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Fish - 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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Fish

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  • Fish

    Anyone had much experience doing fish in their WFoven?

    I bought some cedar planks to try but it's my first time with them.

    I worry about fish being too delicate and the short cooking time.

    What about some kind of poaching/caserole??

    Any experience or ideas appreciated.

    Jim
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Fish

    Hi Jim, I have cooked fish like Sea Bass and Snapper on a grill over ashes in a cooling oven. It isn't something to be left to it's own devices as it cooks quite quickly. I imagine sardines would be delicious cooked the same way and basted with lemon juice and parsley.

    Fish is something I am looking forward to experimenting with. Should be great simply placed in a shallow cazuela and a little garlic olive oil and herbs or a little poaching liquid. Cedar boards are a popular restaurant innovation here and should, if soaked in water, do a great job of keeping the fish moist whist cooking. It may be a good idea to pre-heat the boards. There is the danger of cooking faster on top if put onto a cold board. Either that or turning the fish would probably work. They are also a talking point when put on the table but I'm unsure whether they add to the flavour of the dish or not.

    Enjoy!

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