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There used to be a place near Wall Street (John Street I think) that did a great Kobe beef burger. I’m pretty sure it wasn’t 100% Kobe beef – it was pricey for a burger but not Kobe-pricey but the juciest burger I’ve ever had.
mopar….hard to tell without seeing it…the extent of the bowing, any water leakage, what it has done to the plumb and level of the jouists & posts, etc.
Don’t understand the seller’s reluctance as it seems you’re probably the only offer out there. Stand firm.
DIBS and anyone else who cares to opine: We made a second offer on that place, and the seller still won’t allow a second inspection (and wants slightly more money). Is he insane or are we?
We’re asking for the inspection because our first inspector told us to get an engineer to look at the foundation. Which brings me to my second question: The foundation is bowing in slightly on all four sides. The bowing is about two-thirds of the way down and is exactly identical on all four sides. This is a rowhouse attached on two sides with a rubble foundation. Is the bowing normal or is something wrong with the foundation?
“Raw to medium rare, Biff. Depends upon the chef as to whether medium rare is too well done for me.”
DIBS, completely agree. I was hasty with my post and assuming we are talking about a nice thick filet mignon (with peppercorn sauce and bernaisse on the side please) at a place that truly knows how to do medium rare as it should be done. Raw and rare are absolutely the tastiest, in my opinion, for certain other cuts and different types of meat.
There used to be a place near Wall Street (John Street I think) that did a great Kobe beef burger. I’m pretty sure it wasn’t 100% Kobe beef – it was pricey for a burger but not Kobe-pricey but the juciest burger I’ve ever had.
If I’m given the choice, medium-rare always.
mopar….hard to tell without seeing it…the extent of the bowing, any water leakage, what it has done to the plumb and level of the jouists & posts, etc.
Don’t understand the seller’s reluctance as it seems you’re probably the only offer out there. Stand firm.
haha thl – jager bombs!
DIBS and anyone else who cares to opine: We made a second offer on that place, and the seller still won’t allow a second inspection (and wants slightly more money). Is he insane or are we?
We’re asking for the inspection because our first inspector told us to get an engineer to look at the foundation. Which brings me to my second question: The foundation is bowing in slightly on all four sides. The bowing is about two-thirds of the way down and is exactly identical on all four sides. This is a rowhouse attached on two sides with a rubble foundation. Is the bowing normal or is something wrong with the foundation?
Snark…you coming out to the Ale House tomorrow night???
> “Snark…did you learn any new “Inglish” letely???”
That post was awesome. I know it’s unkind to laugh at the mentally handicapped, but I never claimed to be kind.
“Raw to medium rare, Biff. Depends upon the chef as to whether medium rare is too well done for me.”
DIBS, completely agree. I was hasty with my post and assuming we are talking about a nice thick filet mignon (with peppercorn sauce and bernaisse on the side please) at a place that truly knows how to do medium rare as it should be done. Raw and rare are absolutely the tastiest, in my opinion, for certain other cuts and different types of meat.
Not now chief, I’m in the f*ckin’ zone.
Great song…always reminds me of summer…
http://www.youtube.com/watch?v=aIUZlzd37sI