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Ossobucco and Polenta - 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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Ossobucco and Polenta

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  • Ossobucco and Polenta

    Sorry removed
    Last edited by Karangi Dude; 07-15-2013, 05:41 PM.

  • #2
    Re: Ossobucco and Polenta

    Originally posted by Karangi Dude View Post
    Put Ossobuco in the oven before I went to work at 8am Tuesday temp 105c took it out when I got home at 5.30pm the temp was at 90c. I made some polenta to serve it with. Meat just fell of the boan taste was great.

    Cheers Doug
    Neat idea to use the heat, I just love ossobuco.....yum, Ill have to try it.
    The English language was invented by people who couldnt spell.

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    • #3
      Re: Ossobucco and Polenta

      Ohhh does that look good!!! Ossobucco is hands down my second favorite food - pizza being first favorite. I like to remove the meat and puree the veggies and broth with a boat motor - it makes a fabulous thick sauce to go over the meat.

      The polenta with it is a great idea! Wish I had thought of it myself.

      By the way, veal shanks are not the only thing you can use in Ossobucco. I have used pork shanks and turkey legs. They are both delicious - just don't cook the turkey as long.

      Thanks for the photos!

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      • #4
        Re: Ossobucco and Polenta

        Looks great KD, but where is the bone? The bone marrow is the best part. I cook Osso Bucco a lot in the restaurant and it's a great way to do it for the long cook time. OB must be falling off the bone.

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        • #5
          Re: Ossobucco and Polenta

          Ooh that looks absolutely divine.

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