Signature Picture - Doberman Forum : Doberman Breed Dog Forums

lulu582 · 01-01-2013, 10:06 PM

If you look at my signature picture, you will notice that it is very small. Excuse me, because I am a little slow with computer stuff like that so I couldn't figure out how to enlarge it. Any ideas for me????

Beaumont67 · 01-01-2013, 10:07 PM

Use resize options - I did on mine, its Free:
ImageShack® - Online Photo and Video Hosting

PorschaLei · 01-01-2013, 10:08 PM

Could it be thats how small it was when uploaded did you use a resizing or align code?

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Rouleaux · 01-01-2013, 10:14 PM

I use Imageshack.us too.

Make sure you choose the "Forum" option when copying and pasting the image... oooh and remove that silly banner under the image code. Sorry Imageshack, but it is tacky!

lulu582 · 01-01-2013, 10:28 PM

The photo is normal picture size until it is inserted as he signature pic. I did try image shak, but maybe I did something wrong. Do I have to resize the image to a certain size or am I that computer illiterate lol?! When I did try to resize it, I got an invalid file message.

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Rouleaux · 01-01-2013, 10:35 PM

Just upload it to imageshack and when it gives you the many codes to place the picture somewhere, copy the code as follows:

FORUM: COPYXYZCODE

Jonesy'sMom · 01-01-2013, 10:36 PM

I think this needs to be a sticky... Only cause I've posted it more than once lol

Instead of putting the url in the part that says "Option 1 - Enter the URL to the Image on Another Website"

Put the Photo in that big white box kinda looks the same as if you were typing a message (Same place you put "Whoever said "diamonds are a girl's best friend" never owned a dog.") and make sure it has the IMG tags around it

lulu582 · 01-02-2013, 03:43 PM

Thanks so much for everybody's advise. I finally got it

What do y'all think of this collage, or should I just do 1 single picture if those are hard to see???

Rouleaux · 01-02-2013, 07:42 PM

Love it!!!

lulu582 · 01-02-2013, 08:01 PM

Thanks rouleaux! Your boy is very handsome, love his pic!. So judging by his name, do you by chance work in a lab?? I hadn't heard of rouleaux until I started taking hematology classes...creative name

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Rouleaux · 01-02-2013, 09:21 PM

I am a vet tech. So yes, here and there. Not so much hematology, but I have loved the term since school and figured it would be prefect for a red dobie... well what do you know, the name stuck (we call him Rou [roo] for short) and I became the proud owner of a red dobie... what are the odds?!

Thank you very much!

lulu582 · 01-02-2013, 10:51 PM

Great name for a red boy :-) I live in New Orleans, so roux is a common name, but it's not short for rouleaux (and spelled different)...it's used in some good New Orleans food ;-) I like your version of it though.

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Rouleaux · 01-03-2013, 08:00 AM

I had no idea Rou was used in cajan style cooking! I just googled it! I should start spelling it with an x

I always thought Rou(x?) meant "red haired one" in french, so it stuck even better with his nickname.

Burns · 01-03-2013, 11:10 PM

Keep in mind there are signature size restrictions on photos.

Quote:

1 image up to 500 x 200 pixels or 30 KB (whichever is smaller) in size.

Signature photos that are too large suck bandwidth and cause the pages to load slower for some users.

Rosemary · 01-04-2013, 12:14 AM

Quote:

Originally Posted by Rouleaux

I had no idea Rou was used in cajan style cooking! I just googled it! I should start spelling it with an x

I always thought Rou(x?) meant "red haired one" in french, so it stuck even better with his nickname.

Roux (pronounced roo) in basically flour cooked in butter or sometimes another fat, and is used to thicken foods like gravy, Bechamel sauce, and oh, yeah, gumbo. Roux used in gumbo is cooked forever, in order to get that dark brown color. Other roux is cooked just enough to get rid of the raw flour taste.

Rouge (pronounced rooj) is French for red. Sooo.. Baton Rouge literally translate to Red Stick.

As for a signature picture, I finally just gave up, and went with the pitapata thingies.

lulu582 · 01-04-2013, 12:42 AM

Quote:

Originally Posted by Rosemary

Roux (pronounced roo) in basically flour cooked in butter or sometimes another fat, and is used to thicken foods like gravy, Bechamel sauce, and oh, yeah, gumbo. Roux used in gumbo is cooked forever, in order to get that dark brown color. Other roux is cooked just enough to get rid of the raw flour taste.

Maybe I shouldn't actually admit this, but I've never made homemade roux (I always heard it was tough to get it just right), so needless to say I wasn't sure of the ingredients in it. I cheat and buy a good gumbo mix....sshhhhh lol.

Burns, I will double check the size of my photo when I get on my computer and make sure it meets that requirement, thanks!

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Rosemary · 01-04-2013, 01:28 AM

I've never made gumbo. For starters, I hate okra. No, I take that back, I don't merely hate okra. I hate, loath, and despise okra. I just know how to make roux, but I mainly use it for Bechamel sauce. And for gumbo roux, why make it when you can just get a jar of Doguet's?

lulu582 · 01-04-2013, 04:27 AM

Quote:

Originally Posted by Rosemary

I've never made gumbo. For starters, I hate okra.

I won't eat okra either, so I try to make sure there is no okra in the roux. Mam Papaul's roux is delicious and doesn't have it in there. I have heard of a few jar roux's that are good. Just looked up bechamel sauce, and that looks good!! Maybe we should add a recipe section to this forum so we can all trade recipes lol!?

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Rouleaux · 01-04-2013, 06:44 AM

I knew Rouge was red in french.

This is great about the roux (gumbo broth). I like watching you both talk about it. Oh the things you learn on the doberman forum!