Text 24160, 96 rader
Skriven 2009-05-18 11:38:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CLOTHES DRYERS 90518
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 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

 JW> Yes.

I didn't realise that, as my mind-set was towards what is more
traditional here, of using the sort of indoor, folding clothes racks
that my mother used, and I grew up with.

 JW> GJ or just clothes hangers?

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

If you don't mind having your daggy underwear and drying pyjamas
displayed from around your lounge-room walls to your visitors, that
would improve the excessively dry winter atmosphere in the house.

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

I can see where moisture from within the house would condense on the
inside of windows (or the space between double glazing if not sealed)
and run down into the sills.  Plastic instead of wood would be better.

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

I like that idea!  Much better than having the exhaust fan connected
to the light switch.  I prefer to allow the bathroom to steam up when
I am naked, but of course want it to dry out afterwards, so I have to
run the fan when I leave, but remember to go back later to turn it
off.  The humidistat control would solve that problem.  I can remember
to turn off the light when I leave.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BRANDADA DE BACALLA - SALT COD PUREE
 Categories: Starters, Fish, Spanish, Catalan, Euro-w
      Yield: 7 servings
 
    500 g  Salt cod;desalt/poached/
           ; skinned/boned/flaked
      1 kg Potatoes;bake/boil/peeled
           ; and mashed
      4    Garlic cloves; chop fine
    250 ml EVOO
           Salt and pepper
           Bread- French;toast points
           ;OR flat/round croutons
 
  Brandada is a speciality of Provence and the Languedoc - a coarse
  rillette-like puree of salt cod with olive oil and garlic and
  sometimes milk and/or potatoes.
  
  It is said to have been invented in Nimes, southwest of Avignon and
  probably isn't really Catalan at all - but it is extremely popular in
  Catalonia today, and is certainly Catalan in spirit. This recipe is an
  amalgam of several French and Catalan formulas.
  
  To serve 6-8 (as appetiser)
  
  Mix salt cod and the potatoes together well with a fork or whisk,
  then mix in the garlic.
  
  Add the oil bit by bit, working it into the mixture slowly until the
  brandada has absorbed it all and reached a coarse puree-like
  consistency. Salt and pepper to taste.
  
  Spread thickly on toast points or croutons.
  
  Note: In Provence, whatever skin may be found on the salt cod is
  sometimes left on and worked into the brandada. This makes the
  mixture a bit richer and smoother, and I usually do it myself.
  
  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]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)