Text 33413, 87 rader
Skriven 2010-01-11 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Florida cold
====================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> My formative years from age 6 through high school were in Florida.  I
 DS> could never get over the fact that a frost warning would send the
 DS> grove owners out to turn the sprinklers on the citrus trees.  They
 DS> might get covered in ice, but somehow avoided any real damage that way.

It has to do with something called the Heat of Fusion. A gram of
water gives up one calorie of heat when it drops one celsius degree.
But it gives up 80 calories when it goes from a 0 degree liquid to a
0 degree solid. So wet fruit can be kept from freezing for quite a
while as it slowly develops an icy shell. That ice shell also acts
as insulation barrier preventing the cold from going deeper into the
fruit at a great rate of speed.

(It also takes 540 calories to convert 100 degree water to 100 degree
steam. That's called the Heat of Vaporization.)

 DS> Another thing done was to light smuge pots.  Never figured out why
 DS> that helped either.

Smoke clouds, mist and fog can all reduce radiation heat loss from
the ground surface and of course the smudge pot also adds direct
heat to the layer of air close to the ground. Of course this only
works when there is no wind, is currently expensive and frowned upon
as polluting. 

We used to do both things on tobacco farms in eastern Ontario north
of Ottawa which is as far north as tobacco is commercially grown.

A third technique, if there is a layer of warmer air above the surface
trapping a layer of cold air at the surface is to hire a helicopter
to hover and create a down draft. That's very expensive but
sometimes worthwhile.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Pinto Bean, Tomato and Butternut Squash Soup
 Categories: Vegetarian, Native, Soups, Chilies, Beans
      Yield: 6 Servings
 
      1 tb Oil
      2 c  Chopped onions
      1 c  Chopped celery
      4    Garlic cloves, minced
      4 c  Vegetable broth
      2    15-ounce cans pinto beans,
           Drained (or
      4 c  Home cooked)
 14 1/2 oz can diced tomatoes in juice
      2 c  1/2" pieces peeled seeded
           Butternut squash
      1 ts Dried oregano or other herb
    1/2 ts Dried crushed red pepper or
           Some chipotle pepper
      6 tb Chopped fresh basil (or
           Other herb of choice)
 
  Heat oil in heavy large pot over medium-high heat. Add onions and
  celery; saute until onions are golden, about 7 minutes. Add
  garlic; stir 1 minute. Add broth and next 5 ingredients; bring to
  boil. Reduce heat; cover and simmer until squash is tender, about
  15 minutes. Transfer 3 cups soup to blender; cool slightly, then
  puree until smooth. Return puree to pot with soup. Simmer until
  heated through, about 5 minutes. Season with salt and pepper.
  
  Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and
  serve.
  
  Cooking for Health Moosewood Restaurant, Ithaca, NY
  
  Via: Bon Appetit September 2000
  
  From: Mignonne
 
-----

Cheers

YK Jim


... Why are you recording this? I know what you're up to man.

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