Sales Reps. Sales representatives in the HVAC industry, not including technical and scientific products, averaged $31.27 per hour or $65,040 per year in 2011. They sell HVAC equipment for manufacturers or wholesalers to organizations such as businesses and government agencies.ales representatives in the HVAC industry, not including technical and scientific products, averaged $31.27 per hour or $65,040 per year in 2011. They sell HVAC equipment for manufacturers or wholesalers to organizations such as businesses and government agencies.
Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture.It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar.hen the burrata is sliced open, ritagli-thickened panna (cream) flows out. The cheese has a rich, buttery flavor and retains its fresh milkiness. It is best when eaten within 24 hours and is considered past its prime after 48 hours.
Robata-style grilling has been a growing restaurant trend for several years now. It sounds exotic, the results are dramatic and delicious, and people love grilled food, so who really cares what exactly goes into it? Well, as it turns out, we do. We sat down with Chef Gene Kato of the soon-to-open Sumi Robata Bar to learn the origins and secrets of Robata. Robata means fireside cooking in Japanese, and, put simply, that's what Robata is: Japanese-style grilling. For all those people who think Japanese food begins and ends with sushi, Robata grilling actually has a much longer history and tradition.