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Submitted: Friday, Jan 09, 2009 at 19:06
ThreadID: 64966 Views:4619 Replies:11 FollowUps:14
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So, I arched up the pizza oven. Everyone has just arrived. 10 mins ago my border collie made a big show of catching a tiger snake beside the woodpile..... yep right in the middle of the crowd.

I had to finish the job [sorry relocate it]

Sorry relocate its head from .... its body.

So then as I go to throw the [sorry relocate] the snake onto the chookshed roof, the jack russell trots up with a red bellied black from under the house.

Nervous but entertained guests..... thought I'd share.

Better get back to the party.
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Reply By: Member - Stephen L (SA) - Friday, Jan 09, 2009 at 19:45

Friday, Jan 09, 2009 at 19:45
Hi Royce,
Remind me never to through my swag down if I am in your area. Just as long as your dogs are alright. Spoke to our local vet about snake bites with dogs. In the last month, they have had over 10 dogs in with snake bites and only 1 survived.


Cheers Stephen
Smile like a Crocodile

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Reply By: Member - JohnR (Vic) - Friday, Jan 09, 2009 at 20:23

Friday, Jan 09, 2009 at 20:23
Royce, you are hard on the wild life of the area there. No wonder you call your web site www.funshow.com.au. LOL

We just had to try to relocate a big mob of kangaroos out of a 40 acre crop paddock late yesterday. Close on two per acre. Thing is I guess they were back there today. The GPS had snaking marks all over the screen from the chasing at speed. At least no snake bites
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Reply By: Member - Phil G (SA) - Friday, Jan 09, 2009 at 20:58

Friday, Jan 09, 2009 at 20:58
You could slice them and put them on the pizzas.
AnswerID: 343476

Follow Up By: Bonz (Vic) - Friday, Jan 09, 2009 at 21:23

Friday, Jan 09, 2009 at 21:23
tastes like chicken
.
Time is an illusion produced by the passage of history
.

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Follow Up By: Member - Phil G (SA) - Friday, Jan 09, 2009 at 21:28

Friday, Jan 09, 2009 at 21:28
I was hoping they'd have a bit more tang - like a meat-lovers with BBQ sauce.
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Follow Up By: Bob Y. - Qld - Friday, Jan 09, 2009 at 21:58

Friday, Jan 09, 2009 at 21:58
Probably a bit more "fang" than the usual pizza sausage, Phil.

Sorry........ LOL

Regards,
Bob.
Seen it all, Done it all.
Can't remember most of it.

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Follow Up By: Member - Phil G (SA) - Friday, Jan 09, 2009 at 22:29

Friday, Jan 09, 2009 at 22:29
More fang than tang...... Bob, with a catchy phrase like that, could start a new pizza chain up your way - I'd guess you're about 250k from the nearest pizza shop :-))
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Follow Up By: Bob Y. - Qld - Friday, Jan 09, 2009 at 22:59

Friday, Jan 09, 2009 at 22:59
Maybe "Pizzas with Bite", Phil??

Depending on the currently flooded Diamantina, we are heading into Winton try out the big "R", next week, after being here 21 years.

Both of us will be looking for work, so could give the pizza chain a go. LOL Just need to get Royce up from Vic, to build an oven!!

Regards,
Bob.
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Can't remember most of it.

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Reply By: Tim - Stratford (VIC) - Saturday, Jan 10, 2009 at 00:11

Saturday, Jan 10, 2009 at 00:11
Royce,

We're currently away in Qld and arranged for the old man to look after the dog.

Got a phone call the other night - dog taken to vet's and staying the night - awaiting results of blood/urine tests for snake bite.

The old man was visiting and feeding dog - had a quick game of fetch with dog - instead of bringing toy back the dog brought back a copperhead!!!

Appeared dead when the dog dropped it at the old man's feet - so a couple of whacks 'to be sure' and then dog to vet's...all turned out ok - dog wasn't bitten and is at home happy now.

Looks like it may be a good (or bad) snake season down this way - with the earlier rain and now warmer weather looks like the food sources may have bred and now the snakes are breeding and on the move.

We live in town too!




Tim - Stratford, Vic.
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Follow Up By: Member - Royce- Saturday, Jan 10, 2009 at 00:45

Saturday, Jan 10, 2009 at 00:45
Hadn't seen a snake until today and TWO turn up. The weather is getting warmer and the wet month had lead to lots of small animals breeding.... good snake tukker!
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Reply By: Member - Jeff H (QLD) - Saturday, Jan 10, 2009 at 02:38

Saturday, Jan 10, 2009 at 02:38
So the pizza oven isn't worth a mention then, Royce ?
Or did I miss something?
My offer still stands - even unto a Vikweigan Reptile Assassin.

(Such is the bond that emanates from and strengthens the Wood Fired Oven Community....).

Mate, I've just about finished kneading the "Tipo 00" flour dough, in preparation for pizzas tomorrow night..........YUUMMM!
The next day we may bake bread, perhaps a roast. The day after, hmm. A broth, of turkey hindquarter bones and other scraps from the Silly Season. Then, on the fourth day, smoked fish.... enough!

Royce, I hope that your oven is all that you desire.
If not, google the site I offered:
"fornobravo" .
Excuse me, but I must knock down the dough for tomorrow's tucker: thin-crust pizza - like we country bumkins can all make, eh.

Yep. I'm back. 'Tipo 00' flour is as sensous and delicate as ever. Shall post an image of both the machine and the fodder it spawns. ( That would be maybe Sunday, yes?)
By request only.
Hahaha,
Royalties to Gramps:( as in 'Dinner for One').

"Same as last post, Madam?"

"Yes Jeff. Same as last post, Jeff"
Hic.!, "Slorry"
Jess.( shh!! I'm his Dog. I write most of his stuff - tru . so shhh---)
ps.
I meant no harm by this post.
After all, it is the tail end of the Silly Season, and those who care, or would care to care for wood fired ovens





AnswerID: 343511

Follow Up By: Member - Royce- Saturday, Jan 10, 2009 at 10:27

Saturday, Jan 10, 2009 at 10:27
Mate! It's winner. Last night was its first real run.

A few cracks have appeared in the brickwork. This just adds to its rustic, rudimentary, rough presentation.

At the start the fire was way too hot and we burnt the top and left a doughey glug in the middle of the pizzas.

By the end of the evening we had the dough the right cosistency and the fire humming at the right temp.

Everyone put their favorite toppings on and sat around the red-gum fire. Fantastic evening.

No snake pizzas tho.
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Reply By: Member - Brian H (QLD) - Saturday, Jan 10, 2009 at 07:43

Saturday, Jan 10, 2009 at 07:43
All this talk about snakes is making me nervous ............ I HATE snakes.

Son had a big red belly black have a couple of swipe at him the other day (man can he run LOL). Neighbour let me know she spotted a brown and large red belly black in her front garden a week ago.

Not looking forward to doing my gardens :( may have to run that fine birds mesh around the garden edge like my aunt does stops them as they get tangled up in the mesh. She gets heaps of tiger snakes.

Garden can wait maybe next week.

Brian



AnswerID: 343522

Follow Up By: Member - Royce- Saturday, Jan 10, 2009 at 10:31

Saturday, Jan 10, 2009 at 10:31
I love the snakes. They are beautiful animals.

I never touch them out in the paddocks or of course the bush.

Right outside the house is the problem. The red-belly was under the house decking and the tiger in a wood pile beside the chook house.

We think the tiger snake must have been living there for a few years. He is the biggest one I've ever seen around here... about 1.5m.

My son loves snake too. I doubt whether a snake would have taken any swipes unless it was backed into a corner. They are generally very afraid of humans. But you're right... take care in the vege patch!!
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Reply By: Member - Jeff H (QLD) - Sunday, Jan 11, 2009 at 22:14

Sunday, Jan 11, 2009 at 22:14
Onya Royce; so pleased it performed well. Apparently each oven bears a signature (or so I'm led to believe).
Cracks? Hell yes. The heat gradient would make them mandatory, wouldn't it? Our major crack is from the flue to the top of the arch at entrance. Strewth, hardly surprising.

Snake Pizza eh. Now there's a twist.(Hmm). I'm not quite sure how you'd pre-treat the meat (if at all). Got any E Asian associates that you'd care to share a meal with?

Mate, all the best with your oven, and may your next one be equal to the"Iicing on the cake".
And do yourself a favour, (if you care, that is) - google fornobravo. You'll be amazed, dead set.
Jeff H.
AnswerID: 343799

Follow Up By: Member - Royce- Sunday, Jan 11, 2009 at 22:40

Sunday, Jan 11, 2009 at 22:40
Fornobravo..... I searched through it as I built the oven.

That's how come I knew that I should 'season' the oven over seven days... I did it over two.

I'm into it now.

Cheers Royce
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Reply By: Member - Jeff H (QLD) - Sunday, Jan 11, 2009 at 23:30

Sunday, Jan 11, 2009 at 23:30
Royce,
For the life of me, I can't locate your original post re WFO. I seem to remember more of a bread-oven design, as in rectangular floor, rather than circular, with two courses, (nicely laid, from memory) - and I can't recall your insulating layers.
If you wouldn't mind sending either the original post No. or, better still, an image or two of The Furnace on the eve of The Baptism, that would be great.
Meanwhile I'll do another search.
Thanks eh,
Jeff.
AnswerID: 343808

Follow Up By: Member - Royce- Monday, Jan 12, 2009 at 00:15

Monday, Jan 12, 2009 at 00:15
Here it is!
Image Could Not Be Found
I also made up some doors:
Image Could Not Be Found
Image Could Not Be Found

Based on kits from commercial kits

No insulation layers as such. Just standard bricks and mortar. Built freehand, without stringlines etc. I used a spirit leve a few times to see how far off level I was.

As I brought the two parts of the arch together, I found that wouldn't quite meet so I disguised that cunningly by making a feature of the key stone bricks.

Love it!
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Reply By: Member - Jeff H (QLD) - Monday, Jan 12, 2009 at 01:18

Monday, Jan 12, 2009 at 01:18
Royce,
While I'm pleased that you cooked good tucker in your construction, it bears as much resembelance to a pizza oven as our
Humble Hutchi does to the Taj Mahal.
(and I refer to Thread 64665, perhaps).
My Friend, I had the good fortune to be directed to Fornobravo by our local ruff-as-gutz brickworks.

To be brief, we have 200mm of passive insulation, (old roofing iron, vermiculite, and reflective sheet., covered by 100mm of vermiculite cement. Then 250x250x50 clay pavers, laid on a sand base.
And that is just the base!!!

So please let us not kid EO folk in to believeing that one can build a genuine pizza oven for nought. Might as well hollow out a termite mound, I guess.

Onya mate.
As a retired teacher of Science, I can wish you nought but well in your crusade.
Just stay true eh. ('n tellus how Eastern Brown differs from Red Belly when laid in a Pizza.)
I reckon the toads have wiped out most of 'em around here, so we may have to import the snake meat from you flamin' Mexicans! Strewth, the shame of it!!
Stay safe eh.
Jeff H.
AnswerID: 343812

Follow Up By: Member - Royce- Monday, Jan 12, 2009 at 10:50

Monday, Jan 12, 2009 at 10:50
Ah... obviously a purist.

A hollowed out termite mound would certainly work well. How to get them to build in your back yard to start with!



I am not taking umbrage at you criticism as I am assuming that though forthright and derogatory it is made in a friendly and jovial manner....

Believe however that REAL and GENUINE he pizzas were... cooked in this very wood fired oven. A wood fired oven that effectively cooks pizzas by definition IS a pizza oven. It may not be made in the traditional Italian manner.... but nearly free and effective none the less.

I'd love some insight and inspiration. Our property is on the market and I wll surely be building another. So post a pic or two of yours Jeff!
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Reply By: Member - Jeff H (QLD) - Monday, Jan 12, 2009 at 20:10

Monday, Jan 12, 2009 at 20:10
Crikey Royce, now there's a challenge!
Mate, I've got a turkey leg to come out in 30 mins. Been in for 4 hours at 150C (after a short hit @ 250 to brown the skin, otherwise using retained heat from pizza night on Saturday).

If I can'tfigure out how to post through EO, I'll try to post you direct.
Best I attend to the evening fodder.
'Till later eh.
Jeff.
AnswerID: 343961

Follow Up By: Member - Royce- Monday, Jan 12, 2009 at 22:55

Monday, Jan 12, 2009 at 22:55
In the follow up... you look at the bottom and it give you the option of 'Insert Image'... click on that.. browse and add! Enjoy the leg.... where's the rest of the turkey?
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Reply By: Member - Jeff H (QLD) - Tuesday, Jan 13, 2009 at 00:23

Tuesday, Jan 13, 2009 at 00:23
Royce the flamin' dog got the rest - Mongrel.Feathers throughout the house, I could tell you!
(Do you think maybe I should feed her occassionally? I dunno, eh.)
Still, the scrap she allowed us made for good tucker, so all good.
I think she's letting the Missus sleep in our bed with her tonight - must be the full tummy, that she exhibits such kindness.

OK, enough of that. Let's try for an image or three (if I can drag 'em out of the ether, that is.)

Sorry Royce, the Ludite in me shines yet again. I don't know how to shrink to the requisite 800 thingos, nor am I able to load multiple images.
But, undeterred, a way SHALL be found, before I make my way outside to the dog bed.

JH.
AnswerID: 344027

Follow Up By: Member - Jeff H (QLD) - Tuesday, Jan 13, 2009 at 00:45

Tuesday, Jan 13, 2009 at 00:45
OK Royce,
Best I can do for the moment is the first image in my photo gallery, or whatever it's called.
Not my favourite image, but it shows tonight's roast, above a tray of semi-drying tomatos. The chain above the arch is used to suspend the spit when slow-roasting, (pork in particular). The external Al doors are evident, as opposed to the insulated s.steel inner door, hanging low right.(Note the slit in it. Reason is obvious eh).

Mate, I hope this gives a hint, and will try to do better, later.
Jeff.
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Follow Up By: Member - Royce- Tuesday, Jan 13, 2009 at 10:19

Tuesday, Jan 13, 2009 at 10:19
Inspired!!!
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