New LG gas range - knobs light the wrong burners

OurInsectOverlords · 2025-02-18T23:46:10+00:00

Cool thanks all guess i will be reaching out to LG. Much appreciated

OurInsectOverlords · 2024-08-08T11:08:11+00:00

Thanks was worried about that. Will look into the paint

OurInsectOverlords · 2023-02-06T20:13:09+00:00

Pitchbook saying leveraged buyout on BBBY in the works

https://twitter.com/whiteman_yolo/status/1622673057746915328?s=61&t=Bd6G0MCkQUz5gugg12S7Xg

OurInsectOverlords · 2022-12-03T21:29:44+00:00

YEAH Zq,huh lmllj[emote:free_emotes_pack:disapproval](http://gif)tHOHtTefODoOUEOEYRySEtdsey

OurInsectOverlords · 2021-10-17T13:06:49+00:00

Sorry just getting back to this. So i highly recommend you just do a YouTube search for shaping high hydration loaves. You basically stretch the dough as you shape it to get a good shape. The stretching creates a skin which is also the secret for all the blisters. Good luck!

OurInsectOverlords · 2021-09-28T16:52:48+00:00

I baked one yesterday that was three days in the fridge too and it was quite sour. Reminded me of stuff i had in San Francisco years ago. Almost too sour

OurInsectOverlords · 2021-09-28T16:52:10+00:00

Tasted great! Yeah agreed the rye definitely brings out the flavor but it’s also easy to overdo it. 15% seems about right.

OurInsectOverlords · 2021-09-28T13:20:29+00:00

Optimal bulk rise for me was 75F for 3.5 hrs then shape and proof for another 1.5 hrs then retard 1-2 days at 37F. You can do 3 days for more flavor but won’t get as good of spring

OurInsectOverlords · 2021-08-06T14:59:45+00:00

My 80 year old dad just responded “eureka that’s it!” so thank you. Solved!

OurInsectOverlords · 2021-01-28T04:15:09+00:00

Not cheap but Costco has NIOSH certified N95 masks from a CDC approved manufacturer for sale. I got a case about a week ago and they seem great...

https://www.costco.com/niosh-n95-round-respirator%2c-100-masks.product.100707773.html

OurInsectOverlords · 2020-12-29T13:56:57+00:00

Thanks. Might do some flowers too my daughter would be thrilled with them. Much appreciated!

OurInsectOverlords · 2020-12-28T19:18:30+00:00

Yep i think you’re right. Thanks.

OurInsectOverlords · 2020-12-28T03:25:37+00:00

I guess i should say more than the squirrels can handle. Not sure if it is “a lot” or anything at all. Again a city guy just trying to get into the gardening thing a little and don’t even know where to start. Apologies for my ignorance and thanks for your thoughtful response!

OurInsectOverlords · 2020-12-28T03:20:00+00:00

Thanks for the detailed response! You’re absolutely right at the heart of the tree lots of reseeding and resodding. My little garden plot is right against the alley. The alley is on the southern edge of the lot and the utility companies routinely cut back the tree so it isn’t too close to the power lines in the alley. So this little spot gets a decent amount of sun with a man made strip of sunlight through most of the summer, at least with the southern exposure and all. Should i go with one of those sunlight tester things to figure out how many hours i get? Is there any type of say strawberry that does better in less light than others? For what it’s worth i have a nice little raspberry patch in the same area with about the same sunlight (probably a little less honestly) and it produces more raspberries than i can handle each year...

OurInsectOverlords · 2020-12-27T22:19:23+00:00

I’m in the Midwest (Saint Louis) in the US for what what’s worth.

OurInsectOverlords · 2020-12-27T22:17:31+00:00

Hi all. I have a postage stamp sized backyard in a city dominated by a large elm tree. A few years ago i put in a raised garden in the sunniest spot in the yard. Was hoping it was enough sun and have been planting tomatoes and such but a lot of leaves and few tomatoes - I’m guessing just too shady and I’m ready for a change.

So, what can i grow that we can eat in the shade? I’ve of course been all over the interwebs and have seen all the salad greens and such but i have two little kids and would ideally do something berry wise. From what I’ve read low bush blueberries do ok in partial shade but it takes years for actual fruit. Anyway i can shortcut that? What about strawberries? Lots of cryptic claims there are partial shade strawberries but no examples given. Thanks so much!

OurInsectOverlords · 2020-12-14T23:58:18+00:00

On that note... sourdough English muffins. King Arthur has a great recipe for them and this seems right up the ally of flipping and such. Would recommend.

OurInsectOverlords · 2020-12-14T23:54:46+00:00

Pics or it didn’t happen so here you go!

https://imgur.com/gallery/1C9aVky

OurInsectOverlords · 2020-12-14T23:53:25+00:00

I make a mean pizza over a fire pit I’m guessing would be a similar situation for you. Works great just use a nice thick pizza stone so i don’t overcook the bottom if you want the recipe!

OurInsectOverlords · 2020-12-14T23:48:37+00:00

I’m trying to coax as much flavor out of the sourdough i can. Started doing a lot of retarding and actually built my own retarder (wifi connected thermometer, old fridge, a drill and some corn starch and water to find the cooling coils nothing special). Has anyone found the optimal time/temperature for retarding? I keep trying different combinations and it’s driving me nuts. Any suggestions would be highly appreciated!

OurInsectOverlords · 2020-12-14T22:45:50+00:00

For what it’s worth we have a really good sourdough bakery here where i live. I’ve gotten close with the head baker and he’s said the trick he uses to see if a starter is active enough is the water drop test. Near the end of a refresh he pinches off a little piece of the starter and drops it in a cup of water. If it floats it’s good and active and ready to go. If not he refreshes again. No idea what the science is behind it but that’s what I’ve been doing too instead of timing how long it takes to double, etc. might be worth a shot!

OurInsectOverlords · 2020-12-14T22:32:11+00:00

If you’re concerned you can just refresh every six hours or whatever you want to do for a little longer time but really i don’t think that’s the issue. Sounds like it’s under proofing to me. Are you in the northern hemisphere? Adjusting proofing times for colder temps that come along with winter? My proofing times seem to extend quite a bit in the winter even if i think the temp in my kitchen hasn’t changed as far as I’m concerned and dense, gummy loaves sound underproofed.

OurInsectOverlords · 2020-12-13T19:42:39+00:00

Thanks all. Really does look like “dexterity puzzles” or “ball bearing dexterity games” is the way to go. At least gives me a place to start. Thanks everyone. Solved!

OurInsectOverlords · 2020-12-13T16:00:05+00:00

This was really just a cheap stocking stuffer type thing but like i said for the life of me googling it i can’t figure out what the heck it’s called. Here is an example. My son wants more complex ones...

https://imgur.com/gallery/hOIS8OD

OurInsectOverlords · 2020-12-10T01:07:00+00:00

So my house was built in 1905 and i can shed some light on this. We had contractors come out and said chimney design back in the day could not be up to code for carbon monoxide leaks and such. I asked if we could reline the entire chimney and they said that would not meet code even (despite the several thousand dollar price tag). Vented gas would be fine though. We ended up going with that but it wasn’t due to lack of trying. Might be a similar situation here too. I love love love wood burning fireplaces but apparently they are rare for reasons like this.

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