web analytics
Hard act to follow, Inish. - Forno Bravo Forum: The Wood-Fired Oven Community



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.
See more
See less

Hard act to follow, Inish.

  • Filter
  • Time
  • Show
Clear All
new posts

  • Hard act to follow, Inish.

    Mates, Inishta chucks up a hard act to follow.
    Especially since my first exuberant response has been dissolved by the ether. (To re-crystallize elsewhere, perchance). [luddite: dead set].
    In short, as it was Friday, we had bread 'n fish (with a green salad for minerals).
    Sourdoug, 40 mins @ 500>400*F.
    Smoked salmon, 30min @ 180*F. Neither temp was perfect, but hey, I've never cooked both sides of the door before.
    Can't have been too bad, 'cos The Dog missed out. (So far).
    Tally-ho Chasps, wot eh Frances. This is where I lost the last script, so will attempt images separately.
    Good Springing you mob.

  • #2
    Re: Hard act to follow, Inish.

    This is reminiscent of Artificial Insemination. I suspect something [wonderful]may be about to happen, but no idea why.
    Truly you mob, I'm a dead-set died-in-the-wool luddite: dyed-in-the-wool wanker pales in comparison.
    Crikey, it works! Thanks Inish.
    Attached Files


    • #3
      Re: Hard act to follow, Inish.

      Pizza Ovens
      Outdoor Fireplaces


      • #4
        Re: Hard act to follow, Inish.

        Sorry; got excited, and forgot to run through the Bread'nFish image.
        Smoked fish plus two buns. Paperbark smoker on rhs. Polished ss door kinds of mucks-up the image. The oven is behind all this mess.
        Have got an emu leg marinating o/n. Oven should be cool enough by tomorrow to do a " low'n slow" rotisserie.
        (Crikey, The Dog's tonguing for a feed, eh. She is So Pissed Off with this WFO thingy, betul; all the aromas, but no discards. Bring back the BBQ, she barks.
        (Advance notice James: My smart-arse Bitch is working on behalf of Canines Anon. to have WFOs banned, on the grounds of animal cruelty.
        Trust your lawer is up to speed).
        Mean while, thanks from the humans eh.


        • #5
          Re: Hard act to follow, Inish.

          Old Ginger died after 15 years so we don't have to feel guilty anymore.....chuck em a bone Teach.....

          She sure did love to lick those paella pans though....she'd leave teeth marks in the burnt crust!!!
          sigpicTiempo para guzarlos..... ...enjoy every sandwich!


          • #6
            Re: Hard act to follow, Inish.

            They (canines)sure know how to bring on a guilt trip, eh. Ungrateful mongrels!
            Emu leg (turkey, in reality) spent three hours @ 125*C. Meat is superb, but flavours fight. Next time, no smoke. Last batch of Salmon is about to come out. Was supposed to be 10mins @ 125C, and maybe an hour @ 60C. (I forgot, so 30 mins@ 125 eh. Flamin' eggtimers.
            Back to pizza tomorrow night. Whew.
            Thanks you mob.


            • #7
              Re: Hard act to follow, Inish.

              XJim. Ginger eh.
              If ever we meet up, remind me to tell you about the Mansion , overlooking the river to the East...almost bought it...Grump! Bloody dogs, eh. Love 'em to bits, dammit.
              Anyway, I'll try to send that recipe for Inish, (although I reckon he's setting me up. Probly ex-navy, eh.)
              Fingers krost and....
              Bugger!! The Missus has done a tidy-up; hang on eh...

              No. No good' mates. Can't find Inishe's notes re posting images, so shall have to fly blind.
              Will post this before I waste the whole evening.
              Chuckles eh. (My buy).
              Cretinous teach.