Subj : Re: Fire alarm
To : Dale Shipp
From : Dave Drum
Date : Wed Jun 08 2022 04:49:00
-=> Dale Shipp wrote to Jim Weller <=-
> trying to grill on the stove has set off the fire alarm multiple
> times
JW> Can you take out the battery or disconnect it temporarily while
JW> cooking?
DS> I don't think it has a battery, but is hard wired. I don't know how to
DS> disconnect it -- and I doubt that the security folks would tell me how
DS> if it were possible.
My little house has/had five hard-wired smoke/CO monitors. The first
one to go nuts on me was the one in my bedroom. Thinking the 9 volt back
up battery had died I replaced it. No joy. So I found that there is a
regular two prong electrical plug that can be unplugged from its socket.
One by one the others began dying. I am now down to the unit in the
living room. When it finally gives up the ghost I shall have to look
around for a replacement. And probably lace it at the center of the
house in the "common room".
I suspect that yours may be *totally* had wired since it is connected
to a central office/monitoring station. And even if you could unplg it
it would, no doubt, rat you out to security. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Chops Ratatouille *
Categories: Pork, Vegetables, Wine, Squash, Herbs
Yield: 6 Servings
6 (3/4" thick) bone-in pork
- chops
1 sm (1 lb) eggplant; peeled,
- in cubes
8 Roma tomatoes; chopped
1 md (to lg) onion; chopped
2 lg Bell peppers; in 1" pieces
2 Summer squash; quartered
- longway, cut in 1/2" pcs
1/3 c Dry white wine
2 tb Olive oil
1/4 c Minced fresh basil
2 cl Garlic; crushed
2 ts Salt
1/2 ts Coarse ground black pepper
Heat oven to 350øF/175øC.
In 5 quart casserole toss together all ingredients except
pork chops.
Bake, covered, for 40 minutes, stirring occasionally.
Brush chops lightly with a little olive oil. Brown on both
sides in a large nonstick skillet over high heat.
Remove casserole from oven; arrange chops on top of
vegetable mixture; bake uncovered for 20-25 minutes until
chops are just done.
Serve chops with vegetable ratatouille.
* Ratatouille is a popular vegetable stew from French
Provence featuring zucchini, eggplant, onion, pepper,
tomatoes, herbs and garlic. It is usually served at room
temperature as an appetizer. Complete this meal with
rigatoni tossed with Parmesan cheese and hot French bread.
Serves 6.
Source: National Pork Board
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
... Never eat somewhere cockroaches bench press burritos!
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