Text 2886, 63 rader
Skriven 2008-02-21 09:00:14 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: IT COLD HERE! 80221
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> When the pump is not operating the pressure on both pipes would be
 JW> the same as it comes from the same source. But if the pump is
 JW> operating then any given volume of water would have a lower pressure
 JW> in the larger pipe. Or that's the way I understand it. Hey, I
 JW> flunked engineering and went into business admin! [g]

"I'm from the government and I'm here to help you."
When the pump is operating the absolute pressure in the larger pipe
would be slightly lower, but we were talking about what to do when
there was no electricity for the pump, or the pump motor had burned
out, instead of the labour-intensive alternately bleeding the pipes.
Then you should adjust the valves as detailed in my previous
instruction and go back to bed and cuddle Roslind under the blankets to
avoid freezing to death.  Hopefully power will be restored, some day.
It depends on what caused the power failure.  What is the usual reason?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brandy-Malted Lamb Roast
 Categories: Mains, Lamb, Microwave, Quick
      Yield: 5 servings
 
      1    Lamb- leg; boned
      1 tb Malt extract
      1 tb W- brandy
      8    Parsnips; chop
      4    Carrots; sliced
      4    Zucchinis; sliced
           Stock- chicken
    1/4 c  Flour- cornflour
 
  Trim fat from the lamb & weigh to calculate the cooking time. Place
  on a rack in the microproof dish. Heat the malt & brandy for 10
  seconds. Stir & brush over the lamb. Insert a micro-safe thermometer
  into the thickest part of the lamb.
  
  Cook on HIGH for 10 minutes, then MEDIUM-HIGH for the remainder of the
  cooking time, allowing 8 1/2 to 9 minutes per 500g for medium [60^C],
  oe 10 minutes for well done [70^C]. Allow to stand, covered.
  
  Cook the parsnips mwith 1 cup of hot water for 8 or 10 minutes, the
  carrots for 6 minutes, & the zucchinis for 4 minutes. Puree the
  parnips with a little water.
  
  Drain the juices from the lamb, add sufficient stock to yield 1 1/2
  cups. Blend with the cornflour. Cook on HIGH for 3 minutes, stirring
  every minute. Add extra brandy if desired. Serve the lamb with the
  gravy & vegetables.
  
  From: AUSTRALIAN MEAT AND LIVE-STOCK CORPORATION CARD APPROVED BY THE
  HEART FOUNDATION Typed by: KEVIN JCJD SYMONS
  
  From: Short Cut Card
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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