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cpayne(at)joimail.com
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 Posted: Fri Dec 22, 2006 4:35 am Post subject: Drying Dessicant |
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>Also, in Marin, we only cook with gas, you know. Whether you're preparing
>crepes or souffle, the temperature of the range or oven is easier to precisely
>
>control with gas. I'm sure Dave King would agree. Sooo, would one of those
>electric toaster oven things work for drying as well? (Just don't tell Martha.)
>
>
Blitz,
Use some of that California sunshine and be Green. I'd use a suitably darkened frypan, preferably conditioned by preparing blackened redfish outside the Marin Hanger Bistro on a Viking propane stove. Scatter the dessicant liberally in the pan and set out in that famous Marin Sunshine and let bake through the day until a suitable color develops. Be sure and seal up before the evening dew approaches. Just about the time the Marin FBO begins the daily Wine and Cheese Sundown Special, for airport residents only please.
Works for me in Florida where sunshine is delivered on a wholesale basis.
Craig Payne
cpayne(at)joimail.com (cpayne(at)joimail.com)
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ByronMFox(at)aol.com
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| Posted: Fri Dec 22, 2006 9:35 am Post subject: Drying Dessicant |
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In a message dated 12/22/2006 4:37:00 A.M. Pacific Standard Time, cpayne(at)joimail.com writes:
| Quote: | | I'd use a suitably darkened frypan, |
Simple, practical and brilliant, Craig. I think we have such a pan. Thanks, Blitz
[quote][b]
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KingCJ6(at)aol.com
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| Posted: Fri Dec 22, 2006 10:54 am Post subject: Drying Dessicant |
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In a message dated 12/22/2006 4:37:00 AM Pacific Standard Time, cpayne(at)joimail.com writes:
| Quote: | >Also, in Marin, we only cook with gas, you know. Whether you're preparing
>crepes or souffle, the temperature of the range or oven is easier to precisely
>
>control with gas. I'm sure Dave King would agree. Sooo, would one of those
>electric toaster oven things work for drying as well? (Just don't tell Martha.)
>
>
Blitz,
Use some of that California sunshine and be Green. I'd use a suitably darkened frypan, preferably conditioned by preparing blackened redfish outside the Marin Hanger Bistro on a Viking propane stove. Scatter the dessicant liberally in the pan and set out in that famous Marin Sunshine and let bake through the day until a suitable color develops. Be sure and seal up before the evening dew approaches. Just about the time the Marin FBO begins the daily Wine and Cheese Sundown Special, for airport residents only please.
Works for me in Florida where sunshine is delivered on a wholesale basis.
Craig Payne
|
Craig - thanks for your suggestions. In Marin, at Nancy Pelosi International, all of our spacious, well appointed and climate controlled hangars have 60" plasma HDTVs. I expect our fuel valet, Maurice, can engineer a way to harness some of that energy to dry the desiccant. Alternatively, our color-coordinated solar powered TUGs have an accessory port for fondue' pots, which I believe could be repurposed for desiccant treatment.
We will keep you advised.
Happy Ramadan!
Dave
[quote][b]
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viperdoc(at)mindspring.co
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| Posted: Fri Dec 22, 2006 5:25 pm Post subject: Drying Dessicant |
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Happy Ramadan? I thought the Socialist Republic of San Francisco home of the great liberal socialist statesman, Nancy Pelosi, was gender and religion neutral. Well excluding the YAK and CJ drivers out there that is!
Merry Christmas and Happy New Year from the soggy South, May God grant you guys blue skies so you can get somemore of those great photos over the Golden Gate!
Fly safe in the New Year!
Viperdoc
[quote] ---
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KingCJ6(at)aol.com
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| Posted: Fri Dec 22, 2006 7:23 pm Post subject: Drying Dessicant |
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In a message dated 12/22/2006 4:37:00 AM Pacific Standard Time, cpayne(at)joimail.com writes:
| Quote: | >Also, in Marin, we only cook with gas, you know. Whether you're preparing
>crepes or souffle, the temperature of the range or oven is easier to precisely
>
>control with gas. I'm sure Dave King would agree. Sooo, would one of those
>electric toaster oven things work for drying as well? (Just don't tell Martha.)
>
>
Blitz,
Use some of that California sunshine and be Green. I'd use a suitably darkened frypan, preferably conditioned by preparing blackened redfish outside the Marin Hanger Bistro on a Viking propane stove. Scatter the dessicant liberally in the pan and set out in that famous Marin Sunshine and let bake through the day until a suitable color develops. Be sure and seal up before the evening dew approaches. Just about the time the Marin FBO begins the daily Wine and Cheese Sundown Special, for airport residents only please.
Works for me in Florida where sunshine is delivered on a wholesale basis.
Craig Payne
|
Craig - thanks for your suggestions. In Marin, at Nancy Pelosi International, all of our spacious, well appointed and climate controlled hangars have 60" plasma HDTVs. I expect our hangar valet, Maurice, can engineer a way to harness some of that energy to dry the desiccant. Alternatively, our color-coordinated solar powered TUGs have an accessory port for fondue' pots, which I believe could be repurposed for desiccant treatment.
We will keep you advised.
Happy Ramadan!
Dave
[quote][b]
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