HAHAHAHA!!!That Random Clown is Lucy on Halloween night!!! She brought the Grands over for a visit!!! We all laughed so hard and had such a wonderful time... Hubby loved rope duty!!! And the fishing was Great.. It was all I could do to get him to come home... ;0) I was willing to stand in the drive and wave BYE..LOL see ya next weekend...LOLOLOL j/k BUT we did have a Blast! Just sorry I missed meeting Prince Albert and the Mrs.. Hopefully soon.. Great pic's Kristy!!! Kylie

Sorry, I get so much to reply to I don't usually get back to these posts. You need to e-mail me because I may never see your replies & questions. If my memory is correct, around 35 years ago occassionally the compressors had higher BTUH ratings than the condensing units. Laxer49 I just checked your page & my birthday is on Dec 8th, too, I will be 73. Those 10-SEER condensers' used to do real well. If the E-Coil has a leak it should be replaced anyway. Laxer49, If it were me, I would put a New half ton larger BTUH rated Coil in there with a TXV refrigerant control. If you can get a real good deal on a new 10-SEER with that combination & the correct tightly sealed ducts & airflow it should cool okay in the hottest weather. If you want the most cost-effective payback I would do all I could to reduce the radiant & other heat gain as the insulation will also reduce the heating bills. The Installation is the most important thing, it has to be done right! Read & learn allyou can. Funkeruski, I suppose they replaced the evaporator with a matching TXV controlled coil? Everything has to be performed just right & even then if it is real hot & the indoor load is also heavy it may not equal the old unit which would have a larger BTUH capacity compressor on that 4-ton condenser. Those high SEER tests are performed under rather light load conditions. The SEER of a system is determined by multiplying the steady state energy efficiency ratio (EER) measured at conditions of 82°F Outdoor Temperature, 80°F Dry Bulb and 67°F Wet Bulb (near 50%RH) indoor entering air temperature by the Part Load Factor (PLF) of the system. (The PLF is supplied by the government.) IMO, they ought to be tested at 95 or 100-F outdoor temperature. Which SEER do you think will perform better at 100-F plus ambient temperatures, the one with the larger capacity compressor or the smaller one? You could slow the blower CFM down to keep the suction pressure & E-Coil temp somewhat lower, but that also drops sensible capacity some. At 82-F outdoors, the 15 should do real well against the 10. Just my viewpoint. udarrell _ 2007 Here is a link that might be useful: udarrell.com

Better Than Pam Mixture that works wonderfully-- 1/2 c solid shortening 1/2 c vegetable oil 1/2 c flour Beat first two ingredients till fluffy like marshmallow whip. Beat in flour. Store in a sealed container at room temperature. If it separates, stir again.

Wow! I never thought this post would turn into a discussion of baker's math! I think arley explained it well: "... the baker's percentage system, which considers all other ingredients as a percentage of the flour used." That's the starting point for the percentages -- whatever the amount of flour is (whether 1 cup or 1 pound) THAT will be the 100%. It's "Baker's Math" not arithmetic math. From "The Fresh Loaf" Website: "Math?! Yes! Professional bakers don't usually talk about recipes, but rather about formulas. Bread is all about proportions, and baker's math is a way of breaking down ingredients into these proportions so that you can scale up or down as needed. It also makes baking much easier because, once you understand the basic proportions, you can freely mix and match ingredients to invent all kinds of breads on your own. "It's not necessary to learn baker's math to bake good bread, of course, but it can expand your ability to mix and match ingredients and break free of recipes to create your own formulas. "In baker's math, every ingredient is expressed in terms of the flour weight, which is always expressed as 100 percent." Don't get me wrong. I don't use this method because my pipsqueak brain cannot handle it. But I can understand how this system would be helpful to professional bakers and also those "die-hard" home bakers that keep pushing the envelope on hydration, looking for the perfect artisan bread with both tons of hole & chewiness and adequate structure. Here is a link that might be useful: Baker's Math Article