Text 1757, 101 rader
Skriven 2008-02-02 20:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: It cold here!
=========================
-=> Quoting Janis Kracht to Jim Weller <=-

 JK> lots of freezing rain, sleet

That's even nastier than either snow or cold. We rarely get sleet
here; it is too cold for that.
 
 JK> I know those artic blasts you fellows send down this way now
 JK> and again

Can't you weatherstrip the border? [g]

 JK> That's good -  When we lived in Louisville, we had to keep water
 JK> dripping in the kitchen to keep the kitchen pipes from freezing over
 JK> (they weren't well insulated at all, it was a very old historic house).
 JK> Does that kind of thing not work when the temperature gets as low as
 JK> it does up there? To me, it would seem like that would be the case...

Yes, it does but.... we have two line water systems: an inlet, a
re-circulating pump and a return line to the city main. The constant
motion keeps the water from freezing. When the power went out, the
circ pump stopped running. We ran water through a tap which saved
the in line but not the out line. When the power came back on, we
turned off the water and then the in line froze too and the circ pump
burned out. I could have saved the system if I had thought to turn
off the valve on the in line and left the out line open. The city
water pressure would have forced the circ pump to spin backwards
and I could run water though that lines, alternating between lines
every 10 minutes or so. I didn't, to my regret.

The steamer showed up but couldn't get the water going. The in line
has a split in it (below the floor but above ground) that has to be
repaired before he can go further. He thawed 120 feet of the outline
but came up about 10 feet short of the main, where there seems to be
an obstruction, possible a partially squashed line from way back
when it was installed. The next step is to apply electricity to the
last ten feet of copper line to thaw it out. But my two lines touch
in several places causing the power to loop back. I will have to get
the split repaired, then partially steam both lines, and then call
the city to bring in it's huge heavy duty "buzz box" and thaw out
the ends of both lines simultaneously with electricity. That won't
happen until Monday, so I am melting more snow on the stove in my
biggest pasta pot so I can flush a toilet and have a sponge bath.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rick's Mincemeat (From American Charcuterie, V. Wise)
 Categories: Desserts, Meats, Pies, Fruit, Nuts
      Yield: 20 Servings
 
      5 lb Beef shank with marrow
      1    Beef heart, about 2 1/2 lb
  1 1/2 lb Suet, chopped
      1 lb Dried currants
      1 lb Golden raisins
    1/2 lb Citron, chopped
      2 lb Candied citrus peel
      2 c  Dark molasses
      1 lb Brown sugar
      1 qt Sparkling cider, pref. Frnch
      3 lb Tart apples, cored, diced
      2    Quinces, cored, diced
      1 tb Ground mace
      2 tb Ground cinnamon
      2 tb Ground nutmeg
      2 tb Ground allspice
      2 tb White pepper
      1    Fifth bottle brandy
 
  Clean heart, removing any outer white membrane and inner dark
  membrane.  Cut into 1/4 inch dice. Place beef shanks on a baking
  sheet and roast in a 350 degree oven 30 minutes.  When done,
  remove and cool enough to handle.  Cut meat into 1/4 inch dice,
  remove marrow, and place both in a large pot. . Add heart, suet,
  currants, raisins, citron, candied citrus peel, molasses, brown
  sugar, and cider to the pot.  Set over medium low heat and bring
  to a boil, stirring frequently.  Cook while preparing apples and
  quinces. . Add apples and quinces, along with spices and brandy,
  to the pot. Place pot on a stovetop trivet and simmer 3 hours,
  stirring frequently. Remove from heat, cool, and pack into storage
  containers. . Refrigerate up to one year; mincemeat improves with
  age.  Two cups will fill a nine-inch pie crust.

  From: Peter Morwood & Diane Duane to Chile-Heads List Ä
 
MMMMM






Cheers

YK Jim


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