Date:         Fri, 15 Jun 2007 15:56:32 -0400
Reply-To:     JP <jpbeauch@GMAIL.COM>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         JP <jpbeauch@GMAIL.COM>
Subject:      Re: vanagon Digest - 15 Jun 2007 - Special issue (#2007-598)
In-Reply-To:  <4672eba4.1d1d640a.09ec.6293SMTPIN_ADDED@mx.google.com>
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Volks!

I'm surprised that any of you have suggested the woodflame grill...and
invention from Quebec Canada but distributed in the USA as well.

http://woodflameusa.com/grills.html

This barbecue is awesome and only need a little amount of wood to cook
a steak or anything else. No more little green bottle of propane. Very
environmentally

Check the specification. It has 62000 BTU. I've owned the Gusto for 3
years now and I had the delecto before that. The Gusto is perfect for
the westfalia as the delecto is more appropriate for home.

JP
Montreal




> Date:    Fri, 15 Jun 2007 11:02:28 -0700
> From:    "Mike \"Rocket J Squirrel\" Elliott" <camping.elliott@GMAIL.COM>
> Subject: Re: Stoned pizza
>
> This is probably not the best forum to discuss pizza preferences. I like
> peppers and tomatoes well enough, but I stick to the simpler --
> Neapolitan -- end of the spectrum. The fresh flavors of good tomato
> sauce, fresh mozzarella and basil (Margherita, the most popular pizza in
> Italy, for good reason) and maybe some olive oil or garlic on a chewy
> crust satisfy me.
>
> Some people like pizza with triple cheese, meats, and every vegetable
> under the sun layered on them.
>
> Answers.com says this,
>
> "As is the case with so many other traditional Italian foods, pizza
> underwent significant changes in the United States. Thanks to the
> American postwar emphasis on excess and increased portion size, as well,
> possibly, as the desire of poor Italian immigrants to eat more copiously
> than they had been able to do at home, the delicate Neapolitan pizza was
> transformed. Formerly lightly embellished with tomatoes and other
> toppings, it was increasingly laden with an abundance of meats and
> cheese, sometimes creating slices weighing close to a pound."
>
> A final note about making Kamping Pizza (or at home, too). Household
> ovens simply don't get hot enough for the simple Neapolitan pizzas.
> Traditional brick-lined wood, electric, or gas-fired pizza ovens used in
> Italy run around 700 degrees F. I don't know how hot my little propane
> barbecue grill gets because the oven thermometer I plunk in there tops
> out at 500F, but the results are similar to pizzas I've had in Italy, so
> it must be doing something right. I'd like to line the inside lid of the
> 'q with stone lining, but I can't picture what kind of adhesive could be
> used that would not outgas something horrible, would hold up the vehicle
> vibrations and the heat of the fire, and accomodate the different
> thermal expansion coefficients of the metal and stone.
>
> --
>
> Mike "Rocket J Squirrel" Elliott
> 71 Type 2: the Wonderbus
> 84 Westfalia: Mellow Yellow ("The Electrical Banana")
> 74 Utility Trailer. Ladybug Trailer, Inc., San Juan Capistrano
> KG6RCR
>