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Pepperoni - 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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Pepperoni

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  • Pepperoni

    I would love to be able to find a good online source for salame piccante -- any of the higher end varieties (oh, if only I knew where to go for the calabrese that I had in Vermont at Thansgiving last year). The only thing I can find in my town is Hormel pepperoni and I would love to have a larger salami to slice onto my pizzas. I am having a pizza party next weekend and plan on ordering some flour, some tomatoes, and a new stone from James; but don't know where to go to get the meat. Are there any favorites sources on the net that I should know about? Thanks!

  • #2
    Great question. I have to do some reseach on that one.

    Anybody know a good source, either locally or online?
    James
    Pizza Ovens
    Outdoor Fireplaces

    Comment


    • #3
      pepperoni

      My family is from the little italy section of the Bronx, NY. I go there quite often, try www.arthuravenue.com

      Comment


      • #4
        Originally posted by tommy5
        My family is from the little italy section of the Bronx, NY. I go there quite often, try www.arthuravenue.com
        That link is awesome! Thank you!

        Comment


        • #5
          My italian friend on the east coast also found this link for me:

          http://www.vendaravioli.com/?ACT=PR_LIST&CAT=2

          Comment


          • #6
            Salami

            Lester,

            You might want to check out todarobros.com, a NYC company that's been in business for a very long time. Large range of products.

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

            Comment


            • #7
              Originally posted by CanuckJim
              Lester,

              You might want to check out todarobros.com, a NYC company that's been in business for a very long time. Large range of products.

              Jim
              And another one! Thanks!

              Comment


              • #8
                For my first purchase, I bought some of this:



                http://www.arthuravenue.com/Dispatch...2&pno=2&pid=18

                and some of this:



                http://www.arthuravenue.com/Dispatch...2&pno=3&pid=23

                Should I have gotten some of the Soprasetta Round or is that too tough for pizza?

                Comment


                • #9
                  Great service from the Arthur Avenue Italian market. My order arrived today. Not so much with the communications (I didn't get anyting from them saying that it was shipped); but just about the time that I was wondering if they had gotten the order from their website okay, the big brown truck shows up and saves the day. I will definately order from them again.

                  Comment


                  • #10
                    There's times when I hate living in Canada... :>

                    Comment


                    • #11
                      Arthur Avenue

                      thanks for the Arthur Avenue web site. Just ordered a selection of sausages and can't wait for their arrival

                      Comment


                      • #12
                        Cool. We've become sausage brokers.
                        James
                        Pizza Ovens
                        Outdoor Fireplaces

                        Comment


                        • #13
                          Originally posted by james
                          Cool. We've become sausage brokers.
                          James
                          As a professional business consultant and web-entrepreneur, I can see a niche that can be exploited by your online store. A one-stop pizza prep supplier for 'individuals' would be very very welcomed. Sausage is just part of that.

                          Comment


                          • #14
                            Hi Lester,

                            Nice idea. We are offering a range of accessories for home pizza makers at the Forno Bravo Store -- for both pizza stone bakers and pizza oven owners. Pizza ingredients, tools, peels, stones, bakeware, etc. I am always open to recommendations. Take a look at let me know what you would add.

                            The only thing we are not set up to do in anything perishable. That's why we aren't doing mozzarella -- though I have a few ideas about finding good partners for that part of the pizza.

                            Let me know what you think!
                            James
                            Pizza Ovens
                            Outdoor Fireplaces

                            Comment


                            • #15
                              Originally posted by james
                              Hi Lester,

                              Nice idea. We are offering a range of accessories for home pizza makers at the Forno Bravo Store -- for both pizza stone bakers and pizza oven owners. Pizza ingredients, tools, peels, stones, bakeware, etc. I am always open to recommendations. Take a look at let me know what you would add.

                              The only thing we are not set up to do in anything perishable. That's why we aren't doing mozzarella -- though I have a few ideas about finding good partners for that part of the pizza.

                              Let me know what you think!
                              James
                              Well, let me ask you a few questions then; and feel free to take this to email if you are more comfortable with that.

                              1. What infrastructure are you lacking to add perishables (like mozzeralla, for example)?

                              2. How much does adding this infrastructure cost?

                              3. A thorough analysis of your traffic and your sales could yield a prediction of possible returns for moving into that realm. I can't make those kinds of decisions for you obviously, but I can definately visualize the opportunity. I see it (as I am sure you do). I 'get' it and I think America is ready.

                              With the right set-up, you could position yourself similar to Howard Shultz (of Starbucks Coffee fame) -- don't be afraid to use his model. He LOVED the cafes and coffee houses that he discovered during his time in Italy and tried to recreate that in the states with his first entrepreurial venture 'Il Giornale'. I am not suggesting that you start pizza restaurants; but you can definately use your vision, your enthusiasm, and your expertise to package this 'taste' and sell it. You are in a similar position to do the same thing as Howard with 'real' (or high-end) pizza, because there is want in the market but it is a hardship for the 'masses' to put all of the pieces together. All that remains for you is to put the rest of the hard to get 'authentic and high-end' ingrediants together for shoppers to 'buy it now'.

                              Comment

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