Subj : Wiring was: Toaster oven
To   : Shawn Highfield
From : Dave Drum
Date : Sat Feb 11 2023 05:05:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> My tin can had the hitch and the axles were still in place. But when it
 DD> left Lot 6 in the trailer court it was in pieces on the back of a
 DD> (several actually) flatbed - 6 wheel truck. Moving any trailer over 8"
 DD> wide and 50" long requires special permitting from the Dept of
 DD> Transportation.

 SH> Same here.  It will come apart when they mvoe it.

The frame will likely survive. The "home" part - not so much. 

There is a guy (company) in this area who "wrecks" old mobile homes. 
They strip the aluminum envelope and window frames to sell for recyclying,
salvage any copper and unique "mobile home sized" fixtures or usable
appliances for their repair/refurbishment department. They also make 
and sell multi-vehicle goose-neck trailers for car haulers from the
frames. Everything else goes into a "rollback" to be tipped at the local
landfill.

I hooked up ane of my managers with them. He has an older home on a 
private lot and needed a mobile home sized bathtub to replace the unit
in his place. He couldn't find anything at Lowe's or Menards (D-I-Y)
building materials. The guy at 5-Star just said, "Sure. What colour?" 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Meatballs (Mobile Home Version)
 Categories: Beef, Pork, Cheese, Vegetables, Herbs
      Yield: 2 Dozen
 
      1 lb (450g) lean ground beef
      1 lb (450g) ground pork
      4 lg (55g ea) eggs
      6 tb Italian parsley flakes
    1/2 c  (125g) ricotta cheese
    1/2 c  (50g) grated Parmesan or
           - Romano cheese
      1 tb Garlic powder
      2 tb Onion powder
           +=OR=+
    1/2 md Onion; fine chopped, sautéed
           - til tender, or caramelized
    1/2 ts Oregano flakes
    1/4 ts Grated fresh nutmeg
    1/2 ts Pepper
      1 c  (60g) bread crumbs; more as
           - needed
      1 tb Salt; to taste *
           Oil to brown the meatballs
 
  * Shape and cook a small patty to taste for salt before
  adding the salt.
  
  Place all the ingredients in a large bowl and mix well.
  Cook a small amount and taste for salt.
  
  Shape the meatballs with your hands using 3 to 5 ounces
  (85 to 142g), rounding well (they should be about 1-1/2
  inches (4cm) wide). Heat the oil in a large non-stick
  skillet, making sure it is heated well before adding the
  meatballs. For even browning, there should be enough oil
  to come about halfway up the sides of the meatballs. (Some
  recipes recommend rolling the meatballs in bread crumbs
  before browning.) Fry until golden brown on all sides.
  Place browned meatballs on paper towels to drain before
  adding to the sauce. Cook thoroughly in sauce, about 1/2
  hour.
  
  As an alternative, the browned meatballs can be placed in
  a baking pan, covered with foil, and baked at 325ºF/165ºC
  for about 25 to 30 minutes. Remove from the oven, place
  on paper towels to drain for a few minutes, and then
  add to the heated sauce.
  
  By Dennis W. Viau; The Mobile Home Gourmet
  
  Recipe from: http://www.white-trash-cooking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I hate it when I die from not passing on chain mails.
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