If you have one, will share a recipe for crab and shrimp au gratin, with me?
The trusses are better because of the engineeringThe problem is the engineering - less trusses are used usually 24 on center and it is not what i want on my homeTrusses have a better weight load but again they are placed farther apartso what? Trusses cost more but u use lessThey can be engineered for longer span(over 24') with out extra braces for under support.
I completely agree with Michael, the architect aboveThank you, Michael, for being one of the few architects I've encountered who can give a good answer to this questionYes, the material cost for trusses will be more, and the labor TIME will be less; however, most contractors I've dealt with won't give you any break on price for using trusses, eventhough they probably shouldAnd, Michael is right, no truss manufacturer or building materials dealer gives an architect a kickback for using their product.
I would like to say something better and more informative than the Building Inspector, but he nailed it! (Hey, that's kinda funny.) His answer is bestBut, I will say this - in my previous life as a purchasing manager for a home builder we would never even consider highing a framer to conventionally frame a roofIt is inefficient and slowIt also takes a certain bit of talent (which I hate to say, is becoming a lost art)If I were putting a roof on a shed, I would conventionally frame it, if I were putting a roof on my home - premanufactured trusses are the only way to go.larger cost or not.
SHRIMP AND CRAB AU GRATIN 1/2 cup (1 stick) butter 1/2 cup all-purpose flour 1/2 cup whole milk 1/2 cup dry white wine 1 lemon, juiced Salt 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 pound small or medium shrimp, peeled and deveined 1 pound claw crabmeat, picked through for shells 1 1/2 cups grated sharp Cheddar Melt the butter in a heavy-bottomed saucepan over very low heatWhen the butter is completely melted, stir in the flour with a wooden spoonCook for about 1 minute over low heat, stirring constantlySlowly add the milkUsing a whisk, stir briskly until you have a smooth sauce, about 2 minutesAdd the wine, lemon juice, salt, black pepper, and cayenne and whisk againSwitch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaiseRemove from the heatBring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimpWhen the water returns to a boil, cook the shrimp for 1 minuteDrain immediatelyRoughly chop the shrimp and put in a large mixing bowlAdd the crabmeat and, with your hands, toss gently to mixPour the sauce over the seafoodWith a large spoon, gently combine, taking care not to break apart the crabmeatSpray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11 by 7-inch casserole dishPour the mixture into the panPlace the grated cheese on top, completely covering the seafood mixtureWrap the uncooked casserole securely with plastic wrap, the with aluminum foilPlace the pan into a plastic freezer bag and sealFreezePrepare a label with these instructions: Completely thaw in refrigeratorWhen ready to bake, remove the foil and plastic wrapBake in a preheated 350 degrees F oven for about 25 to 30 minutes, until bubblyIf serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly nfd
I think it depends on the complexity of your roofVery simple roofs will be cheaper to build in placeMore complex roofs with multiple slopes and valleys will be cheaper to have trusses made.
