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By NJGF
I have a CMP M1 Garand that came with a new Boyd Stock. I disassembled the stock and can see in the hidden areas that the stock was stained.
Does anyone know if they also applied any finish on top of the stain and if so what type of finish it is?
To my completely untrained eye it looks like stained raw wood but it would be great to get some expert opinions on this.
Thanks in advance.
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By NJGF
Great news. I received an email from CMP that they received my order for a Garand. They are saying it will be at least 30-60 days. I can wait. At least I got it in before the deadline. The order was received 05/16 (the last date for orders) so I will probably get one of the last ones they build (until they open it up again). I have to pickup some ammo now.
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By Regulator72
Not a bad deal for 5k rounds. Even better deal if you have a club, it you can get your club to purchase it for you (65.00) for clubs.
http://www.thecmp.org/Sales/ammo.htm
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By Cheflife15 · Posted
In fine dining restaurants, I don't have high hopes any time soon. I would assume fast casual/fast food would replace as soon as possible. There's alot more elements of fine dining that would be difficult to control with robots in my opinion. Perfectly cooked food requires constant attention to your heat source and every piece to be the exact same size (which in nature isn't normal), seasoning food properly (will a robot be able to distinguish there needs to be less salt on a thinner piece of skirt steak, or the tail end of salmon). With that said, AI is pretty remarkable and it seems their making exponential gains on it. At this rate, it may be next year lol. I also question how older Chefs will react to technology changes in the kitchen. I think the new generation would be fine, but I can't even get the old school chefs to put their order in online.
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