New to forum, @Mooresville, N.C

#Braaap@Life

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Oh poop where do I begin? I have an 01 would love to know some problems yall faced but I'm sure I'll be going through the topics. If there is anything anyone suggest i do if i havent please I'll consider taking your advice. Currently I'm dealing with leaking fork seals i just replaced, ( someone just pulled in front of me otw to work about 3 weeks ago. Luckily I'm in worse shape) but the ft wheel fairing is cracked but still together the front left mirror fairing and the upper ft is cracked right under the light. And in need of some pegs +clutch lever. I'll be looking for a parts section on here as well. U am going to eliminate my blinkers for now considering I cant figure out why they dont work . They havent since the regulator plug burned up and almost had it's way with my bike. Luckily I just replaced some wires, stator, regulator, and battery. I hardwired the regulator because of the known problem with the factory plugs. Everything but the blinkers work. The switch doesnt feel like its clicking it on so I'm good for now until I get more money in. Plus i know my signals. Lost my job after the wreck, need surgery on collar bone now. Cant work on heavy equipment like this :( ... now whdn I got home earlier my wife smelled gas so i lifted tank and fuel leak by the pump. I'll dig deeper tomorrow.
 
Uh, welcome.....

That's a whole lot to digest on your first post....

It looks as though you have a project on your hands, there are many people here who can help you but you need to break down the problems one at a time.
 
.....aaaaand breathe!
Welcome, you're in the right place. See what you can find, let us know what you can't. Seems like you have some general knowledge and ability, there's enough experience here to help you complete your task.
 
Have some pie. Things are better after pie. While I’m at it be sure you check the pie valve and remove the pie connector. They tend to get crusty due to overheating. Under the seat there is a pie adapter that needs to be circulated through the pie inlet. Lastly and I’ll go away,................


Got pie?
 
Welcome to the madness.
For starters here a simple but very good recipe. Like @SSGT_B said- first have some pie.

The Best Blueberry Pie

Prep Time
1 hr
Cook Time
1 hr 5 mins
Total Time
2 hrs 5 mins

Course: Dessert
Servings: 1 large 10 inch pie, 8-10 servings

Ingredients
For the blueberry filling
  • 1/3 cup flour depends on the juiciness of your berries, you can use up to half a cup
  • 1 cup sugar
  • 1/4 cup brown sugar
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 6 cups fresh blueberries thaw to room temp if using frozen berries
  • 1 tsp finely chopped lemon zest
  • 4 tbsp lemon juice
  • 3 tbsp butter
For the pastry
  • 1/2 cup very cold vegetable shortening cut in small cubes
  • 1/2 cup very cold butter cut in small cubes
  • 2 ½ cups flour
  • 2 tbsp brown sugar
  • ½ tsp salt
  • 1/4 to1/3 cup ice water Only enough to make a dough form.
  • 1 tsp vanilla extract

Instructions
  1. It is best to start with making your filling because it has to be cooled to room temperature before being used to fill the pie.
For the Blueberry Filling
  1. Whisk together the flour, sugar, brown sugar, cinnamon and nutmeg.
  2. In a large saucepan, bring the blueberries, lemon zest and lemon juice to a gentle boil.
  3. Stirring constantly, gently stir in the flour, sugar and spice mixture. Cook for only a minute after the last of the dry mixture has been stirred in. Your filling should now have thickened.
  4. Remove from heat and stir in the 3 tbsp butter.
  5. Cool the filling to room temperature before adding to the pie crust. This is very important or your bottom pie crust will be soggy.
  6. Pour into prepared pie crust. Top with the second pastry round, tucking the edges of the dough under the bottom crust and flute the edges together using your fingers or a fork. Brush with egg wash made by whisking together 1 large egg yolk & 1 to 2 tbsp water
  7. Lightly sprinkle sugar over the top of the egg washed pie if you like. Turbinado sugar works well for this. Slit a 1 inch hole in the middle of the top crust to allow steam to escape.
  8. If you prefer to make a lattice crust on top, roll the second dough round into a 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top. Place the pastry strips on top of the blueberry mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together. Brush the edges of the crust and the lattice top with an egg wash.
  9. Chill the pie in the fridge for 20-30 minutes. This will help make a flaky crust. Place the pie on a cookie sheet to catch any dripping filling as it bakes. Bake at 400 degrees F for about 20 minutes, then reduce heat to 350 degrees F or until filling bubbles and thickens, about 45 minutes to an hour. If the crust begins to get too dark around the sides, cover the edges with strips of aluminum foil and continue baking until the rest of the pie is completely baked. Cool completely before serving.
To prepare the pastry
  1. Using a food processor or a pastry blender cut cold shortening and butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of shortening and butter should still be visible.
  2. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 - 30 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  4. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough well into the pan to make sure that it is not stretched at all. This is important to make sure your dough does not contract during the baking time. Trim the dough to edge of plate by running a sharp knife around the edge.
  5. Roll the remaining dough round into a 12 inch round and reserve for the top of the pie.
 
Welcome to the madness.
For starters here a simple but very good recipe. Like @SSGT_B said- first have some pie.

The Best Blueberry Pie

Prep Time
1 hr
Cook Time
1 hr 5 mins
Total Time
2 hrs 5 mins

Course: Dessert
Servings: 1 large 10 inch pie, 8-10 servings

Ingredients
For the blueberry filling
  • 1/3 cup flour depends on the juiciness of your berries, you can use up to half a cup
  • 1 cup sugar
  • 1/4 cup brown sugar
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 6 cups fresh blueberries thaw to room temp if using frozen berries
  • 1 tsp finely chopped lemon zest
  • 4 tbsp lemon juice
  • 3 tbsp butter
For the pastry
  • 1/2 cup very cold vegetable shortening cut in small cubes
  • 1/2 cup very cold butter cut in small cubes
  • 2 ½ cups flour
  • 2 tbsp brown sugar
  • ½ tsp salt
  • 1/4 to1/3 cup ice water Only enough to make a dough form.
  • 1 tsp vanilla extract

Instructions
  1. It is best to start with making your filling because it has to be cooled to room temperature before being used to fill the pie.
For the Blueberry Filling
  1. Whisk together the flour, sugar, brown sugar, cinnamon and nutmeg.
  2. In a large saucepan, bring the blueberries, lemon zest and lemon juice to a gentle boil.
  3. Stirring constantly, gently stir in the flour, sugar and spice mixture. Cook for only a minute after the last of the dry mixture has been stirred in. Your filling should now have thickened.
  4. Remove from heat and stir in the 3 tbsp butter.
  5. Cool the filling to room temperature before adding to the pie crust. This is very important or your bottom pie crust will be soggy.
  6. Pour into prepared pie crust. Top with the second pastry round, tucking the edges of the dough under the bottom crust and flute the edges together using your fingers or a fork. Brush with egg wash made by whisking together 1 large egg yolk & 1 to 2 tbsp water
  7. Lightly sprinkle sugar over the top of the egg washed pie if you like. Turbinado sugar works well for this. Slit a 1 inch hole in the middle of the top crust to allow steam to escape.
  8. If you prefer to make a lattice crust on top, roll the second dough round into a 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top. Place the pastry strips on top of the blueberry mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together. Brush the edges of the crust and the lattice top with an egg wash.
  9. Chill the pie in the fridge for 20-30 minutes. This will help make a flaky crust. Place the pie on a cookie sheet to catch any dripping filling as it bakes. Bake at 400 degrees F for about 20 minutes, then reduce heat to 350 degrees F or until filling bubbles and thickens, about 45 minutes to an hour. If the crust begins to get too dark around the sides, cover the edges with strips of aluminum foil and continue baking until the rest of the pie is completely baked. Cool completely before serving.
To prepare the pastry
  1. Using a food processor or a pastry blender cut cold shortening and butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of shortening and butter should still be visible.
  2. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 - 30 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  4. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough well into the pan to make sure that it is not stretched at all. This is important to make sure your dough does not contract during the baking time. Trim the dough to edge of plate by running a sharp knife around the edge.
  5. Roll the remaining dough round into a 12 inch round and reserve for the top of the pie.


NOM NOM NOM
 
Welcome! I'm right down the road from you in Charlotte. There is so much info and ideas on here and the guys(girls) are pretty cool with helping. I just read and research as much as I can and if it's not covered they are more than happy to share their knowledge!
 
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