Nice People 12: Nice in Nice

silvercar

Generali wrote: »

Not really. The market for Ferraris is pretty small yet they are quite expensive or so I'm led to believe.

It's supply and demand that make a price not supply or demand. It's easier to forget than you'd imagine.

Well its been on the market since the end of March, one buyer has dropped out. The place looks tatty. If I was selling it, I would give it a coat of paint, attend to 2 minor but offputting maintenance issues and sell it empty. Round here places presented well sell quickly. 3 months loss of rental income could add £10k to the price.

Generali

silvercar wrote: »

Well its been on the market since the end of March, one buyer has dropped out. The place looks tatty. If I was selling it, I would give it a coat of paint, attend to 2 minor but offputting maintenance issues and sell it empty. Round here places presented well sell quickly. 3 months loss of rental income could add £10k to the price.

I suspect it depends on why they're selling.

I think lots of BTL LLs seem to decide that they'll sell for silly money otherwise they're happy to keep on scooping up the rent.

PasturesNew

silvercar wrote: »

Don't look.

You don't really want to see them.

Contact the council or stick some bait down and ignore.

I know I shouldn't, but I can't help it .....

I contacted the council yesterday about it, via their online form.

lostinrates

Dog dog is loving being home alone. I just made her a ham sandwich and she thought it was incredibly good. Now she is going to have her proper lunch .

PasturesNew

I've never understood everybody's obsession with ham. I often feel as if I'm the only person in the world who never eats it/doesn't like it.

I just find it bitter/salty and slimy... like bacon, I don't mind a couple of indiscernible bits in a "Cheese & .. " quiche, but I'd never want/have a ham sandwich, ham salad, something wrapped in ham or ham anything....

lostinrates

PasturesNew wrote: »

I've never understood everybody's obsession with ham. I often feel as if I'm the only person in the world who never eats it/doesn't like it.

I just find it bitter/salty and slimy... like bacon, I don't mind a couple of indiscernible bits in a "Cheese & .. " quiche, but I'd never want/have a ham sandwich, ham salad, something wrapped in ham or ham anything....

I bake hams and they are delicious. But this is RP's bought ham, RP has gone away, neither fir nor I will like it , so the dogs could have had it to night in their suppers or dog dog could have it as a only dog day treat. She thought the treat was a good call.


Home baked or even boiled ham is different, but in prefer baked hams.

tincans

PasturesNew wrote: »

I've never understood everybody's obsession with ham. I often feel as if I'm the only person in the world who never eats it/doesn't like it.

I just find it bitter/salty and slimy... like bacon, I don't mind a couple of indiscernible bits in a "Cheese & .. " quiche, but I'd never want/have a ham sandwich, ham salad, something wrapped in ham or ham anything....

A lot of supermarket ham is exactly this - but that's because its all different bits of left over meat, pressed into a cube and then cured in a brine bath, so you get flaccid slimy pink slices that doesn't look like it came from any part of an animal

Proper dried hams (say Spanish Iberico) is salted, dried and cured for up to 3 years.

You only need a tiny bit and the taste is fantastic.

lostinrates

tincans wrote: »

A lot of supermarket ham is exactly this - but that's because its all different bits of left over meat, pressed into a cube and then cured in a brine bath, so you get flaccid slimy pink slices that doesn't look like it came from any part of an animal

Proper dried hams (say Spanish Iberico) is salted, dried and cured for up to 3 years.

You only need a tiny bit and the taste is fantastic.

Oh yes, that sort of ham is something different again. And different varieties within its own type.

E.g pn, you mentioned you dislike the salty taste, in Italian hams you can look for types that are 'salato' or 'dulce' I prefer the 'dulce' , sweet, which are n't sweet, just not salty. Similarly, I'm not that keen on Gorgonzola tbh, but goganzola dulce is very nice, soft, fresh. Yet sort of different from the commercial one sold here, cannot think of the name.

Generali

PasturesNew wrote: »

I've never understood everybody's obsession with ham. I often feel as if I'm the only person in the world who never eats it/doesn't like it.

I just find it bitter/salty and slimy... like bacon, I don't mind a couple of indiscernible bits in a "Cheese & .. " quiche, but I'd never want/have a ham sandwich, ham salad, something wrapped in ham or ham anything....

Have you ever shelled out a bit for nice ham/bacon? Cheap ham is like salty jelly, good ham is wonderful and then there's a whole range of products in the middle.

Crap ham vs good ham is like microwaved frozen yorkies vs home made. Bleugh vs nom.

Generali

tincans wrote: »

A lot of supermarket ham is exactly this - but that's because its all different bits of left over meat, pressed into a cube and then cured in a brine bath, so you get flaccid slimy pink slices that doesn't look like it came from any part of an animal

Proper dried hams (say Spanish Iberico) is salted, dried and cured for up to 3 years.

You only need a tiny bit and the taste is fantastic.

I love a good dry cured ham but don't dismiss wet cured/boiled ham.

Churchill described York ham as being the highest stage of evolution for the pig. Nom.