Text 23752, 121 rader
Skriven 2009-05-02 14:20:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: ICE BOXES  90502
========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 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.

 DD> Not true, these days. During my somewhat chequered career in the work
 DD> force I was, at one time in my youth, an appliance repairman. Older
 DD> refrigerators had the condenser coils up the back of the unit. More
 DD> modern "modern" refrigerators
 DD> moved that to underneath the box so that the box could be placed more
 DD> or less flush against the wall or placed into a custom built alcove
 DD> without having to remember to allow for air circulation at the rear of
 DD> the unit. 
 DD> The required air circulation space is handled by the construction and
 DD> is hidden by a 3" to 4" kick (trim) plate at the lower front.
 
I have just examined my relatively modern (1993) fridge, and find we
are both right.  The condensate from the evaporator coil/fan
compartment dribbles down into a shallow plastic tray which rests on a
plate just above floor level, which is warmed by condensing coils.
More condensing coils appear to be incorporated into the flat back of
the fridge.  Projections prevent the fridge from being pushed back
hard against the wall.

 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

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

Now the compressor on top of the fridge has been replaced by a small
TV so that the cook can keep up with his/her soapies.
 
 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.
 
 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 
 GJ> Hopefully your knuckles quickly recovered.

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

I presume he avoided you ever after...

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

How fortunate that you are not normally violent.

After 6 months of possession of my wonderful Catalan recipe book,
Kevin is finally posting some of the recipes.  They are somewhat
wordy, but make good reading.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OUS - EGGS
 Categories: Info, Eggs, Spanish, Catalan, Euro-w
      Yield: 1 servings
 
           ;
 
  Eggs are an important part of the Catalan diet, sometimes stirred raw
  into soups or stews as thickening [especially in old-fashioned
  recipes], and frequently eaten scrambled, hard-boiled [in salads or
  crumbled over anchovies, the latter especially in the Roussillon],
  and, above all, in omelette form.
  
  An omelette is a trout in Catalan; that is, the same word, truita,
  serves for both though, where there might be some confusion, the fish
  truita is often called truita de riu or "river trout"]. Why these two
  rather different foodstuffs should bear the same moniker, I don't
  know - and neither, it seems, does anybody else. One theory is that
  an omelette is shaped a bit like a trout, flat and elongated with a
  curved side - the only trouble being that a French omelette is shaped
  like that but a Catalan [or other Spanish] omelette isn't.
  
  In Catalonia, as elsewhere in Spain, an omelette - unless it's
  specifically identified as a French-style one - is a round, cake-like
  affair, dryish and with a relatively low percentage of egg to other
  ingredients [much like an Italian frittata; and not much like a
  trout]. Maybe an omelette is a trout in Catalonia for the same reason
  that melted cheese is a "Welsh rabbit" or toast with anchovy paste
  and eggs is "Scotch woodcock" in Britain: If you don't catch a trout,
  you've got to have something more humble for dinner - something to
  pretend is a trout. In any case, omelettes in Catalonia are made with
  all manner of things - including potatoes [the classic Catalan, and
  Spanish, omelette], white beans, green beans, samfaina, artichokes,
  asparagus, garlic shoots, wild mushrooms, tuna, botifarra sausage,
  apples or pears and even fried courgette flowers [a speciality of the
  Garrotxa region]. To the best of my knowledge, though, no one has yet
  come up with a truita de truita - and you will p erhaps be relieved
  to hear that I have resisted the very real temptation to invent one
  herewith.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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