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Fire-due - 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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  • Fire-due

    Ok.. so I invented this last night, (using conventional oven) but have not tried in the WFO.... yet, when I do I will provide pictures!!!
    It's basically a fondue/tappas kind of thing.... ('fire-due' instead of 'fondue'....Geddit?)

    Appetizer - Serves 4

    items for dipping:
    2 Chorizo
    6-8 button mushrooms
    1 large red onion
    1 large red capsicum

    for the 'due
    1 cup cubed vintage (or sharp) cheddar cheese (or your favorite - YMMV)
    1tsp cornflour
    small knob butter
    1tsp snipped parsley
    a 'slug' of beer (1/2 cup??)

    Cut the Chorizo in diagonal slices, the onion into quarters the mushrooms in half and the capsicum into inch square chunks

    Place a small ramekin in the centre of a shallow roasting dish, and arrange the chorizo & vegetables around the ramekin.

    Add all the 'due ingredients into the ramekin in the centre and mix about.

    drizzle the vegetables with a small amount of evo., and season with salt & fresh cracked black pepper.

    Place in the WFO.

    Rotate the tray every now and then to ensure that the veggies are colouring evenly and the Chorizo gets a nice caramelisation, most importantly stir the 'due with a skewer, and add more beer if it's getting too thick or boiling.

    When the Chorizo & vegetables are roasted and carmelised, and the 'due smooth and runny, serve directly to the table with some sliced crusty bread or baguette ont he side (on a trivet obviously!!)

    Eat with skewers in the traditional fondue method

    There should be enough residual heat in the roasting tray and ramekin to keep the sauce liquid enough for dipping.
    Last edited by Mitchamus; 08-16-2009, 03:29 PM.
    My 2nd Build:
    Is here

  • #2
    Re: Fire-due

    Yummy! I really can't get enough of the WFO roasted veg we've been doing lately, and this sounds like a fabulous combo.


    • #3
      Re: Fire-due

      Sounds good and easy. Probably needs to be in a cooler corner of the WFO but is probably workable for those of us with with a big landing.

      Good idea!


      • #4
        Re: Fire-due

        Probably needs to be in a cooler corner of the WFO
        agreed or -
        cook it before the oven hits pizza temp...
        I'm planning to try this weekend...
        My 2nd Build:
        Is here


        • #5
          Re: Fire-due

          ok, so I tried it in the oven this weekend,
          it worked okay, but I've made a few suggestions/observations for doing this in the WFO:

          * The veggies cook really fast, much faster than the sauce.
          * Probably should use warm or room temperature beer, and add less than what you think you need.
          * You could probably leave out the butter & flour out of the sauce - I'm not sure....I'll have to experiment again.
          * it might work better if you put the ramekin outside the veggie roasting tray to cook separately, and fit it in at the end.

          no matter how much you mess it up - it will still be delicious
          Last edited by Mitchamus; 08-24-2009, 04:03 PM.
          My 2nd Build:
          Is here