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Salt, salt, salt - 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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Salt, salt, salt

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  • Salt, salt, salt

    Everybody,

    Went searching for a black volcanic salt that a friend mentioned she tasted in a restaurant. Did a quick search and came up with this:

    Gourmet Food - THE NIBBLE - Salt Glossary - Salt Types, Terms and Definitions

    Maybe it's more than anybody needs to know about the subject, but interesting nonetheless. The type I use for bread is sel gris, more specifically Sel Marin de Guerande. It's pretty special stuff.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

  • #2
    Re: Salt, salt, salt

    Jim,

    Thanks for this posting – the website is most informative. Had a quick look too at saltworks.us, where many of the photographs came from, and found some favourites, eg Maldon salt and smoked salt from Anglesey. I really had no idea there are so many gourmet salts out there!

    I note that sel gris has a stronger flavour than some other salts – is this the reason you use it for bread baking?

    Paul.

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