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Beginner's Luck & Newbie Gratitude - 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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Beginner's Luck & Newbie Gratitude

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  • Beginner's Luck & Newbie Gratitude

    We built our first BIG-ish fire today and cooked our first pizzas tonight. Made enough dough for four pizzas, just in case, but luck was on our side and the first two were just fine.

    Having read about fruit dessert pizzas, that's what we tried with one of the extra dough balls. Probably didn't wait long enough for the oven floor to cool, because while the fruit on top tasted great, the crust was almost impossible to cut (such a contrast to the pizza crust; Caputo flour rocks!). Still, having had wine before and during the pizza making, we were happy.

    Two days before (on the last curing-fire day), we also made beer can chicken -- again, with help from the Forum. Truly tasty.

    None of this would have been successful without the generous help from the forum. Thank you to all of you who have taken the time to post your experiences, hints and tricks (e.g., CanukJim's idea of rice flour on the peel; Robert Musa's points about the importance of a fire on the side for both the chicken and pizza; Texassourdough's point about the internal temp of the beer can liquid; James' videos & PDFs; etc., etc., etc.).

    So, tonight we are full, happy, and very pleased to be new WFO owners/users. A grateful toast to you all.

    Kathy
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