eeyore's News and View

A sign of the times
Plenty of takers for man's basement pile of coal November 24, 2008 - 3:06pm
CLEVELAND (AP) - A ton of coal was just taking up space in the basement of Steve Hronek's 90-year-old house, but to other people it was an alternative-fuel treasure. The knee-high pile of anthracite coal was down there in 1997 when Hronek bought the house, which once was heated with a low-tech coal-burning furnace.He turned to a high-tech solution, offering the coal in an online classified ad to anyone who wanted it.One dealer said that type of anthracite coal, higher in heat and lower in soot than common bituminous or soft coal, sells for $220 or more per ton, but Hronek just wanted his basement cleaned up.The ad he posted Nov. 17 offered the coal for free _ to anyone who was willing to haul the big, heavy chunks out of his basement in Cleveland Heights.Responses from people looking for fuel started coming within 15 minutes and continued for two days, and people showed up with trucks.Hronek says all the coal has been spoken for.___Information from: The Plain Dealer, http://www.cleveland.com/

RefrigeratorConversion Smoker

1. Damper control
2. Shelves or racks
3. Smoke inlet hole
4. Metal baffle supported at 3” to 4” above smoking inlet perforated with many holes
5. Sheet-metal screws
6. Heat source:
Electric hot plate
Hibachi
Butane gas burner
7. Old frozen food compartment, or refrigeration unit space
8. 2 or 3 — 2” or 4” holes for draft
9. Alternate draft control
10. If refrigerator has no lower compartment, heat source may be placed right in the refrigerator, but preferably raise the refrigerator and build a lower compartment for the heat source.

A good smoke oven can be made from an old refrigerator. It is well insulated and so will hold heat, save fuel, and finish off food more quickly, for example, than the shed-type smoke house. The refrigerator already has a number of removable metal racks. It has a full-length door that is convenient for loading and unloading. Here are some hints for conversion.
It is best to keep the smoke-making equipment outside the storage compartment. This permits maximum use of the inside ca­pacity for the meat or fish being smoked. Cut a hole about 8” di­ameter in the floor; one inch above it, mount a horizontal metal plate as a baffle, to dissipate the smoke.
If the refrigerator is of the type that has the machinery under­neath the storage compartment, remove the motor and compressor. Utilize this space for making smoke with a hotplate and a pan of hardwood chips. If the bottom section is a removable vegetable bin, do the same. Or, for maximum capacity, raise the refrigerator on four concrete blocks, cut a hole in the bottom, and set the smoke apparatus outside. Build an enclosure of plywood, metal or concrete blocks around the smoke source, so that the smoke cannot drift aside, but is forced into the refrigerator.
In the top of the refrigerator cut one 3” or two 2” holes. Arrange something—pivoted metal flaps, bricks, etc.—to control the aper­ture of these vents. Alternatively, fit a two-foot length of stovepipe with a butterfly damper
Operating Notes:
To avoid cutting large holes, removing compressors, or making other major alterations, the hotplate and pan of chips may be placed in the main storage compartment.
It is well to bear in mind that a refrigerator is not designed to withstand heat! The author once converted a ‘fridge by cutting a hole in the bottom, then lit a fire of charcoal briquettes underneath, using green boughs to make smoke. Around the edge of the hole, the insulation was exposed. All at once, the refrigerator caught fire and the insulation burned up! Several similar incidents have been reported. So, for safety’s sake, use no other heat source than a hot plate inside a ‘fridge. With an outside heat source, do not let flames come near the insulation. Whatever smoke generating system is used, beware of excessive heat.
To use the cold-smoke process, dig a fire pit as described for the box-smoker, and lead the smoke into the refrigerator from a distance.
From - Home book of Smoke-Cooking Meat, Fish & GameBy Jack Sleight & Raymond Hull

Solar Food Dehydrator

Made from two cardboard boxes, some clear plastic wrap, and a little tape. You can build a nearly free solar dehydrator. Set it on a stool or chair and face it's solar collector towards the sun, and you have a functional food preservation machine for little work and even less money.

The above picture almost says it all. Using a long thin cardboard box for the collector and a taller, nearly square, cardboard box for the drying box. Boxes could be made to size by cutting and taping together small cardboard pieces. Line the bottom of the collector box with a black plastic garbage bag or paint the bottom with black, water based, poster paint, (lamp black or soot mixed with a little vegetable oil would work as well). If you use spray paint or other toxic paints, let the collector bake in the sun for a day or two before use. Cover the top of the collector with clear plastic wrap or window glass, etc. Tape it together as shown.

To increase the efficiency, you may want to cover the sides and bottom of both boxes with fiberglass or styrofoam insulation.

Drawing courtesy of: Mother's Energy Efficiency Book Copyright 1983 ISBN 0-938-43205-2

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TESTS FOR DRYNESS:

Rely on appearance and feel to judge dryness.
Cool a test handful a few minutes before deciding whether the food is done.
Consider fruit dry when no wetness can be squeezed from a piece which has been cut - it should be rather tough and pliable.
Consider vegetables dry when brittle.

PRE- AND POST-DRYING TREATMENTS FOR FRUITS & VEGETABLES:

Steam blanching is safe pre-treatment which can prevent spoilage - especially of low acid foods such as vegetables.

Important post-drying treatments are:
Conditioning - i.e. leaving in open air for long periods to equalize moisture content.
Pasteurizing - i.e. exposing the dried foods to high heat to eliminate harmful organisms

STORAGE:

Ensure food is thoroughly cool before storing.
Store in small quantities in glass or food-grade plastic.
Check supplies frequently for contamination or dampness.
Keep in a dry, cool place (between 4 C/40 F and 21 C/70 F).

PREPARING FOR EATING:

Fruits - cover with boiling water in saucepan and simmer the fruit covered for 10-15 min.
- sweeten to taste at the very end of cooking.
- remove from heat and cool still covered Vegetables.
- soak all vegetables except greens in cold water until they are nearly restored to their original texture.
- use only enough water to cover and always cook in the soaking water.
- cover greens with enough boiling water to cover and simmer until tender.

This could happen anywhere at anytime, but this time of ear it is going to be happening more and more. Please becareful you and yours.
Woman robbed at Tysons Mall On Monday, Nov. 24 at 7:40 p.m. officers were called to 2001 International Drive for a robbery. The victim, a 58-year-old Potomac, Md. woman, was in the parking lot outside of Nieman Marcus when the suspect approached her.
He cut the purse strap and attempted to steal the bag. She fought for the purse and sustained a minor injury. The suspect fled and the victim was transported to Inova Fairfax Hospital. The purse was recovered.
The suspect was described as Asian, 25-35 years old, approximately 5 feet 4 inches tall and 140 pounds. He was wearing a gray hoodie and black pants.