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Pizza con uovo - 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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Pizza con uovo

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  • Pizza con uovo

    Tried a new one last night - pizza with egg! It was quite good. Below the egg was tomato sauce, spinach, caramelized onions, pine nuts, and mozzarella. I cracked the egg into a cup, put the pizza in without egg, then dumped the raw egg on top. Next time I will use a long-handled spoon to put the egg on. I thought the egg would come out sunny-side-up but it came out more like over-easy. Pine nuts were a little crispy - probably should have put them on afterwards, or halfway through. The dough wasn't as puffy as usual because I was experimenting with using a sourdough starter. I think I'll go back to the yeast - the dough is easier to handle and puffs better.
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