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Pork in lager - 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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Pork in lager

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  • Pork in lager

    Times are hard in Greece (can't afford electric)- decided to make gemista (stuffed tomatoes - Greek style) went to switch the oven on ..... then remembered the wood oven outside!
    Lit oven - prepared the tomatoes (I've done them before - there's a photo on one of my posts) phoned hubby to tell him the oven's lit - he bought a kilo of pork on the bone. In a casserole ceramic bowl I bought in Bulgaria - I threw in

    Pork (2 large pieces)
    can of lager (amstel)
    cup of boiling water with half a chicken stock cube (dissolved)
    onion chopped
    garlic chopped
    tbsp honey
    seasoning
    oregano
    left till time to cook

    after the gemista had finished I cooked three frozen tyropitas (cheese pies - puff pastry)
    then I made saganaki (baked feta with spices and tomato)
    and finally put the meat in and closed the door for the night till 6am.
    Took it out at 6am - FANTASTIC!

  • #2
    Re: Pork in lager

    No, no, no.....wheres the pics....
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

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