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Old 08-16-2016, 11:54 PM   #21
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Join Date: Aug 2014
Location: USA
Posts: 5,642
Originally Posted by Kaneohegirlinaz View Post
To embed a photo here at DC using the "Mountain" icon, you must first upload to an "album" in the "Members Photos"; add an album; upload and this will create a http:// to your photo which you can then copy&paste to a post
Not bad for an old geezer, non-IT chica, huh?
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Old 08-17-2016, 12:49 AM   #22
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Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
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Originally Posted by erehweslefox View Post
Well, I take my pictures on my cell phone, but post on my laptop. My cell pictures upload auto to google photos, and my laptop isn't very good, so I don't really have IMG files to work with. When I try to post the photo as an image from the google link, well it gives me a broken box, so I've just been posting them as links....
We're an all Google house across all platforms: laptop, tablet(s), Samsung phone(s), and tower (when Alice is working...she needs a new part or two right now). All of our photos upload immediately to Dropbox accounts, his or hers depending on phone/tablet used. I do most of my comments (and all of my photo posting) from the laptop. You may be able to do the same from your Google photo album. This is how I do it (do it):

- Create new comment in "Reply to Thread" box.
- Scroll down to "Additional Options".
- Click on the box "Manage Attachments" within the "Attach Files" box.
- A "Manage Attachments" box will open up, allowing you to select "Chose Files" from the "Upload File from your Computer" box.
Your computer file with your photos should appear in some fashion. Select the photo you want to display and click, then open it within your computer folder. The phrase "no file chosen" should then be replaced with the identifying numbers for your photo. You can add up to 4(?) photos in a post. When you have all of the pictures selected, click the "Upload" button in the lower-right-hand corner of that same "Upload File..." box.
- When all the files (photos) are uploaded, the numbers disappear from there, but you will see that they are now listed in the "Additional Options/Attach Files" section below the compose box.
- At this point, I always click on "Preview Post" to make sure everything made the move OK.

Fox, I may have just done a whole lot of typing for no other reason than to exercise my writing skills. However, you may or may not be able to use these steps to move an image from your Google account to DC so we can see it here.

Good Luck!!
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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pie, recipe

Peach pie At the market on Sunday peaches were fresh and looking very nice, so decided to make up a pie. As the peaches were fresh and beautiful, I made it as simple as possible, to let the peaches stand out! I use a crust from Dariana Allen's cookbooks, that I like as it is simple, and you don't have to worry about very cold water or vodka or anything fancy. It does take some planning ahead, as it is best if chilled for two hours. Ended up looking and tasting pretty good. [IMG]https://goo.gl/photos/4a3ZoehQk5TtTwnW6[/IMG][URL]https://goo.gl/photos/4a3ZoehQk5TtTwnW6[/URL] to wit: Peach Pie For Crust: 2 sticks butter 1/4 cup superfine sugar 2 large eggs 3 cups flour (12.75 oz) For filling: 4 peaches, peeled and sliced 2/3 cup sugar 1/4 cup flour juice of one lemon or lime For wash: 1 egg yolk 2 tbsp water First make the crust. Cream the butter and sugar together. (if you don't have a mixer, which I don't, you can slice the butter into thin pats, add the sugar in a large bowl, and take two butter knives and work them in a scissoring motion until the butter looks like little pebbles). Add eggs and beat for a minute or two (without a blender I whisk the eggs first, and then incorporate with a wooden spoon), gently mix the flour in until it forms a dough. Make a round of the dough on floured parchment paper and chill for at least two hours. As a note, the dough can be made ahead and kept in the fridge, wrapped for several days, or frozen for a week. For the filling: Cut a shallow x on the bottom of each peach with a sharp knife. Blanch the peaches in boiling water for a minute, until skin loosens, and then transfer with a slotted spoon to a bowl of ice water. Skin the peaches, and cut into thin wedges. Combine the peaches, sugar, citrus juice, and flour in a bowl, and stir. Let sit for 10-15 minutes. Pre-heat oven to 400 degrees. Roll 2/3 of the filling out to about 1/8 inch, and line a greased and floured pie pan. Press the crust into the pan. Add the filling. Roll the remainder of the dough into a round to top. Top the pie, and crimp the edges. Brush top of crust with egg wash made of one egg yolk and t tbsp water. Cut holes in top of crust to let steam out in whatever pattern you prefer. Bake at 400 degrees for 30 minutes. Reduce heat to 375 and Cover the edge of pie with tin foil (I use toothpicks to get it to stay put). Bake for another 40 minutes or until top is golden brown. Remove from oven and let cool in rack. Serve with ice cream and whipped cream to taste. Enjoy! 3 stars 1 reviews
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