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Success! - 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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  • Success!

    Last nite had an impromptu get together with my wifes family. (13 guests!) Anyway, I fired the oven when I got home from work, made dough the day before and it was rising in the fridge. I've been using larger dough balls (390g) because I've had a few issues with tearing, when I'm trying to spin the pizza's. They worked out fantastic! One was a white pizza, which consisted of olive oil, fresh garden tomatoes, fresh rosemary, parsely, oregano, basil, salt & pepper and the other was a cheese with red sauce made with san marzano tomatoes & spices. The rims sprung up and the pizzas were cooked perfectly, my first total success. After that, I had two large bread doughs, a little over 2#'s each to cook, once the oven cooled a little. I threw them in once the oven floor was under 500*. It took a while for that. They turned out wonderful also. I mixed up some fresh herbs with olive oil for a dipping sauce, and one of the loaves went last nite. Thank goodness I have one left! I think I'm finally getting a handle on how this is done.

  • #2
    Re: Success!

    Nice, I too am getting to the point where the pizza party is very low stress. We had 12 people last night, made the dough the night before...it all went off without a hitch, except for some pesky rain...

    Drake
    My Oven Thread:
    http://www.fornobravo.com/forum/f8/d...-oven-633.html

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