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WFO Kitchen remodel article. - 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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WFO Kitchen remodel article.

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  • WFO Kitchen remodel article.

    Pizza oven rounds out remodeled Oakland kitchen

  • #2
    Re: WFO Kitchen remodel article.

    It looks like their oven opens right next to the table: I wonder how they get a peel in there. They have a oriental rug in front of the hearth: they must be more neat with fire management than I am. And a rolling pin? Huh.
    My geodesic oven project: part 1, part 2

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    • #3
      Re: WFO Kitchen remodel article.

      Maybe the table is a landing zone. Bad work flow but I'd be happy as a pig in mud to make a few pizzas in that kitchen. The rolling pin notwithstanding, check out the dough balls. Bad dough management and low hydration seems evident. Talk about loading up a skin. Not really sure about that pancetta. Other than Prosciutto, I always precook meat that goes into a WFO. Cured or no, 60-90 seconds just don't cut it. I would be mortified if someone got sick. Complete sanitation and sound cooking habits are a must. (Reminds me of those celebrity chefs that mix ingredients with bare hands adorned with rings and wristwatches. Oh man!)
      It's my hope the Hager's join up with FornoBravo so they can maximize their experience. A couple of Twirly Bits wouldn't hurt, either.

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      • #4
        Re: WFO Kitchen remodel article.

        Yes, what he said...
        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

        http://www.fornobravo.com/forum/f8/p...pics-2610.html
        http://www.fornobravo.com/forum/f9/p...nues-2991.html

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