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Showing content with the highest reputation on 10/12/2020 in all areas

  1. 2 points
  2. 2 points
  3. 1 point
    my problem is simply, who the fk is the ATF? They don't make laws and they are not empowered to interpret them.
  4. 1 point
    Awesome system! Sargent Major Carl Rocks!
  5. 1 point
    Hello! So apparently, I will be one out of the seemingly tens of thousands of new NJ gun owners this month! Lol! Looks like it's not the greatest time to exercise my 2ndA rights, BUT most importantly better late than never. I applied the end of August, got my prints in early Sept., and the Florence Twp PD Det. told me to expect an answer by the end of this month. It all started when my bro-in-law asked me if my wife would be comfortable with a gun in the house. Being a daughter of a NJARNG Colonel, she was used to being around her dad with them being in house. It kinda snowballed from there. Two of my friends decided to get their permits, another friend of mine has been a longtime NRA member and took me shooting, of course the riots scare the bejesus out of any sane person, it seemed like a good time to be properly prepared in home protection. I'm not a total newbie. I served in the NJARNG in the 63rd Army Band in Sea Girt, NJ for several years. So, I quickly learned to LOVE shooting my M16A2. I earned a "Sharpshooter" rating in my qualifying. Not a brag, just simply saying I'm not a wet-behind-the-ears newbie. I plan to purchase a pistol or two, will store and transport it to the letter of the law, will practice at the very least yearly, become a NRA member, and do everything correctly. I'm what they call an "ATGATT" motorcyclist. If you don't know what that is, just know that means I take safety very seriously. So my gun ownership will be no different. I sincerely look forward to picking your brains and hopefully becoming a humble knowlegeable source for future members. -Dave
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  7. 1 point
    I’ve had okra based gumbo that had tomatoes in it. That’s more of a creole gumbo than a Cajun gumbo. I guess it’s more of a regional, or a cooking style thing. For example, I always thought a Creole gumbo had a light roux, okra, and tomatoes. Usually had less meat or seafood. Creole gumbos always has rice cooked IN them. Dark roux gumbo was a Cajun thing (I don’t know why), and had more meat or seafood. I’ve never seen a Cajun gumbo with okra or tomatoes. Cajun gumbos were always served OVER rice. It wasn’t cooked in the gumbo broth like a creole gumbo. I dont know of those are hard and fast ‘rules’, but that’s what I observed over the years. It’s interesting the differences between the French creoles and the French Cajuns, and their cooking styles. A little rambling... Much of Creole cooking evolved from the black slaves in the Louisiana area. They used more veggies, and the meat they used were more of what many would consider to be ‘scrap’ meat in their cooking. Chitterlings is a good example of this. Damn, they smell...but they are pretty tasty. Creole cooking was more plant based, with meat (scrap meats) as a flavoring, but meats generally weren’t a main event in their gumbos, and a lot of their other cooking. Red beans and rice was another good example of this (although that dish was most likely rooted in the Caribbean islands rather than Louisiana). Cajun cooking was a bit different. The Cajuns were more hunters and fishermen, and they used what they shot or caught. More meat based than the creole cooking. We were friends with a few of the French Cajun families on the bayou Lafouche, (because of my dad, and what he did for a living), and would regularly go hunting or fishing with them. They treated us like family. Very clan-ish people. They didn’t take to ‘outsiders’ very well, but once they knew you, you were family for life. Very self sufficient people who knew how to live off the land/water. I remember going to shoot Nutria rats with one of the boys my age, I was a teenager at the time. We push poled out in the bayous in a pirouge, a small, shallow, flat bottom boat that you stood up in and pushed through the shallow swamps, and hunted these things with .22s. I thought it was just target practice, and was was pretty surprised when I found they ATE them. I never (knowingly) ate nutria rat, but I knew those Cajuns would eat damn near anything they caught or killed. Both used rice (and beans) extensively in their cooking. Spice palates were similar, due to the region. Peppers of several varieties, sassafras, chicory, all kinds of things.
  8. 1 point
    Now that's some Que! Beautiful ring! Great Bark.
  9. 1 point
    I've attached a recent opinion piece from USA Today. I was rather surprised, as they tend to skew a bit left, that they even published this pro-2A piece! Within the piece, the writer refers to a paper recently written by a professor at George Mason University who argues that all of the rioting this summer has been a great argument FOR the 2nd amendment and has really undermined the gun control argument that says: "we don't need a 2A anymore, because now we have modern police forces". He argues - quite compellingly - that theory doesn't hold water when we regularly saw police forces in recent months ordered to stand down, etc., as rioters ran rampant over neighborhoods in multiple U.S. cities. So, I strongly recommend you also click through and download that white paper - it does give an option to download it for free btw. It's about 40 pages but a LOT of that is just footnotes, so it's really only about 20 pages to scan through. WELL WORTH READING!! Gives a nice synopsis of all of the times this summer that citizens were forced to step up and protect their own lives and property as cities abandoned their responsibilities to provide safety and security. Link to the newspaper article: https://www.usatoday.com/story/opinion/2020/10/08/riots-2020-have-given-boost-second-amendment-column/5901798002/
  10. 1 point
    LOL. Most definitely PORK ROLL.
  11. 1 point
    Welcome! And thank you for your service! Maybe we'll cross paths out at Range-14.... Any, becuase i know its coming anyway, Pork Roll or Taylor Ham??? #ZLM
  12. 1 point
    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!
  13. 1 point
    while not good in snow....grand marquis is a crown vic in disguise...great car
  14. 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.
  15. 1 point
    Howdy again, y’all!! It’s a rainy, crappy day out....perfect for making a big ole pot of Texas chili. I have some smoked brisket left over from my last cooking thread (I vacuum packed and froze it), so we’ll be making ‘BBQ Brisket chili’! We have friends coming over tomorrow to eat, so I’m making this a day ahead so it has time to meld properly. First, we start with some good beef. I save the ‘chain’ meat from a whole beef tenderloin when I break them down into filet mignons. I cut the tenderloin chain into pieces about 1/4 the size of your thumb. No worries if they are larger than that, as they will break down as it cooks. I use about 2 lbs. Put that in your chili pot, with a couple of tablespoons of good olive oil and brown it. I toss in 3 medium sized chopped onion. I used a yellow, white, and a red onion, just because that’s what I had in the kitchen. Toss that in with the beef while it browns, and add a generous amount of chopped garlic. I use around 2 tablespoons.....vampires ain’t a thing around my house! Add kosher salt and fresh ground pepper to taste. After that’s all nice and brown, I drain most of the fat off, and add my secret blend of spices. This time, I didn’t go crazy and grind my own chili powder, but I usually do. I will tell you that it’s chili powder, cumin, paprika, garlic powder, onion powder, cayanne pepper, and a few other little odds and ends I like. For this batch, it’s about 1.5 cups of my chili blend. Add the chili powder blend into the meat, and stir till it’s coated. At this point, I’ll add 3 8oz cans of tomato sauce, 2 cups (about) if water (beef broth if you prefer), and 1 can of Ro-Tel tomatoes. They can be found alongside your tomato paste/sauce at your grocery store. I LOVE the flavor the Ro-Tel tomatoes add! I cook with them often. Now for the star of the show....the bbq brisket. I chopped up about 2 lbs, and tossed it in with the chili. I have some left over, so I just might have to make myself a bbq brisket sandwich with the leftovers. Don’t tell Mrs Tex!!! Stir all this together, turn the heat all the way down, and be patient. Let it simmer for a couple of hours. Stir it every now and again to make sure it doesn’t stick. When all the meat is fall apart tender, I like to take about 1/2 cup of masa flour, and a beer (your choice, I’m using a Yuengling Lager) to make a thin paste. Mix it well, and pour this into the chili. It will tighten it up, and add a wonderful flavor!! Let is simmer...the longer the better. I’ll probably take it off the heat around 7, and then refrigerate it overnight. Everything will come together as it sits, and dinnertime tomorrow, this will be even MORE amazing! We’ll finish this tomorrow....and I’ll also make some cornbread (in cast iron, of course!), and make it a proper dinner thread. Until then, my friends, good eats!!!!
  16. 0 points
    Welcome aboard! Enjoy your time here - we have lots of nice people willing to answer any questions you have (and some will even give the right answers). BTW... it's Taylor Ham!
  17. 0 points
    A very good video narrated by John Stossel on the seriously mentally ill. Why am I posting it here?... Because if you ever get into debates with people, I think it's critically important to understand how the treatment (or non-treatment) of mentally ill people impacts on gun crime, on incarceration, on interactions between police and citizens, and all kinds of other things. Our society has arguably created HUGE social problems for itself by not tackling this issue seriously and humanely. If you have 8 min sometime, it's an interesting video: https://www.city-journal.org/failing-severely-mentally-ill-16196.html


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