I am in need of a new heating and cooling system for my homeI need to know what to ask the contractor that is coming today so i get the best valueWhat questions do I need to ask the contractor about the unitHow do I know that it is big enough for my home when the last one didn't seem to cool/heat enough.
Asparagus-Turkey Wraps with Roasted-Pepper Mayonnaise: To save time, you can use bottled roasted red bell peppers24 asparagus spears 1 red bell pepper 1 1/2 teaspoons honey 1 teaspoon fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon ground red pepper 1/4 cup light mayonnaise 4 (8-inch) flour tortillas 4 romaine lettuce leaves 8 (1-ounce) slices cooked turkey breast 2 cups alfalfa sprouts Preheat broilerSnap off the tough ends of asparagusSteam asparagus, covered, 2 minutes or until crisp-tenderCut bell pepper in half lengthwise; discard seeds and membranesPlace bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with handBroil for 10 minutes or until blackenedPlace in a zip-top plastic bag; sealLet stand 15 minutes; peelPlace the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smoothCombine bell pepper mixture and mayonnaise in a small bowlWarm the tortillas according to the package directionsSpread 1 tablespoon of the mayonnaise mixture evenly over each tortillaLayer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll upServe with remaining mayonnaise mixtureYield: 4 servings (serving size: 1 wrap and about 1 tablespoon of mayonnaise mixture)
Deep Frying is a treatBe careful if you are new to thisAllstate Insurance has the statistics for the claims of the homes and garages that have been damaged due to people deep frying a turkeyToo much oil in a too small potFill the pot 1/2 way with waterLower the turkey to submergeIf the water level is more than 1/3 from the top you need a bigger boatThe biggest mistake is heating the oil and submerging the turkey and overflowing the capacityYour next call is not to your grandmother about why your green bean casserole doesn't come out the way you remembered, no it is to 911You will be screaming in the phone as you look out your kitchen window as your husband and garage is on fireBe Careful.
Emeril's Deep-Fried Cajun Turkey From Chef and author Emeril Lagasse Ingredients 2 8-14 lb turkeys 10 gallons peanut oil 1 cup salt 1/2 tbsp cayenne 1/4 tbsp black pepper Emeril's Cajun Marinade 2 tablespoon Lea Perrins worcestershire 1 tablespoon crab boil 1/4 cup apple cider 3/4 cup honey 1 bottled beer 1 tablespoon salt 1 tablespoon allspice 1/2 cup essence or Creole spice 1/4 teaspoon cayenne pinch of clove Equipment 40-60 quart pot with basket, burner and propane tank candy thermometer to measure heat oil meat thermometer to test turkey doneness safety goggles fire-safe gloves and pot holders fire extinguisher seasoning injector Directions 1Season and cure the turkey with salt, pepper and cayenneRub seasoning on skin and let sit overnight2In a blender, add all the wet ingredients and then the dry ingredients to make the marinadePuree on high for 4-6 minutesMake sure all ingredients are completely pureed and add to an injector3Heat oil to 350 degrees FDepending on the amount of oil used, this usually takes between 45 minutes and one hour(To determine the correct amount of oil, place the turkey in the basket and place in the potAdd water until it reaches 1 to 2 inches above the turkeyRemove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the waterPour out water and dry the pot thoroughlyBe sure to measure for oil before breading or marinating the turkey.) 4While the oil is heating, prepare the turkey as desired5Once the oil has come to temperature, place the turkey in the basket and slowly lower into the potWhole turkeys require approximately 3 minutes per pound to cookRemove turkey and check internal temperature with meat thermometerThe temperature should reach 170 degrees F in the breast and 180 degrees F in the thighTurkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.
A tip on size 400-500 sf per ton of A/C, returns sized around 150sq in per ton, the better the seer the more energy savingsAttic insulation do you have enoughDoes the duct work leak? The line set is it the right size for the equipment? You want a programmable thermostat! Will they install a factory hard start kit on condenser?Will they use a micron gauge with the vacuum pump to make sure no leaks and all water and air out of linesWill they adjust freon charge once house is at proper temp not 90 degrees! Will they install drain line switch? how many returns in the home, hot and cold rooms can I add more returns to solve rooms that are to hot or cold? You want a air handler with a ECM motor to save energyIf air handler is in unair conditioned space will they seal the high voltage lines and tape all seams in cabinet to stop air loss? Is the return air sealed not pulling air from between walls?What is the condition of the old evap coil? What temp is the liquid line now 85-90 is normal and what temp is the liquid line after new equipment is installed? Will you check circuit breakers to make sure that they are ok and will not damage the new equipment? Hope this helps!
Depending on if you have a whole turkey or ? Smoked turkey legs are great!! Start a charcoal grillMeanwhile, place turkey legs in a large roasting panCover them with worcestershire sauce, salt, pepper, garlic powder, onion powder, thymeBrown them on the grill until skin is crispyTake them off the grill and wrap each turkey leg in heavy duty aluminum foilPlace them back on the grill and smoke them with the lid shut for about 1 hourMake sure you check them and turn them over occasionally so they do not burnThe meat will fall off the bone, they are very tenderTry them , it is really good!
