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u/another_lease

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$200k cash, $200k debt, 850 FICO, and 120k job... what should I do next

I have 2 homes, and 2 lots. (the lots are a buy and hold).

$200k cash in hysa.

850 FICO.

$120k job.

lcol area.

one of my homes has a $200k mortgage (3.3%) remaining on it. the other home and the lots are fully paid off.

what would you do next in my situation?

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in my area, apartment buildings are coming up for sale. e.g. 32-plexes for $2.5 million. i'd love to get my hands on something like that, but i'm guessing i don't have the 20% for dp.

thank you in advance.

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u/another_lease — 5 days ago
▲ 2

for Bengalis on here: this machher jhol (Bengali fish curry) looks very yummy... how would you recreate the recipe?

Video of fish curry being served somewhere:

https://www.youtube.com/watch?v=TUZEpgeYNu0

I'm Indian but I live in the USA in a place where there's no Indian food store nearby. (Was initially raised in Calcutta, although am not Bengali.)

I have the following ingredients at home: mustard seeds, mustard oil, turmeric powder (and sundry other Indian spices such as methi seeds, methi powder, cumin powder, coriander powder, chili powder, and heeng).

Let's say you wanted to recreate something close to this fish curry using a less-bony fish available in an American grocery. How would you do that?

(A criticism I've heard about machher jhol is that it's often created using very bony fish (e.g. hilsa) and for non-Bengalis, who are not skilled at getting rid of the bones from their mouths, it becomes a pain to ensure one doesn't swallow one of the bones by mistake.)

Also, the arrow in the pic below (screenshot from the video above), is it pointing to a whole fish? Scales and fins and all? Do the Bengalis deep fry fish whole, before adding to the curry? Do they remove anything from inside the fish? (Sorry for my ignorant sounding questions, I'm not well-versed in machher jhol traditions.)

https://preview.redd.it/2oe23doq8szg1.jpg?width=958&format=pjpg&auto=webp&s=9cef59e68dfb91bc584052b4866b648a6dd74b37

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u/another_lease — 7 days ago
▲ 1

Video of fish curry being served somewhere:

https://www.youtube.com/watch?v=TUZEpgeYNu0

I'm Indian but I live in the USA in a place where there's no Indian food store nearby. (Was initially raised in Calcutta, although am not Bengali.)

I have the following ingredients at home: mustard seeds, mustard oil, turmeric powder (and sundry other Indian spices such as methi seeds, methi powder, cumin powder, coriander powder, chili powder, and heeng).

Let's say you wanted to recreate something close to this fish curry using a less-bony fish available in an American grocery. How would you do that?

(A criticism I've heard about machher jhol is that it's often created using very bony fish (e.g. hilsa) and for non-Bengalis, who are not skilled at getting rid of the bones from their mouths, it becomes a pain to ensure one doesn't swallow one of the bones by mistake.)

Also, the arrow in the pic at the link below (screenshot from the video above), is it pointing to a whole fish? Scales and fins and all? Do the Bengalis deep fry fish whole, before adding to the curry? Do they remove anything from inside the fish? (Sorry for my ignorant sounding questions, I'm not well-versed in machher jhol traditions.)

https://imgur.com/rzgxdVE

u/another_lease — 7 days ago