Text 18637, 123 rader
Skriven 2014-10-28 18:50:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: wood stoves
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Fortunately I bookmarked the link I sent to Stephen about the heat
 DD> floor deal. I have lived in a place that had that and it was both nice
 DD> (comfort-wise) and nice (cost-wise).

 JW> I wasn't paying attention. Was that an electrically heated warm tile
 JW> floor? That would never work here where diesel generated power costs
 JW> 32 cents per kilowatt-hour. I have occasionally seen small patches
 JW> of it in bathrooms of really upscale houses.

Nope, I would never do that.

 JW> One thing that is fairly common here is a combination of diesel or
 JW> propane fired boilers and tubular in-floor heating.

Bingo - these guys (http://www.radiantec.com/index.php) use low pressure
boilers or even a purposed water heater in a closed loop system with a pump.
The real Rolls Royce systems also use metal plates with the tubing brazed or
soldered to them to mount to the floor from underneath. The "affordable"
systems use anything from PEX tubing on up.
 
 DD> There is an advisory referendum on this year's ballot asking if the
 DD> state minimum wage should be raised to $10/hr. Needless to say the
 DD> tea-bagger and the Manufacturer's Association and the Illinois
 DD> Restaurant Association are turning purple with outrage.

 JW> Even $10 per hour won't allow am employee to rent a 2 bedroom apt in
 JW> most places.

 DD> I looked into an actual condo in a nice building - but, couldn't get a
 DD> straight answer on what the monthly "fees" would be.

 JW> That's odd. In Canada a condominium corporation must have audited
 JW> financial statements and pass an annual budget at every annual
 JW> general meeting. As well they have to have a building reserve fund
 JW> analysis done five years. And every Realtor worth his salt gets
 JW> those documents before he activates the listing because he knows a
 JW> savvy buyer will insist on reviewing them.

That's a a country where things are a bit more rational than the lower 48 and
especially the Great American Outback.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Outback's Alice Springs Chicken
 Categories: Poultry, Cheese, Marinades, Pork, Mushrooms
      Yield: 4 Servings
 
      4    Chicken breast halves;
           - skinned, boned
      1 tb Vegetable oil
      2 c  Sliced mushrooms
      2 tb Butter
           Salt & pepper & paprika
      8 sl Bacon; cooked  
      1 c  Shredded Monterey Jack
      1 c  Shredded Cheddar
      2 ts Fine chopped fresh parsley

MMMMM--------------------------MARINADE-------------------------------
    1/2 c  Grey Poupon Dijon mustard
    1/2 c  Honey
  1 1/2 ts Vegetable oil
    1/2 ts Lemon juice  
 
  Use an electric mixer to combine the Dijon mustard, honey, 1
  1/2 teaspoons oil, and lemon juice in a small bowl. Whip the
  mixture for about 30 seconds.
  
  Pour about two-thirds of the marinade over the chicken
  breasts and marinate them, covered, in the refrigerator for
  about 2 hours. Chill the remaining marinade until later.
  
  After the chicken has marinated, preheat the oven to
  375oF/190oC and heat up an ovenproof frying pan large enough
  to hold all four breasts and 1 tablespoon of oil over medium
  heat. (if you do not have an ovenproof skillet, transfer the
  chicken to a baking dish for baking.) Sear the chicken in
  the pan for 3 to 4 minutes per side or until golden brown.
  Remove the pan from the heat, but keep the chicken in the
  pan.
  
  As the chicken is cooking, in a small frying pan saute the
  sliced mushrooms in butter.
  
  Brush each seared chicken breast with a little of the
  reserved honey mustard marinade (not the portion that the
  chicken soaked in), being sure to save a little extra you
  can serve on the side later with the dish.
  
  Season the chicken with salt, pepper, and dash of paprika.
  
  Stack two pieces of cooked bacon, crosswise, on each chicken
  breasts.
  
  Spoon the sauteed mushrooms onto the bacon, being sure to
  coat each breast evenly.
  
  Spread 1/4 cup of Monterey Jack cheese onto each breast
  followed by 1/4 cup of Cheddar.
  
  Bake the pan of prepared chicken breasts 7 to 10 minutes or
  until the cheese is thoroughly melted and starting to
  bubble.
  
  Sprinkle each chicken breast with 1/2 teaspoon parsley
  before serving. Put extra honey mustard marinade into a
  small bowl to serve on the side.
  
  Recipe by: Kelly Sheaffer
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Wine is sunlight, held together by water. -- Galileo
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