>  ML> If it's testing new names or
>  ML> co-branding combinations, that means leasing
>  ML> property, which must be good for you
> Yep. I did the Miniso deal and a second Chinese immigrant retail
> operation last month. That makes three since the program started.

Churn has to benefit somebody.

>  ML> I presume the ownership agreements specify the permitted uses
>  ML> for the lots.
> The permitted uses start off with the municipal zoning bylaw which
> allows for mobile homes, custom built single family residences
> (provided that they are long and narrow so that they'll fit on the
> lot), renting out homes, home occupations including small day cares

In many of our jurisdictions the voters consider
some of these to be violations of personal freedom,
which has led to interesting landscapes. My (late)
friend Effie had a house on Revere Beach that the 
developers coveted to put high-rise apartments on, and
she resolutely refused to sell, so high-rises were 
built to the property line, with the little house
boxed in by them. This is what happens when corporations
are given the same rights as individuals, not to go too
far into that political arena.

> but not full blown commercial activity. The condo association tacked

In most incorporated areas in the US there are zoning
laws; inconsistently and perhaps sometimes not enforced,
but they exist. At Lilli's, though, she could build a
helicopter factory and nobody could do anything about it.
She has had at various times a horse corral, an art
studio, and a commercial smokehouse on her property.
This last had an interesting story - she and her husband, 
when they were young and energetic, started like Sacerdote
unimpressed with supermarket hams and bacons and decided
to make their own, The friends and neighbors thought that
was a good idea, and one thing led to another, and soon
they were selling smoked meats at cost plus. Eventually,
they were visited by the stereotypical guys with dark
suits and pointy shoes and sunglasses, who inspected the
operation (it was the size of a garage) and went off, never
to be seen again. But business fell off, and eventually all
interest was lost in the project, and there is now disused
exercise equipment and a small wine cellar in the space.

> on some additional but not unreasonable restrictions e.g. no
> derelict vehicles without plates in front yards, not more than 2
> dogs per household etc.

Also reasonable, and in this situation, fussing about
what has been agreed to in each individual contract is 
indefensible (though I'm sure it's been done).

German Kasseler
categories: Kassler Rippchen, pork, cured, smoked, main
servings: 8

4 L water
350 g Kosher salt
225 g sugar
42 g pink salt
1 bn sage leaves (fresh or dried)
1 ts thyme (dried)
1 Tb juniper berries
1 ts coriander
garlic cloves (opt)
1 pork loin (without back ribs, 4 to 5 lb)

Stir together the ingredients for the brine and heat 
to a simmer to dissolve all the salt and sugar. 
Refrigerate until completely cold.

Prepare the loin by removing all but a thin layer of 
fat. We recommend a loin, not a rib roast (back ribs 
attached - common in commercial "Kasseler" for home 
processing. [M recommends bone-in]

Place the loin in the brine and weight it down with 
a plate or other object to keep it submerged.

Refrigerate for 48 hr.

Remove the loin from the brine. Discard brine.

Wash off the pork with cold water and pat dry. You may 
dry it in the refrigerator for up to a day (do not 
cover with any wrap).

Prepare your smoker: Start your charcoal fire in the 
bottom 1 hr before you want to smoke the meat.

Soak 2 c wood chips (preferably alder) in some water.

Place your smoking tray (or foil tray) on top of the 
charcoal and add 1/2 c wet wood chips. Place the grill 
about a foot above that.

Place the meat on the grill, cover and smoke 2 to 3 hr
until the internal temperature is 150F or above. Add 
more wet chips as needed to keep the smoke up.

You may choose to roast the brined meat instead, or 
if you are having trouble with the smoker just bring 
it inside and finish the cooking process in the oven. 
Heat the oven to 450F and cook the meat for 10 min. 
Lower the temperature to 250F and roast the meat for 
2 to 3 hr until the internal temperature reaches 150F.

Eat warm or cut and wrap. Refrigerate up to 4 days or 
freeze for 2 to 3 months.

thespruceeats.com
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)