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Brick Oven Rabbit - 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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Brick Oven Rabbit

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  • Brick Oven Rabbit

    I didn't cook this last night, actually cooked it about 8 months ago and didn't get around to posting it.

    But it was soooo good...... easily my best result in the WFO so far.

    The recipe came straight out of the FB Wood-Fired Cooking Book, (thanks James), and I didn't change a thing (except for doubling the recipe as I bought 2 farmed rabbits).

    I cooked them in two terracotta dishes to serve 6 people and everybody was ecstatic about the flavour, all lining up for seconds.

    I then followed up with a banana bread & butter pudding for dessert. I overbrowned it a bit, but it was delicious and never tasted burnt at all, despite its blacktopped look. It was an interesting recipe which used sliced croissants instead of bread.

    Cheers
    Bill
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    Tutto Fumo e niente arrosto!
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