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scarlet runner beans - 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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scarlet runner beans

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  • scarlet runner beans

    I grew scarlet runners this summer for the first time, and I must say, they're some of the prettiest beans I've ever grown! And I had hummingbirds on them all summer.

    I let them dry, shelled them, and yesterday, I cooked them in the wfo. In my new terracotta pot from Forno Bravo. I added whole sage leaves, whole garlic cloves, a little olive oil and water to the dried beans, put the lid on, and left them in the oven for 5 hours or so. (it was less than 300 in there when I put them in, and still over 200 when I took them out) I did add some water halfway through when it had evaporated so the beans were exposed.

    They were wonderful. Meaty and sweeter than pinto or cannellini beans, more like a Fava without the nasty skin. With some fresh bread and some more good olive oil, and some sea salt and pepper, it was a really first class meal.

    Sorry no pics. We were too hungry to wait for the camera!

    The new cookware performed like a champ.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545
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