Text 10404, 77 rader
Skriven 2007-01-12 19:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: IN-FLOOR HEATING 877
============================
 -=> Glen Jamieson said to Jim Weller <=-

 JW> warehouses. Much cheaper than jack hammering up the slab and pouring a
 JW> new one.
 GJ> Many years ago, when I was working for the local electricity trust, at
 GJ> a time when people were being encouraged to use more electricity,
 GJ> in-floor heating was provided by copper-sheathed, aluminium oxide
 GJ> insulated heating cables (Pyrotenax), cast into the concrete.  There
 GJ> were never any problems when that system was used - except for paying
 GJ> for the electricity.

Question. Would it not be perfectly fine to install otherwise flammable
or otherwise unsafe heating elements directly into the concrete?

 GJ> The Romans also used under-floor heating, from hot air ducts with a
 GJ> slave feeding a fire at one end.  I would have thought that a
 GJ> variation of that method, with an oil burner and fan at the hot end
 GJ> would be more satisfactory for you than messing around with water and
 GJ> anti-freeze.  After all, VW avoided cooling water problems in the
 GJ> beetle by using only air for heating and cooling.

There are places in the world where excavating enough foundation
to put in such equipment might be considered more trouble than
it's worth. The beauty of putting the pipes into the slab at
ground level is that you can do all the construction without
the aid of blasting or even a backhoe.

 -=> Glen Jamieson said to Dale Shipp <=-

 DS> I never rinse or soak rice before cooking it.  Why would any
 DS> one do that, anyway? And I control how "fluffy" or sticky the 
 DS> rice will be after cooking by the amount of water I put in the 
 DS> rice cooker.
...
 GJ> Now, there you are.  Dave uses jasmine rice, which is a long-grain
 GJ> variety, which doesn't need washing, as it comes with very little rice
 GJ> flour.  Medium grain, Calrose rice, which is the most common in SE
 GJ> Asia, does contain a fair amount of flour, which increases the
 GJ> stickiness of the rice when cooked.

Most American rices do not require rinsing, because they're milled
and winnowed carefully and are not dusted with talc.

 GJ> before it starts to dry out.   Because the triggering of the main
 GJ> heater is dependent on when the water is all absorbed, the cooker
 GJ> automatically compensates for slow cooking rice, and works with even
 GJ> brown rice; that takes about twice as long as white rice.   I have not
 GJ> tried it with "minute rice" or "converted", but I would expect it to
 GJ> compensate and give good results for them, also.

I'd be surprised if even with a decent moisture sensor
a rice cooker would know what to do with minute rice.
Converted rice actually cooks LONGER than regular, as
the surface is hard and shiny (being sort of prebaked)
and doesn't absorb moisture as readily. I have no idea
what the justification for it is. Speaking of which,
I'm just north of Baker Lake at the moment, on my way
to Inglis Bay.

Baked onion
cat: appetizer, dessert
servings: 1

1 lg Vidalia onion
1 oz brown sugar
1 oz butter

Peel a big sweet onion, such as a Vidalia. Cut part of the center
out so you have a well (not all the way through) in the onion.
Stuff this well with butter and brown sugar. Bake until tender.
Sinfully delicious.

Source: Mike Stock (?)

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