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The Balsamico is Here!!! - Forno Bravo Forum: The Wood-Fired Oven Community



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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The Balsamico is Here!!!

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  • The Balsamico is Here!!!

    I am happy to announce that our supply of Aceto Balsamico di Modena is here, and we will always have it available going forward. We are buying directly from the producer, a small, family-owned business. They make and age the vinegar on-site, at their old (very, very old) stone villa. We met the family at a Fine Food show in Florence a few years ago, and have used their Aceto ever since.

    We decided to carry two of the older (and nicer vinegars), and we skipped the entry-level vinegar. We have a 4 year old Riserva, which is great for salads and dipping, and a 12 year old Tradizionale, which is perfect for dripping on cheese and strawberries. It's like honey is texture, with incredible flavors.

    These are unlike anything you will find in your local store. They are not inexpensive, but they are really exceptional. If you tried older vinegars in Italy in the past -- this is the flavor you are looking for. We aren't going to send the kids to college selling vinegar, but I think this is a wonderful addition to our community.

    There is a description here (we will add more info later as well):

    Balsamic Vinegar from Modena

    And you can buy them here:

    Balsamic Vinegar from Modena :: Forno Bravo Store

    Last edited by james; 01-27-2009, 02:22 PM.
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  • #2
    Re: The Balsamico is Here!!!


    Wonderful news, congratulations. The best thing is the hunt is over. Now we know where to get the real thing without the experimentation. If the quality of the olive oil you import is anything to go by, the Balsamic will be truly wonderful.

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