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The art of eating - info? - 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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The art of eating - info?

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  • The art of eating - info?

    Does anyone have comment on the quarterly "The art of eating"?

    www.artofeating.com

    Thanks..

    Chris
    Last edited by SCChris; 09-24-2010, 09:01 AM.

  • #2
    Re: The art of eating - info?

    I received the current quarterly Issue, No. 85, of “The Art of eating” in Saturday’s mail. So far I’ve been through 4 of the articles and enjoyed each. One of the articles “The Flavor of Stone: The Wines of Muscadet-Sèvre et Maine” is quite interesting. It takes a look at the varied terroir of this French appellation and has some interesting insight on the significant differences that these small vineyards produce and further what the native yeast of these terroirs create differently than the commercial yeasts commonly introduced after the grapes are treated to kill these native species. I’m sure that this is some of what is experienced when packaged yeast is replaced with home grown for pizza and bread dough. Fascinating! I had subscribed to a year, 4 issues, just to check it out and this morning I ordered 2 back issues one on pork and the California Shad industry collapse and one that includes Classic Piedmont Beef Recipes, porcini, and Pain au Levain. I also gave a gift of a year to my brother and his family.

    Recommended!
    Chris

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