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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.

Newest Forum Topics

First, a quick intro, as I'm new to the forums.

Comments: 0

Hello!  I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?

Comments: 1

We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?

Comments: 1

Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Comments: 2

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2