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caprese - 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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caprese

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  • caprese

    My cousin is in town for the month visiting from Ostia (outside of Rome). We had him over for pizza a few days ago and had asked him what his favorite pizza was so we could make it for him. His recipe, which is a bit like insalata caprese, was to first cook the crust with olive oil, salt, and a little pepper, then right out of the oven apply thin discs of fresh mozzerella, next discs of fresh tomato slices, then olive oil, a handful of arugula (here different from caprese where it would be basil), then more olive oil (have to use the good stuff). It was very good - I'll make it again. James, have you seen anything like this?

  • #2
    Re: caprese

    Maver,
    That sounds great. You get a pizza here that is topped with Arugula right out of the oven, then olive oil. The base is a Margherita. It's like a salad and pizza all at the same time. They stack the arugula up, and you eat it (all pizza actually) with a knife and fork. Good pizzas are never sliced. I order than pizza pretty often.

    The fresh, un-cooked Mozzarella sounds like a good fit. Nice find.
    James
    Pizza Ovens
    Outdoor Fireplaces

    Comment


    • #3
      Re: caprese

      The wood fired place near me (Via Bacci) offers a proscuitto and arugula topped pizza. Both toppings go on after the pizza comes out of the oven. It is one of my favorites.

      In Florence they served a sliced steak (Tagliata) topped with arugula and olive oil. Yum!
      Drake
      My Oven Thread:
      http://www.fornobravo.com/forum/f8/d...-oven-633.html

      Comment


      • #4
        Re: caprese

        At our shop we have a Caprese and a Primavera -

        Caprese is buffalo mozz, cherry tomatoes, olive oil, then prosciutto, arugula and more olive oil out of the oven

        Primavera is same as above but fior di late and parmesan instead of buffalo

        We sell A LOT of pizzas with arugula on them.

        The primavera is my personal go-to pizza while at work! Also went to a BBQ last night and made a few for the host on his big green egg...came out pretty good.

        Comment


        • #5
          Re: caprese

          Those both sound great. Jay, can you deliver a pizza with arugula?

          I want FB to be the Big Green Egg when it grows up.;
          James
          Pizza Ovens
          Outdoor Fireplaces

          Comment

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