Text 19137, 90 rader
Skriven 2014-11-09 10:55:12 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Prices
==============
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> The prices in your part of the world totally amaze me.

 DD> Different conditions - hugely different transport cost, insulation
 DD> requirements, etc.

 JW> Serviced lots run $24 psf here.

 DD> Believe me, 13.5K is VERY inexpensive. Even if I have to put a roof on
 DD> it (which it appears that I will have to

 JW> If it's just shingles that's not too expensive, even with a
 JW> contractor.

It doesn't appear to need new sheathing. And there is no evidence of leaks
inside the house (ceilings not stained, etc). Even if there has to be a
complete tear off of the old shingles that's not horrid.
 
 DD> Of course the tax man claims that the fair market value of the place
 DD> is $50,800.

 JW> They operate by the square foot and the age without regard to
 JW> condition, which is good to know when you renovate. Your taxes won't
 JW> go up.

Maybe on your planet. Another place I looked at of about the same size - albeit
in a different neighbourhood and with a two car garage on a 4X bigger fenced
lot had a tax bill of less than half of this place. But, Springfield is
other-worldly in many diverse ways.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tin Roof Ice Cream
 Categories: I scream, Dairy, Desserts, Nuts, Chocolate
      Yield: 1 1/2 litres
 
    3/4 c  (180 ml) whole milk
    3/4 c  (150 g) sugar
           Pinch of salt
  1 1/2 c  (375 ml) heavy cream
    1/2    Vanilla bean; split length
           - wise
      4 lg Egg yolks
    1/4 ts Vanilla extract
    3/4 c  Chocolate-Covered Peanuts
           Fudge Ripple
 
  Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream
  in a medium saucepan. With a sharp paring knife, scrape the
  flavorful seeds from the vanilla bean and add them, along
  with the pod, to the hot milk mixture. Cover, remove from
  the heat, and let steep at room temperature for 30 minutes.
  
  Rewarm the vanilla-infused mixture. Pour the remaining 1 cup
  (250 ml) cream into a large bowl and set a mesh strainer on
  top. In a separate medium bowl, whisk together the egg
  yolks. Slowly pour the warm mixture into the egg yolks,
  whisking constantly, then scrape the warmed egg yolks back
  into the saucepan.
  
  Stir the mixture constantly over medium heat with a
  heatproof spatula, scraping the bottom as you stir, until
  the mixture thickens and coats the spatula. Pour the custard
  through the strainer and stir it into the cream to cool.
  Remove the vanilla bean, wipe it clean of any egg bits, and
  add it back to the custard. Stir in the vanilla and stir
  until cool over an ice bath. Chill thoroughly in the
  refrigerator.
  
  When ready to churn the ice cream, remove the vanilla bean
  (it can be rinsed and reused). Freeze the ice cream in your
  ice cream maker according to the manufacturer's
  instructions. While the ice cream is freezing, chop the
  peanuts into bite-sized pieces.
  
  Fold the peanut pieces into the frozen ice cream as you
  remove it from the machine, and layer it with Fudge Ripple.
  
  From: http://www.foodchannel.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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