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Pizza Class & Itallian Cooking in Emeryville - 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 Class & Itallian Cooking in Emeryville

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  • Pizza Class & Itallian Cooking in Emeryville

    Last Friday I went to the Neapolitan Pizza class at Ramekins by Rosetta. It was a good class and I learned a few things.

    She made a nice thin crust pizza. One of my favorite pizzas was the caramelized onion and potato. The other was a pizza where you cook the dough with a pesto of garlic and parsley, then pull out the dough cooked, after that you top it like a salad with arugala,cherry tomatoes, and prosciutto. Very good and refreshing.

    Pizza con Patate
    (Sliced Roasted potatoes with rosemary, onions, fontina, gorgonzola)

    Pizza al Crudo
    (Cherry tomatoes, Prosciutto, Arugula, shaved parmigiano)

    I also learned I still can not toss dough very well. I was in awe when I saw the video of the fellow on this list who worked in a pizza joint for 10 years (sorry forgot your name) toss that dough back and forth. I think he is from Texas? One of these days! Just takes practice I guess. If anyone could send me a link to that video I would like to see it again. I did a search and could not find it.

    Here is a link to other classes she gives in Emeryville on the east side of the Bay Bridge. Just in case anyone was interested.

    Welcome to Cooking with Rosetta

    I would like to take the eggplant class but it is sold out... Next time.

    Loren
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