Text 2768, 71 rader
Skriven 2008-02-19 23:09:42 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: IT COLD HERE! 80219
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> I WILL remember to alternate valves and bleed each water line every
 JW> 10 minutes!
 GJ> Why not bleed both lines simultaneously and continuously?

 JW> The 3/4 inch out line has a lower pressure than the 1/2 inch inline.
 JW> It is designed that way so the circ pump doesn't work as hard under
 JW> normal circumstances. So the half inch line must be valved off
 JW> before water will flow in the "out" line.

Huh?  Are there two separate street main lines, at different pressures?
If that is so, there would be no need for the circulating pump, as the
pressure difference would ensure continuous flow around the circuit.

If the your 1/2" line and the 3/4" line both connect into the same
street main, they must both be at the same pressure when there is no
flow.  I suspect that the 3/4" line is the supply, and the 1/2" is the
return line.  Only a small flow rate would be necessary to maintain the
water temperature above freezing, and the 1/2" line would take that
without any problem.  When a tap in the house was opened, you would
still need the same low flow back through the 1/2" line, which would be
provided by the circulating pump, but the 3/4" line would have to take
both that rate of flow, plus the outflow into your bath.  That is why
it is larger.

What I suggest you do to prevent freezing when your circulating pump is
inoperative, is to first open the valve on the 1/2" line to give a
steady, low rate of flow - enough to prevent freezing.  Measure that
rate of flow roughly by timing how long to fill a 1 litre jug.  Then
slowly open the valve on the 3/4" line, noting that the flow rate
increases.  Time the filling of the jug.  Adjust that valve to give
double the flow rate when you were just passing water through the small
pipe.  That should be sufficient to prevent freezing of either pipe.

Don't argue.  Just go down there now and try it, then come back and
tell me if I am right!  Good lad!

 JW> Is this in fact Indonesian? It sounds British!

 JW> Title: Mint Sambal #2
 JW> Categories: Preserving, Condiments, Relishes, Herb, Indonesian
 JW> Yield: 8 servings
 JW> 
 JW> 4 c  Fresh spearmint; minced
 JW> 1 c  Fresh parsley; minced
 JW> 4 c  Apples; cored and chopped
 JW> 1 1/2 c  Onions; chopped
 JW> 1/2 c  Golden raisins
 JW> 1/2 c  Blanched almonds; chopped or
 JW> Slivered
 JW> 1 pt White wine vinegar;
 JW> Ideally Mint flavoured
 JW> 1 tb Mustard seeds
 JW> 1 ts Coriander seeds
 JW> 1 ts Pickling salt

Of those ingredients, the only ones normally obtainable in Indonesia
would be onions and coriander seeds, and possibly, mustard seeds.  All
the rest would certainly be very difficult or impossible to obtain in
Indonesia, except in large city stores which cater to Europeans.

So it is certainly not Indonesian, and with no chili in it, it is
also certainly not sambal.

Terima kasih!

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