Text 10729, 120 rader
Skriven 2007-01-19 15:39:45 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: IN-FLOOR HEATING 89370119
=================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 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

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

The "Pyrotenax" I referred to previously looks like copper tubing, but
it contains a resistance wire surrounded by compressed aluminium oxide
powder insulation.  All very solid, but can be bent into useful
shapes, such as oven elements.  A special sealing plastic or ceramic
is used at the ends where the conductor connection is made to prevent
moisture from being absorbed by the insulation.  This type of heating
element lasts forever.  It is also made with a copper inner conductor
for use where wiring is required to be fire-proof, such as in ovens.
 
 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.

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

For ancient Romans, most Asians and others who like to walk barefoot
inside the house, the heated floor is preferred, but hot air blown in
from ducts is quicker to act.
 
 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...

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

I had thought that might be so, which is why I phoned the enquiry line
at Sunrice.  The woman assured me that the medium grain rice was
"starchier", and released the rice starch more readily than the long
grain stuff.  I asked about washing, and she said she doesn't, but her
husband does (or was it the other way?), and it doesn't make much
difference.
 
 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.

 ML> Next time we'll have to bring a box of Minute rice and do the
 ML> experiment; this assumes of course that the Authorities will
 ML> allow such a toxic substance to be imported. I would guess that

They might allow some if it is a sufficiently minute amount.  Although
I do not recall having seen such form of carbohydrate here, I shall
investigate in the local Coles.

[Pause]  Have just done that, and there is no "minute rice", the
closest being "90 second rice", in both white and brown, made by
Sunrice, and supplied in a plastic sachet which is popped in the
microwave for that time.  I was not brave enough to buy a packet, but
I might in future (poor Chooky!).  There were lots of other rices,
including Australian sushi rice, with a very short grain, several
brands of Basmati, Arborio, "Mediterranean", Jasmine, and some
flavoured rice with coriander and lime or similar.

 ML> the time it takes for the bottom element to reach non-cooking
 ML> temperature will be long enough to scorch the bottom: Minute
 ML> rice among its other interesting characteristics never achieves
 ML> the texture of regular rice (or even of regular long-grain rice);
 ML> it's shot full of air holes, as I recall, so will be drier in
 ML> general when it's cooked according to its package instructions.
 ML> My further guess is that if you cook it using the usual rice
 ML> to water ratio for regular rice, you'll get something very strange.

If I can find it, I might experiment with some.  Can you assure me
that it would not poison Chooky?

 ML> Title: Chicken & Rice

Ummm.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BATANGAS ADOBO
 Categories: Asian, Filipino, Meat
      Yield: 6 Servings
 
    500 g  Cubed beef
    200 g  Cubed beef heart
    100 g  Cubed beef liver
    500 g  Cubed pork
      1 c  Vinegar (to taste)
      1    Garlic head
    1/2 t  Black pepper
      1 t  Salt
      1 c  Atsuete water
 
  To make atsuete water, soak 3 T atsuete seeds in 1 c of warm water.
  
  Cut all meats into serving pieces.  In a saucepan, combine vinegar,
  garlic, pepper, salt.  Put in beef and beef heart.  Let cook for 20
  minutes.  Add pork, beef liver and atsuete water and simmer until
  tender. Strain sauce.  Brown the garlic and then the meats in hot
  oil.  Return to saucepan.  Cover and simmer until sauce thickens.
  
  "Galing Galing" Philippine Cuisine, by Nora and Mariles Daza.
  
  :       Typed by Glen J - Feb, 2003
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)