Text 9015, 89 rader
Skriven 2006-12-19 02:30:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: HOW TO GET A 61218
==============================
 -=> On 12-18-06  23:45,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about HOW TO GET A 61218 <=-

 DS> standard, but apartently it is now code that all new circuits must
 DS> have a GFCI receptical at the end of the line.   We have three or
 DS> four in our new kitchen.   For even longer, it has been code that
 DS> circuits outdoors and in bathrooms had to have them.  Supposedly,
 DS> they should protect against hair dryer in the bath water.

 GJ> That is strange that you are required to have multiple protection
 GJ> units at the end of the lines, as we are only required to have one,

  We have only one GFI unit on each circuit.  There is also a circuit
  breaker back at the mains box.   The GFI detects ground fault.  The
  circuit breaker detects too much load ( 15 or 20 amps are common load
  sizes).

 DS> OTOH, since Dave is doing the work himself, indoors, he probably
 DS> does not need to involve an inspector.

 GJ> I would think he legally would require inspection, and also a licence.

  Not certain, but it is not uncommon for inside DYI work to require
  neither.   OTOH, if you hire an electrician to do the work, then they
  would need to have a license.

 GJ> (I admit I have done some wiring jobs in my house without either,
 GJ> although I am familiar enough with the requirements of the Standard.)
 
   So have I.   I have also done some wiring of circuits before I
   understood the ramifications of the difference between black and
   white wires.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smothered Round Steak
 Categories: Cajun, Main dish, Meat
      Yield: 4 servings
 
      2 lb Round steak
    1/2 t  Ground black pepper
      1 t  Ground white pepper
    1/2 c  Vegetable oil
      2 ea Bell peppers, chopped
      1 c  Beef stock or water
      2 t  Salt
      1 t  Ground red pepper
      1 x  All-purpose flour (dredging)
      3 ea Medium onions, chopped
      1 ea Celery rib, chopped
 
  Alex Patout says, "Smothering is a multipurpose Cajun technique
  that works wonders with everything from game to snap beans.  It's
  similar to what the rest of the world knows as braising--the
  ingredients are briefly browned or sauteed, then cooked with a
  little liquid over a low heat for a long time."

  Season the roast with one half of the salt and peppers.  Dust with
  flour on all sides.  Heat the oil in a Dutch oven or other large
  heavy pot over medium-high heat, add the steak, and brown well
  on all sides.  Remove the meat and pour off all but 1 teaspoon
  of the oil.  Add half the onions, bell peppers, celery, and the
  other half of the seasonings, and the stock or water.  Stir well
  and reduce the heat to the lowest possible point.  Return the
  roast to the pot and cover with the remaining vegetables.  Cover
  and let cook until the meat is very tender, about 1 hour and 15
  minutes.

  Serve the meat in slices, with rice alongside and the gravy over
  all.
  When you try this recipe with other kinds of meat, be sure to
  adjust the cooking times accordingly--let tenderness be your guide.
  For extra flavorful roasts, try larding with slivers of garlic
  before smothering.
  Serves 4-6
  From Alex Patout's "Cajun Home Cooking" Random House Inc.
  ISBN 0-394-54725-X
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 00:39:20, 19 Dec 2006
___ Blue Wave/DOS v2.30

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