Ping Larkin
in [Design]
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From: krw on 28 Oct 2009 20:16 On Wed, 28 Oct 2009 17:06:29 -0700, Jim Thompson <To-Email-Use-The-Envelope-Icon(a)My-Web-Site.com> wrote: >On Wed, 28 Oct 2009 18:42:53 -0500, krw <krw(a)att.bizzzzzzzzzzz> wrote: > >>On Tue, 27 Oct 2009 16:49:08 -0700, Joerg <invalid(a)invalid.invalid> >>wrote: >> >>>Jim Thompson wrote: >>>> On Tue, 27 Oct 2009 16:16:21 -0700, Joerg <invalid(a)invalid.invalid> >>>> wrote: >>>> >>>>> Jim Thompson wrote: >>>>>> On Tue, 27 Oct 2009 11:16:29 -0700, Joerg <invalid(a)invalid.invalid> >>>>>> wrote: >>>>>> >>>>>>> Charlie E. wrote: >>> >>>[...] >>> >>>>>>>> But, my HVAC system also has a timer that causes it to go on with the >>>>>>>> fan only at least every so often, and the system has an intake to the >>>>>>>> outside for fresh air. ... >>>>>>> I've always wondered where to get those. It would need to be before the >>>>>>> filter or have its own filter. This whole concept of whole house fans is >>>>>>> so strange, they rely on venting out instead of in so all the dust and >>>>>>> pollen is sucked into the house. In Australia there are (IIRC) systems >>>>>>> that blow in instead, makes a lot more sense. Never seen that in the US. >>>>>>> >>>>>>> [...] >>>>>> What does it matter, push or suck? As long as the filter is on the >>>>>> inlet side? I think, actually, suction is more efficient. >>>>>> >>>>> For a whole house fan you need to have a huge opening, meaning at least >>>>> one of the big glass sliders. If you don't then you'll have stuff flying >>>>> about. Unfortunately it ain't practical to have a 3ft*6ft filter tacked >>>>> to the screen door even if you managed to find one ;-) >>>>> >>>>> I think this whole technology is rather stone-age. Same with swamp >>>>> coolers. All you can buy is those big and ugly boxes. Nobody makes a >>>>> flat one with a nice cartridge filter. Progress in that domain seems to >>>>> be as sluggish as it is with pellet stoves. >>>> >>>> At the old house, with "dual" cooling, "swamp" + A/C, I'd run the >>>> swamp with no water this time of year. >>>> >>> >>>If the swamp coolers weren't so big and ugly ... >> >>...and useless. ;-) > >Not in AZ. I can produce air (in April thru early July) so cold you >would think you could hang meat (around 60�F exit temperature at 6000 >CFM ;-) They certainly are in the other A state, about 1Kmi to the right. ;-) ....and I suppose too in the third A state a few Kmi up. ;-)
From: Michael A. Terrell on 28 Oct 2009 20:36 Joerg wrote: > > Easy with a mechanical timer if needed. But that's what the CD4060 was > invented for. Maybe that's too difficult for a HVAC mfg ... Mechanical timers ignore power outages. -- The movie 'Deliverance' isn't a documentary!
From: Michael A. Terrell on 28 Oct 2009 20:38 krw wrote: > > Jim Thompson wrote: > > > >Predicted high for today... 65�F... must be global Slowman slop ;-) > > Can't be. Too high for his IQ. Come on! His 'ID10t Quotient' is off the top of the scale! -- The movie 'Deliverance' isn't a documentary!
From: JosephKK on 29 Oct 2009 05:40 On Fri, 23 Oct 2009 21:57:15 -0400, Les Cargill <lcargill99(a)comcast.net> wrote: >JosephKK wrote: >> On Mon, 19 Oct 2009 14:43:47 -0700, Joerg <invalid(a)invalid.invalid> ><snip> >> >> I can't stand Johnsonville products, they are too fatty. > >So grill the fat out of them. They're good like that. 80/20 hamburger >has the same basic feature - it's too fatty unless you cook >out the fat, but the fat burns, making things tasty. And i get an even better taste with 7 to 10 % initial fat. YMMV The Johnsonville brats are about 30 to 35 %.
From: JosephKK on 29 Oct 2009 05:47
On Wed, 21 Oct 2009 10:30:24 -0700, John Larkin <jjlarkin(a)highNOTlandTHIStechnologyPART.com> wrote: >On Wed, 21 Oct 2009 09:13:27 -0700, Joerg <invalid(a)invalid.invalid> >wrote: > >>Phil Hobbs wrote: >>> Joerg wrote: >>>> krw wrote: >>>>> On Mon, 19 Oct 2009 17:54:17 -0700, Joerg <invalid(a)invalid.invalid> >>>>> wrote: >>>>> >>>>>> krw wrote: >>>> >>>> [...] >>>> >>>>>>> I don't like Brats. OTOH, SWMBO does. Sure, we marinate not so good >>>>>>> steaks. We generally use what amounts to a heavy Italian dressing. >>>>>>> Cooked with red bell peppers and onions. >>>>>> >>>>>> We use Chaka as the base and then spices. Whenever folks from the >>>>>> north or from Europe visit we have to tune it down, big time. >>>>>> Otherwise they'll begin to sweat profusely after a few bites. >>>>> >>>>> I like most peppers that aren't just insulting. A little Jalapenio is >>>>> OK, but I really don't like the flavor. OTOH I love food spiced with >>>>> chili pepper (it sneaks up on you) or blackened with black pepper. >>>>> SWMBO cooks chicken breast and meatloaf with enough black pepper to >>>>> choke a horse. Yum! We also have a hard time finding salsa that's >>>>> spicy enough without being downright bad. >>>> >>>> We nearly always make our own salsa. Today my wife finally found >>>> Cayenne pepper in the local store. I've not had it in over 12 years. >>>> Talking about craving ... >>>> >>>> [...] >>>> >>>>>>> The real shysters live in the Big city and make Snidley Whiplash look >>>>>>> lovable. >>>>>>> >>>>>> But we got tractors, guns and pitchforks :-) >>>>> >>>>> But in addition to the guns, you need lawyers and money. ;-) >>>> >>>> >>>> If you don't have no money you don't need no lawyer :-) >>>> >>> >>> Order that stuff from Penzeys Spices. Great outfit. >>> >> >>http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscayenne.html >> >>Quite pricey. But they do have large bags and 1lbs of Cayenne pepper for >>$13.60 sure is a deal. > >Do you need a permit from Homeland Security to transport a pound of >cayenne? > >My cajun daddy-in-law used to grow fields of them. You need to wear >gloves to work around them. For a short term i can bare hand them. If i had to deal with them daily, all day, i expect i would wear gloves, out of necessity at first, out of habit later. > >John > |