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Wood Fired Oven in France - 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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Wood Fired Oven in France

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  • Wood Fired Oven in France

    Here are a couple of pizza ovens from France. It's interesting that Nice was part of Italy until 1860 (Nizza), when House of Savoy gave it to France in exchange for support during the Italian war of indepence which formed modern Italy. There are oodles of wood-fired ovens in southern France, but the pizza is really different. The pizza chefs can't help themselves, and really beat up the dough, so I find them tough, and they use gruyere or compte cheese, which is a great cheese for eating and sauces, but seems really heavy for pizza. The flour is also different. I am posting a little more on flour in the Ingredients forum.

    Also, if you missed it, take a look at the brick oven in the Papal Palace -- it is earlier in this forum.

    James
    Attached Files
    Pizza Ovens
    Outdoor Fireplaces
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