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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.
I've tried several formulas from several sources before settling forever on the one given in Jeffrey Hamelman's book, Bread, for my microbakery. This and Peter Reinhart's The Bread Baker's Apprentice should be standard in your kitchen. It's likely you could find both at your local library. The tricks to consistently good bagels are: the dough must be very, very stiff, so careful with the hydration, the formed bagels must be refrigerated overnight in a controlled 40 F unit, they must be boiled for about a minute just after they come from the fridge and baked immediately.
The only change I've made to the Hamelman method is that I form the divided dough into balls, then poke a hole in each with my finger and stretch the hole out to about two inches. Hamelman uses a more traditional forming method that just doesn't work very well for me.
If you have a problem getting the Hamelman formula, send me an email and I'll send you a file.
Last edited by CanuckJim; 07-01-2007, 09:00 AM.
"Made are tools, and born are hands"--William Blake, 1757-1827