Text 10819, 104 rader
Skriven 2007-01-22 20:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: IN-FLOOR HEATING 930
============================
 GJ> The "Pyrotenax" I referred to previously looks like copper tubing, but
 GJ> it contains a resistance wire surrounded by compressed aluminium oxide
 GJ> powder insulation.

Interesting. And I suppose it can be made with differing degrees
of resistance to produce differing levels of warming. And there
must be an optimal level of resistance and of voltage that produces
the best toe warming qualities (one might not wish to use an oven
element as underfloor heating, for example).

   All very solid, but can be bent into useful
 GJ> shapes, such as oven elements.  A special sealing plastic or ceramic
 GJ> is used at the ends where the conductor connection is made to prevent
 GJ> moisture from being absorbed by the insulation.  This type of heating
 GJ> element lasts forever.

Would it last forever in a humid climate or in one that alternates
between extremes of heat and cold? If so, all I can say is that our
builders must be cheap bastards.

 GJ> For ancient Romans, most Asians and others who like to walk barefoot
 GJ> inside the house, the heated floor is preferred, but hot air blown in
 GJ> from ducts is quicker to act.

So heated flooring would require a little advance planning, is all.

 ML> I think it's just in the milling, most precisely in the level
 ML> of granularity (if you will) in the removal of the bran.
 GJ> I had thought that might be so, which is why I phoned the enquiry line
 GJ> at Sunrice.  The woman assured me that the medium grain rice was
 GJ> "starchier", and released the rice starch more readily than the long
 GJ> grain stuff.

Were I not so lazy, I'd play with some long-grain tonight. But I
ate peanut butter and pretzels for dinner a couple hours ago and
am disinclined to make another meal just in the interests of science.

 ML> Next time we'll have to bring a box of Minute rice and do the
 ML> experiment; this assumes of course that the Authorities will
 ML> allow such a toxic substance to be imported. I would guess that
 GJ> They might allow some if it is a sufficiently minute amount.  Although
 GJ> I do not recall having seen such form of carbohydrate here, I shall
 GJ> investigate in the local Coles.
 GJ> [Pause]  Have just done that, and there is no "minute rice", the
 GJ> closest being "90 second rice", in both white and brown, made by
 GJ> Sunrice, and supplied in a plastic sachet which is popped in the
 GJ> microwave for that time.  I was not brave enough to buy a packet, but
 GJ> I might in future (poor Chooky!).

It was the Hanschka who did this experiment, putting her
taste buds into harm's way for the benefit of all. It is not
necessary that you do the same sacrifice.

 ML> My further guess is that if you cook it using the usual rice
 ML> to water ratio for regular rice, you'll get something very strange.
 GJ> If I can find it, I might experiment with some.  Can you assure me
 GJ> that it would not poison Chooky?
 
I make no guarantees about its innocuousness for either Chooky
or your good self.

Chicken Gumbo
cat: Cajun, poultry, main
Serves: 6

1 5 lb stewing chicken, sectioned
1/4 c lard or dripping
4 c boiling chicken broth
salt
4 ears corn
3 ripe tomatoes (or 2 c canned)
1/2 lb okra, cut into rounds
5 c water
3/4 c onion chopped fine
3/4 c celery chopped fine
1/2 c green pepper chopped fine
1/4 c butter or chicken fat
1/2 ts or more hot red pepper flakes and/or hot sauce to taste
1/2 c raw rice
1 ts Worcestershire or to taste
1 to 2 ts gumbo filé (powdered sassafras leaves), optional

Brown chicken in fat. Simmer in broth 1 - 1 1/2 hours or until very
done. Drain, reserving broth. Take meat from bones and shred it.

Scrape corn from cob. Boil kernels with tomatoes, okra, and water
in a humongous kettle.

Wilt chopped vegetables in fat. Add to kettle. Add hot seasoning and
rice. Cook until rice is done, 20 min or so.

Add meat and broth. Return to a boil. Correct for seasoning with salt
and hot pepper. Add Worcestershire to taste (optional). Turn off heat.
Moisten the filé powder with a little water and add to the kettle,
making sure that the gumbo is well below the boiling point. Serve
immediately. Some cooks sprinkle a little filé powder over each
serving. Adapted from New York Times Heritage Cookbook.

M's note. I've not noticed a major improvement with the filé powder.
I use a mixture of sage and thyme instead and don't cook the chicken
nearly so long.
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