web analytics
Last year's trip to France and Italy - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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.
See more
See less

Last year's trip to France and Italy

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Last year's trip to France and Italy

    I was in France last year and saw many wood fired ovens cooking a dish called socco - a chickpea flour flatbead - at many markets.

    If you want to experiment making it, it doesn't seem that difficult. I would imagine you can make the batter by pureeing chickpea's in a blender with water until a thin pancake batter consistency it achieved, then add a good slug of olive oil and salt and pepper to taste.

    Would go great with a tapenade.





    When we went to Italy, it seemed everyone had a Tuscan Grille:



    But we saw a few wood fired ovens too:



    I would include more, but I am limited to how many images are in 1 post

    Ohh well, enjoy.

  • #2
    Re: Last year's trip to France and Italy

    Here are a few more images:





    Comment


    • #3
      Re: Last year's trip to France and Italy

      Socca is also known as cecina in areas of Tuscany. Very tasty!

      Basic recipe is:
      - 500 grams of chickpea flour. You can make your own from dried chickpeas in a food processor.
      - 1 liter of water
      - 2 t salt
      Mix it up and let it sit and soak for 4 hours to a day.
      Put olive oil in a large, shallow pan - enough to float the cecina batter
      Pour in the cecina batter - fill it but only barely - you want it THIN - maybe 1/16 inch thick.
      Bake in a 400 degree oven or hotter - up to a WFO.
      Sprinkle with some coarse sea salt (such as fleur de sel or Maldons).

      I prefer home ground garbanzo flour for its uneven grind. Commercial garbanzo flour is IMO too fine and smooth.

      Enjoy!
      Jay
      Last edited by texassourdough; 07-11-2011, 04:00 AM. Reason: add COARSE to the sea salt and give examples

      Comment

      Working...
      X