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Showing content with the highest reputation on 10/10/2020 in all areas

  1. 2 points
    After a long hiatus from here I decided to come back for a while an see what are you been up to. Looking forward to read from you
  2. 2 points
    Did the point today. Started at 5am. Smoked for 3 hours on 180. Turned it up to 225, wrapped at 10am. Hit 203 at 4:30. Rested almost 2 hours. Tastes great!
  3. 2 points
    11,000hp and probably a hairline crack in that chassis. That's how it happened. If you never experienced top fuel racing in person, it's really hard to describe. You need to go at least once in your lifetime. You can see the the tires expand and chassis bow as they accelerate down the track. It's almost physics defying and seems like a cartoon. In the words of my daughter her first time seeing top fuel dragsters go down the track at full power -"that looked fake". And the sound, oh the sound. And btw, FU Englishtown. Another American tradition cancelled.
  4. 1 point
    There’s a little back story behind this gumbo... I can’t believe this was 40 years ago, but starting when I was a young man of about 14, I spent my summers working on the Mississippi river, aboard the towboats, pushing barges full of petrochemical products up and down the lower river. I started off as a deckhand, and after a while, I sat for my ‘tankermans’ license. I was in charge of loading liquid cargo, like gasoline, toluene, and other petrochemicals into barges. I think I was about 16. Later, when I turned 18, I sat for my inland pilots license exam. I worked as a relief pilot on and off for a few years, mostly holidays and summers, while I was in college. While I was working aboard the M/V Dixie Power, there was an old Cajun cook aboard the boat. He was from the bayous of south Louisiana. For the life of me, I can’t remember his name, (hell, I don’t think I could pronounce it), but he used to make this gumbo for the crew about once a week. I loved it..and he taught me how to make it. While he didn’t teach me ALL his gumbo secrets, he taught me enough to be dangerous. So, in the spirit of that old Cajun, let’s make a gumbo!!! Just like most all Cajun cooking, first, you make a roux. Not just any roux, for a proper gumbo, you want a nice, chocolate colored roux. The best way to do this, so you’re not stirring it forever, is in the oven. It’s a (mostly) hands off process. Heat your oven to 350°. Take 2 cups of AP flour, and 1.5 cups vegetable oil, and whisk them together until smooth in your cast iron skillet. Stick this in the oven, and give it a good stir every 20 mins or so. Should take 2 to 2 1/2 hours, but the result will be a nice, chocolate brown roux. Time consuming, but you pretty well can’t screw it up using this method. While the roux is doing its thing in the oven, it’s time to get chopping the veggies for the holy trinity, another gumbo essential. About 4-5 stalks of celery. 2 large yellow onions 2 large bell peppers. Chop em up, and sauté them with a little oil (or bacon fat if you’re felling froggy). Cook the veggies until the onions are translucent. Toss in some chopped garlic, a tablespoon or so, or more if you’re so inclined. When the roux is done, add it, and the holy trinity into a large stock pot. Cook them a bit together until they are nicely combined. Add 4 quarts of stock. I usually make my own seafood or chicken stock. I didn’t have enough homemade stock, so I used 2 quarts of homemade shrimp stock, and 2 quarts of store bought chicken stock. Let this simmer for awhile, add some Tony Chachere’s Cajun seasoning to taste, and now, you have a good base for a pot of gumbo. By definition, gumbo is an amalgamation of different things. Sometimes it’s made to clean out the refrigerator, or the freezer. Sometimes it’s made with the catch of the day, from a from a fishing trip, or fresh kill from a duck hunting trip. I was chatting with @Bighungry618 the other day about it...and I think he put it best. “Gumbo has no rules”. A gumbo is anything you want it to be. Well, mine, has some ‘guidelines’. I never add okra to a roux based gumbo...because that’s the way I was taught. That doesn’t mean you can’t...I just don’t. On that note, I DO like an okra gumbo though..... For this gumbo, I’m throwing in a bunch of chicken wings, and about 2 lbs of cooked smoked sausage (before Big Hungry loses his mind...I would NORMALLY use andouille sausage, but Mrs Tex said it was too spicy for her). So, smoked sausage it is. Gotta keep the boss lady happy. I also had a couple of smoked turkey legs in the freezer Mrs Tex was after me to use. I cut that meat off the bone and tossed that in there too. That’ll add a touch of nice, smoky flavor to this little batch of loveliness. After it simmers for an hour or so, when the chicken wings are nice and tender, it’s ready to add seafood. I added 2 lbs of shrimp, and about a pound of jumbo lump crab meat (since my local fish monger didn’t have any crawfish). You can add anything you like. Oysters, scallops, fish...you do you. You can turn off the heat at this point...the shrimp will cook in the pot and turn nice and pink. Serve it in a large bowl, with a scoop of white rice in the middle. Top it with a little green onion, or chopped parsley (or both!!). If you like, a little gumbo fil’e powder (which is dried sassafras). Maybe a little Crystal hot sauce, or another dash of Cajun seasoning. Don’t forget some warm French bread, for sopping up the bottom of the bowl! You’re gonna wanna, that’s for sure!! Good eats, y’all!
  5. 1 point
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  7. 1 point
    Clay Buster CB1100-12 Wads (WAA12SL equivalent) will work with 1oz and 1 1/8oz loads. Shot-cup capacity reflects nominal depth for a proper crimp over the pellets, and also so that the shot is not bouncing around freely and getting deformed. You don't want to over fill or under fill a cup. Technically, you could use deep 1 1/2oz wads and load it with 1oz with felt or cardboard under the shot. It will act as a filler and bring the shot up to the correct level so that you get a proper crimp. i.e. The crimp wont push into the shell. Federal Gold Medal hull
  8. 1 point
    Hey man. Welcome back!
  9. 1 point
    Heres an idea to see if your vote counted. On any line where you have a write in name. Put your name. Then you can see if your name comes up. Thatyll show you if your vote was counted.
  10. 1 point
    https://www.firearmspolicy.org/nj-lcm-ban-important-brief https://www.firearmspolicy.org/third-circuit-upheld-nj-magazine_capacity-limit
  11. 1 point
    I finally got to the range today. I like the new set up . The weather was great. I picked up some 7.62x39 154 gr soft points in Feb I finally got to see how they performed. I lined up 5 - 1 gal milk containers filled with water @ 25 yds . The first two jugs exploded the round passed thru the 3rd jug and entered the 4th and stopped. Shot some .223 7.62x39 and 12 gauge .
  12. 1 point
    while not good in snow....grand marquis is a crown vic in disguise...great car
  13. 1 point
    And on that note...also nearby in FL, we are selling my way over 55 in-laws 2004 Grand Marquis LS. Really nice car, moves proper with a v8, would love to keep it but just not practical.
  14. 1 point
    We are not supposed to have discussions in the FOR SAEL FORUM - however quick note. The C7/C8 is a Canadian rifle manufactured by Colt Canada (formerly Diemaco prior to 2005) The feature set of the C7 is a Colt A1 upper - not slick sided - has the brass deflector - most use the grenade launch profile barrel, as opposed to the pencil 1/12 barrels of the original A1's - as well as some other minor changes. Great Website - http://retroblackrifle.com/ http://bpullignwolnet.dotster.com/retroblackrifle/ModGde/4nGde/C7.html http://bpullignwolnet.dotster.com/retroblackrifle/ModGde/4nGde/C8.html
  15. 1 point
    All plus shipping 2460rds Wolf steel case .308- $0.65 per round 2100 rds I think is PPU 308- $0.75 per round 1500rds brass case 45ACP-$0.50 per round 1000rds I think is PPU 5.56- $0.65 per round 2200rds I think is PPU 5.56 M855- $0.70 per round For these quantities prices seem a little high! He had 9, 45-70 380 22 and some others.
  16. 1 point
    Makes me want to get my mat out and just screw with some steel at 100....it just fun twanging it.... What I DONT get...and why i move the bench... Is why if you cam move the bench, some don't? I mean your not going to have a bench in real life...shoot standing offhand...shoot kneeling sitting slinged up...shoot PRONE....off a backpack etc.... I see all these guys at the bench and i wonder how they would shoot without it...
  17. 0 points
    I can’t really think of the last time I cleaned my Citori. I have about a thousand rounds through it over various clay shoots. It keeps chugging along. Maybe I’ll make that my weekend project.
  18. 0 points


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