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Good WFO (and not only) cookbook! - 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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Good WFO (and not only) cookbook!

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  • Good WFO (and not only) cookbook!

    Friday and Sunday nights I tried out three recipes from Wood-fired cooking by Mary Karlin.

    One was Chicken toscana cooked under bricks, which was delicious and the remains of which we finished off today. The other - Grilled flank steak with Red Peppers and Fontina Cheese, essentially meat, cheese and veg. roulades, but the ingredients and smoky grilling makes this an exquisite dish. In this recipe I used large pork chops (off the bone) butterflied to make them larger. Otherwise no changes. The results were great.

    I will be trying out more recipes from this book, but meanwhile I can recommend the two. The third recipe was Wood-roasted red pepper wine sauce served with the roulades - it's excellent too.

    I am not providing photos - I was too busy cooking, serving and eating, and also the photos in the book are more convincing than anything I could post here

    Best wishes,
    W.
    "Carpe diem." - Fish of the Day (The Uxbridge English Dictionary)
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