If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
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.
Brined in salt, sugar, molasses, fish sauce, soy, lime, and garlic
baked over potatoes garlic, parsley and onion.
A little bacon over top to keep it basted.
couple more pics on the blog Eating Video Games
Ok these are all eyeball measures for the brine.
I put the hens in a half gallon container and almost covered them with water (probably 3-4 inches I was trying to leave some room for the next ingredients)
added 2/3 cup of sugar
1/2 cup of salt
2 tablespoons of dark molasses
3 tablespoons fish sauce
2 tablespoons soy sauce
The juice and the left overs of 3 limes
4-5 large cloves of garlic mashed
a generous grinding of pepper
I the added enough water just to cover.
put them in the fridge for 24 hrs
I then drained them and patted them dry stuffed half a lime and 3 cloves of garlic in each.
The potatoes are small red potatoes salt pepper onions quartered garlic chopped, some roasted bell pepper. I added a little stock from the necks to the dish and baked at 400 deg for about 80 minutes.