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Babbo Palo Alto, CA - 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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Babbo Palo Alto, CA

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  • Babbo Palo Alto, CA

    We were in Palo Alto this weekend for a Bar Mitzvah and ended up in our old neighborhood in Palo Alto. Babbo's is a Mediterranean Bistro in the "Farmer's Market" area of the big shopping center, next to Oakville Grocery. If you don't know Silicon Valley, this is upscale.

    The oven itself was older, and they said it was site-built about 20 years ago (clearly by an Italian American builder). The oven was nice, but it goes down hill from there. It would take quite a while to outline everything they did wrong.

    In nutshell, the oven was very cool, and there was not a good fire burning. They were cooking 5-7+ minute pizzas, and because the floor and dome were out of sync, the bottom of the pizzas were all burned (really burned). We had four and they were all the same. The pizza crew as fun to watch (in a sad way). They had hired basic minimum wage guys, who were trying hard, but didn't have a clue what they were supposed to be doing. They even dropped a couple of pizzas on the floor while we were watching -- and laughed. It was "three stooges meets Pizza Napoletana." When this much goes wrong, it's hard to even think about how well they handled to dough.

    Jay, if you are reading this, it's the how not to do it lesson. I am always telling people that they can make better pizza at home than the best restaurant in town -- and this confirms it.

    On the upside, they did a nice baked chevre in the oven that they put on a green salad. It looked great, though I didn't have it. They also put a nice dish of summer squash in an aluminum pan in the oven, and moved it to the plate when it was done.

    I guess this is my "life's too short for bad pizza" experience.
    Pizza Ovens
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