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Is it worth...Biscotto di Sorrento - 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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Is it worth...Biscotto di Sorrento

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  • Is it worth...Biscotto di Sorrento

    Hi everyone,

    I made up my mind and decided to set my priority on making a 60sec. neapolitan pizza. So my build will be a 36" neapolitan style pizza oven.
    Since I am going to Naples in July (with my big station wagon.....so weight and space will be no problem) I will try to get these Biscotto di Sorrento.
    Good idea or not?

    Cheers, Detlef.

  • #2
    Re: Is it worth...Biscotto di Sorrento

    Originally posted by Protoolskaiser View Post
    Hi everyone,

    I made up my mind and decided to set my priority on making a 60sec. neapolitan pizza. So my build will be a 36" neapolitan style pizza oven.
    Since I am going to Naples in July (with my big station wagon.....so weight and space will be no problem) I will try to get these Biscotto di Sorrento.
    Good idea or not?

    Cheers, Detlef.
    If you can get it, why not? Just make your hearth easily changeable for the future. Modern refractory is a lot more durable, but depending on how you use the oven, it may not matter if you use biscotto.
    Old World Stone & Garden

    Current WFO build - Dry Stone Base & Gothic Vault

    When we build, let us think that we build for ever.
    John Ruskin

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