Time’s Almost Up!

I know that most people like to wait until the last minute for things, but I don’t recommend it here.

On January 1st, 2010, a new law (AB1953) takes effect in California. It changes the amount of lead that is allowed to be in plumbing materials that come in contact with water. A little more specifically, if the part has more than 0.25% lead in the “wetted surfaces”, and the water that flows through it will be for human consumption, then it will be illegal to sell or install in California.

So angle stops (the valves under your sink), kitchen, bathroom and bar faucets (but not laundry faucets), all brass fittings and valves (but not shower valves) will all fall under this new law. (Other stuff may or may not, these were just some examples.)

Manufacturers are already getting rid of their inventories; selling them at discounts or pushing them into other states (only California and Vermont are affected by this new law). Our suppliers are offering deals, but we’re letting our inventory dwindle so we don’t get stuck.

This is the time for you to save some money, and you don’t want to wait until the last minute. Remember, the “last minute” is right around Christmas, so you’re not going to have any money!

If you wait until next year, you will end up paying more because the manufacturers are going to charge more. They had to spend money coming up with new processes or materials, which means new ways to make their items. If they have to spend money, it means they sell the item for more money.

It could also mean that the “new” item could have more plastic in it. If they could not find a way to make the item from metal that would meet the requirements of the new law, they may have made some parts plastic. Plastic is easy to make without lead, but it isn’t always as sturdy as metal.

So, to sum up…

- you could save money now because suppliers are selling their inventory at a discount.
- You will pay more later due to the increased cost of manufacturing.
- The part you get later may not be as sturdy as the parts currently available.

If you are thinking of having some plumbing work done, now is the best time to do it. And if you’re worried about lead content, just remember that California already has some of the toughest laws on lead in the country. It has been said that this new law won’t make an appreciable difference in the lead content in our water, but it will still be the law.

Still have questions? Call AB&R Plumbing today or visit our website.

South County - 949-642-7900

North County - 714-641-3200

Toll Free - 800-645-2689

Get your work done now to save money and “avoid the Christmas rush!”

Cinnamon Buns

The smell of cinnamon is really good, it goes very well with some desserts. One study found that the smell of cinnamon gives you a clear of mind. No wonder I always feel so good with the smell :) Cinnamon roll is one of the best breakfast and afternoon tea served with a cup of coffee... urhhhh... that's the most enjoyable yet relaxing moment.

I baked these cinnamon rolls into buns shape by baking it on a muffin pan. They looks like quite happy sitting on the muffin pan! Other than adding the raw sugar with cinnamon powder, I gave it some extra texture.

The buns was added with some honey toasted walnut and raisins soaked with rum. The texture is very nice with a bit of crunchy nuts and chewy raisins. Not to forget, the smell of cinnamon with the raw sugar is a winner!

Ingredients:

(A) 210g bread flour / 56g plain flour / 20g milk powder / 42g sugar / 1/2 teaspoon salt / 6g instant yeast

(B) 30g eggs / 85g water / 84g water roux (refer to water roux recipe)

(C) 22g butter

(D) 30g raw sugar / 1 tablespoon cinnamon powder / 40g raisin (soak with rum / 40g honey toasted walnuts

Recipe for the water dough "water roux": Cook 125 water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left (please don't over cooked it!). If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water roux here would be more than a recipe required, please according to the amount of the recipe required and do not add more or less.

How I made it:

1. Put all the ingredients (A) and water roux that made with ingredients (B) for kneading until it form a dough. Add the butter little by little and continue the kneading process until smooth and elastic and the dough no more sticking at the side of the mixing bowl (this method for dough hook kneading mixer, if using bread machine, add all the ingredients (A), (B) amd (C) together. Let it proof for 40 minutes in a clean bowl cover with cling wrap.


2. While waiting for the dough, prepare the fillings. Mix the raw sugar and cinnamon powder together untill well combine. Soak the raisin with some rum. Toast the walnut on a medium low heat of non stick pan for about 5 minutes then add the honey continue to toast it for another 5 minutes. After the walnut cool down, chopped it into small pieces.


3. Flatten the dough with your hand and roll it out in longish shape with a rolling pin about 25cm x 40cm. Brush some water on the surface of the dough then sprinkle over all the raw sugar cinnamon mixture evenly.


4. Sprinkle the chopped walnut on the dough. Drain the soak raisin and sprinkle on top of the dough as well.


5. Roll it up to a long sausage shape and seal it tightly. Lightly floured a sharp knife. Cut into 12 portions and place on a muffin pan lined with the casing.


6. Cover with a cling wrap and let it proof for 40 minutes.


7. Egg wash the dough before send them into the oven. Bake at a 180C preheated oven for 15 minutes. Enjoy!

Gulab Jamun - ICC Challenge for Month of October, 2009

Gulab Jamuns, a staple sweet in my household (or should i say in every household) for any festival. Not only it tastes yummy, it was easier to make. All these days it was MTR/Priya/Gits Gulab Jamun Mix, which dominated. But After ICC this month, chuck all those readymade mix out.

I followed the recipe of Indo's blog, yeah man!!! making Gulab jamuns from scratch, it was lot of fun!!!! i can gurantee that!!!!!!!!!!!

Ingredients

Whole milk - 4 litres

Maida (all purpose flour) - 1/2 kg

Curd (yogurt) - 1 tbsp

Baking soda - 1 tsp

Sugar - 2 litres

Lemon - 1/2

Ghee - 2 cups for deep frying. I used normal Cooking oil.

Method

To Make Khova

In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)

Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.

Whip together yogurt and baking soda.

To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)

Make 3/4 inch diameter balls and set aside

Prepare sugar syrup

In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil.Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.

Heat the ghee and deep fry the balls, adding a few at a time till golden brown.Cool the balls and soak them in the sugar syrup.Let sit for a few hours.

Made Some Kaju Stuffed Jamuns too, that one is special for my Darling Son Narasimhan