Any Home Bakers Here?

[wyoDreamer]

I am sure that there is a ground issue - Down in the basement we see everything from Knob-and-Tube (we believe this is all dis-connected) to modern colex (??). We have 3-prong outlets connected to 2 wire circuits - no ground present.
DH is re-wiring as we go, he is good with wiring and everything he puts in is safe and to code. So far he has run a new circuits to the master bedroom, the sitting room upstairs (small spare bedroom), the family room, and part of the study/exercise room. He has rewired most of the barn and most of the detached garage.
We are going to be doing a complete remodel of the kitchen, so I have to wait on updates for that room. There was an update done to the kitchen at some time before us, so the wiring is not too terrible - but the countertops are.

 

[ronott1]

I am sure that there is a ground issue - Down in the basement we see everything from Knob-and-Tube (we believe this is all dis-connected) to modern colex (??). We have 3-prong outlets connected to 2 wire circuits - no ground present.
DH is re-wiring as we go, he is good with wiring and everything he puts in is safe and to code. So far he has run a new circuits to the master bedroom, the sitting room upstairs (small spare bedroom), the family room, and part of the study/exercise room. He has rewired most of the barn and most of the detached garage.
We are going to be doing a complete remodel of the kitchen, so I have to wait on updates for that room. There was an update done to the kitchen at some time before us, so the wiring is not too terrible - but the countertops are.

It is great that you are rewiring yourself!

 

[DigMyChicks]

Thought I’d add, I went to the ceremony at the split rock lighthouse on Lake Superior on Saturday.

I love Duluth!

 

[Chick Chick McGee]

I love Duluth!

Me to! I love going to Duluth whenever I can.

 

[Chick Chick McGee]

I made @wyoDreamer’s Belgium waffle recipe for breakfast this morning.

 

[N F C]

I made @wyoDreamer’s Belgium waffle recipe for breakfast this morning. View attachment 1589625

Looks delicious!

 

[jnicholes]

Hello,

Okay, so I got some good news. Do you remember my grandfather who had heart surgery? Well, he's recovering very well, and he's coming to my place for Thanksgiving. As I said before, he was was a master Chef before retiring. He's going to be helping me and my family with Thanksgiving dinner. He's going to be giving a lot of cooking advice, and helping us cook. If I come across any interesting cooking advice, I'll be sure to let you guys know.

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Jareds duck or goose roast REVISED November 13, 2020


ingredients

Brine:

16:1:1 ratio of Water, Kosher Salt, and brown sugar. 16 parts water, 1 part Kosher salt, 1 part brown sugar.

1 whole duck or goose

Olive or vegetable oil.



Directions

Mix 16 parts of water to 1 part of kosher salt and 1 part of brown sugar. Make enough to cover the waterfowl. Make sure it’s cool before adding the duck or goose.

Add the duck or Goose to the brine and brine for 12 hours. Put a weight on to immerse the bird fully if needed.

After 12 hours, remove the bird from the brine. Pat dry and score the skin, front and back.

Calculate cooking time by putting the weight in lbs and oz, then put it in decimal, and multiply it by the following number:

18.1428571

This will tell you exactly how many minutes you need to cook the bird.

Preheat the oven to 425°F. Coat the bird in vegetable or olive oil, and roast the bird, breast side up for 20 minutes. After that, reduce the heat to 355F and roast for the Calculated time.

The bird will be done when it reaches the correct internal temperature, in this case, between 165 and 175 Fahrenheit, or when the timer goes off.

When done, take it out of the oven and let it rest for 30 minutes covered in aluminum foil.

Always check the internal temperature. Make sure it’s done. If you overcook it, the meat will be very tough. If you under cook it, it won’t be safe to eat.

Serve.

I hope this recipe is better than the last one.

Jared

========================================
Any input on how I'm cooking the goose will be appreciated. If you have any recommendations, please let me know.

Jared

 

[Aria]

The house smells of Homemade Bread. I mixed my 8 Grain Artisan Bread last night: 2 c bread flour 1 tlbs EVOO, 14 oz tap water
1 cup whole wheat flour 1 tablespoon honey 1 1/2 teaspoons salt
1/4 tsp yeast 2/3 cup grains (I used 1/3 cup 8 grain cereal Bob Hill and one tablespoon of each: pumpkin seeds, sesame seeds,
sunflower seeds, chia seeds, flax meal and why protein) I do grind my seeds.

This Morning I mixed in my Kitchen Aid:1 cups warm water 1 pkt
yeast 1 tablespoon honey 1 teaspoon salt 3 cups flour 1 tablespoon EVOO ...shaped and put on a baking sheet.

I baked the Italian Bread 400 degrees for 25 minutes. Removed and baked the 8 Grain Artisan Bread. Both loaves are cooling.
Enjoy baking bread.

 

[Aria]

Forgot to mention....The Italian Bread raised for l hour before
baking and the 8 Grain Artisan Bread raised for 1 1/2 hour.

 

[N F C]

Hello,

Okay, so I got some good news. Do you remember my grandfather who had heart surgery? Well, he's recovering very well, and he's coming to my place for Thanksgiving. As I said before, he was was a master Chef before retiring. He's going to be helping me and my family with Thanksgiving dinner. He's going to be giving a lot of cooking advice, and helping us cook. If I come across any interesting cooking advice, I'll be sure to let you guys know.

Ask for the goose I am cooking for Thanksgiving, here is how I'm cooking it. According to the instructions I found on the internet, I first need to let the bird thaw for 48 hours. After that, I need to boil it neck side down until Goosebumps arise, then boil it tail side down until Goosebumps arise. About 1 minute each side. After that, I need to dry the skin for another 48 hours. When that's done, I salt and pepper the bird, then I put it in the oven at 325 for 1 and 1/2 hours breast side down. After that time has passed, I take out the fat, then I flip the bird over, and roast it for another hour at the same temperature.

When that's done, I increase the heat to 400 degrees and roast it breast side up for 15 minutes. After that, you let it cool for 30 minutes, then it will be done.

Any input on how I'm cooking the goose will be appreciated. If you have any recommendations, please let me know.

Jared

Glad to hear your grandfather is doing well! I've never cooked a goose so will look forward to hearing what others say.

The house smells of Homemade Bread. I mixed my 8 Grain Artisan Bread last night: 2 c bread flour 1 tlbs EVOO, 14 oz tap water
1 cup whole wheat flour 1 tablespoon honey 1 1/2 teaspoons salt
1/4 tsp yeast 2/3 cup grains (I used 1/3 cup 8 grain cereal Bob Hill and one tablespoon of each: pumpkin seeds, sesame seeds,
sunflower seeds, chia seeds, flax meal and why protein) I do grind my seeds.

This Morning I mixed in my Kitchen Aid:1 cups warm water 1 pkt
yeast 1 tablespoon honey 1 teaspoon salt 3 cups flour 1 tablespoon EVOO ...shaped and put on a baking sheet.

I baked the Italian Bread 400 degrees for 25 minutes. Removed and baked the 8 Grain Artisan Bread. Both loaves are cooling.
Enjoy baking bread.

Bread baking in the oven is the best smell ever, nice work Aria!