Text 23022, 122 rader
Skriven 2007-11-18 08:12:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Home again the sailor!
==============================
On 11-17-07 CAROL SHENKENBERGER Scribbled to DAVE DRUM about Home again 

CS> CS>It died while we were gone.  Probably just needs a shot of freon
CS> CS>but with a good and better energy efficient one being shipped in,
CS> CS>it's not worth the effort to have it fixed.

CS> DD> If you haven't already - may I suggest that you give it away on 
CS> DD> Freecycle. Keep it out of the landfills and make someone's day
CS> DD> who might  be able to afford to fix one - but, who couldn't buy
CS> DD> new.

CS>As you'll see in the catch up, it went to a church who operates a
CS>soup kitchen. They were delighted as it was perfect for their needs.
CS>They paid only the cost of parts for repair at the local Maytag
CS>place.  Turned out to be just something about the compressor and very
CS>easy and cheap to fix.

Same effect. The problem was probably a "head pressure relay" or the 
sensor for it. Favourite problem in that sort of unit - according to my 
kid brother - who is in the trade.

CS>If it had been a freon problem, the unit was too old to fix.  Older
CS>style freon no longer sold so it would have had to be converted and
CS>the Maytag folks said  with a unit that size, it would probably cost
CS>less to get a new one as such  conversions do not work well.  Oh and
CS>the haul away fee wasnt just to take it  to the dump.  It was also to
CS>safely (environmentally) drain any remaining freon had there been
CS>any, before disposal.   I dunno how that is done, but that's why we
CS>used a reputable Maytag dealer to begin with.

I have to assume from this that the unit used R-12 as that is nearly 
unobtainium. And can only be sold/handled/worked with by properly 
certificated tradespeople. What they do, for the most part, is to vacuum 
the old Freon out of the system into a storage tank. This is also 
re-sold (at VERY high prices - like over U$100/lb) to recharge R-12 
systems still in place.

Anyway - I am glad it didn't go to a landfill.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoky Baba Ghanoush
 Categories: Dips, Spreads, Snacks, Eggplant
      Yield: 5 servings
 
      1 lg Eggplant
      4 cl Garlic; chopped
      5 tb (heaping) tahini paste
           Juice of 1 lemon
           Salt
    1/4 ts Ground cumin, or to taste

MMMMM-------------------------GARNISHES------------------------------
           Drizzle of olive oil
           Sprinkle of cilantro leaves
           Few shakes of hot sauce
           Sprinkle of cayenne pepper
           Few olives 
           -=AND/OR=-
           Pickled cucumbers or peppers
           Fresh soft pita bread
           -=OR=-
           Chunks of French bread
 
  The secret of a good smoky baba ghanoush is to roast the eggplant over
  an open flame, says Chronicle columnist Marlena Spieler, who
  contributed this recipe. She roasts the eggplant over a gas stove
  burner until charred, then places it into a bowl and covers it. The
  smoky charred skin permeates the eggplant. The longer you leave it,
  the stronger the smoky scent will be.
  
  Place the eggplant directly on the flame if you have a gas stove, or
  on the coals of a barbecue.
  
  Turn the eggplant every so often, until the skin is charred black,
  distributed evenly around the eggplant, and the vegetable looks
  deflated. Place the eggplant in a bowl and cover. Let cool for 30 to
  60 minutes, or up to overnight in the refrigerator. Remove the skin
  and discard. It will be black and crispy and not nice, but the flesh
  inside will be delightfully smoky.
  
  Save the smoky juices from the bottom of the bowl to add to the
  eggplant and tahini mixture. Chop the eggplant flesh, either by hand
  for a more textured result, or in a food processor for a smooth
  puree, and stir in the reserved smoky juices. Add the garlic and
  tahini, blending well.
  
  Stir in the lemon juice, which will thicken when combined with the
  tahini. If the mixture gets too thick, add a tablespoon or two of
  water, or more lemon juice if you like a more sour taste.
  
  Season with salt and cumin, then spoon into a shallow bowl and garnish
  with the olive oil, cilantro, hot sauce and olives.
  
  Accompany with pita or other bread.
  
  Serves 4 to 6 as a dip
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 August 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... EXCUSES: The other car collided with mine without giving warning of its
intent.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

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