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Pizza from this weekend. - 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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Pizza from this weekend.

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  • Pizza from this weekend.

    I am still using a stone, but that doesn't stop me from cooking pizza every weekend! I made the most pies I had ever made at once this week and by the time I got to mine, I really paid the price with the temperature -- the first pizzas were obviously much nicer than the last because of the heat stored in the stone.

    I learned an interesting lesson this week, too. I had real trouble with the dough sticking to the peel and couldn't figure out why it only happend some times and not others. It turns out that on the pies that I use whole milk mozzerella, I don't press down on the dough to press on the cheese like I do when using the water-packed cheese (I like to use both to experiment). Istopped doingthis and didn't have that probelm again.
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