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Southwest Airlines Spirit Magazine - Pizza Cover - 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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Southwest Airlines Spirit Magazine - Pizza Cover

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  • Southwest Airlines Spirit Magazine - Pizza Cover

    Don't know if anyone ever gets to fly Southwest Airlines, but their February cover story was all about Pizza...they had the top 10 places listed and described. Pizzeria Bianco was on the list. I forgot to grab a copy when I got off the plane - but I think ou can google Spirit Magazine and it may be online.


  • #2
    Back issues of Spirit Mag. are available for $5.oo

    (M) I searched for the article on Pizza and found it to be available via the following URL at a cost of $5.oo:



    "Everything should be made as simple as possible, ...
    but no simpler!" (Albert Einstein)


    • #3
      S.W. Airlines sent me the Pizza issue Magazine

      (M) Yesterday I got the Feb. edition of Spirit Mag. from SW Airlines for free and read the article. The "review" seems to be by just one person who writes well and admits to it's subjectivity. Most of the 10 places reviewed emphasize simplicity in toppings and the smoky unique flavor of a wood fired oven.

      (M) There were a few however that were described as being generous in their toppings. I'm among the "purists" so I'd lean toward an "official" Neapolitan pizza although I may use one extra ingredient. I would prefer tomato sauce, E.V.Olive Oil, Mozzarella with some additional stronger cheese such as Granna or a Reggiano Parmesan, Fresh Basil, and Garlic. It seems that pizza, in the U.S. at least, is an evolving "pastry" and that there is no "right" or "perfect" pizza. But for those of us who have built brick ovens, it seems appropriate that we at least try a pizza that emphasizes the virtues of a hearth baked crust and doesn't smother those delicate flavors with a heavy topping.

      (M) Since we all live in different corners of the U.S., and even the world, I won't quote the 10 specific references as it is unlikely that any one listing would be close to where you live.


      Last edited by Marcel; 03-08-2006, 08:43 AM. Reason: Lots of spelling errroraorz
      "Everything should be made as simple as possible, ...
      but no simpler!" (Albert Einstein)