Text 10905, 113 rader
Skriven 2007-01-24 11:27:33 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: IN-FLOOR HEATING 93070124
=================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> The "Pyrotenax" I referred to previously looks like copper tubing, but
 GJ> it contains a resistance wire surrounded by compressed aluminium oxide
 GJ> powder insulation.

 ML> Interesting. And I suppose it can be made with differing degrees
 ML> of resistance to produce differing levels of warming. And there
 ML> must be an optimal level of resistance and of voltage that produces
 ML> the best toe warming qualities (one might not wish to use an oven
 ML> element as underfloor heating, for example).

For underfloor heating an appropriate length and resistance Pyrotenax
is chosen, bent to shape and laid out in position, and the concrete
poured, with provision for a control thermostat bulb to be buried
somewhere in the concrete.  To get the floor up to temperature in a
reasonable time, the heating capacity of the element has to be a lot
higher than that required to keep it at the set temperature.

 ML> Would it last forever in a humid climate or in one that alternates
 ML> between extremes of heat and cold? If so, all I can say is that our
 ML> builders must be cheap bastards.

The same basic construction is used to make fire-proof supply cables,
heating cables that can be wrapped around pipes subjected to freezing,
and for your oven elements.  Only the materials are chosen to suit the
application.  A nickel alloy is used for the sheath of oven elements,
as it can withstand heating to incandescence for years without
oxidising too much.  From my personal observations, I agree with your
observations on your builders, where some of them at least, apparently
build down to a price, without worrying about how long the building
will last, or the maintenance costs.
 
 GJ> For ancient Romans, most Asians and others who like to walk barefoot
 GJ> inside the house, the heated floor is preferred, but hot air blown in
 GJ> from ducts is quicker to act.

Coincidentally, I saw a program on the TV last night which indicated
that the Romans were johnny-come-lately in that field.  The remains
were shown of an Ethiopian house from over 4000 years ago which had
the underfloor heating ducts.  The Ethiopians of that time were clever
enough to carve and erect granite columns 30 metres long and 500
tonnes, after transporting them some 50 km across mountainous country.

 ML> So heated flooring would require a little advance planning, is all.

And a pocket deep enough to pay for the electricity to run it.
 
 ML> Were I not so lazy, I'd play with some long-grain tonight. But I

The games you can play with long-grain are limited.
 
 GJ> [Pause]  Have just done that, and there is no "minute rice", the
 GJ> closest being "90 second rice", in both white and brown, made by
 GJ> Sunrice, and supplied in a plastic sachet which is popped in the
 GJ> microwave for that time.  I was not brave enough to buy a packet

 ML> It was the Hanschka who did this experiment, putting her
 ML> taste buds into harm's way for the benefit of all. It is not
 ML> necessary that you do the same sacrifice.

I am duly grateful to her for endangering her tastebuds that way.
 
With Rudy now in Darwin, I have been going through my cupboards, and
among the 7 jars of sambal have found some strange items which I don't
remember buying, including a sachet of "Vinh Thuan" Fried Powder Mix.
"Used for frying prawn, cuttle fish, oyster, fish, chicken, pork chop,
banana, crab, batata, cauliflower."  "Take 150g powder mixed with 100
ml water, evenly stir up, no addition of spices required.  Dip the
foods in powder.  Fry it brown in boiling oil pan (small fire)."
Jason suggested that you may have left it.

As it is apparently so versatile I will have to experiment with that,
probably on cheap, $2/kg chicken wings or thigh fillets.

I have also found 14 packets of various flavourings, some with expiry
dates going back to 1999.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Green Mango Salad - Ensaladang Manggang Hllaw
 Categories: Salads, Filipino
      Yield: 4 servings
 
      2 c  Peeled and chopped green
           -mango
      2 c  Diced plum tomatoes
    1/4 c  Chopped fresh cilantro
      1 c  Finely sliced green onions
      4    Hard-boiled eggs, shelled
           -and chopped
      1 ts Raw or brown sugar
    1/2 ts Salt, or to taste
    1/4 ts Ground black pepper, or to
           -taste
 
  Immature mangoes have a piquant flavor completely unlike the sweet
  succulence of ripe mangoes. Experience this salad made from the green
  Queen of Philippine fruit.
  
  Combine all the ingredients and toss lightly. Divide among four iced
  salad plates.
  
  From: FINE FILIPINO FOOD By: KAREN HULENE BARTELL ISBM: 0 7818 0964 9
  SCANNED BY: KEVIN JCJD SYMONS/SEPTEMBER 2004
 
MMMMM
 

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