Text 4163, 99 rader
Skriven 2010-11-25 09:06:00 av Dave Drum (47789.cooking)
   Kommentar till text 4139 av Dale Shipp (1:261/1466.0)
Ärende: Gas
===========
-=> Dale Shipp wrote to Nancy Backus <=-

 NB> I'm guessing you have a gas stove, so you'll be able to
 NB> heat your food if the power goes out?  Or do you have a
 NB> camp stove for emergencies... ?

 DS> Do gas stoves still work with no electricity?  I know that our gas
 DS> furnace does not work during a power outage.  Something about the
 DS> thermostats being controlled by electricity.

You'd likely have more troubles with ovens in a gas stove than with the
cook-top. There is a thermocouple in modern gas ovens which will deny gas flow
if it is not satisfied within a certain period of time after the gas valve is
opened manually. In some instances with no electricity to hold open the
solenoid in the gas valve one might not be able to even light the oven -
especially as most have spark igniters operated by that self-same mains
urrent.

The stove tops are usually operable even though there is no pilot light these
days and without juice the spark igniters won't do the job. But, matches or
BBQ/Coleman stove lighters will serve in their stead.

In my house on 1st Street I had an old round coal furnace which had been
converted to gas. It featured what is known as a milli-volt system in which the
heat of the pilot light on a thermocouple generated enough electricity to hold
the gas supply valve open *and* to power the thermostat. I was very glad of
that one Easter season when the area received an "Easter Surprise" ice-storm
and darned near everyone in town lost power. I didn't have lights but I did
have heat .... and a lot of company.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stove-Top Beans
 Categories: Beans, Vegetables, Fruits
      Yield: 4 servings
 
  1 1/4 c  Dried pea (navy) beans *
      4 c  Boiling water
    1/2 ts Salt
      1 c  Bean cooking liquid
           - (step 3)
    2/3 c  Tomato puree
    1/2 c  Onion; chopped
      1 md Sweet apple; unpeeled, fine
           - chopped
      1 tb Prepared mustard
  1 1/2 ts Worcestershire sauce
      2 ts Sugar
    1/8 ts Pepper
 
  Add beans to boiling water. Boil 2 minutes. Remove from
  heat, cover, and soak 1 hour or overnight in refrigerator.
  
  Add salt. Bring beans to a boil. Reduce heat, cover, and
  boil gently until tender -- 1 to 1-1/2 hours.
  
  Drain. Save 1 cup bean cooking liquid. Mix with beans
  and remaining ingredients in saucepan. Bring to a boil.
  Reduce heat, cover, and boil gently 30 minutes.
  
  Continue cooking, uncovered, until sauce is of desired
  consistency--about 10 minutes.
  
  Serve half of the beans and refrigerate remaining 2
  cups for use at another meal within 3 to 4 days. *
  
  * NOTE: 3-1/4 cups canned navy beans, drained, may be used
  in place of dried beans; omit 4 cups boiling water and
  salt and steps 1 and 2. Use 1 cup water in place of bean
  cooking liquid. Combine beans and 1 cup water with other
  ingredients and proceed as directed in step 3 above.
  
  * NOTE: Reheat beans over medium heat until mixture is
  bubbly, stirring as needed to prevent sticking.
  
  Makes 4 servings of about 1 cup each
  
  * Thrifty Meals for Two: Making Food Dollars Count
  * USDA Home and Garden Bulletin Number 244

  Meal-Master format courtesy of Karen Mintzias
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I know how hard it is to put food on your family. - George W. Bush
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