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A cheese by any other name ... - 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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A cheese by any other name ...

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  • A cheese by any other name ...

    ... would not make your teen-aged children snicker like this one - click the photo for the name. Actually very good though, as I discovered a few days ago. The aged stuff, strong and pungent, is great used like parmesan.

    From the internet:
    'The Italian cheese Bra originates from the town of Bra in Cuneo in the region of Piemonte. Production may only legally take place within the province of Cuneo, however, ageing may also take place in Villafranca, in Turin.

    The cheese may use either unpasteurised or pasteurised milk, often entirely cow's milk, but goat's or sheep's milk may be added in small amounts.

    It may be served as a soft or hard cheese, depending on the length of ageing, from at least forty five days for soft cheese, from six months for hard cheese (the 'old bra').

    The Piemonte region is known for its wine and cheese, as well as being the nexus of the Slow Food movement.'
    Attached Files

  • #2
    Re: A cheese by any other name ...

    ok that made my eyes widen a bit. Now will have to find this and try it.
    Do not meddle in the affairs of dragons, for you are crunchy and taste
    like chicken...



    My 44" oven in progress...
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    • #3
      Re: A cheese by any other name ...

      No,
      I think because my mind is so active and being a boob person, at the moment I will leave this one alone.

      Neill
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know


      Neill’s Pompeiii #1
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      Neill’s kitchen underway
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      • #4
        Re: A cheese by any other name ...

        Yes, I had thought of posting it in the Humor section ...

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        • #5
          Re: A cheese by any other name ...

          Old Bra! The visual is sag , or droop- bad visual. ( but being like Neil, it's all good ) Maybe we need a new link of "horror"

          Les...
          Check out my pictures here:
          http://www.fornobravo.com/forum/f8/les-build-4207.html

          If at first you don't succeed... Skydiving isn't for you.

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          • #6
            Re: A cheese by any other name ...

            Funny! Sure had better taste good as "Old Bra" just does't sound like something I would like to put in my mouth!

            dusty

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            • #7
              Re: A cheese by any other name ...

              hmm, not very appetizing name, but I gotta try it.. !

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