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Pizza topping containers - 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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Pizza topping containers

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  • Pizza topping containers

    Hi crew,
    I just purchased 15 stainless steel "Steam pans" for placing the various ingredients that I make available for my guests in preparing their toppings. They are the type made for bain maries but are ideal in sandwich counters.
    I like to offer:
    - processed meats sliced - eg cabana, meatworst, polish sausage, sliced ham, roast chicken,
    - calamari rings, prawns, crab or crayfish meat, anchovy filltes, baby clams
    - cheeses -motzarella , tasty and pamerson
    - olives, sundried tomato, sliced peppers, pineapple, onion, field mushrooms
    - pastes - garlic and a range of tomato
    I keep running out of the wife's small tupperware pots and I plan on building a stainless servery in my outdoor kitchen later in the year once I get council approval and the roof done.
    Attached Files
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neill’s Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neill’s kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

  • #2
    Re: Pizza topping containers

    Perfect! Now all you need to do is place them in a bus tray or dough tub and fill with ice water. Keeps everything cold and fresh for the late arrivals.

    Comment


    • #3
      Re: Pizza topping containers

      The trays arrived the other day and now to design them into the outdoor kitchen directly above the pizza assembly bench.
      Very happy with them and will serve their purpose well.
      Have the next big pizza cook-up in less than 3 weeks, around 20 in total.

      Neill
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know


      Neill’s Pompeiii #1
      http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
      Neill’s kitchen underway
      http://www.fornobravo.com/forum/f35/...rway-4591.html

      Comment


      • #4
        Re: Pizza topping containers

        I use these
        Amazon.com: Condiments on Ice: Home & Garden

        Love em!
        Drake
        My Oven Thread:
        http://www.fornobravo.com/forum/f8/d...-oven-633.html

        Comment


        • #5
          Re: Pizza topping containers

          I am a great fan of disposable aluminum trays and pans. I usually take the largre ones and fill partially with hot water sitting on bricks to support and liquid heat below for hot items then place my smaller trays in them with aluminum foil to cover large pan vented away from guest. And same idea only with ice in larger tray. After the party I throw them away. Now this usually occurs when doing a gathering away from home so after the oven gets built this idea may change.
          Do not meddle in the affairs of dragons, for you are crunchy and taste
          like chicken...



          My 44" oven in progress...
          __________________________
          http://www.fornobravo.com/forum/f6/s...ally-6361.html

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