Text 3031, 101 rader
Skriven 2010-10-24 16:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Controlled Combustion
=============================
-=> Quoting Dave Drum to Glen Jamieson <=-

 JW> Also known as airtight wood stoves.
 
 DD> Controlled combustion is a *much* better descriptor
 
 GJ> They are known here as "slow combustion heaters".

 GJ> supply air would be needed for the fire...
 GJ> if that came from outside the room, through an opening in the
 GJ> floor beneath the heater it would not take the hot air out of the
 GJ> room.

 DD> fire, of course sucks a LOT of air from the room. Smoldering coals,
 DD> not so much.

I don't know about the US but the Canadian National Building Code
calls for a fresh air combustion intake from the exterior of the
home. Our homes are quite air tight as the code also calls for a
semi-permeable air barrier (a housewrap, like Tyvek) on the cold side,
a minimum of six inches of insulation in the walls and twelve inches
in the ceiling and a vapour barrier on the warm side together with
sealed double paned windows. (The City of Yellowknife code exceeds
the national code and calls for 8 inch walls, 18 inch ceilings and
Low E triple paned windows.) All sources of combustion (boilers,
furnaces, fireplaces, space heaters, wood stoves and oil or gas hot
water tanks) have to have a dedicated fresh air intake. The only
exception is a gas fired kitchen range.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Pound Cake with Orange-Caramel Sauce
 Categories: Cakes, Sauces
      Yield: 12 Servings
 
           Vegetable cooking spray
  1 1/2 c  all-purpose flour
    1/2 ts salt
    1/4 ts baking powder
    1/4 ts baking soda
      1 lg orange, to make:
    1/2 c  juice (divided) and peel
      1 c  sugar
    1/2 c  buttermilk; room temp
    1/2 ts vanilla extract
    1/4 c  butter; softened
      1 lg egg
      2 lg egg whites
           ORANGE-CARAMEL SAUCE
      2 TB water
    1/4 c  sugar
    1/4 c  orange juice, from above

  Heat oven to 350 F.  Lightly coat a 9x5-inch loaf pan with
  vegetable cooking spray.  Sift together flour, salt, baking powder
  and baking soda in medium bowl; set aside.
  
  With vegetable peeler remove peel from orange; coarsely chop. Cut
  orange in half and squeeze 1/2 cup juice.  Process sugar and peel
  in food processor, pulsing until peel is finely chopped.  Combine
  buttermilk, 1/4 cup orange juice and vanilla in a small glass
  measuring cup. (Reserve remaining juice for caramel sauce.)
  
  Beat butter and orange-sugar mixture in large mixer bowl at
  medium-high speed until combined.  Beat in egg and egg whites, one
  at a time, beating well after each addition.  At low speed, add
  flour mixture alternately with buttermilk mixture, beginning and
  ending with dry ingredients.
  
  Spoon batter into prepared pan.  Bake 35 to 40 minutes or until
  toothpick inserted in center comes out clean.  Cool in pan on wire
  rack 15 minutes; unmold and cool completely.
  
  Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in
  small saucepan; stir with wooden spoon until sugar is moistened.
  Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes
  until sugar dissolves.  Uncover and cook until sugar turns amber, 5
  to 6 minutes. Remove from heat and slowly stir in reserved orange
  juice (mixture will bubble vigorously).  Return to heat and cook,
  stirring, until sugar dissolves.  Cool; serve with cake.

  Recipe by: LHJ, Feb. 1999
  
  From: Joyce R.
 
MMMMM





Cheers

YK Jim


... Giada can actually cook but FN keeps promoting her cleavage.

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