Text 21130, 114 rader
Skriven 2009-02-21 15:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Re: Electric codes
==========================
-=> Quoting Bill Swisher to Dale Shipp <=-

 BS> Dale Shipp wrote:

 DS> The code here also says that every circuit must have a GFI
 DS> receptacle on it.  Not sure if that applies only to the kitchen
 DS> or through out the house.

Surely just the kitchen (and bathrooms).

 BS> IIRC, the code in Anchorage is that receptacles 3' or closer to
 BS> a water source need a GFI.

That makes sense. It's not code yet in Canada, just recommended
practise. But I suspect it will be in the next round of code
upgrades.

 BS> due to the age of the house

 BS> 3.  Egress windows in the bedrooms must have a minimum horizontal
 BS> size,  can't remember what it is, and the bottom must be within 4' of
 BS> the  floor.  These clearances are not necessarily for exit in an
 BS> emergency,  they are mostly for the firemen to enter while wearing all
 BS> that stuff.  We had to have 2 windows lowered 4".

In Canada the national building code is formally reviewed every ten
years, but upgrades are only for new construction. Existing homes
are "grandfathered" for at least 10 years for basic safety features
like smoke detectors or in perpetuity for less critical things, hard
to change things like windows. Unless there is a change of use to a
more stringent use: example residential home to day care facility
or retail store to bar or restaurant. Then you have to comply to code
100%.

Provinces and municipalities can set higher levels than the
national code, but not lower. For example Yellowknife leads the way
in energy efficiency and insulation levels. We went from 2X4
construction to 2X6 construction in 1977 due to the rising fuel
prices that started in 1974; Canada didn't follow until 1980. This
year we raised the bar again to 2X8 walls for new construction.

Here's part 1 of a recipe summary that went out in the last batch of
posts:

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

     Title: Nick's Soy-Braised Pork Belly
Categories: Chinese, Pork, Sandwiches
  Servings: 6

      2 TB vegetable oil
      2 TB sugar
      1 lb boneless pork belly, cut in
           three equal-sized pieces
      2 TB soy sauce
      2    sticks cinnamon and
      2    whole star anise or
      1 TB five-spice powder
  3 1/3    -inch slices peeled fresh
           ginger
      3    cloves garlic, peeled
  1 1/2 ts salt
           Water

A note on spices: This recipe calls for either five-spice powder or
a mixture of cinnamon sticks and whole star anise. If you don't have
these items, experiment with Moroccan spice blend ras-el-hanout, or
even toasted coriander or anise seeds and whole peppercorns. Most
fragrant, woody spices will work here, even if they're not strictly
"authentic."

Bonus: As the pork belly simmers, place a few peeled, hard-boiled
eggs in the braising liquid. Remove them after an hour or two, when
they have taken on a rich, brown color. These are "soy sauce eggs,"
a traditional Chinese snack and side dish.
 
In a large Dutch oven or wok, heat oil and sugar over medium-high
heat, swirling vessel until sugar liquefies and turns a warm amber
color.

Place pork belly slices in wok and sear on all sides, about 1 minute
per side, using tongs to turn.

Pour enough cold water into vessel to cover the pork. Add soy sauce,
spices, ginger, garlic, and salt. Bring to a boil and skim any scum
that rises to the surface. Reduce heat to low and simmer, uncovered,
for 3-4 hours, until pork is very tender and fat is easily
penetrated with a spoon. If water level falls during cooking,
replenish so that pork remains submerged.

Remove pork belly and set aside. Strain solids from braising liquid
and return liquid to pan. Over high heat, reduce until lightly
thickened and glossy. Adjust seasoning if necessary.

Slice pork into 1/3-inch thick slices. Lightly coat in reduced
braising sauce.

From: Nick Kindelsperger, Serious Eats


 From: Serious Eats
 


Cheers

YK Jim


... To boldly split infinitives that no man had split before.

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