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Greetings from the Food capital of the world: Montreal, Canada - 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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Greetings from the Food capital of the world: Montreal, Canada

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  • Greetings from the Food capital of the world: Montreal, Canada

    Good day y'all,

    I've been interested in making my own killer pizza for a while now and when I came across this site, I was hooked immediately. I know what I'll be doing in my back yard; as soon as I have a back yard, that is.

    In the mean time, I got ahold of the pizza stone pizza book and I'm in the process of gathering my ingredients. I substituted Pastene San Marzano DOP from Italy for the Strianese brand suggested. Any experience with doing this? Is it okay?

    Also I'm searching for Molino Caputo pizza flour. Any Montrealers out there that know of a place to buy? Thanks.

    Michael
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