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Olive Oil - Forno Bravo Forum: The Wood-Fired Oven Community

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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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Olive Oil

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  • Olive Oil

    Cooks Illustrated has an interesting article on store brand olive oil. I think you can see the article but would need to be a subscriber to see the recommendations (it's a good magazine if you are interested). Anyway, thought I'd share:

    Originally posted by Cooks Illustrated
    When you set out to buy superior extra-virgin olive oil at the supermarket, good luck. Rows of bottles fill the shelves, with even the most ordinary of grocery stores offering more than a dozen choices. It’s a booming business: The United States imported 261,000 metric tons of extra-virgin olive oil last year, up from 163,000 metric tons a decade ago. But given the cost—an average of $18.99 per liter for the oils in our lineup—should you just grab the cheapest or try for something better from a gourmet shop or online seller?
    Source
    "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

    "Success isn't permanent and failure isn't fatal." -Mike Ditka
    [/CENTER]

  • #2
    Re: Olive Oil

    Get a good local(fresh) one for salads and using raw and a cheaper EVOO for cooking,is what I do.

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