Text 1872, 108 rader
Skriven 2008-02-05 07:21:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Wood Stoves
=======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Good on you!!!! Will the stove in the parlour heat the whole
 DD> house? I have not too fond memories of the big stove in the
 DD> parlour of the farmhouse in winter. Heated the front room and
 DD> the room above it a treat. But, the rest of the house
 DD> was pretty much on its own.

 DS> The layout of the house kind of lends itself well to heating
 DS> with wood or pellets.  The front half of the first floor is
 DS> divided in two rooms, a parlor with a door leading through
 DS> to the kitchen in back, and the living room.  The kitchen
 DS> runs from end to end in the back of the house.  Stairs lead
 DS> to the second floor from the far end of the kitchen, and
 DS> upstairs there are two rooms in front and two rooms in back
 DS> with a central hallway.

Of course my place was built in 1868 ... and was thoroughly modern for its time
of construction, having a basement (w/5 foot ceilings), a pump at the kitchen
sink connected to a cistern, etc. etc. And the original cast iron wood range in
the kitchen did well in heating the back of the house - I am told. When I lived
there, however, we had a two burner "coal oil" stove which did not contribute
much beyond odours to the atmosphere of the place.

Your kitchen sounds like my kind of place. I have long said that the kitchen
should be the main room and social centre of the home. But, then, we are all
foodies here. 

 DS> The stove keeps the living room and parlor at 72 F and the kitchen
 DS> at 70 F.  The heat rises up the stairway in back and the upstairs
 DS> stays around 63 - 65 which we consider fine for sleeping.

 DD> Do they make a central heating version of this wood
 DD> pellet thingie?

 DS> They do indeed.  I could have added a wood pellet furnace to
 DS> my heating system that would operate a boiler and the baseboard
 DS> heating system in the house. Maryanne and I didn't really have
 DS> the money to do such a major upgrade, though.  We kind of like
 DS> the looks and feel of a fire anyway...and it's a hoot to see the
 DS> dog curling up in front of the stove for a nap.


Very Norman Rockwellish. If you had young chirrun they would be on the throw
rug in front of the stove, doing their homewwork ... another Norman Rockwell
scene.

I did a bit of looking around and there is little practical in that line for
mobile homes. Should I lose my mind totally and buy a stick-built house the
pellet/corn stove is a viable alternative to more conventional forms of heat.
And with my brother in the HVAC trades I would be amiss not to consider a heat
pump - which does a fine job both ways if one uses something other than
air-to-air as an exchange medium.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Cutlets w/Tonnato Sauce & Sauteed Spinach
 Categories: Pork, Greens, Citrus, Seafood
      Yield: 4 Servings
 
MMMMM-----------------------TONNATO SAUCE----------------------------
      1 cn Oil-packed tuna; drained
    1/4 c  Extra virgin olive oil
      2 tb Water
  1 1/2 tb Capers; w/some juice
      3    Anchovy filets
      2 ts Fresh lemon juice

MMMMM-----------------------PORK & SPINACH----------------------------
      4    Pork cutlets (4 oz ea)
           -=OR=-
      4    (1/4" thick) boneless pork
           - loin chops
           Salt and pepper
           Vegetable oil
     20 oz Bag pre-washed spinach
           Fresh lemon juice
 
  Tonnato sauce: Put ingredients in a blender. Puree until smooth. If
  sauce is too thick, thin with a little more water or lemon juice.
  Pork and spinach: Season cutlets on both sides with salt and pepper.
  Heat a nonstick skillet or grill pan over high heat. Add a little
  oil, and when hot, add 2 cutlets and cook until browned, about 1 to 2
  minutes per side; thin pork chops will take 3 to 4 minutes per side.
  Remove from pan. Repeat with remaining cutlets. Let pork rest.
  
  Add spinach a little at a time to pan and saute over med heat until
  it is wilted. Continue cooking until all leaves are tender, about 5
  minutes. Season with salt and pepper.
  
  Serve cutlets alongside spinach.
  
  Squeeze a little lemon juice over both, then drizzle each cutlet with
  2 to 3 tablespoons of sauce.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Angry men don't write the rules, and guns don't right the wrongs."
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