-=> JIM WELLER wrote to DAVE DRUM <=-

 RH> a range hood with a fan but it's vented into the attic!

 JW> That's against code and really should be addressed.

 DD> Or not against "code". Building codes vary from place to place and
 DD> that may not have been covered in her local "code".

 JW> Canada has a national building code that becomes the minimum
 JW> standard everywhere. Provinces and municipalities can have building
 JW> codes that exceed national standards but not undercut them.

 JW> Do you not have a national code?

There is no single mandatory national building code or standard for
designing and constructing buildings and other structures in the United
States. Building codes are adopted and enforced by individual States and
by local jurisdictions within the States. State or local building codes
are usually based on a "model" building code or other voluntary
consensus standards. State and local governments may either directly
adopt the model code or adopt the code with amendments.

pubs.usgs.gov/fs/2008/3017/pdf/FS08-3017_508.pdf0

 JW> Venting kitchen range hoods. bathroom fans  and especially clothes
 JW> dryers into an attic is worse than no venting at all. It's just
 JW> going to cause all kinds of moisture and therefore mold problems.

 JW> It simply can't be an approved practise in anybody's code book
 JW> anywhere.

If there is no code/enforcement then no approval is necessary. I agree
that it's a bad thing to do. But I'm not going to be a dick about it if
someone chooses to do so. Consequences and clean-up are on them.

 JW>       Title: Leek and Mushroom Ragout
 JW>  Categories: Australian, Microwave, Vegetables, Chilies, Mushrooms
 JW>       Yield: 6 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gay's Wild Mushroom Ragout
 Categories: Mushrooms, Vegetables, Wine, Herbs
      Yield: 4 servings
 
      4 tb Butter; divided
      3 tb Olive oil; divided
  1 1/2 c  Cubed giant puffball *
      4 c  Sliced fresh boletes *
  1 1/2 c  Sliced fresh lobster
           - mushrooms *
      1 c  Fresh oyster mushrooms
           +=OR=+
      1 oz Dried oyster mushrooms *
      2 oz Dry sun-dried tomatoes; in
           - sm pieces
      1 lg Shallot; about 3 tbminced
      2 cl Garlic; minced
    1/2 c  Dry white wine
      2 tb Soy sauce
      1 tb Sherry vinegar
           Dried thyme & oregano
    1/2 c  Fresh chopped parsley; more
           - to taste
           Salt & fresh ground pepper
 
  Soak sun-dried tomatoes in 1 cup warm water.
  
  In a 4" deep saut‚ pan melt the butter with the olive
  oil. Add 1/2 of the shallots and garlic and cook 2-3
  minutes but do not brown. Add half the mushrooms and
  stir to coat. Cook, stirring, until the mushrooms
  release their juices and start to reduce in volume.
  Remove to a bowl, then add remaining garlic and shallots
  to the pan and cook briefly. Add remaining mushrooms
  with more olive oil and butter if the pan seems dry.
  Cook as in first batch. Remove to bowl.
  
  Deglaze the pan with the wine. Return the mushrooms to
  the pan, add the remaining seasonings and the tomatoes
  along with their soaking liquid. Add another cup of
  water to make a "stew." Simmer all together about 10
  minutes, until mushrooms are tender and flavors blend.
  
  Serve with polenta or noodles. Also good with roast beef
  or lamb.
  
  * Any mix of fresh or dried wild mushrooms can be
  substituted, but dried mushrooms such as boletes or
  shitakes are best soaked a bit in advance. Add the
  soaking water to the pot instead of water.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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