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Khachapori - 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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  • Khachapori

    Has anyone heard about this Georgia (the country, not the state) pizza-like speciality?

    Big Mama's & Papa's Pizzeria

    This place is in a nearby neighborhood but I haven't had a chance to check them out yet.

  • #2
    Re: Khachapori

    Eggs on pizza: Oh those Europeans. It's ubiquitous in France too. I once tried it, and it's harder than it looks. You know how things that roll keep rolling when the pizza hits the bricks? Well the egg does that too. What a mess. I finally had to ladle the egg on after the pizza was in the oven. They cook more slowly than other toppings too. You have to keep the pizza near the door to get that egg to set up.
    My geodesic oven project: part 1, part 2


    • #3
      Re: Khachapori

      Probably a good argument for using tiny eggs - like quail eggs!


      • #4
        Re: Khachapori

        I have tried to put egg on pizza. I have found the key is to have small eggs (not quail eggs, but not the extra large we usually have around) and to have them at room temperature, not cold out of the fridge. I would like to give that Khachapori a try...
        My Oven Thread:


        • #5
          Re: Khachapori

          Well, I don't know how authentic this is but I made some based on the description from my local pizza place.

          Used 4 oz NY-style dough for each, rolled/stretched to an oval, turned up the sides and pinched the ends into a boat-shape. Filled with mozzarella and feta (70-30) and sprinkled with Mexican Cojita... only because I had some. Added a gind of black pepper too.

          After baking off, put egg on one (nobody else in my family will eat partially cooked egg). The egg slid off and I busted the yolk trying to push it back on. Maybe used too much cheese filling???

          Tasted good. The egg had the consistency of a softly poached egg. Even the kids ate all of theirs!

          One of these days I'll have to buy one at the pizza place and compare to my version.
          Attached Files


          • #6
            Re: Khachapori

            ... and ever since my kids have been begging me to "make it again"!