Text 10598, 82 rader
Skriven 2007-01-16 10:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: IN-FLOOR HEATING 893
============================
 GJ> "Flammable... elements"?  Elements themselves are wire, usually a
 GJ> nickel-chromium alloy.  Casting such directly into concrete could be
 GJ> done, except that concrete normally contains some moisture, which
 GJ> makes it electrically conducting.  Then it can become somewhat
 GJ> hazardous when walked on in bare feet.  With a transformer to drop the
 GJ> voltage to a safe level, that method would work.

My thought was that the wires should not be unsheathed lest
they corrode (or what you suggest might happen happen). The
resistive sheathings tend to be meltable or burnable. What to do?

 GJ> As I pointed out to Jim, air ducts fit in best in the ceiling of a
 GJ> single storey house.  The Romans didn't have the quiet electric
 GJ> blowers necessary to make ceiling ducts practical.

The whole point of in-floor heating is to keep your toesies
warm, as Hap has pointed out. Plus it seems sensible given
hot air's tendency to rise.

 ML> Most American rices do not require rinsing, because they're milled
 ML> and winnowed carefully and are not dusted with talc.
 GJ> "Most"?  I had wondered why Australian Calrose and Asian medium grain
 GJ> rice always contains the flour, while the long grain rice, from
 GJ> Australia and elsewhere in Asia does not.  Is it just in the milling,
 GJ> or is it related to the variety?  Perhaps I need to ask the growers...

I think it's just in the milling, most precisely in the level
of granularity (if you will) in the removal of the bran.

 ML> I'd be surprised if even with a decent moisture sensor
 ML> a rice cooker would know what to do with minute rice.
 ML> Converted rice actually cooks LONGER than regular, as
 ML> the surface is hard and shiny (being sort of prebaked)
 ML> and doesn't absorb moisture as readily. I have no idea
 GJ> As the sensor is not activated directly by moisture content, but
 GJ> indirectly by the increase in temperature of the bottom of the pot
 GJ> when the water has all been absorbed, it should still work.

Next time we'll have to bring a box of Minute rice and do the
experiment; this assumes of course that the Authorities will
allow such a toxic substance to be imported. I would guess that
the time it takes for the bottom element to reach non-cooking
temperature will be long enough to scorch the bottom: Minute
rice among its other interesting characteristics never achieves
the texture of regular rice (or even of regular long-grain rice);
it's shot full of air holes, as I recall, so will be drier in
general when it's cooked according to its package instructions.
My further guess is that if you cook it using the usual rice
to water ratio for regular rice, you'll get something very strange.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chicken & Rice
 Categories: Cyberealm, Poultry
      Yield: 4 servings

      2 lg Chicken breasts [boneless
           -skin on or off]
      1 cn Cream of chicken soup
      1 cn Cream of celery soup
      1 cn Cream of mushroom soup
      1 cn (soup can full) rice [do
           -not use minute rice]
    3/4 cn (soup can) milk
    1/8 ts Salt
    1/4 ts Pepper

  1)   Mix the soups, milk and the rice, and pour into a 9"x13" baking
  pan

  2)   Split the chicken breasts into 4 equal parts and place them on
  top of the soup mix... Season with the salt and pepper and whatever
  else you prefer...

  3)   Bake in a 300 oven for 2 hrs... garnish as desired and serve...

  From Fred Goslin on Cyberealm Bbs in Watertown NY at (315)-786-1120

MMMMM
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