ELStegosaur

If your elements are not working, you may need to replace your control board! This video is a bit long and you can feel free to skip around to the parts you find helpful.

My oven stopped working, so I figured the heating element had gone bad as sometimes happens. This is how you replace it. As it turns out- the element was fine and it was the oven control board which had gone bad...

A basic cheeseburger with a couple extra things mixed in! YOU NEED: Chopmeat Fish sauce Worcestershire sauce Garlic Pepper Wine Plastic cheese (kraft singles, etc) Buns Ketchup Mustard (Pickles and bacon if you want to go all out) ============ There were some syncing issues with the audio this time as well, but it wasn't as bad so I left it in. Enjoy the burgers!

SORRY about the skipped times, I was having problems with the audio sync on my sped up portions so I just cut them completely out. This is basically a bacon cheeseburger, but with chicken thighs instead of beef! YOU NEED: 2 packs chicken thighs (boneless, skinless) 2 pounds bacon (1 pound per pack of thighs seems to work great) Granulated garlic Black pepper (Pre-ground or grind your own) Butter Hamburger roll/your preferred sandwich bread COOKING INSTRUCTIONS: Preheat oven to 450 degrees. Place aluminum foil into pan. Arrange bacon into single layer (if thick cut, double layer thin slices if you want a thicker piece) on foil in pan. Cook bacon for 30 minutes (on the higher rack- if you need two pans either cook separately or fit them all onto the high rack). Depending on your oven/rack/bacon you may need a little more time, or a little less. This is a standard oven, NOT a convection oven. Remove bacon pan, and transfer bacon into holding container/clean plate. Take the chicken thighs out and one at a time- get them fully covered in the bacon grease in the pan. You may need to move chicken around to get at the grease as you keep going. Bake the chicken for 40 minutes- and then have a good look to see if it needs any more time. It will likely be fine but you can stick a thermometer in it to be sure, or cut it open and have a real close look if you need to. Transfer chicken to storage container/clean plate. You're done!

Same bread recipe as the long one but a little more watchable! I'M SORRY I KEEP FORGETTING TO SHOWCASE THE BREAD. The next time I make this bread I will do a short video of the end result. RECIPE: Bread Starter 75 g All-Purpose Flour ½ teaspoon Diastatic Malt Powder 3 g Active Dry Yeast 60 ml Water, lukewarm The Dough 600 g All-Purpose Flour 40 g Butter 20 g Active Dry Yeast 55 g White Sugar, granulated 20 g Kosher Salt 25-27 g Diastatic Malt Powder, or Dough Enhancer (~1tsp/cup flour) 32 g Dry Milk Powder (~1tbsp/cup flour) 17 g Baking Powder (~1tsp/cup flour) 420 ml Water, lukewarm Bread Starter Mix all the dry ingredients for the bread starter and then add the water. Mix completely. Cover the starter allow to sit at room temperature for 4-6 hours. I put mine in a 32oz Mason Jar, with a "burp lid" It can be in the fridge for a couple days, if you can't make bread that day. Let it come up to room temp before using. The Dough In a stand mixer, add all the ingredients for the dough with the starter. Knead until it starts to pull away from the bowl. You're welcome to do it by hand... but seriously... buy a stand mixer. Let the dough rest for 30 minutes at room temperature, ideally around 74-84°F. You can make a proofing box out of a reptile heating pad. Gently fold the dough or punch down and then allow it to sit for 10 minutes. You can experiment with repeating this step 1-2 more times (2-3 in total). I haven't noticed a difference. Before you let the dough rest for the last time, preheat your oven to 350°F. The Bake Bake time ~35min

Here is an easy bread recipe you can make from ingredients bought at almost any local supermarket. SPECIAL THANKS to SirPokeSmottington from www.patriots.win for sharing this recipe with the forum. Original here: https://patriots.win/p/16ZWyfwEHZ/x/c/4TnRWUv5Ev3 Recipe(This is a copy/paste from patriots.win, I did not write any of this): Bread Starter 75 g All-Purpose Flour ½ teaspoon Diastatic Malt Powder 3 g Active Dry Yeast 60 ml Water, lukewarm The Dough 600 g All-Purpose Flour 40 g Butter 20 g Active Dry Yeast 55 g White Sugar, granulated 20 g Kosher Salt 25-27 g Diastatic Malt Powder, or Dough Enhancer (~1tsp/cup flour) 32 g Dry Milk Powder (~1tbsp/cup flour) 17 g Baking Powder (~1tsp/cup flour) 420 ml Water, lukewarm Bread Starter Mix all the dry ingredients for the bread starter and then add the water. Mix completely. Cover the starter allow to sit at room temperature for 4-6 hours. I put mine in a 32oz Mason Jar, with a "burp lid" It can be in the fridge for a couple days, if you can't make bread that day. Let it come up to room temp before using. The Dough In a stand mixer, add all the ingredients for the dough with the starter. Knead until it starts to pull away from the bowl. You're welcome to do it by hand... but seriously... buy a stand mixer. Let the dough rest for 30 minutes at room temperature, ideally around 74-84°F. You can make a proofing box out of a reptile heating pad. Gently fold the dough or punch down and then allow it to sit for 10 minutes. You can experiment with repeating this step 1-2 more times (2-3 in total). I haven't noticed a difference. Before you let the dough rest for the last time, preheat your oven to 350°F. The Bake Bake time ~25min (use a thermometer, check for at least 202°F internal) If you bake at 300°F, it'll (obviously) take longer, and you'll have a more blonde top. If you bake at 350°F, it'll get a pretty dark brown top. I do mine at 335°F for 22-25 min light brown (depends on house temp)