Copper or PVC?

Older houses don't have mixing valves (not that they couldn't be retrofitted.) 140F at the heater is the temperature that will allow the water at the tap to be 120F. Any hotter and there is a scalding risk at the tap if there is no mixing valve.

Grin, My only issue with pex is that I bought a 100' roll of 1" stuff and it was a pain trying to get it straight. Hot air gun and lots of bending with arms... ughh. Maybe there's a better way to straighten it?

George H.

"james g. keegan jr." wrote in news:KTQcz.572603$nP7.459923 @fx28.fr7:

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So change the outdated faucets with anti-scald faucets -- or do what people managed to do for generations: learn not to stick your hands in hot water. Limiting the water heater to 120F is unnecessary and dangerous.

Cap one end, fill with hot water, lay out straight, drain to cool? A hot air gun might work, too, but that could pose problems. Maybe a hair dryer funnelled into the end...

I've only worked with it minimally so far, and the 1" was a beast to arc. I had to use hot water just to get the ends to go on the fittings, too. Once it's heated, it's much easier to work with. Of course, I did the refit on the whole house water filter in the dead of winter, just so I could experience cold PEX. :-\

Dad and I nearly throttled Mom every time she made a decent meatloaf.

She was a great cook overall, but those damned meatloaves really teed us off. When I taste something great, I want the recipe, damnit! Meatloaf can't often be called decent, let alone good.

As a lab. tech. etc. I have worked in SI (Metric) since 1960.

Using 120 F water gives me a dough temp of about 94 which seems to work OK.

That's why I weigh everything except the yeast.

Recipes are rules and my step mom was above following rules.

See you next Tuesday?

My bread machine has the heating element in the bottom , don't know what

it after the first rise . I've been using the quick yeast , rise time is about half of the programmed cycle .

Darn , the wife has a night shift that day . I won't be cooking , probably nuke some frozen burritos or something ... She's off on Thursday and I've been wanting to try out the "power burner" on our new gas range with my wok . Pork chow mein sound good ? (note to self , pick up some fresh ginger root)

I use measuring cups for ingredients but weigh the dough out . 450 gm for loaves , 50 for hot dog buns and 75 for hamburger buns and bread sticks .

I was in a local Winco supermarket the other day. I didn't see what I wanted in the baked goods area (sugar free sweets), so I walked over to the back area, which was open. There was a lady there kneading 50# of bread dough. We talked for awhile, and she told me that the big (of course) baker who worked there made the 100# batches himself. Crom, that's a lotta dough!

My Doc just (Weds) asked me to try to stay away from gluten. "We'll see." is all I could say.

I'll bring the wine!

We are baking brioche today.

The heating element on mine (B&D) is only for the bake cycle. I use Fleishman's "Bread Machine Yeast" and recently discovered that it should be refrigerated after the jar is opened.

OTOH, SWMBO refuses to allow any "bastardization" under any circumstance.

Seems like I may have gotten this thread detoured a bit off plumbing problems! The main reason I follow RCM!