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Show Notes for June 13, 2009
On The House was live this week taking your calls, answering your questions, and having some fun along the way. From the headlines to the airwaves, the On The House trio discussed everything from getting your cooling system ready for summer to insulation for better energy efficiency and comfort. Also among the discussion was a new mandatory composting law that passed in San Francisco. This topic sure did get our hosts talking, and America joined the action to tell us what they thought. Missed the radio show? Read the rest of the show notes to catch up.
On The House received a call from Paula in Reno, Nevada. She wanted to know if she needs to clean her air conditioning unit every year. As with most appliances, air conditioners need maintenance to keep running smoothly. But people often wait until temperatures soar to find out the old unit won't fire up. If you live in warm weather or need a controlled climate for any reason, here's how to keep your air conditioner ready to roll when you need it. First, the more you use it, the harder it works and the more often it should be checked. Filters are a good place to start. If clogged, a unit works harder and breaks down quicker. Check filters often, especially during peak hot weather. If they're disposable, replace them when needed or clean permanent types per the manufacturer's instructions. Catch small problems before they become big ones. A noisy condenser unit could be caused by anything from a loose panel or fan blade hitting something to a motor about to go bad. If nothing is hitting or loose, call a technician and have it checked. A noise at the furnace could also mean a bad motor, or that it's time to replace the fan belt. At minimum clean the coil case within the furnace to remove dust. Also remove the condensing coil and wash that off with a garden hose.
The Carey Brothers were also joined by Chef Jamie Gwen. She discussed tips for summer grilling. Check out her tips to get your backyard entertaining into full gear. And while your at it, be sure to check out the links below for your opportunity to enter the Great Backyard Giveaway with over $15,000 worth of prizes.
CHEF JAMIE’S SUMMER GRILLING TIPS
The Fire:
The grill should always be Hot, Hot, Hot so that the flavor seal is created and so that the terrific crust that holds in all of the flavor and juices forms on the food.
A great way to test the heat of your flame, whether your cooking with gas or coals is this heat test…
If you can only keep your hand there for:
6-7 seconds – the coals are low
5-6 seconds – the coals are medium
3-4 seconds – the coals are medium hot
1-2 seconds – the coals are hot…Please remove your hand quickly!
The Food:
Just about everything tastes delicious on the grill. New trends for grilling include grilled salads…Grilled Caesar, iceberg with blue cheese is a great combo also, grilled slaw…Hearty bold flavors are always in, dried chili rubs are hot right now too!
Grilled Desserts are hot too…I like to make a dessert of grilled pound cake with flambéed fruit all over the hot coals, the pound cake caramelizes and the natural sugar in the fruit comes out, creating delectable flavor. As for grilling your everyday chicken and meat…
2 GREAT METHODS FOR TESTING DONENESS:
The Peak and Cheat Method: We all know that one! Don’t Do It!
The Fist Test: Hold your hand in a fist and touch the fatty part between your first finger and your thumb. Soft is rare, firm is well done and medium
is somewhere in between. By the 1000th chicken thigh you master it!
Marinating Hints:
Add some excitement to your barbecue! Marinades, Rubs and Mops have two main jobs; to tenderize tough cuts of meat or to flavor almost any cut. Here's a short guide so that you can decide if you're a marinade supporter,
a rub advocate or a mop defender…
*Putting it on the Grill:
So now you get to the point of putting the meat on the grill….
Great grill marks, the professional criss-cross pattern comes from marking the meat first them finishing the cooking…and the trick is to lay the meat down on the grill with a point of the meat at 11 o'clock, then turning that point to face 1 o'clock. Most seasoned BBQ chefs rely on indirect cooking for the perfect piece of meat…So, if your pieces of meat are thick, grill on both sides to create grill lines, then move the meat to the other side of the grill (the medium-heat area) where they get indirect heat, to allow the inside to cook without drying out!
• Great Backyard Giveaway - Enter today for your chance to win $15,000 worth of prizes!
• Eagle Shield - Radient barrier insulation, reduce your monthly utility bills by up to 40%.
• LUX Products - Digital and programmable thermostats to help lower utility bills.
• Tahoe Creamery - Tahoe Creamery produces all natural, gourmet ice cream equal to the fresh, purity of Lake Tahoe.
• Level Best² - Measure, Level and Square all at the same time!
• Grip-Tite Super Socket Sets - the sockets with bite! They grab damaged and rusted bolts with ease!
• Traeger Wood Pellet Grills - No backyard is complete without a Traeger Grill, the best BBQ from a grill!
• W∙H∙Y Trap - captures 21 species of wasps, hornets and yellowjackets. RESCUE! Makes pest control smarter.
• PowerCost Monitor - The PowerCost Monitor provides real-time information on energy consumption and cost.
• On The House Green Tip of the Week - Presented by Serious Materials, learn ways to become more energy efficient.
• SF to impose fines for throwing out food scraps - From the Associated Press.
• Recall of the Week - W.P. Appliances Inc. Recalls Wolfgang Puck Toaster Oven/Toasters.
If you need any more information about today's program, please contact us
or post on our new Home Improvement Forum and we'll try to help you
find what you need. Thanks for listening to On The House with the Carey Brothers!
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