Text 31840, 98 rader
Skriven 2015-10-10 14:59:33 av Stephen Haffly (1:396/45.27)
  Kommentar till text 31742 av NANCY BACKUS (1:123/140)
Ärende: Getting warm: was cheesecake
====================================
Hello Ruth,

On (08 Oct 15) NANCY BACKUS wrote to RUTH HANSCHKA...

 >  RH> Last night I didn't turn down the thermostat; I didn't worry
 >  RH> about it. :-)
 > Warm enough that way, were you...?   :)  I've heard that you actually
 > don't save much if at all by turning things down, because you use up
 > any savings bringing things back up to heat again later...  ;)

 RH> I think it depends on how long it's down. I can't see it saving much
 RH> this time of year.  In January that might be different.

 NB> The colder it is outside, the harder to bring things back up to
 NB> temp... so the more fuel it takes to get there...  So the best way to
 NB> save is to pick the coolest temp where you are comfortable, and keep
 NB> it there... :) Or so they say...  ;)

There are other factors as well such as the source of heat. Heat pumps
should only be raised in increments of 2 degrees to minimize the use of
the supplemental heat strips. Even so, in very cold weather, the heat
strips will be used regardless, or so it was in the place we rented for
several years. Now we have natural gas heating, so that rule is out.
With natural gas, there does seem to be a big difference on how fast the
house warms up compared to the heat pump. I think the savings would be
there as well since the cost of a BTU generated by burning natural gas
is less than that of a BTU generated by electricity, at least in our
market. I am sure that heating oil would also be different.

To throw a twist into this, my sister and brother-in-law have a
geothermal heat pump which uses circulated fluids in a ground loop as a
source of, or a sink for heat, depending on whether heating or air
conditioning is being used. Since the ground is at a fairly consistent
temperature, it is much more efficient than the normal heat pumps which
have a fan. Those have to deal with a much wider temperature swing. When
the air temperatures are sub-zero, there isn't enough heat present for
the air units to work well.

Personally, I feel that setting things at a comfortable temperature is
best, setting it up/down as appropriate only when we expect to be away
and not every day.

These can be heated by adding a bit more ground red pepper.

MMMMM----- Recipe via Meal-Master (tm)

   Title: Wilton Cheese Crackers
Categories: Southern Food, Appetizer
Cooktime: 12 minutes
Preparation Time: 15 minutes

     1 lb sharp cheddar, cheese, finely shredded
   1/2  c butter, softened
     2 ts Worcestershire sauce
   1/8 ts hot red pepper sauce (dash)
 1 1/2  c all-purpose flour
   1/2 ts salt
     1 ts paprika


  Preheat oven to 375 F. In a medium bowl, cream the cheese, butter,
  Worcestershire sauce and hot red pepper sauce until smooth. In a
  separate bowl, toss flour and seasonings with fork. Gradually add to
  cheese mixture. Mix until dough holds together and shape into small
  logs.


  Place dough in Cookie Pro Ultra and press onto ungreased cookie sheet.
  Bake 10-12 minutes or until lightly browned. Remove crackers from
  sheet; cool on rack.


  Rating: 5/5 stars


  Source: Wilton Cookie Pro Ultra II manual

  You can use aged Swiss cheese in place of the sharp cheddar.


  I used Whole Wheat Pastry Flour (soft wheat) in place of the all-
  purpose flour. Make sure you let it brown well enough or they will be
  soft instead of crisp. You may wish to increase the heat to 400 or
  425 F.


MMMMM


Regards,

Stephen
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