web analytics
Kabocha - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

Kabocha

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Kabocha

    We've been getting some great kabocha squash from the farmers' market lately. There is one vendor who has about 5 different kinds of kabocha and has samples of each. There is one that is deliciously sweet and is great roasted, but I can't remember the exact name of it. We've only steamed ours, but I think it would be great roasted, then perhaps tossed into a blender or food processor with some cream/milk or chicken broth to make "mashed" squash. My mom occasionally made that with butternut squash, and I loved it. Just put a little pat of butter on top and I'm one happy camper.

  • #2
    Re: Kabocha

    Last thanksgiving, we roasted them and used them in place of pumpkin for our pies. It was a revelation. They were sweet, smooth-pulped, and more flavorful than pumpkin, with a richer orange color in the finished pie. More pumpkin than pumpkin.
    -jamie

    My oven build is finally complete!

    Comment


    • #3
      Re: Kabocha

      Wow. Kabocha pie. I might make that next week. I've been jonesing for some pumpkin pie, but I agree that the smooth pulp is fantastic. That sounds so good.

      Comment

      Working...
      X