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Pisto Manchego Xabia - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Pisto Manchego Xabia

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  • Pisto Manchego Xabia

    from your next WFO, save some roasted red peppers, eggplant, onions and garlic.

    I did a different version of this sauce without the tomatoes.

    1 roasted red pepper
    1 roasted eggplant insides
    1 roasted onion
    4 roasted garlic cloves

    Put in food processor with

    pinch of salt
    fresh ground pepper
    drizzles of olive oil
    squeeze of a lime or lemon

    sure was tasty on toasted bread!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Pisto Manchego Xabia

    That sounds really, really good. Can't wait to give it go.

    Great pizza, a cold beer,a great cigar and great friends...my idea of a great time


    • #3
      Re: Pisto Manchego Xabia

      It sound almost like babaganough (sp)?
      Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!



      • #4
        Re: Pisto Manchego Xabia

        Sounds great!

        I'll give it a try this weekend.

        Did you roast the onion whole and the eggplant?
        How long did it take to cook the onion?


        My thread:
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        • #5
          Re: Pisto Manchego Xabia

          I think this is recipe pretty flexible! and remember it's blended up anyway!

          Eggplant can be done whole on the coals and then take off the skin. Or it can be sliced in half and put cut side down in a baking dish.

          The onion can be sliced in quarters and I'd say 30 to 45 minutes will do the trick. Basically the layers will separate and become translucent.

          You can make baked garlic and peppers the normal way (see recipes here somewhere!) or just throw in some cloves with the other vegetables.

          But I'd bet you could also just put it all in a dish cut up until you were happy with it and blend away!

          Give it a try when you've got your oven going and then adjust it to your tastes...have fun!....Hmmm...wonder how it would go on pizza dough with some drizzled olive oil and black olives?
          sigpicTiempo para guzarlos..... ...enjoy every sandwich!


          • #6
            Re: Pisto Manchego Xabia

            Hey Jim,

            Nice to hear from you. How's the late winter weather on the Costa Blanca? I'm envious.
            Pizza Ovens
            Outdoor Fireplaces


            • #7
              Re: Pisto Manchego Xabia

              I did a little variation by using Sherry vinegar instead of the lemon/lime and it works very nicely also.

              Thanks for the recipe. A great idea for exploration with other alternative.