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Forno Bravo at 10 Speed Press - 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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Forno Bravo at 10 Speed Press

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  • Forno Bravo at 10 Speed Press

    Forno Bravo is cooking for a large gathering at 10 Speed Press tomorrow in Berkeley. We are bringing a 43" portable Casa110 oven, and meeting the folks in the 10 Speed publishing community. They publish Peter Reinhart's books, and many of the best cooking and food books in the US.

    Lots of Caputo dough, San Marzano tomatoes, etc. -- and 10 Speed has great contacts with Bay Area and wine country chefs, restaurants, food writers, et. al, so we will have to great fresh ingredients to work with. We're looking forward to hundreds of pizzas, and meeting some great folk.

    More to report later.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Great to hear it

    How do you make the tremendous amounts of dough for such a huge gathering? I am picturing an industrial mixer with a diesel engine.
    There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.

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    • #3
      Great Day at 10 Speed

      I will post more later, but a quick note to say that we had a great time at 10 Speed. Really good folks, and we ended up cooking with two people who had worked in wood-fired pizzerias, and two young guys who had just graduated from culinary school. We were a machine, and the food was great.

      We made about 100 pizzas in a little over an hour.

      Peter came up with a wonderful dessert pizza -- I will post that recipe and photos later.

      Peter did the dough (30lbs of Caputo) at Wildflour Bakery -- he's friends with the owner. They have a commercial mixer and a 7'x7' Scott oven. Everybody was making dough balls at the event. Lots of fun.

      Stand by for the photos.
      James
      Pizza Ovens
      Outdoor Fireplaces

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