldon
Добавлен 8 янв 2009
Dan Gagnon - Wild Fork Farms - CFSA 2024 - Tomato Grafting
Dan Gagnon of Wild Fork Farms presented a 2 part panel on Tomato Grafting at the Carolina Farm Stewardship Association 2024 Sustainable Agriculture Conference in Durham, NC. This was his hands-on demonstration of grafting tomato plants.
Просмотров: 41
Видео
Still got it. Ooni Karu wood fired pizza.
Просмотров 191Год назад
The bread structure is just so good. Wood fired pizza places around here can't come close.
Diablo IV Headache? Too many stats!
Просмотров 141Год назад
I generally like Diablo IV and feel it's a huge upgrade in many ways, but itemization is driving me crazy. I end up stuffing my stash full of items I'll "look at later". Damage Bucket Spreadsheet by docs.google.com/spreadsheets/d/1Om18GXa0BU7_hjLEKPt2915eWencDtR-SNS9WnVTEcs/edit#gid=0
Brisket Slicing (unedited)
Просмотров 743 года назад
First time doing brisket with Mad Scientist BBQ technique with long rest and tallow. Best brisket I've ever made. Skip the first minute as I clumsily try to extricate the brisket from the paper.
Cosplay Light & Sound New YT Channel
Просмотров 1103 года назад
I've got a new channel for Cosplay Light & Sound. Check it out at ruclips.net/channel/UCpPqMoUj7VzuNoLpWQzS0VA
Pear, goat cheese, caramelized onion, and balsamic pizza.
Просмотров 1843 года назад
Pear, goat cheese, caramelized onion, and balsamic pizza.
Index PnP 001-Gantry test
Просмотров 3503 года назад
My build of the index machines pick & and place. This is Stephen Hawes project with the contributions of many others. I'm building this with late beta hardware so changes are still expected.
20 minute Pizza Dough in the Stand Mixer
Просмотров 1,6 тыс.3 года назад
My hybrid pizza dough for my Ooni Karu pizza oven. I do add sugar and olive oil for greatly improved flavor. I've never had a problem with burning. I make this dough the night before, let it bulk ferment in the fridge overnight, ball it, shape it, and make pizzas the next day. The long ferment is why so little yeast is used. 607g "00" pizza/pasta flour or King Arthur Bread Flour 12g fine kosher...
Ooni Karu Wood/Charcoal Pizza Oven -- Lessons Learned with Fire Management
Просмотров 129 тыс.3 года назад
There are plenty of videos about the popular gas-fired and wood pellet Ooni ovens, but not a lot of videos about the Ooni Karu wood/charcoal-fired pizza oven. It takes a little more fiddling and knowing your wood, so I made this video going over the different fuels you can use and what it takes to get the oven up to that ideal 700°F (370°C) temperature for thin crust pizza or even higher for Ne...
1st Cook Fire Tending on the Old Country Smokehouse
Просмотров 4,6 тыс.3 года назад
1st Cook Fire Tending on the Old Country Smokehouse
Batman '66 Intro But They Only Say Bat (+10 Pts Effort)
Просмотров 25 тыс.3 года назад
Batman '66 Intro But They Only Say Bat ( 10 Pts Effort)
KiCad 5.1.6 Copper Pour Zone 90/45 Constrain Misbehaving
Просмотров 4844 года назад
KiCad 5.1.6 Copper Pour Zone 90/45 Constrain Misbehaving
Can you get up to 900 with just wood?
700 degree Farhenite ?
Thank you for the video, tips like these make the Ooni Karu more enjoyable.
I thought you were talking about 700 degrees centigrade for a minute 😂👍🏴🇬🇧
OOni is overrated as hell. Buy a stone, put it on your gas grill or wood smoker and be done with it. Never can get it hot enough to do anything but waste a good pizza that could have been cooked better in the oven.
This explanation is plain perfect. Thank you so much!
I love your review. Very practical advice. I have wondered one thing but have not seen anyone mention but it might be lost in the comments. While heating or in between pizzas, can you place charcoal in a pan/tray on the stone? I would think direct contact would help get it to temp and more consistent.
How do you call those metal contactors ? Capacitive touchpads ?
As a BBQ/cook/smoker who has ruined a couple Al vent/ash scrapers running my Weber kettle at 900F making pizzas, this makes me smile.
Just had the red beans and rice with chicken and it was fantastic. When I was done, we all shared bites, the ribs had amazing flavor, and so tender, it fell off the bones. Worth the trip!
Not bad. I’d give it more time with high flame to get the stone to 800+. You’ll get proper browning on the bottom and good leoparding on the crust. Still chewy with a bit of crisp.
Good video. I have the same Ooni and basically do the same thing. I bought an axe and chop up the larger pieces of hardwood. At one point I considered using a pizza steel instead of the stone but I think that the pie would burn easier. There is definitely a learning curve when using wood/charcoal. Thanks for the video.
Could you do a tutorial on how to do this?
Thanks for this video! How would you compare the WSM and the Smokehouse? How does the flavor compare? When do you use which? Considering buying. Much appreciated.
Great 😊
I made mine loarder
I'm happy with both of mine
Your blocking the damper air flow with the aluminum ash tray catch pan underneat the fire box. Don't obsess with the blue thin smoke madness.
Do you have a list of parts that you used? Remarkable build.
The best 2.0 in the whole game
Never put 00 flour on a peel. That’s why your stone is black. Semolina and use a perforated peel for best results.
Do you only use lump charcoal or do you use charcoal briquettes as well
EXCELLENT VIDEO... WOW!!! The Filming and Editing and Narration is Suburb!!! With NO Background noise/music either ... YEA Seriously... Thank you so much for this GREAT Video. Would you suggest this Pizza Oven for a *professional Mobile Pizza Truck?
For a mobile pizza truck, I think you COULD handle running two of these if you have 4 people, one making pizzas, one launching/turning, one managing the fires, and one taking orders. It would be difficult with just 3 people. Have you looked at what King of Fire is doing?
@@feldon27 Thank you for this information... I totally agree with as many people needed... I am learning leaps and bounds. King Fire? ... No... I do not know what they're doing?
@@JudiChristopher King of Fire is a pizza food truck in Charlotte. They built a giant pizza oven on the back of the truck. Otherwise it's what you're talking about.
@@feldon27 AWWWWW.... Thank you so much for this information.
8:03 😂😂😂😂😂 sorry.
Sold my Ooni - making pizza should not be this difficult.
You sound like a sally lol
🎉awesome im been a quantum leap fan since 1990 i was 6 when they reran thr first 2 seasons on nbc in 1990 and kept watching until NBC cancelled it in 1993 i was 9 the final episode was disappointing he never came back home however i did see a RUclips video which was the original ending though cool hand link prop😊
Radical 😊
Hello, me too I believed tgis myth before to bay a microcontroller with a candy price, untile I change my strategy, mybe I will bay from s store as the first bayer , because if he will play with me all possible customers will reed my review and they run away 😂 . if a store already has some stars he will still attracting more victims 😢
Very good info. Thanks
How much temperature increase will occur from the wooden block on the charcoal? I want to make a neapolitan style pizza and I want to get a nice flame going without making the oven too hot.
Charcoal will maintain the oven around 600°F. Wood brings it to 700-900°F plus adding the wood smoke flavor. If you really want Neapolitan pizza, you need a high temp of 900°F for 60 seconds. The dough must be extremely thin, with wet tomato sauce and sliced wet mozzarella and without the typical American toppings. The 900°F heat is necessary to dry out the wet mozzarella. Personally, the pizza I make is New York thin crust style pizza at 700°F for 90 seconds. I use whole milk low moisture mozzarella and a less wet tomato sauce. And I can put any toppings I want!
I’m a big believer in blocks of Italian low moisture mozzarella. It transforms the pizza
I will be making pizza tomorrow using the Ooni karu. There’s so much sooth every time I make pizzas. So I can use a damp paper towel to clean the sooth in between putting the pizzas and it won’t crack the pizza stone?
Definitely a DRY paper towel.
You need to let the stone warmup longer - the bottom of your pizza was white
I've gotten better since I made this video. I get good leoparding all around. And the pizza IS round now. :)
Great video…just ordered the new Ooni 12g….overall some good info I had no idea of…thanks
I want to order the 12G firebox to upgrade my Karu. The new firebox is like 2x the size you see here.
Nice
ooni is made in china
Not surprising. The company is headquartered out of Ireland.
Well said 👏
Well that was some to the point usefull info about the amount of oak to add use per pizza, thx.
Thank you for posting this❤. Loved this show and these two guys R.I.P. Dean Stockwell😢
Wood and Royal Oak. We think alike.
I couldn't hear it
Dr Sam Beckett never returned home is a bigger cop out for an ending than any other show ever. (Alright, that I can think of off the top of my head but still. It was a terrible ending
Thank you for this - I appreciate your efforts.
What was the point of posting this? You can't hear a damn thing.
Complaining about something found for free online..?? ... OK.😊
Turn on subtitles.
@@twhmmh Yes. I am. My time isn't free. This is time that could have been spent ruining someone's day.
This was a much better ending.
What?! The last line isn't audible!
Turn on subtitles.
The ending was sad, but I always kind of thought it fit. I'm in the minority, I know, but some stories just have to stop.
why did Don Bellisario deny this existed? clearly he knew it did.
It would have been nice if they showed this while my mother was alive. She LOVED that show. Sad.
Nice video! Just what I was looking for. Thank you for your help Morgan.
My dude, hit me up on here if your ever in TN. I’ll give ya my number