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Another USA today article - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

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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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Another USA today article

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  • Another USA today article

    None of these people have had my pizza

    Best pizza? Zagat, USA TODAY Road Warriors point the way - USATODAY.com
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

  • #2
    Re: Another USA today article

    I am with you Les! I haven't been to Tony's yet in SF but I have been to about half of the commonly cited "best" and for me the best commercial pizza is right here in San Antonio at Dough (new place in Dallas too). As great as his pies are, I can make dough that is IMO as good or better. The keys to superiority lie in small batches which facilitates precise handling and being made to be at its peak at a specific time (tomorrow between 5 and 7 pm, for example). I lust after some of his ingredients but pizza is ultimately about the dough. And that is to me where we can clearly beat "the best".

    Happy 4th!
    Jay

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