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Modena - 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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Modena

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  • Modena

    I just got back from Modena, where we met the Modena oven producer. More on that later (and I am very happy to say that they are really good), but we also really ate well. Talking about food over lunch, we came up with the following list of food products that are created within about 20 miles of our restaurant:

    1. Prosciutta di parma/prosciutto di modena
    2. Parmegiano
    3. Balsamic vinegar
    4. Mortadella
    5. Tortellini
    6. Spaghetti bolognese
    7. Lambrusco

    That's a pretty impressive list; where else can you find so much famous food in such a small place. I had prosciutto as an appetizer, tortellini (ricotta with butter and sage) as a primi, and parmegiano-reggiano cubes with 20 year old balsamic vinegar for dessert -- all with a glass of Lambruso. A great espresso, then back to work. This is a chosen place.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Modena

    James, are you hiring ?

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    • #3
      Re: Modena

      Maver,

      Me? I'd hire on as a lansdcape guy, body slave, pool boy, doormat, liege servant, boot scraper, anything. Don't pay me, just get me there and I'll be happy.

      Jim
      Last edited by CanuckJim; 02-28-2007, 07:42 PM. Reason: typoos again
      "Made are tools, and born are hands"--William Blake, 1757-1827

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