How to build a simple DIY wood-fired oven : SBS Food | Elderly Seat Cushion

So, liberals would be well-advised to hope for the best, plan for the worst, and vote like democracy is going out of style.

JD: With a stone oven, the heating elements are usually inside the stone itself. Once the stone heats up, it holds the heat for a long time. The stone should not smooth and have a rough surface, which allows the air to circulate underneath the bottom of the pizza; a perfectly flat surface might have hot spots. Wood-burning ovens are used more for the Neopolitan-style pizza where you need to have more highly trained staff operate the oven. In a wood oven, the pizza cooks very quickly, in about two minutes, and you have to move it around, but they also have wood-burning ovens where the actual inside of the oven where you cook the pizza rotates. This simplifies things a bit for the user.

Power Women’s CocktailAutograph Collection’s Hotel Park City, 2001 Park Ave, 4-6 p.m. Aisha Tyler and 20th Century Fox’s Moira Griffin to co-host the 2nd annual “Power Women’s Cocktail” put on by Autograph Collection Hotels, the Black List and Sundance Institute & Diversity Initiative, at The Retreat inside Hotel Park City. The event celebrates the female voices in independent film, from screenwriters and actors to directors and producers. Invite-only.

Another added bonus to the stove: You can charge your smart phone or tablet thanks to built-in USB ports—even when you’re not cooking. Once the stove is lit, the heat is turned into energy and stored in a battery that can be used immediately or saved for later.

Snipers, like these U.S. Marines in Afghanistan, lie on their stomachs a lot. Military designers moved the uniform’s zippers to the side to make the soldiers more comfortable.

“That was 50 years ago and today, Stihl products not only dominate the forestry market but it has also become a household name synonymous with reliability, high performance, good value and good after-sales service.”

Every menu at Ken’s Artisan Pizza lets you know the tables and bar were fashioned out of Doug fir salvaged from Portland’s former "Million Dollar Playground," the Jantzen Beach Amusement Park. That fun fact should prime you for the thrills of the sometimes unexpected flavor combinations coming out of dough master Ken Forkish’s Le Panyol oven. While it’s easy to go straight for the pies with their charred and chewy crusts, start with seasonal vegetables ($12) that also get a turn in the wood-fired dome for a quick singe before they’re lightly dressed.

Malawi’s Pizza doesn’t just serve up famously delicious wood-fired pies. For every meal an American customer buys, the company donates a nutritious meal to children in the African nation of Malawi.

“Car sharing and electrification are highly important developments in the world’s largest auto market. Additionally, the needs and individual style preferences of Chinese drivers have become more diverse due to an increasing number of female drivers and senior drivers,” said Zhang Fan, Vice President, GAC R&D Center. “BASF’s innovative materials enable flexible design and extended functionalities that best serve the different styles in our concept vehicles.”

“The president has made the decision that we will withdraw our military forces from Syria, but that it will be done in a deliberate, heavily coordinated way with our allies and partners,” the senior official briefed reporters on Friday ahead of a ten-country diplomatic reassurance tour by Secretary of State Mike Pompeo and John Bolton, President Trump’s national security adviser.

On the eve of the 2018 midterms, blue America has cause for cautious (and/or anxious, and/or petrified) optimism. As of Friday night, the nation’s top election forecasters were giving Democrats a greater-than 80 percent chance of winning the House, a better than 50 percent chance of netting at least ten governors’ mansions, and an excellent shot of losing no more than one seat (net) to the most unfavorable Senate map any major party has confronted in modern U.S. history.

This restaurant on Cherry Street was opened in 2007 by Brooke and Matt Kelly, who sold it to the owners of the Spudder in 2017. It closed in September.