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Fennel and baby turnips - Forno Bravo Forum: The Wood-Fired Oven Community



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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Fennel and baby turnips

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  • Fennel and baby turnips

    We roasted up some fennel and baby turnips, including some onions and roasted garlic. (The roasted garlic adds some flavor and is reserved for later use on pizzas and sandwiches)

    Sliced the fennel into pieces and cut the turnips in half. Cut a red onion in half.....Added olive oil and a little liquid. Baked until tender. Good hot or cold.
    Attached Files
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Fennel and baby turnips

    Hi Jim,

    This is a nice recipe. Thanks. I make a lot of fennel, which is very good and easy to find here, and I will try your addition of turnips and red onion. I find that if you add a little stock, it can add flavor. I try to add just enough where it dries out right when the dish is ready to serve.

    This is one of those dishes that really works best in a wood-fired oven. You can taste the difference. Any theories on why the wood oven cook this better?

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