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Flammkuchen - 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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  • Flammkuchen


    We received this delicious recipe from one of our customers and wanted to share this with our forum family.


    -Flammkuchen, or tarte flambee in French, is an Alastion / German pizza in which the normal tomato sauce is replaced with creme fraiche and the crust is made very thin to the point of being almost cracker like after cooking.

    Crème fraiche can be difficult to find and it is usually rather expensive then. It can however be made very easily, with a bit of preplanning. All that is needed is heavy whipping cream, preferably not ultrapasteurized, though it can be used in a pinch, and a souring agent such as buttermilk, sour cream or plain yogurt. Better than a pint can be made with a pint of heavy whipping cream and a quarter cup of the souring agent. Mix well a couple few days ahead of time and leave out in a covered container at room temperature. You may stir it a couple of times a day until it thickens to a consistency of yogurt. After refrigeration, it will thicken more. It keeps refrigerated a long time.

    Make the usual pizza dough but form it as thin as you without tearing it. Spread the crème fraishe over the dough as like a pizza. Cover with very thinly sliced white onions and thinly sliced smoked bacon that has been cubed. Salt and pepper to taste and cook like a pizza.

  • #2
    Re: Flammkuchen

    Sounds very interesting sweet, smoky salty and rich. Almost state fair food if you could deep fry it and put it on a stick it would be perfect.



    • #3
      Re: Flammkuchen

      Originally posted by mrchipster View Post
      Sounds very interesting sweet, smoky salty and rich. Almost state fair food if you could deep fry it and put it on a stick it would be perfect.

      Homer? Is that you?
      The English language was invented by people who couldnt spell.

      My Build.