Text 13197, 70 rader
Skriven 2007-03-18 23:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Ice Road
================
 -=> Quoting Eleanor Creighton to Jim Weller <=-

 JW> the cheapest mobile home on a 30X90 lot $80K, including the lot of
 JW> course.

 EC> A mobile here without the land is over 80K

I did a quick cruise through www.mls.ca and found an older mobile for
$45K: it was the cheapest one in the region. It was about the same age
and size as the one I just sold for $80K for which I attributed $50K to
the lot and just $30K to the home. And to think the same home is worth
maybe $2500 in rural Saskatchewan. My brother is a farm accountant and
travels a lot to meet clients. He bought 4 old mobile homes years ago as
they were much cheaper than hotels. They paid for themselves in just
25-50 days each!

A cheaper, tastier nest...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Phoenix Nest
 Categories: Appetizers, Vegetables, Chinese
      Yield: 4 servings
 
      2 c  Medium-sized white new
           -potatoes, shredded
      1 tb Cornstarch
           Oil for frying
 
  A basket of golden potato shreds, called a Phoenix nest, makes a
  handsome presentation for almost any stir fried dish.  After you eat
  the contents, you break the next apart with fingers and nibble.  You
  can make one large next for a single entree or several small ones for
  individual servings. Because the nests are an open mesh, plan to fill
  them with a stir fried dish that has a light glaze rather than a heavy
  gravy. To make a Phoenix nest you need 2 sieves of the same size, one
  to act as a form and one to hold the shreds in place as they cook. To
  hold the cooking oil, use a deep pan or wok in which the sieves will
  fit comfortably. To determine how much oil to use, place an empty
  sieve in the pan, then pour in enough oil to cover at least 3/4 of the
  sieve. Nests are made of potato, sweet potato or taro root.  If made
  ahead, stack nests, separated by paper towels, and seal in a plastic
  bag.  They can be stored at room temperature for up to 2 days.
  
  Squeeze potato, by the handful, to eliminate liquid, then place in a
  bowl. Sprinkle cornstarch over potato and toss to distribute
  cornstarch evenly and loosen shreds.  Arrange a handful of shreds
  inside one sieve in a latticework over the bottom and at least halfway
  up the side. Fit second sieve inside first.  Heat oil to 325 degrees
  on a deep-frying thermometer, place sieve in pan, and cook nest until
  golden brown (about 3 or 4 minutes). Remove from oil and lift of top
  sieve. Loosen edge of nest with tip of a sharp knife, then gently
  remove nest and drain on paper towels. Makes 4 to 5 four inch nests.
 
MMMMM




Cheers

Jim, in Yellowknife




... Trailer Park Sushi: rolled-up fishsticks.
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