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Little Dom's in L.A. - 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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Little Dom's in L.A.

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  • Little Dom's in L.A.

    This is my second time here and I'm again impressed at the crust. We had the breakfast pizza and the same pizza with arrugula instead of the egg.

    Both pizzas start with a light coating of uncooked tomato sauce, San Marzano tomatoes with basil and then a limited amount of fresh mozzarella. Both use speck added after pulling them from the oven and both were tremedous.

    I'm always floored by how thin and how crisp the crust is here. I have to believe that the thin crust has somthing to do with the light quantity of toppings. If more were added it would be that much harder to get the pizza off of the peel. Not quite as much char as I perfer but this is the best pizza place I know of..


    Chris
    Last edited by SCChris; 07-02-2010, 02:50 PM.
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