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About thefuzz

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    coppin a feel
  • Birthday 09/24/1981

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  • Location Wilmington NC
  1. designing and building your own house

    Price per square foot drops with size increases.  
  2. You are getting hot and bothered over a Las Vegas line, not me. These "no respect" threads are getting as old as the no O Line and the Shitty WR threads from early in the season.  Just enjoy the ride, and quit worrying about where the Wynn wants you to bet, and what Dave Dameshek is saying about your team.
  3. designing and building your own house

    That is going to be your issue.  On a C/P you will have to finish the house completely before they will allow final "draw". Typically, you are going to need 2 full years at the new job before they will allow you to borrow that much money.  In addition, if you pull funds out of your rental properties via HELOC you are going to need to factor that in with your DTI on the new stuff. What you are attempting is going to be a fun, hard, long process, and honestly, not one that I would want to tackle.  I'm in no way trying to talk you out of doing it, but there are so many hurdles along the way, that most give up, even after dumping tons of money into the project.
  4. designing and building your own house

    WHOA... When most folks talk about 7-10k sqft, they normally mean the lot, not the house. I'm not sure how much money you are looking at spending on this, but the loan programs for C/P loans are not the greatest in the world, doable, but not great. I would try to look for a plan, even if it's not perfect and purchase that, rather than drawing from scratch, but that's just an easy way to cut costs. To "dry in" a house that size, I would expect to pay at least 70$ per square foot, possibly more if you are as opposed to slabs as you say. Your biggest issue is going to be the loan, or lack thereof, especially if you do it the way you described.  As in half complete, with you supplying the fixtures/drywall/plugs/etc...
  5. You do know that Vegas sets the lines to get the money even right? And honestly, who the hell cares what these clowns say?
  6. David Newton: Rivera will not rest starters

    I wouldn't want to not start the starters, but if we are way up in the 4th, I have no problem sitting some of the older players/pillars like TD, Big Money, Norman, Star, Stew...etc...
  7. Is anyone worried Stew might get burnt out?

    I have always struggled with this thought pattern.  Yes, I agree that he has taken a lot less carries than a RB like him normally would, but I just think it's more about age, not numbers of carries. When you are 21-27 or so, your body just heals faster, when you get above those numbers, it just takes longer for those nicks and bruises to heal...leading to lingering injuries, and favoring certain parts...leading to more injuries. Either way, I said before the season to run the wheels off, and boy are they doing it.
  8. Cam can make more NFL history

    Plunkett and Staubach I think.
  9. Cam can make more NFL history

    Flacco as the top of my head.
  10. Panthers sign CB Cortland Finnegan

    Couldn't care less about his past fug ups on the field.   Only thing I care about is his ability to play.
  11. Star and Addison have low ankle sprains

    Although we don't hear his name as much as KK and the rest, Star is very important to our crazy good run D.
  12. PFF: "Luke has broken the scale..."

    Read that this morning, pretty shocking.   Also, kinda surprised that none of Ray Ray's seasons were in the top 10 all time.  Actually, no I'm not, that guy was annoying as fug.
  13. Pure Respect Rivera / Davis

    Been back and forth for a while now on my favorite Panther...ever.   It was Jake for some time, but TD has now taken over. Congrats Mr. Davis, and Keep Pounding.
  14. Unfortunately, I think that it already has.
  15. Thanksgiving meats

    If I didn't use the grill, it would be done in the oven/broiler as I don't want to cut up a tenderloin, and I don't have a flat top at my house. Salt overnight in the fridge uncovered, it pulls out some water, and pushes the salt into the meat, evenly seasoning a rather "bland" cut.  I keep it uncovered so that the outside skin has some time to dry out, which will enable a faster sear in the oven/grill, but not having to get to such a temp that it would overcook the cut. Make a little homemade garlic butter to baste the meat after pulling out of the oven, and let rest for 20 minutes. I do everything to temp, not time, or feel, so I also have a nice probe thermo that I use.