Text 11476, 104 rader
Skriven 2008-08-02 00:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Houses in Seattle
=============================
-=> Quoting Hap Newsom to Jim Weller <=-

 ->  HN> You've never seen Sleepless in Seattle? Tom Hank's 
 ->  HN> home in the movie was one of our houseboats. And 
 ->  HN> in fact the one used in the movie is currently for sale!

 -> I have a bigger one for one tenth the price, although nobody famous
 -> has slept in it.

 HN> You pay for the view as well...ours is going for millions 
 HN> plus.

Ours should too! It's deeply discounted. It's the only structure on
a bay half the size of the whole lake, the shoreline is virgin pine
forest with rocky outcrops and cliffs. You can drink the water, catch
a trout off the bow and still be 20 minutes from downtown.

 ->  HN> As for the containers, many folks get them and use
 ->  HN> them as on site storage for all sorts of things...you 
 ->  HN> need some? I can get em really cheep!!

 -> Used 40 foot Sea-Cans are worth $4000 a piece up here.

 HN> I think I can get them for less than 1k each...but 
 HN> I have no means to move them...and the biggest
 HN> part of the cost would be just that...getting them
 HN> from one place to another.

The freight bill is $3500; you'd have to get them for less than $500
(and fill them with something profitable to sell here).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Garlic Fried Milk Adapted From Anita Lo, Bar Q
Categories: Sides, Chinese, BBQ, Lamb
  Servings: 4

           FOR GARLIC PUREE
     26 md garlic cloves (from about 2
           bulbs), peeled
      1 TB olive oil
           Salt and ground black
           pepper
           FOR MILK MIXTURE:
  1 1/2 c  whole milk
    3/4 c  evaporated milk
    1/2 c  plus 2 tablespoons
           cornstarch
      1 TB powdered gelatin, sprinkled
           over
      2 TB water
      1 TB fresh thyme leaves
      1 TB finely chopped scallions
           (green part only)
           Salt and ground black
           pepper
           FOR BATTER AND FINISHING:
           Vegetable oil, for frying
      3 c  all-purpose flour
    1/2 c  cornstarch
      1 TB baking powder
           Salt and ground black
           pepper
      3 c  very cold unflavored seltzer
           (soda water).

For garlic puree: Preheat oven to 300 degrees. Spread garlic across
a small baking pan, and toss with oil and salt and pepper to taste.
Roast until very soft, about 30 minutes. Puree in a small food
processor, or mash to a paste using a mortar and pestle.

For milk mixture: In a medium saucepan, whisk together milk,
evaporated milk, 2 1/2 tablespoons garlic puree (save the rest for
another use) and cornstarch. Place over medium heat and slowly bring
to a boil, stirring with a wooden spoon until mixture is very
thick, 1 to 2 minutes. Remove from heat, and add gelatin mixture,
thyme and scallions. Adjust salt and pepper as needed. Pour into a
9-by-12-inch baking pan or other shallow dish. Cover and refrigerate
until chilled and set, about 4 hours or overnight.

For batter and finishing: Fill a large skillet with 1/2 inch
vegetable o il, and place over medium heat. In a medium bowl,
combine flour, cornstarch and baking powder. Season as desired with
salt and pepper, then whisk in seltzer.

Cut chilled milk mixture into 3-inch squares. Dip in batter until
well-coated, and fry in hot oil until undersides are brown and
crisp, 1 to 2 minutes. Turn and brown other sides, another 1 to 2
minutes. Drain on paper towels and serve immediately.


  From: Simon Bao                       
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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