Text 3520, 119 rader
Skriven 2010-11-07 06:34:00 av Dave Drum (47280.cooking)
     Kommentar till en text av Glen Jamieson (47239.cooking)
Ärende: Roofing
===============
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> I have noticed in USA that bitumenastic tiles are often used for
 GJ> roofing, although they have limited life and have to be replaced
 GJ> regularly.  Is there any good reason for that style of roofing, as
 GJ> opposed to corrugated galvanised iron or tiles?

 DD> The answer to "why do/don't they .... ?" is, as always, MONEY.

 DD> Asphalt roofing shingles are (relatively) inexpensive - especially
 DD> when compared to tiles or cedar shakes. And they can be installed by
 DD> semi-skilled (less co$tly) labour. A decent asphalt shingled roof in
 DD> this area of the Great American Outback can be expected to last twenty
 DD> or more years. Longer than most

 GJ> I have seen some being replaced after only half that time.  Replacing
 GJ> them is more labour-intensive than iron roofs.

Uuuuuuuuhhhhhhhhhh, Geln - there are grades of asphalt shingles. And some will
*insist* on the false economies of using the least cheapest materials
vailable.
 
 DD> people stay in a single dwelling. In the southwest part of America
 DD> tile roofs are more common ... because of the effects of all that
 DD> bright, hot sunshine. Also gaining popularity is aluminum shingles -
 DD> which are anodised to simulate the appearance of wood shingles - but,
 DD> which last nearly forever. Not to mention being much less tacky and
 DD> tawdry in appearance than corrugated, galvanised iron roof sheathing.

 GJ> Corrugated galvanised iron - "Tacky and tawdry"!!  How dare you, sir!
 GJ> Australian civilisation was built on corrugated iron.  The sound of
 GJ> rain on an iron roof after a long, dry summer can be the most
 GJ> beautiful music in the world.

Having been stuck under a tin roof in a rain storm I dispute that assertion. 
 
 GJ> Modern "Colourbond" iron lasts even longer than galvanised, looks
 GJ> good, and is cheap.  My tile roof has lasted 60 years already, and is
 GJ> as good as new.  Some of the 100+ year old public buildings here still
 GJ> have their original slate roofs, which are probably the best.  The
 GJ> only place outside of USA where I have seen the asphalt shingles was
 GJ> on a hotel in Nauru.  They were disintegrating fast in the tropical
 GJ> sun, shedding sand which finished up in the rain water storage tanks.

No doubt. Baked enamel metal roofing is gaining popularity as a residential
roofing material in the US. However, it has not come close to replacing asphalt
shingles over most of the country.

As to the hotel in Nauru - someone trod his wedding tackle when he did not take
local conditions into account. This is *NOT* a one-size-fits-all (or even most)
world.

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

      Title: Stir-Fried Sweet Shrimp (Oceania)
 Categories: Seafood, Oriental, Vegetables
      Yield: 2 servings

      1 lb Unpeeled, raw shrimp (440 g)
      1 tb Peanut oil
      1 tb Sesame oil
  1 1/2 tb honey or light brown sugar
      2 cl Garlic; fine chopped 
      1    Shallot; fine chopped 
      1 sm (to 3) hot chilies; such as
           - Thai, fine chopped 
      4 tb chicken or fish stock
      1 tb Asian fish sauce
    1/4 ts Salt
      2 tb Chopped cilantro

  With a sharp knife, slice down the backs of the shrimp to
  expose the black "vein," which is really the shrimp's
  digestive tract. Pull out this little vein, but keep the
  shells on the shrimp.

  NOTE: These shrimp are served shell-on, which keeps them
  moister and gives them more flavor than if you removed the
  shell. But if shelling shrimp at the table is not for you,
  you can remove the shells and still make this dish.

  A word on the chilies. You can adjust the heat any way you
  want. You could use 3 Thai chilies for some serious heat; 1
  full cayenne would be similar, as would half a habanero. Or
  you can use less to your taste -- or none at all.

  Heat the oil in a saute pan over medium-high heat for a
  minute or two.

  Add the shrimp and the honey or brown sugar and stir-fry for
  1-2 minutes, then add the garlic and shallot and stir-fry
  for another minute or two.

  Add the stock (you can use water if you do not have stock
  available), fish sauce and salt and turn the heat to its
  highest setting. Let this boil down until the pan is nearly
  dry, which should only take a minute or two.

  Serve at once, garnished with the cilantro. This is
  excellent beer food, but a sweet-salty Thai limeade would be
  great, too (just add a pinch of salt to your limeade).

  From: http://fishcooking.about.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Fire eaters quickly learn not to spit into the wind.
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