Thought it may be a good idea to repost some of the links that we had in the old forum for different things.The first for poisonous foods for petswww.baywood-pets.co.uk/infor
Everytime that I sign on, I get a notification that I have one new message. When I click on the link, it says "Access Denied". Totally confused :~ Any explanation gratefully received.
In the summer Angie, it is very cheap to heat the water here, probably 10kwh per week. Even @ 30c per kwh, that is only E3. Gas is only for the hob and think I can live with E150 per year. You also must remember, that we heat the whole 120 sq mtrs for 24/7, so a little different than just using one room with a stufa. You have been in the house and know that is all open plan, so it is false economy to try and heat a little part of it. Also I did not relish the thought of bringing wood in daily, risking running out of gas, as the lorry could not get here, or having a gas bomb in the garden. Our choice, as it is yours the way you want to live!!!
Hi Atessa. I found the details of your house size, from one of your earlier posts @ 120 sq mtrs? You can correct this if I am wrong. Ballpark figure, as I do not know the insulation levels etc, would be for a 9kw output heat pump including 160ltr DHW tank. If GSHP, circa 14k excluding trench excavation. Depending on soil/humidity type, 120 - 150 mtr trench, 1.3 mtr deep x 1.2 mtr wide. ASHP: With electric aided DHW tank 13K, but no excavation cost. With no DHW tank, but electric back-up circa 11K. Both are IVT Swedish units. (IVT HT plus for the GSHP or Air 90 for ASHP ) I was actually going through Atessa on Tues, to look at another project, so a coincidence you have the same name!!!
Just thought, that it is 7 years that the pump has been in operation here. It ticks away merrily in the technical room, with no problem, 30 mins to service each year, without anyone having to come out. 2 x 47Kg bombola used for the hob in the kitchen, which usually last at least 6 months each. 50 quintalle of wood bought 7 years ago, which is only half depleted, if that, as only used if a major power cut, or for a visible fire at Christmas/New year etc. Best investment we ever made, in my opinion, as we have 24/7 hot water and heating.
No problem Flip Your comment about learning how to make a good sauce, prompted the answer. Chilli, is not a macho thing, with a blend of lemon grass, coconut milk etc, then the multiple flavours come through very well. Funny that you said about green Thai curry, as we are having the yellow version tonight with pork. I also do sometimes make Arrabiata, ragu and carbonnara sauces, but only about once a month!!! Have never found Indian food that exciting, so we never eat it here.
Yes, the Greeks do cook it really well. Have eaten it many times there. Some of the supermarkets here also have it frozen, but wife is not a great fan of it, so don't buy it.
Amazing answer Flip. I used to cook for between 12-40 people. Maybe a Chinese style meal of 10 different dishes, all with sauces. 40 steaks from blue to well cooked at a Consulate dinner. Slow baked goat, Red snapper, barbecued, stuffed with herbs, rice and spices. I have had some really poor meals here and as for cooking meat ..... usually burnt offering!!! Cinghiale, I have cooked in the UK and here as well as rabbit. As for chilli dishes, you have not got a clue, there are far hotter ones than most Italians would even try. The chillis here are so mild, that's why I grow my own. As for having a cook here, I do not need one, as taught by Chinese chefs and Thai ones. There are far more interesting cuisines in the world, thankfully I found them, before coming here!!!
Comments posted
In the summer Angie, it is very cheap to heat the water here, probably 10kwh per week. Even @ 30c per kwh, that is only E3. Gas is only for the hob and think I can live with E150 per year. You also must remember, that we heat the whole 120 sq mtrs for 24/7, so a little different than just using one room with a stufa. You have been in the house and know that is all open plan, so it is false economy to try and heat a little part of it. Also I did not relish the thought of bringing wood in daily, risking running out of gas, as the lorry could not get here, or having a gas bomb in the garden. Our choice, as it is yours the way you want to live!!!
Hi Atessa. I found the details of your house size, from one of your earlier posts @ 120 sq mtrs? You can correct this if I am wrong. Ballpark figure, as I do not know the insulation levels etc, would be for a 9kw output heat pump including 160ltr DHW tank. If GSHP, circa 14k excluding trench excavation. Depending on soil/humidity type, 120 - 150 mtr trench, 1.3 mtr deep x 1.2 mtr wide. ASHP: With electric aided DHW tank 13K, but no excavation cost. With no DHW tank, but electric back-up circa 11K. Both are IVT Swedish units. (IVT HT plus for the GSHP or Air 90 for ASHP ) I was actually going through Atessa on Tues, to look at another project, so a coincidence you have the same name!!!
How many sq mtrs is the heated area of the house?
Just thought, that it is 7 years that the pump has been in operation here. It ticks away merrily in the technical room, with no problem, 30 mins to service each year, without anyone having to come out. 2 x 47Kg bombola used for the hob in the kitchen, which usually last at least 6 months each. 50 quintalle of wood bought 7 years ago, which is only half depleted, if that, as only used if a major power cut, or for a visible fire at Christmas/New year etc. Best investment we ever made, in my opinion, as we have 24/7 hot water and heating.
Sorry to see you go Sprostoni. Do hope you change your mind soon, as you have been another good source of info on here.
Heating starting to cut in now, so temps are getting lower!!
I work with an Italian company and also have had a heat pump for 7 years now.
No problem Flip Your comment about learning how to make a good sauce, prompted the answer. Chilli, is not a macho thing, with a blend of lemon grass, coconut milk etc, then the multiple flavours come through very well. Funny that you said about green Thai curry, as we are having the yellow version tonight with pork. I also do sometimes make Arrabiata, ragu and carbonnara sauces, but only about once a month!!! Have never found Indian food that exciting, so we never eat it here.
Yes, the Greeks do cook it really well. Have eaten it many times there. Some of the supermarkets here also have it frozen, but wife is not a great fan of it, so don't buy it.
Amazing answer Flip. I used to cook for between 12-40 people. Maybe a Chinese style meal of 10 different dishes, all with sauces. 40 steaks from blue to well cooked at a Consulate dinner. Slow baked goat, Red snapper, barbecued, stuffed with herbs, rice and spices. I have had some really poor meals here and as for cooking meat ..... usually burnt offering!!! Cinghiale, I have cooked in the UK and here as well as rabbit. As for chilli dishes, you have not got a clue, there are far hotter ones than most Italians would even try. The chillis here are so mild, that's why I grow my own. As for having a cook here, I do not need one, as taught by Chinese chefs and Thai ones. There are far more interesting cuisines in the world, thankfully I found them, before coming here!!!