Text 24122, 95 rader
Skriven 2009-05-16 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CLOTHES DRYERS 90516
================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I remember young Jim writing of his mother drying clothes inside her
 GJ> heated house to increase the humidity during those extreme winters.
 
 JW> But I advised her against it as the moisture point load in the
 JW> laundry room was excessive.

 GJ> Was she using an electric drier

Yes.

 GJ or just clothes hangers?

That wouldn't be a problem as the evaporation rate is slower and
there is time for the humidity to diffuse throughout the whole
house.

I come across a lot of preventable wall rot, mold and moisture
damaged window sills in my line of work.

Since you are an engineer you would appreciate one clever little
device. A cheap humidistat that is wall mounted in bathrooms here
and which controls the exhaust fans instead of a simple on/off
switch. Set to 50% in summer and 25% in winter it will run for 10-20
minutes after you exit the bathroom and turn off the lights after a
shower.

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

     Title: Beef Miroton
Categories: French, beef
  Servings: 4

    3/4 lb waxy potatoes
      1 lb red onions, thinly sliced
      2 TB butter
      1 TB flour
      1 c  beef or chicken broth
           Salt
    1/2 lb roast beef or pot roast,
           sliced 1/4-inch thick
    1/2 TB red wine vinegar
      2 TB bread crumbs
           Sprinkling of chopped
           parsley

It's basically an onion-based sauce thickened with flour and
simmered with beef stock. This is poured over potatoes and the beef
slices. The whole thing is baked until browned and bubbling. It
comes out of the oven rich and luxurious, a far cry from the
leftover meal it started as.

Preheat the oven to 400 F. Place the potatoes in a small pot and
cover with cold water. Bring to a boil, and then reduce to a simmer
and cook for 15 to 20 minutes or until a knife can slip in with just
slight resistance. Remove from the water and drain. Let cool for 5
minutes, and then cut into 1/4 inch rounds. 

Meanwhile, add 1 tablespoon of the butter to a large pot over medium
heat. Add the onion and cook until well browned. Stir occasionally
to prevent from burning. This should take about 25 minutes. 

Sprinkle the flour onto the onions, and cook for 2 minutes more,
stirring occasionally. Pour in the broth and add a sprinkling of
salt. Bring to a boil, scraping the bottom of the pot with a wooden
spoon to dislodge any browned bits. Then remove the pot from the
heat. 

Butter a small casserole pan, about 8-inch square, and add the
potato slices so the overlap slightly. Lay the slices of meat in a
single layer on top of the potatoes. Dump the onion mixture on top
and spread it out. Drizzle on the red wine vinegar and sprinkle on
the bread crumbs. Melt the rest of the butter in a pot, and then
pour it on top of the breadcrumbs. Place in the oven and cook for 20
to 25 minutes, or until browned and bubbling. Serve with sprinkling
of parsley, and season with salt and lots pepper.

Posted by Nick Kindelsperger


  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Who needs veggies or nutrition? Bring on the luscious fat!

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