Text 19035, 140 rader
Skriven 2009-01-03 19:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Insulation
======================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> But I have never encountered an uninsulated wall before!

 DS> The house that my parents bought in the late 50's was masonry block
 DS> construction, no insulation.  But then, that was in Florida
                            
OK, that makes sense there.

 DS> Our current basement walls are
 DS> masonry block, also no insulation.

That would be typical in Ontario but not here.

 DS> The upper two floors are frame,
 DS> with fiberglass between the studs.

Any wall above grade I've seen in Ontario had at least 2X4 studs
with fiberglass insulation unless it was a historic relic. Some
really old farm houses had two rows of brick with an airspace in
between but I don't know anyone who hasn't upgraded or at least
spray foamed the gap over the past 30 years. People became fuel
conscious after the energy crisis of 1974.

My parent's first home right after WWII was a log cabin which of
course had no insulation other than the logs themselves. The attic
rafters were covered with old newspapers and then straw! The first
thing they did was re-insulate the attic. The second was to install
electricity (a generator) and plumbing.

The minimum here since 1977 is 2X6 with many houses exceeding that
and the new standard is 2X8 walls.

From the blogs: some of these sound pretty good to me. More later.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: America's Regional Hot Dog Styles Part 1
Categories: American, Sausage, Sandwiches, Info
  Servings: 1 text file

           Hot dogs

Sonorans (Tuscon and Phoenix, Arizona): Bacon-wrapped hot dogs are
grilled, then nestled in steamed bolillo rolls and topped with pinto
beans, chopped tomatoes, onions, mustard, mayo, and jalapenos. Other
variations could include any of the following: shredded cheddar,
queso fresco, cotija cheese, salsa verde, and guacamole.

Michigan Red Hots (Upstate New York): A favorite that hails from New
York's North Country, Michigan red hots are steamed beef franks with
a natural casing, served in a steamed split-top bun, and topped with
a minced meat chili (no tomatoes or beans), chopped raw onions, and
mustard. Some places, like Clare and Carl's in Plattsburgh, NY, serve
theirs in a New England roll, which has closed ends and is cut down
the top. 

New York System (Rhode Island): Similar to Michigans and Coneys, the
New York System wiener joints can be found all over Rhode Island.
Griddled natural casing all-beef hot dogs are served in steamed
side-cut rolls with meat sauce, mustard, chopped onion, and a dash
of celery salt. Olneyville's in Providence uses hot dogs that come
in a long rope that's cut on the premises and a special spice mix
for the meat sauce that can be purchased from its website. At most
places, the chef will line up the "gaggahs" on his bare arms to load
up the toppings.

Slaw Dogs (The South): Hot dogs slathered with a sweeter, finely
chopped, mayo-based slaw are popular in the South, where variations
can include the chili-slaw (cole slaw, mustard, raw onion, minced
all-meat chili) and BBQ slaw. Some places, like Nu-Way in Macon,
Georgia, use red hots, while others may go for the all-beef with
natural casings. 

Red and White Hots (Rochester, New York): In Rochester New York, hot
dogs are known as "hots" and come in either red or white. Most hots
are found on another Rochester classic, the garbage plate—an amalgam
of hots (or burgers, sausage, whatever you please), potato salad,
home fries, meat sauce, among others. White hots are normally made
of a mixture of uncured pork, veal, and beef, while red hots can be
made with pork, beef, or both. Zweigle's is best known in Rochester
as the first to introduce the white hots in 1925 and makes both
natural casing and skinless varieties.

Red Dogs (Maine): Also known as "red snappers," this dog gets its
name from its neon colored casing, which has no effect on the taste.
Some joints serve theirs grilled or griddled for the best snap in a
toasted, buttered roll, while others, like Simone's Hot Dog Stand,
go steamed in a steamed top-split bun. 

Kosher and Kosher-style (New York City and New Jersey): Kosher dogs
are all-beef and come either skinless or in collagen casing, while
kosher-style dogs are stuffed into natural casing, which gives it
that snap when bitten. According to Ed, you'll find the best kosher
franks in the city at the Second Avenue Deli and at Ben's Best in
Rego Park. Queens. As for the classic kosher-style, you can't go
wrong at Katz's Deli, Gray's Papaya, or Papaya King, especially when
griddled and topped with sauerkraut and a smear of mustard.

Italian-style (New Jersey): Places in and around Newark, like Dickie
Dee's and Tommy's, like to serve their dogs Italian-style (a.k.a.
Newark-dogs): skinny all-beef hot dogs are deep fried and stuffed
into a half- round of Italian bread (or sometimes "pizza bread"),
along with fried onion, peppers, and potato rounds.

Deep-Fried (New Jersey): Get your deep-fried dog in three ways at
places like Rutt's Hutt: the "in and outer" (barely fried), the
"ripper" (crinkly burst skin), or the "cremator" (well-done with
crunchy crust). It's an ugly pork and beef frank in a steamed bun,
but at Rutt's, you can cover it up with some of its sweet and spicy
yellow relish. 

Chicago Dog (Chicago): All beef dogs in a steamed poppy seed bun and
dragged through the garden: minced raw onion, neon sweet relish,
sport peppers, pickle spear, halved tomato slices, yellow mustard,
celery salt—and of course, no ketchup.

Coneys (Midwest): From Detroit to Tulsa, Coneys are a favorite:
small-sized, all-beef natural casing dogs served in steamed buns and
topped with minced meat chili, mustard, and chopped onions (order
the "loaded" and you'll get shredded cheddar, too). Depending on
where you are in the Midwest though, they can come big or small,
grilled or steamed, with "coney sauce" that ranges from the drier
side to the wet. 


  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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