Text 4229, 84 rader
Skriven 2008-03-23 14:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Pellet Stove
========================
-=> Quoting Dave Sacerdote to Björn Forsström <=-

 BF> What do you mean with "tight envelope"?

 DS> Energy-efficient windows (triple-glazed, gas-filled), strong and 
 DS> efficient vapor barrier, no leaks or drafts.

As well as a tight envelope, there's a need for adequate insulation.

Before 1977, Yellowknife houses were mostly 2" x 4" construction,
same as everywhere. (For Bjorn: Actual dressed dimensions: 1-1/2" x
3-1/2" or 38 x 89 mm) which gave you an R12 wall, if stuffed with
pink fibreglass batt insulation. The attics had R20.

As an aftermath of the first energy crises we went to 2X6 (R20) with
R40 ceilings in 1977. Canada followed in 1980 when the building codes
were beefed up.

Today a lot of homes here use 2X8 walls with 6 inches of pink and 2
inches of styrofoam. They are so airtight that they need HVACS (air
to air heat exchangers) to get the airflow up to one exchange every
1.5 hours, the minimum for moisture control and good health.
                                  
This year, ahead of the national code, we made that a city code.

 DS> Many (if not most)
 DS> older homes and commercial buildings in the US wouldn't meet that
 DS> kind of standard without substantial renovation.
         
At least 90% of our older homes and 75% of our older mobile homes
have been upgraded to some degree.

 DS> Some geographical areas aren't good candidates for it, either; there
 DS> are parts of my area where it is impossible to dig a deep well at a
 DS> reasonable cost because of bedrock close to the surface.

Unless your bedrock is pock marked with old mine shafts. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Miller's Cream of Chestnut Soup
 Categories: Bacon, Nuts, Soups
      Yield: 8 Servings

      1 lb Chestnuts
      1 tb Oil
    1/4 lb Canadian bacon, diced
      1 lg Onion, chopped
      2    Celery stalks, chopped
      2    Carrots, chopped
      1    Bouquet garni
      5 c  Chicken stock
    Salt and white pepper
    To garnish:
    Crumbled, cooked bacon
    Chopped parsley

  Heat the oil in a large pot.. Add the bacon and onion, and fry for
  2 minutes without browning. Next, add the celery, carrots and bouquet
  garni, and give a stir. Pour in the stock and season to taste with
  salt and pepper. Add the peeled chestnuts and bring to a boil. Cover
  and simmer for 1 hour, or until the chestnuts are soft. Discard the
  bouquet garni and allow to cool slightly.

  Puree the soup in a food processor or blender until smooth, or put
  through a food mill. Return to the pot and reheat.

  Ladle into bowls, garnish with the crumbled bacon and parsley and
  serve hot.

  From: Chef R. W. Miller On Alt.Cooking

MMMMM



Cheers

YK Jim


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