Text 2662, 59 rader
Skriven 2008-02-17 20:46:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Heat Pumps
==================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> And with my brother in the HVAC trades I would be amiss not
 DD> to consider a heat pump - which does a fine job both ways if
 DD> one uses something other than air-to-air as an exchange medium.

 DS> I recently saw a heat pump that was pretty damn efficient - it could
 DS> be used to provide heat to a house even if the outside air temp
 DS> got down to 10F; with new tech like that I wouldn't hesitate to
 DS> check them out.

Phil is currently putting a rock and water heat sink under his basement floor
for one of those "non-air" heat exchanger heat pumps. He figures to save his
out of pocket the in first two years and drop his heating/cooling bills by 80%
as opposed to 35%-40% with "air-to-air" heat exchanger heat pumps.

According to him the temperatire of the water in the heat sink should not vary
more than 3 degrees from a mean average. And his big expense for electricity
will be to run the air handler. Sounds interesting. Something (along with the
pellet stove) that I will certainly look into if I ever move out of a mobile
home community to a stand-alone lot.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Prassa Me Domata (Leeks Stewed With Tomatoes)
 Categories: Greek, Vegetables, Vegetarian
      Yield: 4 servings
 
      2 bn Leeks
      1 c  Canned tomatoes or tom.juice
      1 c  Stock or broth
      1    Onion; chopped
      1    Celery stalk; chopped
      1 sm Bunch parsley; chopped
      1 pn Dried thyme or oregano
      3 tb Butter or oil
           Salt & fresh ground pepper
      2 tb Lemon juice
 
  Cut off the stem ends and green parts of leeks, then wash thoroughly
  and cut into 1-inch slices.  Soak in hot water for 5 to 10 minutes,
  then drain and discard the water.  In a non-aluminum pan, combine
  with the tomatoes or tomato juice, stock or broth, onion, celery,
  parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and
  pepper.  Simmer until tender (approximately 20 minutes), adding the
  lemon juice during the last 5 minutes.  Serve warm or cold.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "At last, the Eludium Q36 Explosive Space Modulator!"
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