Text 23708, 118 rader
Skriven 2009-04-30 06:31:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Ice Boxes
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> For the last 30 or so years (nearer to forty - but, I am unsure of the
 DD> date(s))
 DD> modern design boxes have the condenser coils under the bottom of the
 DD> food compartment with the condensate evaporator pan located between
 DD> those coils and the bottom of the insulation for the food compartment.

 GJ> With fan circulation, the cooling coils are usually inside, at the
 GJ> back, near the fan, and the condenser coils or surface is at the back,
 GJ> outside the insulation.

Not true, these days. During my somewhat chequered career in the work force I
was, at one time in my youth, an appliance repairman. Older refrigerators had
the condenser coils up the back of the unit. More modern "modern" refrigerators
moved that to underneath the box so that the box could be placed more or less
flush against the wall or placed into a custom built alcove without having to
remember to allow for air circulation at the rear of the unit.

The required air circulation space is handled by the construction and is hidden
by a 3" to 4" kick (trim) plate at the lower front.

 DD> The compressor unit is generally located at the lower rear of the whole
 DD> thing ... which is why the inside of the food compartment has a step or
 DD> slant at the lower back - which those vegetable crisper/rotter drawers
 DD> hide most effectively.   Bv)=

 GJ> Agreed.

 DD> Newer design (and more energy efficient) mechanical iceboxes have the
 DD> compressor and condenser moved higher in the unit since it dawned on
 DD> designers that placing a heat source *UNDER* the cooling department was
 DD> only adding to the thermal load that had to be overcome to keep food
 DD> cool.

 GJ> With modern, high efficiency insulation, the heat of the compressor
 GJ> can be isolated effectively, wherever it is put.  The original
 GJ> "Fridgedair" which came out in the '30s, had the large sealed unit
 GJ> compressor mounted in all its glory, on top of the box, so that all
 GJ> who saw it knew that the owner had an electric refrigerator, and not
 GJ> just an old-fashioned ice box like everyone else.

And the engineers realised that the compressor/condenser/evaporater unit was a
heat engine and, since heat rises, cleverly placed it where it would not defeat
itself by adding to the heat load of the cooling compartment.

 DD> My grandmother PAID GOOD MONEY to have that icebox, a brass beadstead,
 DD> and several other things I'd have liked to have had (and would have
 DD> paid for had I known) hauled away. When I complained to her she replied
 DD> "No one wants those old things anymore. They're just junk."

 GJ> Sob!!

 DD> She did the same with several hundred valuable canning jars ranging
 DD> from half-pint to full gallon size. I know for a fact that the person
 DD> she hired to haul them off hauled them as far as an antique shop.

 GJ> A right bastard!

 DD> Perhaps the money he got helped salve the pain from the set of lumps he
 DD> earned when I confronted him for taking advantage of an "old widow   
 DD> woman" (my Grandmother). Certainly didn't pay for my skinned knuckles 
 DD> nor for the damage I did to his reputation in that small town. But the 
 DD> salve for my knuckles was a price I paid gladly.

 GJ> Hopefully your knuckles quickly recovered.

Long before he stopped looking like a racoon. And his nose didn't heal straight
so he had a reminder of his sins every time he looked in the mirror.

I am not (normally) a violent person. But, there was something of a primal
satisfaction in watching his ovesized proboscis burst like a ripe tomato and
spill his claret down the front of his overalls.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tropical Macedonia
 Categories: Fruits, Citrus, Booze
      Yield: 8 servings
 
      1 qt Water
    3/4 c  Sugar
      1 c  Firm packed mint leaves
     10 c  Peeled and cubed tropical
           - fruit
      1    Banana; thick sliced
      1 tb Light rum; or more
           Lime juice
 
  Inspired by the tropical fruit compote served at the former San
  Francisco restaurant Alma.
  
  Bring the water and sugar to a simmer in a saucepan, stirring to
  dissolve the sugar. Simmer until reduced to 2 1/2 cups.
  
  Put the mint leaves in a large bowl and pour the hot syrup over them.
  Let the syrup cool, straining out the mint when the flavor is strong
  enough. Chill the syrup thoroughly.
  
  Stir in all the fruit, then add the rum and lime juice. Cover and
  refrigerate 4 to 6 hours.
  
  Taste before serving, and add more rum or lime juice if desired. Serve
  in balloon wine glasses or compote dishes.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Illegal aliens have always been a problem in the US! Ask any Indian.
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)