Text 30878, 151 rader
Skriven 2015-09-14 06:27:54 av Dave Drum (1:18/200.0)
  Kommentar till text 30855 av JIM WELLER (1:123/140)
Ärende: Re: real estate
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> My "powers that be" are beholden to real estate developers/
 DD> realtors/big contractors and the folks from the "money" side of
 DD> town

 JW> You may be right about the others but I can assure you that Realtors
 JW> have very little political clout.

Maybe where you are. Here in the Great American Outback there are several
Realtors who are also developers and/or contractors .... or own lumber yards.
They have lotsa feelthy lucre which translates as political clout. Especially
as many/most are members of the "old boy" network of country clubs, yacht
clubs, the Sangamo Club (our defecation has no odour), etc. With all the
smoke-filled rooms, star chambers and backroom dealing that one envisions in
such an environment.

 DD> By modular do you mean a home broken down to truckable sized segment
 DD> and assembled on site?

 JW> I'm talking factory built. The simplest modular is a "double wide
 JW> trailer". But two storey homes can come in four modules where a
 JW> crane is needed to stack the top two, Lately I've seen a lot of four
 JW> piece duplexes erected here and even a 28 unit, 2 storey condo
 JW> apartment building (same concept, just more modules).

 I shall have to check on the restrictions for that sort of deal. I know for
certain the pre-fab is allowed. And that double wides are not - unless on a 1
acre or larger hunk of real estate. Personally, I think that modular makes
sense for many applications.
 
 JW> On a larger scale again, I recently sold a 75 room camp with a
 JW> commercial kitchen, dining hall, fitness centre and rec facility
 JW> located in a small, remote, northern oil town that was built back in
 JW> 1980 and is completely modular in construction. It was built in
 JW> Alberta, shipped by rail as far north as Hay River, NWT and then
 JW> barged across Great Slave Lake and up the Mackenzie River to be
 JW> assembled in Norman Wells.

 DD> Our R4 and R5 also usually includes S1 (Mom & Pop sized shops and
 DD> C-stores)

 JW> We do have a scattering of "neighbourhood commercial" zoned lots.
 JW> They are a conditionally approved use, not an automatically approved
 JW> one and many are site specific. To be approved one first needs city
 JW> admin approval or in lieu of that a development appeal board
 JW> approval after an administration decline, then 21 days of legal ads
 JW> to allow for public input and then three readings and a vote by city
 JW> council to make an amendment to the master zoning bylaw. The city is
 JW> pretty good lately about setting up one of these lots in every new
 JW> subdivision in advance and then putting said lot up for sale with a
 JW> premium price.

 DD> B1 (Smallish offices - lawyers, doctors, vets, etc.)

 JW> We have a buffer zone between the central commercial (CC zone)
 JW> core and the surrounding residential areas that allows for that. It
 JW> has variously been labelled commercial mixed (CM) or centre town
 JW> (CT) over the years. And as the city gets bigger the CC boundaries
 JW> expand one block at a time as do the CT boundaries. The re-zoned
 JW> older homes are of course grandfathered in as an allowable use but
 JW> they gradually get re-purposed or demolished to make way for office,
 JW> retail and apartments. Development is fairly orderly here.

It is *supposed* to be so here. Unless, of course, the "fix is in" for some
egregious project that will make one of the movers and shakers a tonne of
rasbukniks.
 
 JW> Kitchen note: I found a new use for Pride of Szeged Hot Paprika
 JW> Chicken Rub. Blend with salt and cayenne and sprinkle over sweet
 JW> potato french fries as soon as they come out of the fryer. The basil
 JW> element that wasn't so wonderful with chicken is a welcome note
 JW> here.

Not tried it. Is the basil component particularly strong? I like basil with
chicken in most instances. But, I don't want it to blow my head off.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Finger Lickin' Chicken
 Categories: Poultry, Herbs, Dairy, Chilies
      Yield: 1 batch

MMMMM--------------------11 HERBS AND SPICES------------------------
      1 ts Ground oregano
      1 ts Chilli spice mix
      1 ts Ground sage
      1 ts Dried basil; ground
      1 ts Dried marjoram; ground
      2 ts Black pepper
      2 tb Salt
      2 tb Paprika
      1 ts Onion powder
      1 ts Garlic powder
      1 tb MSG (Accent)
      4 c  All-purpose flour

MMMMM--------------------------CHICKEN------------------------------
           As many boneless thighs cut
           - in thirds as needed to 
           - feed your guests

MMMMM--------------------------COATING------------------------------
      1 lg Egg; beaten well (more as
           - needed for a large batch)
    1/2 c  Milk or buttermilk (more as
           - needed for a large batch)

MMMMM------------------------FOR FRYING-----------------------------
  1 1/2 c  Oil

MMMMM--------------------HONEY MUSTARD SAUCE------------------------
      1 tb Dijon mustard
  1 1/2 tb Honey
    1/4 c  (244g) plain yoghurt

  Combine the ingredients in a bowl and spoon into small
  dipping bowls to be set alongside each plate.

  I mix up the coating ingredients in a large storage
  container and store it in the cupboard for whenever I feel
  like making fried chicken.

  Combine the egg and milk in a shallow bowl. Pour some
  coating mix in another bowl. Dip the chicken in the dry
  mix, coating well, then in the egg mixture, and then in
  the dry mix again. Shake off any excess coating.

  Fry in hot oil (350oF/175oC) until golden brown, turning
  the pieces over about halfway through the cooking, 5
  minutes or longer per side. The cooking time will depend
  on the thickness and temperature of your chicken. Cold
  chicken and/or whole pieces will require a longer cooking
  time. Drain on paper towels.

  Serve hot. Can be served with a dipping sauce, such as the
  honey-mustard sauce.

  By Dennis W. Viau; modified from several recipes.

  Makes as much as you want.

  Recipe from: http://white-trash-cooking.com

  Uncle Dirty Dave's Archives

MMMMM

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