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Pizza, chicken and chokes - 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, chicken and chokes

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  • Pizza, chicken and chokes

    **********
    Last edited by dlachez; 07-03-2007, 10:21 AM.

  • #2
    Re: Pizza, chicken and chokes

    I don't know why I hadn't thought of cooking as the oven was coming up to temp. Great idea. I do have a couple of questions.

    What temp was the oven when you put the chicken in? Were you still able to add wood to the fire and continue to get it up to pizza temp? Did it take the two hours of chicken cooking time to reach pizza cooking tempature? Or were you cooking both toward the end of the two hours?

    On the dough side, you let it rise on Thursday before retarding in the refrigerator, but was there any rise time on Friday? Or did you just ball it and then immediately put it back in the refrigerator?

    And, while I like the dough from TJ's and from Claro's [if there is one near you], there is nothing like making your own dough. And it is not that difficult or time consuming.

    Thanks in advance...

    J W

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