Text 6050, 175 rader
Skriven 2013-10-24 08:51:00 av DAVE DRUM (1:261/1381)
Kommentar till en text av NANCY BACKUS
Ärende: Wires in pipes
======================
-=> NANCY BACKUS wrote to DAVE DRUM <=-
SR>> For a few years anyway. Dad said the walls were filled with stone -
SR>> no way to run wires in them.
NB>> That's pretty much what I figured, when you said the wiring was in
NB>> pipes on the walls... Pretty typical farmhouse of the era...
DD> I didn't think that at all. My dad bought a house in the mid-1960s
DD> that had been built in 1916 with gas lights. When electricity was added
DD> (much later, apparently) there was a single circuit with both legs
DD> fused. Cloth insulated wires were run inside the existing gas pipes and
DD> the light fixtures mounted to those pipes. Control was by pull chain.
DD> Really shocking (literally) use of electricity.
NB> The gas-converted-to-electric ran the gamut. Our house was built in
NB> 1900, and also originally had gas lights. There's a couple places
NB> where we still have the capped gas pipes sticking out of walls... :)
NB> But they did run the electric wires into the walls. Upstairs still
NB> uses pull chains for the rooms, the stairs have push button switches,
NB> downstairs mostly have the regular wall switches... except the kitchen
NB> light is a pull chain... :)
We had several of those push-button switches which got replaced right smartly.
I wish now that I had saved one or more as curiosities. But, this was in the
early 60s when I was in my 20s and still knew everything. I still use a pull
chain (as well as a wall switch) for my main kitchen light. If I want to leave
the fan running I just pull the chain. Sometimes I come home and flip the wall
switch as I come through the door and wonder why I don't get light .... until
it dawns on me (after three or four flips) that I have to go pull the chain.
Bv)=
DD> My dad, my brother and I rewired that place (2 1/2 stories) with 200
DD> amp service. No rocks in those walls. In fact the outside wall studs
DD> ran from the sill plate above the basement to the roof rafters,
DD> unbroken. That would not be possible today because of common sense (and
DD> fire codes) involving fire breaks and the fact that 36 foot (in places)
DD> clear 2 X 4 studs are damned near impossible to find or afford.
NB> Good and bad things from progress. ;) And 2 X 4 studs aren't that
NB> size any more either... it's what, 1 3/4 X 3 1/2 or something...?
Current (since 1961) standard is 1.5" X 3.5" for a 2 X 4. I helped build a
fairly up-scale house with a guy who was using salvaged lumber from old
National Guard supply depot buildings which had been "surplussed" in a round of
down-sizing. The warehouses and barracks were built during WWII from full
dimension yellow pine. So the wood was well aged, very clear (Grade A - no
knots), and much of it was in 24' lengths. The problem was that the blueprints
were for lumber using the 1961 standards. So we had to adapt on the fly. And I
don't care if I never have to pull another nail.
NB> Actually, I'd not have been surprised if Ruth had said that the
NB> farmhouse was made of stone... given the situation, I was also not
NB> surprised that the walls were instead filled with stone.. ;) In
NB> either case, one couldn't easily run wires through the walls... :)
I've built or helped (mostly) on homes from field stone, logs and pre-cast
concrete. Wiring and plumbing needs to be planned out well ahead of time. Once
the place is finished the only way to change things is to knock it down and
start over. And that gets both expensive and frustrating.
Were I younger and wanting to build a place I would consider, very seriously,
the Davis Cave earth-sheltered homes. http://www.daviscaves.com/index.shtml
The residual heat from making the Meatball Pot Pie would warm your underground
home for nearly a week. More if you make the meatballs first (instead of using
the frozen called for in the first recipe).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Meatball Sandwich Pot Pie
Categories: Pastry, Meatballs, Sauces, Vegetables, Cheese
Yield: 6 servings
15 oz Pkg. Pillsbury Refrigerated
- Pie Crusts
1 md Onion; halved, sliced
1 md Bell pepper; coarse chopped
16 oz Pkg. Italian meatballs (abt
- 32), thawed, halved
1 1/2 c Tomato pasta sauce
1 1/2 c Shredded mozzarella cheese;
- divided
1 Egg yolk
2 ts Water
Heat oven to 425øF/220øC.
Prepare pie crust as directed on package for two-crust pie
using 9" glass pie pan (do not bake).
Spray large skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add onion and bell pepper:
cook 3 to 4 minutes or until crisp-tender, stirring
frequently.
Add meatballs, pasta sauce and 3/4 cup of the cheese to
the skillet. Reduce heat to low: simmer 5 minutes or until
thoroughly heated, stirring occasionally.
Spoon meatball mixture into crust-lined pan. Sprinkle with
remaining 3/4 cup cheese.
With small cookie cutters or sharp knife, cut small
shapes, such as half moons, from remaining pie crust;
reserve shapes. Place cut-out crust on top of pie: seal
edges and flute. Brush small shapes with water: attach to
top crust.
In small bowl, beat egg yolk and 2 teaspoons water until
well blended. Brush top crust with egg yolk mixture.
Bake at 425øF/220øC for 25 to 35 minutes or until crust is
golden brown and filling is bubbly. Cover edge of crust
with strips of foil after 15 to 20 minutes of baking to
prevent excessive browning. Let stand 10 minutes before
serving.
Makes 6 servings
Source: Recipe booklet: Come & Eat, Pillsbury, Fall 2003
From: http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds/60 meatballs
2 lb Bulk Italian sausage; mild
- or hot, your choice
1 c Fresh breadcrumbs
3/4 c Fine grated Parmesan cheese
Olive oil
In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.
In a large, heavy pot heat olive oil over medium-high heat.
When it shimmers, add meatballs in batches. Do not crowd.
Brown well on bottoms before turning, or meatballs will
break apart. Continue cooking until browned all over.
Remove meatballs to a plate as each batch is finished. Let
meatballs cool slightly; cover and refrigerate or freeze
until needed.
Yields: About 60 one-inch meatballs or 30 two-inch (for
use in spaghetti & meatballs.
Dave's Notes: Make your fresh breadcrumbs from any
nearly stale bread you have around the kitchen - except
rye (because of the caraway). Use your food processor to
get the texture you want. For this recipe a medium grind
seems to work best.
You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.
Uncle Dirty Dave's Kitchen
MMMMM
... People are cooking less but obsessing about it more. - D. Poynter
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