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Outdoor Cooking Fanatic - 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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Outdoor Cooking Fanatic

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  • Outdoor Cooking Fanatic

    I have just joined this group after seeing a post on the LTHForum from James.

    I have an outdoor kitchen with 5 stations:
    1. Wood-burning brick oven
    2. Wood-burning offset BBQ pit with three chambers
    3. Charcoal grill/rotisserie
    4. Wok burner
    5. 100 KBTU burner

    Although I use at least one of these stations each day, the brick oven gets the most use since baking pizza and bread is my passion. For the most part, I have learned to use the brick oven by trial and error. I look forward to learning better techniques from this forum and contributing whenever I can.

    Bill/SFNM
    Last edited by Bill/SFNM; 04-24-2005, 10:18 PM.

  • #2
    Hello and Welcome Bill,

    I am looking forward to hearing about your cooking. I'm a trial-and-error guy myself (although I've taken a few cooking classes recently).

    Could you post some of your experiences baking bread. I think there is a shortage of information on that, which might be helpful. Do you use Caputo for bread and pizza?

    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      James,

      I have tried using Caputo for bread since I have so much of it. The most successful attempt was in making "Cuban" bread, the kind used for roast pork sandwiches that are grilled in a hot press. But for just about every other kind of bread, I use KA Bread flour.

      The best bread that I bake in the brick oven is adapted from a Jeffrey Steingarten article about Roman-style pizza bianco. It is awesome, but very tricky because the dough is extremely sticky and loading it into the oven is very unforgiving. I'll post recipe and pictures next week, I'm getting ready to leave town for a few days.

      Bill/SFNM

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