Text 12034, 71 rader
Skriven 2007-02-19 01:30:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: HEAT!   70218
=========================
 -=> On 02-18-07  16:00,  Glen Jamieson <=-
 -=> spoke to Dave Sacerdote about HEAT!   70218 <=-

 GJ> That is logical, as an alternative to a "change-over".  How is the

   I prefer getting my own tank back each time -- the idea of excanging
   empty tanks for full ones raises the possibility of getting a tank
   that has been abused in some way.

 GJ> level of propane in your fixed tanks indicated?   A dial-type gauge
 GJ> operated by an internal float, or a glass tube on the end of the tank,
 GJ> like a boiler gauge glass?  As propane has such a high coefficient of

   None of the above in my case.   The tank sits on a spring contraption
   with a level that "indicates" fuel volume.   You can adjust the
   reading when you load a full tank to be full and *hopefully* the
   level pointing to empty will happen exactly when the tank is empty.
   It is not really very accurate.   The only true measure of an empty
   tank is a very yellow flame, turning quickly to no flame -- always at
   the worst possible time.

 GJ> expansion, how do you compensate for getting less weight of gas per
 GJ> volume in Summer than in Winter - or do you just try to only refill
 GJ> your tanks in Winter?

  Compensate?    We pay for weight.   TTTT, I am not sure which has
  better correlation to heat value, weight or volume -- but in the small
  tanks that I use, we buy by weight.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red Cabbage And Beef Stew
 Categories: Beef, Dinner, Easy, Stew, Thrifty
      Yield: 6 Servings
 
      2 tb Oil
      3 lb Chuck Steak -- Cut In 1"
           Cubes
      2    Onions -- Thinly Sliced
      2 ts Salt
    1/2 ts Black Pepper
      1 ts Caraway Seed
      2 c  Boiling Water
    1/4 c  Vinegar
      4 tb Brown Sugar
      4 c  Red Cabbage -- Coarsely
           Shredded
      1 ts Powdered Ginger
 
  1. Heat the oil in a saucepan and brown the meat and onions in it.
  Add the salt, pepper, caraway seeds and water. Cover and cook over a
  low heat for one hour.
  2. Mix in the vinegar, sugar, cabbage, ginger and a little more water
  if necessary. Recover and cook for another hour or until meat is
  tender. Serves 6-8.
  
  Recipe By     : Wonderful Ways to Prepare Stews & Casseroles
  
  From: Dan Klepach                     Date: 03-29-96
  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:33:42, 19 Feb 2006
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)