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Pesto Time and Stuffed Crust! - 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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Pesto Time and Stuffed Crust!

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  • Pesto Time and Stuffed Crust!

    We wanted to try something new this past weekend so we made fresh basil pesto. If you have never made it, it's a 5-minute no-brainer with a food processor (a blender will work too!).

    We used a "blister pack" of fresh basil from grocery store (we had fresh basil in the backyard until last week's freeze).

    If you want to give it a whirl, Google "Basil Pesto". Plenty of recipes. It's essentially a puree of basil, garlic, grated parmesan, pine nuts and olive oil. What's not to like?!

    The pictured pizza is mozz, onion and pesto. MMMMM-Good!

    My 11 daughter wanted stuff-crust pizza. I guess we've made too many trips to Pizza Hut . I took fresh mozzarella and cut it into long, thing strips that we rolled inside the outer crust before adding the toppings. It worked out really well (and WAY better than Pizza Hut).
    Attached Files
    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
    Cost Spreadsheet ... Picasa Web Album

  • #2
    Re: Pesto Time and Stuffed Crust!

    The tomatoe sauce looks great. What did you use for it? Also was the cheese home made?

    BRIFRO

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    • #3
      Re: Pesto Time and Stuffed Crust!

      Brifro,

      The sauce is a very exclusive item in the Italian section of our grocery. It's called "Ragu Olive Oil & Garlic Pasta Sauce"

      Make my own cheese? I'm a city boy! We usually keep a 10 lb bag of grated Mozzarella from Sam's Club in the fridge for the kid's pizzas.
      Ken H. - Kentucky
      42" Pompeii

      Pompeii Oven Construction Video Updated!

      Oven Thread ... Enclosure Thread
      Cost Spreadsheet ... Picasa Web Album

      Comment


      • #4
        Re: Pesto Time and Stuffed Crust!

        mmmh, that sounds great! I wonder if my family would go for stuffed crusts?...
        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

        http://www.fornobravo.com/forum/f8/p...pics-2610.html
        http://www.fornobravo.com/forum/f9/p...nues-2991.html

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        • #5
          Re: Pesto Time and Stuffed Crust!

          Read your post this morning and it inspired me to make some pesto. Forgot how much I loved homemade pesto ....yum yum.
          So my family thanx you for their lovely tea.
          Cheers Lee

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