Need some help to understand . . .

[Neal]

Looking at pizza ovens. Wood seem difficult to control temps. Electric (in my opining) seems like it would be slow to get up to operating temp, but what do I know? Gas seem like it would be the ticket, but what if the last person to use it leaves it on?

They work better adjacent to a pineapple farm, so I've heard I don't know that you really need to control the temp other than it being super hot and monitoring the pizzas as they cook fast.

 

[MapNerd]

Would this be a communal oven or are you thinking per-site? In either case, I personally think wood burning is the way to go from a maintenance and upkeep perspective. It’s pretty much an install and forget type deal then, other than maybe an annual inspection. A gas or electric is going to have multiple points of failure. Half the fun of a pizza often is figuring out how to use it imo.

 

[MapNerd]

They work better adjacent to a pineapple farm, so I've heard I don't know that you really need to control the temp other than it being super hot and monitoring the pizzas as they cook fast.

There are really just two types of people in this world. People who want pineapple on their pizza, and people who are sane.

 

[sheridany]

I have heard there are some experiments going on somewhere on the East Coast involving pop tarts, pineapple and pizza....Notice the presence of 3 P's.

 

[Neal]

Sorry. Hard to reply while eating a Popsicle.

 

[TJ&LadyDi]

I've read that there a couple of companies working on a process to turn pineapple peelings into methane gas fuel. Could probably work with the whole pineapple as well!

TJ

 

[Chuggs]

Sorry...forgot to add pineapple. But, it might have a calming effect from the heat of the Jalapenos.

 

[Chuggs]

If I ever thought about purchasing an RV site...I would make sure that I would be allowed to build an outdoor wood fired Pizza Oven on my site. If I can tap a keg, and throw a pizza party for my neighbors and friends...it would be awesome.

Until then...the portable Ooni oven will have to do. I might have to add the Koda 16 to my arsenal.

 

[MapNerd]

View attachment 2885
Sorry...forgot to add pineapple. But, it might have a calming effect from the heat of the Jalapenos.

If you had added pineapple, we’d need to name it the “Heresy Pizza”?

 

[Chuggs]

and a balsamic glaze...mmmm. It too would go with Pineapple. I can do that in my home oven. Ooni made me sign a contractual agreement to never put pineapple on Pizza cooked in their ovens.

 

[Neal]

Only @Chuggs would add 10W40 to a pizza!

 

[Chuggs]

Only @Chuggs would add 10W40 to a pizza!

Wow...that gives me an idea.

For now...the Jalapeno was the best I have had.

Would like to substitute Hatch Green Chiles next time in New Mexico.

Til then...I'll be cranking out the Jalapeno. The other side of the Pizza was for my son...the plain cheese guy.

 

[TJ&LadyDi]

Would like to substitute Hatch Green Chiles next time in New Mexico.

Oh yeah; that would be great. Hatch Green Chiles are the best! And, for a bit more adventure, you could always replace the Jalapeños with Habaneros.

TJ

 

[Chuggs]

Oh yeah; that would be great. Hatch Green Chiles are the best! And, for a bit more adventure, you could always replace the Jalapeños with Habaneros.

TJ

I actually have some Ghost-Habanero and some Scorpion pepper powder that I made in the dehydrator. They both add a bunch of heat without impacting the flavor profile. I just have to be careful with it. It can ruin somebody that isn't accustomed to that high of a Scoville rating. I've watched people insist that they will like it have to get up and leave the table. I am willing to share...and I warn them. Never will I instigate someone to consume some of the stuff. But chiliheads seem to love it.

 

[Chuggs]

 

[TJ&LadyDi]

View attachment 2888

I bow to the heat man! I used to be able to do the really hot stuff, but that has faded to the moderate Habanero level over the years.

TJ

 

[Chuggs]

I bow to the heat man! I used to be able to do the really hot stuff, but that has faded to the moderate Habanero level over the years.

TJ

No bowing required. To me, it is more about finding the right pepper for your comfort level. I never want pepper to overpower a dish. That said, capsaicin is a powerful anti-inflamatory. I actually used it for it's healing properties, after a bike accident. My foot got caught in the clipless pedal...and wrenched my toes. I had neuropathy which caused my foot to feel like someone was beating my toes with a sledge hammer. I figured I would try capsaicin therapy. Within a week of eating hot peppers the throbbing went away. Me being a sceptic...decided to cease the pepper intake to see what happened. The throbbing returned. I was so amazed...that I would start and stop the pepper intake to watch how it directly correlated to my foot pain. After a few years...the foot healed to the point the nerve pain no longer returns. The stuff is amazing for this type of nerve pain though. If your stomach can handle processing peppers...without causing other gastric related issues.

 

[MapNerd]

I have little tolerance for heat. Jalapeños are fine and from time to time I do like them but anything more than that and I’m out. It is indeed all about your comfort level and individual choice - a theme we should all keep at the top of mind in these trying times.

 

[Chuggs]

Hot peppers can actually be very harmful to some people. So, please approach with caution.

They are members of the nightshade family. If you have an inflammatory response to tomatoes, potatoes, goji berries, eggplant, etc...then hot peppers can have the same reaction.

There have also been reported cases of “reversible cerebral vasoconstriction syndrome” (RCVS), a temporary narrowing of the vessels that supply the brain with blood.... From what I understand this is no laughing matter. So, when you see people challenging others to eat super hot peppers...just know...it can cause harm to folks.

I thought it irresponsible of me to talk about the heath benefits...and forget to talk about the risks too.

 

[AbdRahim]

No bowing required. To me, it is more about finding the right pepper for your comfort level. I never want pepper to overpower a dish. That said, capsaicin is a powerful anti-inflamatory. I actually used it for it's healing properties, after a bike accident. My foot got caught in the clipless pedal...and wrenched my toes. I had neuropathy which caused my foot to feel like someone was beating my toes with a sledge hammer. I figured I would try capsaicin therapy. Within a week of eating hot peppers the throbbing went away. Me being a sceptic...decided to cease the pepper intake to see what happened. The throbbing returned. I was so amazed...that I would start and stop the pepper intake to watch how it directly correlated to my foot pain. After a few years...the foot healed to the point the nerve pain no longer returns. The stuff is amazing for this type of nerve pain though. If your stomach can handle processing peppers...without causing other gastric related issues.

This is also available for topical application, but like most things, it's efficacy likely depends on the cause of the pain, the specific body response of each person.