Text 19036, 92 rader
Skriven 2009-01-03 19:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Insulation
======================
-=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> We've been thinking about getting pour-in foam insulation. The
 DS> contractor drills small, half-inch diameter holes on the inside
 DS> between the studs and pours in a two-part liquid that combines
 DS> in the wall, expands, and turns to foam.

That's what people in rural Ontario did with their double brick
walls.

 DS> The R-value is insanely
 DS> high, something like twice that of fiberglas batt or blown-in
 DS> stuff.

Batts are R 3.5 per inch; foam is R 5 per inch. Completely dead air
has a surprisingly good R value too. To achieve dead air you need
Tyvek on the outside and a good vapour barrier with no holes in it
on the inside. A lot of the 2X6 homes here have 2X2s strapped onto
the inside with new vapour barriers installed. The extra two inches
between the new vapour barrier right behind the dry wall and the old
batt insulation is empty.

 DS> We're also looking into State of CT grants and low-interest
 DS> "energy efficiency" loans which will help us pay for it.
 
Smart move. There are all kinds of incentives here, even on new
furnaces, pellet stoves and household appliances.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: America's Regional Hot Dog Styles Part 2
Categories: American, Sausage, Sandwiches, Info
  Servings: 1 text file

           Hot dogs

Half Smokes (D.C. Area): Arguably Washington D.C.'s signature dish,
a half-smoke is like an over-sized spicy sausage and can be filled
with a pork/beef mix or all-beef. Some places steam them, but the
legendary Ben's Chili Bowl serves its chili half-smokes by grilling
the snappy links, putting them in steamed buns, and topping with
chili, mustard, and chopped raw onions.

Pink's Chili Dogs (Los Angeles) Pink's chili dogs are legendary:
all-beef, natural casing, and topped with onions, mustard, and a
slather of meaty chili in a steamed bun. Variations include: the
foot-long jalapeno dog; the Ozzy Spice Dog with a spicy Polish
sausage, Nacho cheese, American cheese, grilled onions, guacamole
and chopped tomatoes; and the bacon chili cheese dog.

Dodger Dog (Los Angeles): One of the most eaten stadium dogs out
there, Dodger dogs are skinless foot-long hot dogs made of pork and
set in a steamed bun. Dodger fans can get theirs steamed or grilled
and if they can't make it to the park, the official Farmer John
Dodger Dogs can be found in some supermarkets in the area. 

Puka Dog (Honolulu and Koloa, HI): Native to the Island, but
seemingly more gimmicky than an authentic representation of Hawaiian
cuisine, the puka dog is a grilled Polish sausage (or veggie dog, if
you prefer) served in a large bun that's had a hole (or "puka")
pushed into it by a contraption that also toasts the inside. You can
choose from a variety of "garlic lemon secret sauces" that ranges
from "mild original" to "habanero hot hot," tropical relishes, and
lilikoi or guava mustards. Traditional toppings like ketchup and
Dijon are also available. When I was there this spring, I got the
Polish sausage with hot sauce, mango relish, and lilikoi mustard. It
was great, but I wasn't sold on the price ($6.25 for one puka). 

And The State That Has It All: Connecticut... Who knew that
Connecticut was the mecca of hot dog variations? There's the split
and grilled frank topped with homemade condiments at Super Duper
Weenie's in Fairfield; the chili and Orleans dogs from the Top Dog
truck in Portland; Rawley's "works" dog in Fairfield that's a
natural casing deep-fried, griddled, then topped with mustard,
relish, sauerkraut and crunchy bacon chunks, all in a toasted bun;
and the list of beloved franks goes on. It's a state that deserves a
hot dog tour in itself.

A Hamburger Today

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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