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San Marzano tomatoes - redux - 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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San Marzano tomatoes - redux

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  • San Marzano tomatoes - redux

    We made pizza without San Marzano tomatoes yesterday -- and I was struck by how big the difference is between the those, and a high-end U.S. whole peeled tomato.

    Basically, we ran out of the good San Marzano's (that Forno Bravo sells) at the house, and I was lazy, and decided to not drive down to the warehouse to pick up a can. I found a can of Progresso whole peeled tomatoes to use in the pantry. First, they are really tough. I tried mashing them with my potato masher -- to no avail, and I ended up having to us a stick blender. The sauce was thin and the flavor just wasn't the same. There really wasn't any nice meat to the tomatoes. The sauce wasn't as fresh or bright tasting. I tried to gussy it up with olive oil, salt and oregano, but again to no aval.

    For me, the lesson is "use the good tomaotes." I guess this is a shameless plug -- but hey, it's still good advice.

    Enjoy your long weekend,
    James
    Pizza Ovens
    Outdoor Fireplaces
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