This channel works as therapy for me. Watching it, I enter a different world from my own, and it feels like a healing experience of sorts. Thank you so much for these beautiful, concise, smart clips. So many "RU-vidrs" have no clue that editing is key, and most people do not want 30 minute, seemingly endless episodes. But this channel is perfect in every aspect.
Great to see your videos again, never get tired of watching them. Your production is exquisite, others should take note. When i saw that this series was coming out, I was excited, thanks so much
My grandmother taught me this about 40yrs ago, except she peeled the garlic first. Quite a bit less messy. Great in a fresh mozzarella, fresh tomato, fresh basil salad.
I like that you not only present beautiful Mediterranean recipes but also capture the feeling of cooking them in a wood fire oven. great food, great ambiance
wonderful video. I recently bought a wood fired oven and I have been working through your videos and eating through your recipes. Top notch videos. Thank you very much for the content.
Amazing, as usual. If I had one wish granted, it would be that your videos were much longer. So nice to watch after spending a day in the rush of modern life. Thank you.
Welcome back Clive! It's great to see you again and watch these wonderful videos of yours. Greetings from the north west side of the Mediterranean (Morocco).
Thanks Clive 2 great new videos that relate to each other. Never done mashed potatoes like that before that is, using the garlic confit in the mashed potatoes! Can feel a wood fired meal is needed this week! Wasn't expecting 2 videos so that's turned out to be a bonus. Brill! Looking forward to the next one! Carlo.
BRILLIANT. Thanks so much for sharing. Jeez, I learn SO much watching your beautifully put together videos. SO appreciated. Namaste from New Zealand. PS- keep em coming please !!
Hi Clive, its About time that you put up some more great videos, my partner and I are really excited by watching you and your dog cooking. You have really re-ignited our love for pizza ovens (and ourselves) and cooking wild food etc in New Zealand so much that we are currently building our new pizza oven as part of our new forever home. Mark and Ange
You’re on fire with the post! Thank you for posting more videos, I love the channel and all of your insights. Every time you post I’m excited to watch and learn.
A bonus video today! I made garlic confit last week in the regular oven but just plain, no aromatics. I'll make another jar with the herbs for this summer. Thanks again.
Thanks for your videos. I am almost finished building our wood fired oven and watching your videos makes my mouth water in anticipation of trying some of your dishes.
I'm a little late to the party, but I stumbled onto your channel. So glad I did, awesome production and content! I'm now a subscriber and look forward to more!
love you channel very calming and relaxing i noticed your wood rest in your oven we have made several of these and wondered where you purchased yours thanks for your time ed ortone
An Andiron. If you search "Steel Firewood Andiron" or "Andiron Log Holder" you will come up with some results. Mine is 18”. It helps with better airflow around the fuel, and so it’s not just sitting on the embers.
I'm amazed your new video was finally notified on my feed. one month after your posting. my feed was full of Amber heard and Johnny Depp even though I indicated I was not interested on almost every link. I guess RU-vid felt they were more important than delivery of what I subscribe too. as usual Clive, a fabulous production. Well done.
Wonderful as always, not sure why you left the glass of wine out of this video though :-) Will be sure to try this confit! The use of the garlic on a pizza looks stunning, i usually use fresh garlic for a Marinara but fancy the confit garlic instead now!
Yum! I was surprised about only 2-3 weeks storage. Perhaps in a vacuum jar they would last longer. I was hoping to find a way to store them for a year but the dish looks delicious enough to make in any event. Thank you
I dabble with food preservations techniques and my gut feeling is that this would last a year even unrefrigerated. I've never tried, but I'd feel reasonably confident.
Just made this, and wow… why did I wait so long! Have you thought about making more Residual heat videos? You mentioned Meringues if I’m not mistaken… :)
Watching all your wonderful videos as i prepare to build my oven. Just wondering if this could be jarred hot to create a seal and would it the be shelf stable. Ive got a big garlic crop coming and thought i could preserve some of it like this. Love the videos 😊
Hello from Latvia and thank you for this one and all the other grat videos you make! 🤍My husband Sandis, my best cook and one of your gratest fans, loves to watch your videos and inspire! Could you please tell me where we I could find the beautiful dip/oil bowl you use in your video (minute 4.02 in the video). 🙏 Would be cool to find it and get a present 🙃
@@TheWoodFiredOvenChef thanks for that. Found it yesterday on your website. Garlic confit to be made later this week....in normal stove as i do not (yet) have a p.oven!🤠 cheers
Hi. Thanks for your great videos. I tried this recipe in my home oven at 225C and the garlic began popping out of the pot. What did I do wrong? Thanks again
Wood Fired Oven Chef: What is the purpose of leaving the skin on the cloves while roasting. Is it to make them look "funky" aka "straight from the garden" once you dump them into the glass storage jar? Since no one actually eats the skin, it seems kind of messy once you go to use the roasted cloves.
You can make it either way, it's really just a matter of personal preference. Leaving the skin on cuts out the time it takes to peel them, and it's easy to squeeze out the garlic once it's cooked. There is some flavour in the skin that will add to the fragrance of the olive oil. And I also think the skin prevents the cloves from burning.
