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Anonymous
help

How can I post photos' in this forum?

strikingtwice's picture
strikingtwice
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Joined: 2011-05-19 07:33

when you're posting, in the upper right of the editor toolbar there is a red circle with the Flash f in it, to the left of that is something that will let you add an image.

Zalbar's picture
Zalbar
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Joined: 2011-05-16 06:20

The red "f" would be to post FLASHVIDEO not photos. To insert a picture click the icon on the right of the f which is a little picture, and then add the url of your image.
 
UPDATE: @strikingbad: oops, my apologies. Brain did not connect the whole sentence.

strikingtwice's picture
strikingtwice
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Joined: 2011-05-19 07:33

As I wrote to the left of the red f.

pm_odonnell's picture
pm_odonnell
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Joined: 2011-05-18 14:52

When I click the image bottom it wants a URL for the photo.  What if it's a pic you took on your camera, is there a way to upload from your computur?

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esavitzky
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Joined: 2011-05-16 07:13

You've got to upload your photo to a 3rd party site like photobucket.com.  It is there that you can get an image url to post here.

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I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0

I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

Comments: 1

hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

Comments: 0

Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

Comments: 4