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Blessed by a true Pizziaolo - 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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Blessed by a true Pizziaolo

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  • Blessed by a true Pizziaolo

    This past weekend, I had the pleasure of meeting and being assisted by a gentlemen by the name of Michael Fairholme who stopped over and shared his great knowledge of the whole pizza experience from start to finish. It truly was one of the most enjoyable evenings I have had in a long time. Having a true pizzaiolo assisting us was truly a awesome learning experience. Michael assisted us from start to finish and provided us some great tips from dough making and stretching, enhancing our toppings and cooking techniques. He originally had planned to spend two hours but ended up staying over 5 hours as we had other guests over as he was having a great time with our friends.

    We probably made over 10 pizzas and Michael stated they were pizzas he would serve in a restaraunt in Napoli. He said we were very already close to producing the ones we made this past weekend prior to him coming over, and now with his tips we feel we are now there to making a pizza worthy of a pizzaiolo's approval.

    Michael is a professional and truly a Pizzaiolo!! His knowledge and experience in the kitchen as well as producing a great pizza is invaluable. I am so fortunate we live close to Michael and had the opportunity to spend an evening with him. I promised Michael next time he is in town I will have him over for dinner and have my mom over as well as she is an awesome Italian cook.
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