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Buddy of mine is selling a clean 100k mile cressida 2500

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like the title says, clean car, 2500 bucks.

 


1989 Toyota Cressida for sale. This has been my dad's daily for about a year. 109k miles. No accidents, I think I'm the 3rd owner (bought it with 89k miles). Runs good but leaking or burning some oil. Have no intentions of looking into it. Been filling it here and there for the last 6 months. Tranny shifts smooth. Interior and exterior are pretty nice though there is some minor hail damage. Not very noticeable though. Overall its a nice car with low miles. ZT price $3000. I think thats fair? If you're seriously interested but think price is unfair let me know and maybe I can help.

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$2.5k? I mean, I turned down buying one with half those miles for half that price... are clean cressida getting rare in the states? cuz BC has them by the boatload... I'm sure some fanboy will buy it, so good luck with the sale I guess.

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Does he take trades from someone local?

 

I have:

A spare cat, female tabby

GReddy 7M turbo manifold

HKS 7M turbo manifold

Several kart engines

An AR10 with lots of extras, but he would have to kick in a lot of cash

TODA inner shim buckets for 4AG

4AG sidedraft manifold

IS300 coils

Rebuilt W58 (7M bellhousing)

Z32 front calipers

One hell of a chili recipe

Haltech E6K, new in box, with sensors, and flying lead harness

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I didn't post it in the Original JZXP food thread ?

 

Well, here it is again:

 

1/3 cup vegetable oil (lean beef) or 1/4 cup (regular beef)
1 lb of beef (cubed, coarse ground, or regular ground) Venison works well to.
1 small yellow onion, diced
1 clove fresh garlic, crushed
1 teaspoon black pepper
1 cup of beef broth
3-4 table spoons chili powder (heaped, not wimpy level table spoons, remember, you are making CHILI )
1 heaping teaspoon cumin
1/4 teaspoon Oregano
0 to 1 teaspoon Cayenne pepper (temp adjustment - be careful !! )
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped (or just use 2 green bell peppers)
3 - 14oz cans of stewed tomatoes
1 - 3oz can of tomatoe paste
Salt to taste ( this is an important 'taste as you go' step. It needs to be salty enough to make you salivate when it first hits your mouth.
You need to have your taste buds say "SALT", right before you destroy them with the cayenne & chili ! )
1/4 cup corn meal ( this is for thickening, some times I leave it out)
Brown beef in oil
When the beef is good, and browned, add onion, and garlic, and black pepper,
cook for about 2 minutes, stirring constantly.
Add bell peppers, and sauté for about a minute.
Add broth, and simmer for about 2-3 minutes
Add everything else except corn meal, and salt
Simmer for 30 minutes
Salt to taste
Add corn meal, and simmer for another 15 minutes
Serve with fresh tortias or corn bread.
Serve over sunny side up eggs with corn bread
Don't serve it with cheap silverware, it is embarrassing to have the spoon dissolve in front of guests!
And just remember the definition of chili:
If the cook calls it Chili,
it's Chili !

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Na.......

After years of eating this delightful dish,

my ass is still in unchared condition.

(or it's just had all the nerve endings singed off)

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I'm pretty sure I'm gonna try this tonight, you ever add more meat or do you find this to be a pretty hearty recipe? How many servings would you say this makes?

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Sometimes I add about 4 slices worth of chopped bacon.

The pot I cook it in is 6 quarts, I think.

My son & I will kill half of it in one setting.

Especially good with fresh Taco Cabana tortillas, of cheese Gold Fish.

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Added 3 jalapeños, a pinch of brown sugar, and did all the heat Gordo called for. It was some bomb ass chili dude, thanks.

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Hm, may have to try the brown sugar thing.........

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the brown sugar gave a touch of sweet and then the heat hit, just enough to make your lips burn for about 5 minutes after the meal was over. I will be making this again, going to try it on chili dogs for lunch tomorrow at work.

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It's great served over sunny side up eggs in the morning,

especially on these damn cold wintery days when the notherners fail at their job of keeping all that cold shit up there where it belongs.

 

It's like what, fucking 41 out there now.......?!

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Just an observation,

but your batch looks a little pale.

Did you use heaping tablespoons, or level ?

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Yeah the weather can suck it, glycol system for the kitchen at work shit the bed this morning, good thing the unit is on the roof of a four story building. Had to add 125lbs of 404a in 40 degree weather with no bottle heater, shit took forever.

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Here is my chili pot.

I'll trade it for your friends Cressida :)

 

Chili.jpg

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