Text 21934, 90 rader
Skriven 2009-03-15 06:35:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: REPAIRS
===================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Then you have all you need to repair a cord with a faulty plug. Or
 DD> replace a cord that has been damaged.

 GJ> There is no problem with the wall end of the cord, as I have plenty of
 GJ> standard 3 pin plugs.  It is the other end, where often a small, unique
 GJ> moulded-on plug designed for that particular make of rice cooker or
 GJ> frypan is used.

My local Radio Shack sells heat skrinkable tubing. On such deals I splice and
solder the cord and use the heat shrinkable tubing to reinsulate the bare spots
in the cord. Isn't pretty ... and you lose some flexibility in the cord. But,
you don't have to bin the otherwise useless small appliance.

 DD> insulation stripped back 1/4" (6 mm). A molded plug is then inserted
 DD> between the prongs of the wall plug which forces the bared wires of the
 DD> cord into contct with the blades of the wall plug ... and holds them
 DD> there. I have seen them in the standard wire colours of white, brown
 DD> and black at nearly every hardware store I have been into.

 GJ> I have used those, but usually the older, screw style is more robust.

I've used both ... and some other styles, too. The screw-style IS more robust.
But, not nearly as sleek in appearance. The screw style replacement plugs
available to me tend to be more bulky and cobby looking than the molded look
items. If repairing an item for someone else that often makes a difference.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ricotta Cheesecake
 Categories: Dairy, Cheesecake
      Yield: 7 servings
 
      3 tb Fine crushed amaretti
      2 lb Fresh ricotta; room temp 30
           - minutes
      6 lg Eggs; room temp 30 minutes
    2/3 c  Sugar
    1/4 c  All-purpose flour
  1 1/2 ts Grated lemon zest
      4 ts Fresh lemon juice
    1/2 ts Salt
    1/2 ts Pure vanilla extract
    1/4 ts Cinnamon
 
  Equipment: an 8-inch springform pan
  
  The difference between fresh and commercially prepared
  ricotta is proven dramatically with this cheesecake. Made
  with the commercial product, it tastes bland and somewhat
  grainy. When prepared with fresh ricotta, however, the cake
  dissolves creamily on the tongue and the ricotta's delicate
  sweetness shines through clean and true. To further emphasize
  the ricotta, we keep the other flavors to a minimum—just a
  smidgen of cinnamon, lemon zest, and vanilla is all you need.
  
  Preheat oven to 325°F with rack in lower third.
  
  Lightly butter pan and coat with cookie crumbs, leaving any
  loose crumbs distributed over bottom of pan.
  
  Whisk together remaining ingredients and pour into crust.
  
  Bake until puffed and golden but center is still slightly
  wobbly, about 1 1/2 hours.
  
  Cool in pan on a rack (cake will sink a little).
  
  Serve cheesecake warm or at room temperature.
  
  Cooks' notes: Ricotta cheesecake is best eaten the day it
  is made but can be made 1 day ahead and kept at cool room
  temperature.
  
  by Melissa Roberts and Maggie Ruggiero
  
  Gourmet | January 2009
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Man who live in glass house should change clothes in basement - Confuzius
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