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This is big - covers Public Transportation, Bars/places that serve alcohol, Public Gatherings, Sporting events, hospitals, playgrounds, stadiums, zoos and places of worship. That helps our fight

The recipe above sounds pretty phenomenal. Looks like it encompasses a lot of layers of flavor. Sounds like it has a good amount of fat, salt, sweetness and acid. Honestly the key to any good dish is the proper amount of salt. In the culinary world salt is what they refer to whenever they mention any seasoning Balance is key. I'd come over for din @Maille Man.

Americans rejected Biden gun control 15.8 million times in 2023 | Washington Examiner

That might well be the personal inclination of those LEOs you spoke to, but if and when they are told over their radio "better just arrest the guy" guess what is going to happen? And then it becomes "prosecutor's discretion" and that generally goes in one direction only.

In the meantime, the NRA name and logo are still associated with, and largely identified with, nearly every pro-2A initiative that gets wide press coverage, and NRA (not "NRA-equivalent, or some other value-based, brand-neutral, description) training is a requirement for a carry permit in NJ, and I am sure, elsewhere. To me, that is a significant problem.

You would have to speak with your FFL. The plug would need to be pinned or glued somehow to make it compliant before the FFL can release the gun to you.

Cheflife15, thank you for the affirmation. It's encouraging. A good deal of the how's and why's I've learned was from chefs or cooks that I've worked with (I ran the warehouses their stuff was passed through). The rest is/was learning the herbs & spices, and how to use them. Now, if could figure out how to make hollow burger rolls...

its a little different from what you listed, i just picked up one a RIA VR80, basically a 12 gauge AR. can do everything you asked and does not recoil that much. also very familiar if one does have an AR platform. put a red dot on mine and its great. good luck in the search! https://www.armscor.com/firearms-list/vr80-5rd-12

Mine is 5+1, and there's really not much point in adding an extension tube, as the smallest are two rounds, so one would have to block it at one to get to a total of 6+1. Also, some come with a pistol grip, which of course is a no-go on an SA shotgun in NJ.

Until it is reversed en banc as usual.

Perish the thought

Are you saying I'm weird?

Every time I fill the generator/lawn equipment cans. Nothing causes the service station attendants to disappear faster than unloading 5-gallon cans to fill.

"Taylor Ham" has a ton of sodium, that's why I stick with pork roll.

I used them during my divorce. Surprise, surprise my ex filed a TRO. Because gunsitters took ownership of my guns, when NJSP came calling to seize them, all I had to do was show them the receipt from gunsitters and they went away satisfied. When the divorce was over, I was able to get my FPIC back and take back my long guns after a NICS check. For the handguns, I had to get a PtPP for each one and filed for an OGAM exemption so I could get everything in one transfer under a single NICS approval. There's paperwork and fees which are a huge PITA and take a few months to complete, but I'm not a prohibited person because of any firearms being seized and not returned to me. My advice is for your friend to get it done and sooner than later. After the TRO is too late.

Have you ever heard the term "inoperable cancer"?

Sodium bombs.

This is how I make it... 3/4 cup steel cut oats, toasted (with a 'lil butter, till it smells like popcorn) 3/4 cup barley (cooked half-way done in venison or beef stock - save the remaining stock) Set oats & barley aside to cool a bit. Saute a couple onions (I used 3 shallots, 'cuz I don't like onion) Set aside to cool. Brown 1 lbs ground venison. Let cool a bit. Combine venison & onion. Then mix in half of this spice blend (save the other half for the roast); 2 tsp mace, 2 tsp coriander, 1 tsp allspice, 1 tsp nutmeg, 2 tsp parsley, a smidge of salt & pepper (to taste). Mix the meat with the oats & barley. Add a 1/4 pound of finely chopped suet. Put it all in a casserole dish & add the remaining venison/ beef stock (add more stock/ water if needed - you'll want about 1 1/2 cups of liquid). Bake at 350°, covered, for 30 minutes. 10 more minutes uncovered. Set aside to cool. Heat oil in a frying pan. Rub oil on a 1 lbs hunk of venison loin/ roast, add salt & pepper, press on more of the same spices that went into the oat/ barley mixture. Sear meat on all sides. Let cool. Spread the oat/ barely, about 1/2 inch thick, on pastry dough. Put venison in center. Brush egg yolk around edges of dough. Carefully roll dough & oat/ barley around venison & crimp edges to seal. Egg wash the top & sides. Slit the top. Bake at 350° until golden brown and the meat is at 145° The sauce was 4 tbsp butter. 2 finely chopped shallot. Sauteed til soft. Add 2 shots of scotch & reduce. Add 1 cup stock & 1 tsp course ground mustard. Let it alone for a few minutes. Then add 2/3 cup heavy cream. Salt & pepper to taste. Cook till it's as thick as you like.

That reminds me, I have to take my venison chili out of the freezer tomorrow.

NJ has among lowest gun ownership in U.S. (nj1015.com)