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Il Frantoio - Olio extra virgine di oliva - 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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Il Frantoio - Olio extra virgine di oliva

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  • Il Frantoio - Olio extra virgine di oliva

    I'm sitting here dipping bread in my olio Il Frantoio (courtesy of FB) and have to say ... it really is delicious - thank you James!!
    l look forward to drizzling some over an Antimo Caputo flour pizza sometime soon. I made my first pizzas of the season last week but just used regular flour and am so glad I did because I - ah - burned them.
    Seems I've forgotten how to cook in my oven over the winter so I'll do a few more practice runs before using the good stuff!

    Sarah

  • #2
    Re: Il Frantoio - Olio extra virgine di oliva

    Sarah,

    I think pizza making is like riding a bike. You never really forget! :-) Glad you like our EVO; I practically live on it.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Il Frantoio - Olio extra virgine di oliva

      Hi James!

      I popped the lid on thee Frantoio oil last night and it IS delightful. We dipped my sourdough in it and concluded it was best just like it was - no other flavors wanted or needed! Beautiful!

      That was a very good find. Thanks!
      Jay

      PS. I can see why it is so revered for finishing a pizza!

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