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Pugliese Grano Duro - redux - 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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Pugliese Grano Duro - redux

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  • Pugliese Grano Duro - redux

    You know how you "discover" something, and then turn around and start finding it everywhere?

    Driving back from tennis, I stopped with our second daughter to buy biscotti at a bakery we know, and there is was -- Pugliese Grano Duro. Not exactly Tuscan, but it was fresh and baked on site. It was great. It has the same crust and crumb, the nice yellow color and it is seriously crunchy. I think it could grow on you. It is definitely not Pane Toscano, or a new world hearth loaf. It's very rustic, but I'm getting to like it.

    Jahysea, this is interesting. Do you find a parallel between old-world bread and new-world bread -- as you can see the differences between old-world and new-world wine?

    James
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    Last edited by james; 05-08-2007, 01:42 PM.
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