Text 18185, 96 rader
Skriven 2014-10-17 22:42:24 av Janis Kracht (1:261/38)
  Kommentar till text 18184 av Stephen Haffly (1:396/45.27)
Ärende: Peppers                                                  [2]
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Hi Stephen,

>> that first house had the greatest heating system.. hot water heat with
>> those big radiators, that held the heat in the radiators for a long
>> time.. what a great house that was.  This house in Ithaca is natural
>> gas/hot water heat as well, but only baseboards.. When the house was
>> rebuilt the radiators were removed. It's still cheaper than our house
>> in Windsor was though, because it's got much better insulation than
>> the house in Windsor, and that house in Windsor uses oil.  ouch.  Talk
>> about painful :(

> I really miss those big cast iron radiators. Since they radiated heat as
> well as transferred heat to the air via convecetion, they provided a
> much more even heat than the forced hot air systems with which we have
> had to live in many places.

Yes, I know what you mean - the heat is so much more even with radiators. When
we rented various places, we'd run into forced-air systems.. They were warm
when the heat was on, then poof.. it felt to me like the warmth was gone
:(

> I grew up in a house like that. The house we
> are working on purchasing has forced air heat, but uses natural gas.
> That should be better than the electric heat pump which this rental
> place has. It really did not do a good job in winter, relying instead on
> supplemental resistance heat strips when it got really cold. That runs
> the bill up fast!

I bet!  The nice thing about purchasing your home is you can perhaps do a bit
more to help your situation heat-wise, like insulating the basement if you have
one.. but maybe that's more a North-East thing <grin>. But anyway, in time you
may notice places like that which you can cover with plastic, stuff more
insulation in, etc. etc. to help keep things warm.

> We got two of the little oil-filled electric radiators to suplement the
> heat pump. They make a big difference. While they are resistance heat,
> they maintain a more even heat.

Yes, we used a few of them in our house in Windsor in our bedroom downstairs.
That room was not heated, but when we bought the house the owner kind of said
the gas-fireplace was used to heat the room... kind of.. What we didn't realize
is what that fireplace was like to use as a heat source :(  It was really meant
to be just a decorative thing if you know what I mean.  Anyway, what we did in
winter was to cover the walls with insulation, and we used 2 of those
oil-filled heaters.  That mostly worked in that room.  :)

> I am getting ready to make this recipe again tomorrow. I will double it
> and make 16 smaller pieces instead of 8 large ones. I will again be
> using Kefir instead of Greek yogurt, using 1 cup of Kefir and 1 cup
> water in place of the 1/2 cup Greek yogurt and 1 1/2 cups water per
> batch.

> MMMMM----- Meal-Master (tm) export from Gourmet Recipe Manager

> Title: Bazlama - Turkish Flat Bread
> Categories: Mediterranean, Breads
> Yield: 4 servings

This sounds like a great recipe.  I may give it a try tomorrow.  I have an
abundance of yogurt I made recently so the timing is good.  I've never made
kefir before - I should try it with your variation using kefir :)

I made some butter with my kitchenaid mixer the other day.  I was out of butter
and had about 2 cups of heavy cream in the 'fridge.  It worked great which I
was glad to see :)  Once I drained the liquid from the butter mass I had
Buttmilk - not a ton but enough to add to the phoney-buttermilk I usually make
up for this recipe:

==Buttermilk Potato Bread==
(2 loaves)

3/4 cup freshly cooked potato, mashed and stll warm 1 stick of butter at room
temperature 2 cups buttermilk at room temperature 2 eggs slightly beaten at
room temperature. 1 1/2 tablespoons yeast
1 1/2 teaspoons salt
2 tablespoons sugar
6 1/4 to 6 1/2 cups bread flour

Cook and mash the potato.  Add the butter and mix well.  Add the buttermilk,
eggs, yeast, salt, sugar and mix well. Add the flour a few cups at a time, and
continue adding and mixing with your dough hook until a ball forms - knead for
5 minutes.  Let rise in the bowl covered until doubled in bulk (about an hour).
 Cut in half, and shape into two loaves. Cover the loaves in oiled pans with
oil-coated plastic wrap. Let rise in the pans.  Bake in a preheated 375F oven
for 45 minutes or until the loaves sound hollow when tapped on the bottom.
===

For the buttermilk I usually just use two cups of whole milk with two
tablespoons of white vinegar stirred into it.  I let it sit for about 5 minutes
or so before I use it.

Take care,
Janis

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