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Boston-style Pizza - 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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Boston-style Pizza

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  • Boston-style Pizza

    What the heck is it, really? I grew up in metro-Boston area a long, long time ago. I have two memories - good pizza (but seemed quite NY-style to me) and Greeks running many of the pizzarias.

    Here in LA there is a well-known family-owned pizza joint that brags on their Boston style pizza -- claiming that Boston water is imported to make the crust. Other than the boxes of water bottles cluttering the lobby I see no real difference from the Brooklyn pizza made by another joint a couple of streets away. Well, the Boston pizza costs quite a bit more than the Brooklyn pizza, but other than that and the pictures on the wall there isn't much difference.

    Is there really such a thing as Boston-style pizza?

  • #2
    Re: Boston-style Pizza

    Gee whiz, nobidy knows

    Well, I'll sacrifice myself and, tomorrow, I'll pick up a pie at my local Boston-style pizza place to refresh my memory. It has been a while since I have eaten there and I know more about pizza than I did on my last visit.

    For "scientific" comparison, I might even pick up a slice at the local Brooklyn pizza joint!


    • #3
      Re: Boston-style Pizza

      Well, as an expat New Yorker living in the Boston area, I'm not quite sure what they mean by a "Boston Pizza" other than a pizza that is NOT a NY pizza. Perhaps they mean in the style of Pizzaria Regina or (heaven forbid) Papa Gino's. In the areas south of Boston with a large Portugese population, the crust tends to be flakier, more soaked with oil, and the toppings reflect the local flavor (chourico, linguica, peppers, etc).

      In any case, I do NOT buy the water argument for a variety of reasons, but allow me to quote a song popular in this area (especially at Sox games)

      Down by the River...
      Down by the banks of the River Charles

      (Oh, that's what's happenin' baby)

      That's where you'll find me
      Along with lovers, muggers, and thieves.

      (Ahh, but they're cool people)

      I love that dirty water
      'Oh oh, Boston, you're my home
      "You better cut the pizza in four pieces because I'm not hungry enough to eat six."

      -- Yogi Berra

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