Text 37091, 112 rader
Skriven 2013-05-20 07:14:06 av Dave Drum (1:261/38)
  Kommentar till text 37069 av Ruth Haffly (1:396/45.28)
Ärende: Heating and Cooling
===========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> What I do to save on the power bill is to keep the thermostat at about
 DD> 82øF in warm months and 66øF in the cold months. My kitchen is the

 RH> We keep ours in the upper 70s in the summer, lower 70s during the
 RH> winter. In the summer we want the AC to run enough to keep the humidity
 RH> down.

I've got ceiling fans in the computer area and the bedroom (the areas where I
spend the majority of my time) and a stand-up 22" (I think) fan I can move
about - which helps. Agree on the dampness factor - which wasn't much problem
last year with the drought ... but, is getting ready to get back to normal this
year.

 DD> warmest part of the place and it averages about 86øF which is livable.
 DD> In the winter it stays around 68-69øF. That's when I get out the
 DD> flannel shirts. And put the extra blanket on the bed.

Mine is in the main (only) hall about the middle of the length of the mobile
(hah) home. I think it's just that the kitchen area (where the computer lives
and works) has more heat generating stuff than does the sleeping area. The
computer, stove, ovens, coffee pot, etc. and the ice box all generate heat.
Back in the bedroom there is an Aluratec WiFi Internet radio and a small laptop
(which isn't on much) neither of which generate much heat.

 RH> We keep a thermometer on the wall between the kitchen & living room (on
 RH> the living room side); it usually doesn't go much above 80 very often
 RH> in the summer or the upper 60s in the winter. After our second winter
 RH> here, Steve redistributed the insulation in the attic (a lot had blown
 RH> to one area) and the house has kept a more even temperature. No more
 RH> frozen pipes in the kitchen (which is at the opposite end of the house
 RH> from the water heater).

Oddly I have never had a problem with frozen pipes here. I have more insulation
under the floors than the rest of the place - which has about 2 1/2 inches of
glass fibre Pink Panther insulation in the walls and between the roof and
ceiling tiles. And a LOT of leaky (air wise) windows in the walls.

 DD>       Title: Soba Noodles w/Shrimp
 DD>  Categories: Seafood, Pasta, Vegetables, Chilies
 DD>       Yield: 1 serving

 RH> Other than leaving out the cilantro, it'll work here. I've got some
 RH> soba on the pantry shelf that needs using.

 DD> Must need the space. AFAIK soba doesn't spoil so long as it is kept
 DD> dry.

 RH> No, we don't need the space, it's just that I bought them a while ago
 RH> and should use them. We've cut way back on the amount of pasta, rice
 RH> and such like we've eaten in the past year and won't stock nearly as
 RH> much of it as we did before.

I don't eat a lot of pasta - mostly as chilli-mac or chicken-noodle (soups or
regular). But, it stores well and I sometimes buy it when it's on sale for
future reference. Rice is mostly in Cajun stuff or sometimes with Mexican grub.
I eat more rice when eating out at the sit-down Oriental restaurant - none at
all at an Oriental buffet.

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

      Title: Arroz De Choco (Macao Squid Rice)
 Categories: Oriental, Seafood, Rice, Vegetables
      Yield: 4 Servings

      4 md Whole squid
      1    (1") pc ginger; peeled,
           - minced
      1 tb Extra-virgin olive oil
      2 md Yellow onions; peeled, in
           - thin wedges
      2 c  Long-grain rice
      4    Whole cloves
      2    Bay leaves
      6 md Tomatoes; cored, quartered
           Salt & fresh ground pepper

  To clean the squid: Cut off tentacles just below the eyes,
  remove and discard beak, and set tentacles aside. Push out
  entrails by sliding the back of a knife along the body
  from the tail to the opening. Pull out quill and discard
  with entrails. Peel off skin, if you like. Cut tentacles
  in half lengthwise and cut body into rings. Combine squid
  and ginger in a small bowl and set aside.

  Heat oil in a medium saucepan over medium heat. Add onions
  and cook until soft, about 5 minutes. Add rice, cloves,
  and bay leaves and cook, stirring, for 1 minute. Add
  tomatoes and 2 1/2 cups water. Increase heat to
  medium-high, bring to a boil, and cook 10 minutes.

  Add squid, season to taste with salt and pepper, and stir
  well. Reduce heat to low, cover, and cook until liquid is
  absorbed and rice is tender, about 15 minutes. Set aside
  for 5 minutes. Discard bay leaves before serving.

  In Macao, squid rice is always served as a side dish_an
  alternative to plain white rice.

  Saveur March 1999

  FROM: chile-heads@globalgarden.com

  Uncle Dirty Dave's Archives

MMMMM

... Spare no expense to save money on this one. - Samuel Goldwyn

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)