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Pork adobo - mmm! - 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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Pork adobo - mmm!

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  • Pork adobo - mmm!

    Hello there!

    Having noticed the geese nibbling on the shoots of kang kong reaching out into their pond, I decided upon a preemptive strike:

    I slithered along the trunk of a tree I had felled neatly across the pond and harvested a bucketful of the choicest kang kong leaves (see snap).

    Then, armed with a recipe for pork adobo I found on the FB forum (I think), I whipped up a quick dinner while Bianca was still mowing her portion of the 400-odd square metres of 'lawn'...

    She was sceptical at first, but pronounced the dish excellent! I served it with basmati rice cooked in the broth from osso bucco bones from dinner on Tuesday.

    No pics of the meal, sorry - we were both too hungry to delay feasting!

    Cheers,

    LMH
    Attached Files
    "I started out with nothing, and I've still got most of it"

  • #2
    Re: Pork adobo - mmm!

    Is that thye same stuff I used to get in Singapore with hot chili sausce mixed in?

    We called it ditch weed there, but it was damn good.

    I heard they caught some chinese folks trying to grow it here and Houston and the *&^%$ hit the fan.

    bummer

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    • #3
      Re: Pork adobo - mmm!

      Could be Richie..........it is also known as Chinese water spinach. Probably banned in the USA under the Noxious Weeds Program............

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