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A WFO Thanksgiving!!! - Forno Bravo Forum: The Wood-Fired Oven Community



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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A WFO Thanksgiving!!!

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  • A WFO Thanksgiving!!!

    Last night we prepped for the big meal today. We are going to fry the turkey but the rest of the dinner will be cooked in the WFO.

    Last night we fired her up and made parmesan and black pepper crackers to go with the homemade sun dried tomato and basil cheese I made a few days ago. We started the dressing in a huge cast iron fry pan with some veg and ground Chourico sausage and cut up the home made bread we made last week. All the veg has been prepped home grown butter nut squash; brussel sprouts and bacon; potatoes for mash; beets and carrots (with a balsamic vinegar glaze); sweet potatoes cut up and ready to go. Poolish is made for the rolls; sour dough starter is bubbling away for bread.

    But the best thing we made last night was the turkey stock!! Chef Phil took some chicken bones, turkey wings, veg scraps from carrots, celery, and onions. He put all this and some water in a cast iron dutch oven and let it sit in the WFO from 6pm till 11 last night. I can still smell the aroma this morning! The stock is a beautiful deep brown color we will add some to the dressing and freeze the rest in ice cube trays. Once frozen remove from the ice cube trays and put in a freezer bag and we can use all the cubes or just a few for recipes later!!

    We did use the conventional oven to make the pumpkin cheese cake and will use it today to make the Indian pudding – too risky to cook these in the WFO!!!

    I’m sure my dad will take photos of the cooking process and I’ll post the good ones.

    Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!


  • #2
    Re: A WFO Thanksgiving!!!

    This sounds great. We need photos!
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