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Mac and Cheese - 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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Mac and Cheese

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  • Mac and Cheese

    We had a ton of people over this weekend...I made about 20 pizzas on Saturday for my daughter's egg hunt. The oven was the center of attention..."Best pizza in Texas" was heard many times!

    On Sunday evening we had another feast (the oven was still warm). I really jammed the oven...

    - big plate of baby carrots tossed with olive oil, kosher salt, cracked pepper
    - A big old boneless chuck roast (the butcher split it horizontally so it made 2 gigantic 1.5 in thick "steaks"). This meat was CHEAP - like 3.99 a pound! I was looking for flat iron steak and they didn't have it, so this was close the guy said. One was seasoned in olive oil, kosher salt, and cracked pepper. The other I did with olive oil and Roasted Garlic Peppercorn Char-Crust (pre mix box).
    - Cast iron skillet mac & cheese
    - Grilled asparagus
    - Boring chicken breasts
    - pain a l'ancienne made after the pizza party
    - i also made an appetizer of focaccia spread with spinach/bacon dip and covered with mozz cheeze, thrown in the oven until bubbly. Had to use Central Market pizza crust as I was completely out of dough!

    I had the carrots and mac and cheese in the back of the oven, and had the brontosaurus steaks at the front of the oven on the tuscan grill.

    The Mac and Cheese was the best I've made yet...I happened to come in and catch Barbecue U on PBS and saw them making it:

    - melt stick of butter in sauce pan
    - add 2 cups of light cream or half and half
    - bring to a boil, add salt and pepper
    - add flour to thicken it up...kind of a bechamel sauce
    - pour mixture over 1 box cooked elbow macaroni
    - stir in your favorite shredded cheese (I used extra sharp cheddar and gruyere)
    - put the whole pile into a buttered oven proof dish...I used my grandmother's 85 year old cast iron skillet
    - bake in the oven until cheese melts and is bubbly/brown on top

    You can also add grilled peppers, onions, corn, etc. - I just didn't have all that stuff handy.

    Just the little addition of the Tuscan Grill has us using our oven A LOT more...so if you looking for cost justification reasons....

  • #2
    Posted some pictures of the Easter Feast on www.texaspizzaoven.com



    • #3
      Re: Mac and Cheese

      Just viewed the link you showed above. That is so cool. Love the enjoyment you got from it. Fresh Mozzerella, mmmm.
      An excellent pizza is shared with the ones you love!

      Acoma's Tuscan: