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Identifying your Ingredients - 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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Identifying your Ingredients

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  • Identifying your Ingredients

    We have a big party coming up this weekend, I came up with what I believe is a very versatile way to identify the ingredients you are putting on the Pizza. This is not intended for the Professional Pizzaiolo but an aid to the guests at a gathering (party) so they may better understand what is going on or what to request to go on their pizza.

    I created several labels that are hot melt glued to Mini Spring Clothespins. They were purchased at a local arts and crafts store and are the mini version of the normal clothespins.

    The labels have the fronts covered with standard packing tape so they will withstand an occasional splash of liquid.

    They are easily clipped on to a bowl or jar so once they are made they can be used on the container that is sized to the ingredient.

    I also plan to use a menu with suggested ingredients but also listing all of the offerings of the day.

    Chip
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    Chip

  • #2
    Re: Identifying your Ingredients

    Nice idea. I also like the idea of a menu of suggested ingredients. We always put out tons of ingredients, but time after time I am loading pepperoni or beef pizzas into the oven. I was never so happy to see one renegade put salami on hers.
    A menu with various non traditional pizzas could open the door to your guests to try some unusual but great flavors. Until I saw a video for carmalized onion, blue cheese fig pizza it never crossed my mind to pair those flavors. Now it is my go to pizza.

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