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Dual Paellas.... - 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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Dual Paellas....

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  • Dual Paellas....

    A new culinary first for me,
    making two Paellas at once!
    Attached Files
    Sharing life's positives and loving the slow food lane

  • #2
    Re: Dual Paellas....

    Ok that's great ..... [I love paella and have a couple of favourites].

    But

    how did you cook them and what are they. They look great but am interested in the details. the Sofritto, the rice used, the ingredients how long you cooked them on a burner or in the oven.
    Cheers Colin

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    • #3
      Re: Dual Paellas....

      Very nice. I have made Paella a couple times in the WFO. It's a crowd pleaser - but I haven't figured out how to get the "socarrat" - the crust on the bottom that is so key to great Paella. It seems to cook to fast on the top. Do you have any tips?
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      • #4
        Re: Dual Paellas....

        Dennis,
        Cooking a paella in the WFO is a truly interactive affair. At the inaugural Forno Bravo Expo I had the pleasure of watching Antonio Laudisio cook a paella in one of the smaller FB ovens. You can view a photos of him cooking and serving it on the FB Expo slideshow. He started by slowly browning the rice in oil and methodically adding ingredients in the order required to have them all finish cooking at the same time. Throughout the cooking process Antonio was constantly pulling the pan from the oven to rotate it and occasionally add water. The majority of the cooking time the pan was positioned just inside the mouth of the oven.
        My approach to achieving the crust would be to cover the pan with foil and return it to a hot spot on the floor until desired doneness once the paella was nearly finished.

        John

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        • #5
          Re: Dual Paellas....

          SpringJim, how involved is this? I'm in GR, bought a carbon steel paella pan at Stony Lake Cutlery last summer and have tried it a couple of times on the stove... I'm still producing "rice with stuff". I need to get the smoke from a fire to make paella. I was thinking the Weber, but I've got the WFO... might as well give it a try.

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