INCUBATING w/FRIENDS! w/Sally Sunshine Shipped Eggs No problem!

[kwhites634]

oh then he should set brown ones then

 

[Sally Sunshine]

Quote: Thanks Fri! I did a search and nuttin popped up! wonder what I did wrong!! sweet!!

@Sally Sunshine ok I gotcha. Any pictures of a fan idea?

you have a bigger bator, so you need a bit bigger fan than this, what thermostat u using? https://www.backyardchickens.com/a/homemade-easy-cooler-incubator

Fan Installation​

You will need a 12v dc pc Computer cooling fan, new or used.
You can find them for a few bucks here: cheap less than 5 bucks shipped FANS on ebay
You will ALSO need a 120v input 12v DC output USED adaptor/transformer/inverter. We used one from an old phone. You will snip off the end and wire it to the pc fan. Wire the black to the black and the red to the other mixed color wire. Secure w/ electrical tape and wire nuts. Location should be where it can blow across the bottoms of BOTH bulbs so that the heat is quickly dispersed and this also will reduce HOT SPOTS in the incubator under the bulbs.

​

click link: Watch end of this Video for Fan installation​

THESE ARE BIGGER FANS I used in a big cooler like yours see CABINET COOLERBATOR ~ CoolerBATOR ~
​

These are our fans from Ebay
Lots of 4pcs Black 14CM Computer Case Fan w/Screws *NEW $14.97 for all 4 fans so I have two spare!

Quote:

not faster than him

 

[kwhites634]

No maybe white, yeah .. White ones.

 

[Peep_Show]

Lunch in Paris; right?

 

[Sally Sunshine]

night night cc

 

[FridayYet]

Lunch in Paris; right?

I'll let you know in an hour or so.

 

[casportpony]

http://www.framedcooks.com/2012/03/adult-brownies.html

Adult Brownies

Save Print​

Serves: 16-32 brownies, depending on how small you cut 'em!
Ingredients

• 2 tablespoons softened butter
• 2 tablespoons unsweetened cocoa powder
• 12 tablespoons unsalted butter, room temperature and cut up into cubes
• 2 four ounce bars high quality milk chocolate, coarsely chopped
• 2 four ounce bars high quality dark chocolate, coarsely chopped
• ¾ cup sugar
• ¾ cup light brown sugar
• 2 tablespoons vanilla extract
• 4 large eggs at room temperature
• ½ cup flour
• 1 teaspoon sea salt (NOT regular table salt)
• 1 tablespoon instant espresso powder
• 1 four ounce bar bittersweet chocolate, coarsely chopped

Instructions

1. Position baking rack in the lower third of your oven and preheat it to 350.
2. Cut a piece of parchment paper in a 8x12 inch rectangle. Grease it with the 2 tablespoons of butter and dust it with the 2 tablespoons of cocoa powder, and then fit it into an 8x8 baking pan, with the parchment extending up and over the edges. This will be the first of about 20 times you're going to have to wash chocolate off your hands during this recipe.
3. Put the milk and dark chocolate in a large microwave safe bowl and add the cubed butter. Microwave it at full power for 15 seconds, then take it out and stir. Repeat this five more times until the mixture is smooth. Let it cool for 10 minutes.
4. Add both sugars and the vanilla to the chocolate and mix with a wooden spoon until combined. Add the eggs one by one, mixing after each one until they are fully combined.
5. Add in the flour, the sea salt and the espresso powder. Switch to a hand mixer and beat it at medium high speed until the batter is glossy and starting to pull away from the bowl, about 3 minutes. Switch back to the wooden spoon and stir in the bittersweet chocolate.
6. Pour the mixture into the prepared pan and bake for 45 minutes, turning the pan a quarter turn twice during baking. Poke a wooden skewer or toothpick into the middle after 45 minutes. If it comes out clean they are done...if not, continue baking until it comes out clean, checking at 5 minute intervals.
7. Let pan cool on a rack for 15 minutes. Then remove the brownies carefully, using the edge of the parchment to lift them out, and let them cool completely on the rack. Cut into one inch squares and serve.

 

[FridayYet]

http://www.framedcooks.com/2012/03/adult-brownies.html

Adult Brownies

Save Print​

Serves: 16-32 brownies, depending on how small you cut 'em!
Ingredients

• 2 tablespoons softened butter
• 2 tablespoons unsweetened cocoa powder
• 12 tablespoons unsalted butter, room temperature and cut up into cubes
• 2 four ounce bars high quality milk chocolate, coarsely chopped
• 2 four ounce bars high quality dark chocolate, coarsely chopped
• ¾ cup sugar
• ¾ cup light brown sugar
• 2 tablespoons vanilla extract
• 4 large eggs at room temperature
• ½ cup flour
• 1 teaspoon sea salt (NOT regular table salt)
• 1 tablespoon instant espresso powder
• 1 four ounce bar bittersweet chocolate, coarsely chopped

Instructions

1. Position baking rack in the lower third of your oven and preheat it to 350.
2. Cut a piece of parchment paper in a 8x12 inch rectangle. Grease it with the 2 tablespoons of butter and dust it with the 2 tablespoons of cocoa powder, and then fit it into an 8x8 baking pan, with the parchment extending up and over the edges. This will be the first of about 20 times you're going to have to wash chocolate off your hands during this recipe.
3. Put the milk and dark chocolate in a large microwave safe bowl and add the cubed butter. Microwave it at full power for 15 seconds, then take it out and stir. Repeat this five more times until the mixture is smooth. Let it cool for 10 minutes.
4. Add both sugars and the vanilla to the chocolate and mix with a wooden spoon until combined. Add the eggs one by one, mixing after each one until they are fully combined.
5. Add in the flour, the sea salt and the espresso powder. Switch to a hand mixer and beat it at medium high speed until the batter is glossy and starting to pull away from the bowl, about 3 minutes. Switch back to the wooden spoon and stir in the bittersweet chocolate.
6. Pour the mixture into the prepared pan and bake for 45 minutes, turning the pan a quarter turn twice during baking. Poke a wooden skewer or toothpick into the middle after 45 minutes. If it comes out clean they are done...if not, continue baking until it comes out clean, checking at 5 minute intervals.
7. Let pan cool on a rack for 15 minutes. Then remove the brownies carefully, using the edge of the parchment to lift them out, and let them cool completely on the rack. Cut into one inch squares and serve.

​

Sounds delicious, but missing an ingredient or two...

 

[casportpony]

Sounds delicious, but missing an ingredient or two...

-Kathy

 

[Sally Sunshine]

Quote: no really?

Quote:

Save Print​

Serves: 16-32 brownies, depending on how small you cut 'em!
Ingredients

• 2 tablespoons softened butter
• 2 tablespoons unsweetened cocoa powder
• 12 tablespoons unsalted butter, room temperature and cut up into cubes
• 2 four ounce bars high quality milk chocolate, coarsely chopped
• 2 four ounce bars high quality dark chocolate, coarsely chopped
• ¾ cup sugar
• ¾ cup light brown sugar
• 2 tablespoons vanilla extract
• 4 large eggs at room temperature
• ½ cup flour
• 1 teaspoon sea salt (NOT regular table salt)
• 1 tablespoon instant espresso powder
• 1 four ounce bar bittersweet chocolate, coarsely chopped

Instructions

1. Position baking rack in the lower third of your oven and preheat it to 350.
2. Cut a piece of parchment paper in a 8x12 inch rectangle. Grease it with the 2 tablespoons of butter and dust it with the 2 tablespoons of cocoa powder, and then fit it into an 8x8 baking pan, with the parchment extending up and over the edges. This will be the first of about 20 times you're going to have to wash chocolate off your hands during this recipe.
3. Put the milk and dark chocolate in a large microwave safe bowl and add the cubed butter. Microwave it at full power for 15 seconds, then take it out and stir. Repeat this five more times until the mixture is smooth. Let it cool for 10 minutes.
4. Add both sugars and the vanilla to the chocolate and mix with a wooden spoon until combined. Add the eggs one by one, mixing after each one until they are fully combined.
5. Add in the flour, the sea salt and the espresso powder. Switch to a hand mixer and beat it at medium high speed until the batter is glossy and starting to pull away from the bowl, about 3 minutes. Switch back to the wooden spoon and stir in the bittersweet chocolate.
6. Pour the mixture into the prepared pan and bake for 45 minutes, turning the pan a quarter turn twice during baking. Poke a wooden skewer or toothpick into the middle after 45 minutes. If it comes out clean they are done...if not, continue baking until it comes out clean, its checking at 5 minute intervals.
7. Let pan cool on a rack for 15 minutes. Then remove the brownies carefully, using the edge of the parchment to lift them out, and let them cool completely on the rack. Cut into one inch squares and serve.

​

Sounds delicious, but missing an ingredient or two...
I still didnt make these! I keep forgetting about it!! printing it now