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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.
Contrary to its name, dirty steak isn't really dirty at all. Very, very little ash actually adheres to the meet. The extreme high heat and direct contact with the coals sears the meat almost instantly. A very fast cooking method for steaks and by far the best at sealing in the juices. My first attempt resulted in 4 well done ribeyes when I was shooting for med-rare. Still tasty, but a bit embarrassing since we had 2 dinner guests.
Mark, I would invest in a set of extra long tongs, steak afficionados (not me, see above mistake) will tell you it is a cardinal sin to ever puncture the surface of meat...it lets out the juices, defeating the purpose of the sear.
RT,, I agree, (i've Heard that rule) At the time i started necessiity was the mother of invention. A long handled tongs would be great, But its hard to find something that long and still hold pressure to keep the meat in.. Maybe you think like a fireplace log grabber thing...??
I'll wrap some dirty steak in Aluminum foil and send it to you (snicker)
i was very reluctant to try this the first time, and when I have company they want to know if im kidding,, I would never put another steak on the grill again.. I use london broil which is one of the cheaper cuts, but it always comes out tender and delicious.. Just make sure whatever steak you put on that it is evenly thick,, if its fatter on one end it doesnt cook evenly,, just season/rub whatever you would normally do...
I also sprinkle coffee grounds (unused) on vanilla Ice cream... they usually think im nuts for that too,, Until they try it....