Can anyone give me a good recipe for Whole Tilapia?
on the paper backed insulation the r factor is really no different than the blown in insulation.but the paper acts as a vapor barrier,it would be the same as blown in if they took the paper off.this is just a less messy job then having it blown in.
MrD, it matters none if the insulation is blown (used in ceilings mostly) Johns man-ville pink wrapped or paperbackedThe rigid is the most R factor you can get for the thickness, but the blown hits every blank area that is exposed to the elementsRigid 4 is R-30 and needs to be packed into the stud walls, all soft wrapped products need to be there also, but require more product thickness to do the same as rigidnormally when blown in attics, if no exposures are there, its 9-12 to produce r-30 and if recessed lighting is there, you need to make a cavity there for them to seat in There is no loss of heat when the lights are on as they heat the area around, but once off, it'll cool, so you need to caulk around the sheetrock to choke up the holeMany times with paperbacked insulation, I railroad the product, using r-30 or r-23 depending on the chill factor for your area, and place one row perpendicular to the ceiling joist and an additional row parallel with the joists, with two layers of 23/30 it gives you quit an insulation barrierWith the 1st layer straddling the joists, it creates and area of air over the lighting fixtures and allows you to either remove the bottom layer above the lite or just roll the 2nd layer over that openingR factor is the insulation factor, the thickness determines the depth it will need to fit into walls, In open areas like ceilings between the joists and rafters it any thickness
This one sounds best to me, but various choices when you click the link! Tilapia Calypso Ingredients: 4 tilapia fillets, 6 ozeach 1 cup white onion, julienned 1 cup poblano chili pepper, julienned 3/4 cup red bell pepper, julienned 3 cloves garlic, minced 2 tbspolive oil 1 tbspbutter 4 tspjerk seasoning 4 tbspcilantro, chopped 4 orange slices, unpeeled Preparations: Saute onion, peppers and garlic in oil and butter until tender; reserveArrange each fillet on a square of aluminum foilSeason each fillet with 1 tspjerk seasoning and cover with 1/2 cup onion mixture and 1 tbspcilantroTop with one orange sliceWrap foil around fillet and seal like a pouchBake packets at 375 degrees for 10 minutesOpen foil packets carefully and transfer fillet to serving plateNote: Packets can be prepared ahead and refrigerated up to 4 hours before cooking.
