Text 19888, 86 rader
Skriven 2009-01-20 06:55:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Brazil
==================
-=> JIM WELLER wrote to PETER COGGON <=-

 PC> -31c this morning and the furnace oil was so cold it jelled,
 PC> and we are heating the house by the woodstove and some electric
 PC> heaters.

 JW> Furnace oil comes in three grades: P30 is good down to -30, P40 has
 JW> additives that prevent gelling down to -40 and P50 has even more
 JW> additives and is good to -50. We get all three kinds here on a
 JW> seasonal basis but I can imagine your bulk dealer just carries P30
 JW> grade where you live. There are fuel tank additives you can buy and
 JW> pour in yourself. It's the same fuel conditioner that big rig
 JW> drivers buy for their trucks. Also you may not have a gelled tank
 JW> per se but paraffin precipitating out of solution and clogging your
 JW> fuel filter. Have you checked the filter?

If you look in the tank and the oil looks like brown iced tea with ice floating
in it ... that "ice" is wax crystals.

I used to use a product called FPPF for my semi. 4 oz would treat 200 gallons
of fuel ... and I never had a problem jelling-up. (Or waxing-up). I've not seen
it in the last few years. I have friends with diesel cars and trucks - so, I
have looked. FEH! Power Service is a joke. You're about as well off adding a
gallon of regular gasoline per 100 gallons of fuel.

I just did a Google for FPPF ... apparently it's still around. Just not stocked
in truck stops in this area.

http://tinyurl.com/FPPF-ADD

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Snapper W/ Roasted Grape Tomatoes, Garlic & Basil
 Categories: Seafood, Chilies, Herbs
      Yield: 4 servings
 
      2 c  Grape tomatoes, halved
      2 tb Extra-virgin olive oil
      2 cl Garlic; sliced
      1 ts Balsamic vinegar
        pn Red pepper flakes
           Kosher salt
    1/2 c  Fresh basil leaves; torn
      4    (6 oz) snapper filets;
           - w/skin
           Fresh ground black pepper
 
  From Food Network Kitchens
  
  Position a rack in the middle of the oven and preheat to 350
  degrees F.
  
  Toss the tomatoes with 1 tablespoon of the olive oil, garlic,
  vinegar, pepper flakes, and salt, to taste. Spread out on a
  baking sheet and roast until the tomatoes get juicy, about 15
  minutes. Transfer tomatoes to a bowl and toss with the basil.
  
  Dry the fish very well all over. To keep the fish from curling
  in the pan, lightly slash a cross-hatch pattern into the skin
  of the fish with a sharp knife. Brush the rounded flesh side
  of the fish with the remaining olive oil. Season with salt
  and pepper, to taste. Heat a large non-stick skillet over
  medium-high heat. Place the fish, seasoned side down, in
  the oil, and cook undisturbed over high heat, until the fish
  turns both opaque along the edges and golden on the bottom,
  about 3 minutes. Lightly salt the skin side of the fish. Flip
  the snapper and turn off the heat and let the fish cook in
  the residual heat of the pan until the fillets are firm but
  still juicy, about 1 minute more.
  
  Divide the fish among 4 plates. Top with the tomatoes & serve.
  
  4 servings
  
  Copyright 2005 Television Food Network, G.P. All rights reserved.
  
  MM Format by Dave Drum - 11 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM


... "And now.. a man with three buttocks."
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