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Roasted peppers - 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.
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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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Roasted peppers

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  • Roasted peppers

    We had a great harvest of peppers so I decided to roast them in the WFO (since I was heating it up anyway). I was amazed how easy it was. A little salt, chunks of garlic and EVOO liberally over the top.

    Slide them into the oven on baking sheets and watch them closely cause it happens really fast. The WFO was on it's way up to pizza temp at about 550F(according to my broken oven thermometer).

    Within 5 seconds, they were sizzling, about a minute on one side they were starting to char.. Give the pan a little shake to turn them, another minute on the other side and done. Of course, the fun part is peeling and seeding them.
    Attached Files
    Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

  • #2
    Re: Roasted peppers

    Are the long peppers a hot or sweet pepper? They sure look good !


    • #3
      Re: Roasted peppers

      The long narrow ones are sweet peppers and the others were obviously bell peppers. There was one jalapeno in there. I like the colorful ones too. Try it, it's very easy in the WFO. I did about a bushel in 30 minutes. Of course the WFO was already hot, 500F. Thanks John
      Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443


      • #4
        Re: Roasted peppers

        Did anyone see the the coconut shell in the fire? DON'T DO THIS!!!! They pop like a firecracker inside your oven. My wife told me to do it just to see what happens. It popped and spewed ashes all over, including my beautiful peppers.
        Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443


        • #5
          Re: Roasted peppers

          Very interesting about the coconut exploding. A few years back I was given a case of extruded coconut charcoal that stayed hot forever and had a sweet, mild flavor. Unfortunately, it's only available for sale in San Diego now so haven't been able to restock it.


          • #6
            Re: Roasted peppers

            I haven't roasted any, but I have dried some jalapenos and serranos. In anticipation of a long, hot, and dry summer I didn't plant my normal jalapeno, habenaro, serrano, tabasco, and wax peppers. All I have is a native chile petin.