Dave Says Don't Over Buy

I want to buy an inexpensive car, and I was wondering what you think about salvage titles.

It’s not impossible to find a decent salvage car. But I’d take extra precautions to find out exactly why it was salvaged. If it’s a salvage car because it was wrecked, I’d take a look at what kind of wreck caused the damage. Lots of people know how to repair and rebuild cars, so it might end up in better condition than before if you find the right mechanic. On the other hand, I’d probably walk away if the vehicle had been flooded. Some people claim they can fix waterlogged cars, but that’s a tough job. In most cases water just doesn’t do very nice things to onboard computer systems and wiring.

Regardless, do as much research as you can into the car’s history. See if CARFAX has a record. But if the seller doesn’t know anything and other searches don’t turn up good information, my advice is to say no. Make sure you check with your insurancecompany before you make the purchase too. Salvage cars are sometimes more difficult, or more expensive, to insure!

My wife and I are members of Costco and Sam’s Club. We don’t buy everything at these places, but do they save you enough money on some things to justify the annual fee? I think so.

The biggest problem most folks run into with wholesale clubs is overbuying. I mean, who needs nine gallons of mustard? You don’t, unless you’re in the restaurant business. So, if you don’t needat that level and won’t use at that level, don’t buy at that level! You’ve got to shop around and know your values.

Lots of people think overbuying isn’t a big deal, especially if it’s something that only happens by mistake once in a while. But the truth is it’s really dangerous. You should plan your shopping the same way you plan your budget—with great care and common sense. If you don’t, you can end up spendingway more than you can afford on things you’ll never use. Talk about dumb!

That is a mess. I wonder if the impound lot in MO followed the law. In Texas, if a car is impounded; the owner AND the lienholder have to be notified by certified mail. If they fail to respond, then the impound lot can file for a clear title.

I had a customer who had her SUV repo’d. She called me at the bank right away thinking I popped it. I didn’t. Turns out she “bought” the vehicle from her father - getting a loan at the bank I work for. How did her father get it? He filed a mechanics lien properly notifying the owner and the lienholder that the vehicle was impounded. No one responded or paid the repair bills and the storage bills, so Dad legally acquired the title.

2 years later... The original lienholder finally repo’d the vehicle. Funny that they - nor the registed recovery agent - noticed that the ownership and the lienholder had changed. It took a few phone calls, but the vehicle was released without cost back to my customer.

Back to your case. IF (big if) the laws were followed and IF the MO credit union failed to respond to the impound letter, then the MO credit union wrongfully repo’d the car.

The safest way to do it is vacuum pack fresh raw ingredients then cook them. Then quickly freeze any cooked food not to be used immediately. This can be a little puzzling, as the vacuum bag usually inflates while cooking, but when frozen will contract again.

For those who make more complex meals, they need to exercise some care to insure that the pH is balanced to cut down on chemical reactions.

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As an added bonus idea, since Sous Vide cannot make old meat taste better, and for really tough cuts like London broil, I use a Chinese restaurant trick to both freshen the meat, eliminate any bad odors, and strongly tenderize it.

First thinly slice the meat to about 1/8th of an inch, then put it in enough water to cover plus an inch in which has been dissolved 1 teaspoon of baking soda. For one hour and one hour only, or it will turn to mush.

Baking soda has a pH of 9, and the first thing you will notice is that the meat will turn bright red even if it was gray. Then some of the fat will dissolve and float to the surface. After an hour, rinse thoroughly, first in clean water, then in vinegar water to neutralize any remaining baking soda, then in clean water again.

The meat will be very tender and bacteria free, but have little taste, so will need to be marinated in a flavorful sauce before cooking. But it is a lot better thing to do with old meat than just throwing it away.

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