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Quattro stagione - 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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Quattro stagione

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  • Quattro stagione

    I enjoyed folks' input on the quattro formaggio. Here's something new.

    What do you use to make a Quattro Stagione (four season) pizza?

    Do you put the four ingredient in four corners?

    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    I ordered this (Quattro Stagione or Four Seasons) regularly at pizzerias in Vicenza Italy when I lived there for 3 years. It is basically a margherita pizze (sauce & cheese) topped in four quadrants with (usually, it varied) proscuitto, carchofi (artichokes), funghi (mushrooms), and salamino picante (what we call "pepperoni" in the US). I always asked for "con uova" and they would crack an egg on there before baking - it came out like a med sunny-side up fried egg and was delicious with the ham. I disliked the vinegary artichokes and always pissed them off by requesting black olives instead at my favorite place LOL. Oh, how they rolled their eyes at the American, LMAO, whatever.

    I lived there in the 70's when I graduated from an Army high school and have many achingly fond memories of friends, girlfriends, and the incredible food.

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    • #3
      Acaseo'queso.

      Octoformaggios are the newest, latest, dopest in mulitchezed pizza arrangements these days. The adozenchezes is in development at Lawrence Livermore Labs, but no one thinks it will work. Apparently, there is only so much cheese you can put on a pizza.

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