Burn, burn, burn...
I've become smitten with wood fired food. Nothing in the entire world compares to the texture, taste and complexity of something that's been tossed onto a baby inferno and partially charred. Chewy, crunchy, taste sensation like no other.
Octopus, bread, potatoes, anything at all. I had some pizza the other day - with smoked mozzarella, thyme, and tomato cream - that shook me in my boots. Those few bites got me to thinking about building a wood fired oven on the FloBo. A bona fide real deal wood fired oven!
How hard could it be to toss a few bricks together, sling in some wood and get that mofo rolling? Not sure that would be a super wise idea atop a mostly wood boat, but my God, the Pacific is underneath it, you know?
Meanwhile - the little fire pit that the rural folks usually cobble together on the side of the road is priceless. Crude, rough and does the job. The meat smells that permate of every corner chop shop is intoxicating. Makes a vegetarian want to do a full slam of all parts meat quite badly.
Now, about that wood fired oven...I see it mine and my new restaurants future.
I was looking for a recipe and came across your site. This site is great! I have already bookmarked you. Thanks for the hard work!
cooking with emotions
Posted by: Swallow Conrad | November 29, 2011 at 01:10 PM
Oh I cant wait to see it...and all the cool things on your SV - home soon!!
Posted by: misty | November 28, 2011 at 09:50 AM
When you get back to the harbor I'll show you the wood stove on the Valhalla and the little steel rack I welded up to fit inside it for baking/roasting/grilling. I think you're on to something here about putting a woodstove of some sort on the FloBo! Of course I think it's a genius idea :-)
Posted by: Jonathan Eells | November 23, 2011 at 07:18 AM
How nice if the restaurants in the U.S. prepare food over the wood fire. It is so much better. You have a keen eye for whats better. Like in African cuisine, the whole fish grilled over a real fire and letting the fish oil sizzle by the flame is better than most cooking methods. I've only experienced one Korean restaurant in Oakland, CA using real wood charcoal on top of the dining table. Not the gas.
It is always interesting reading your travel finds and experiences!
Posted by: shane C. | November 18, 2011 at 11:38 AM
We cooked over a fire pit all summer. Wow what a difference it makes!
Posted by: Tia G | November 17, 2011 at 09:33 AM