Displaced Texan

The guy who leases the grazing rights on my land uses solar well pumps. According to him, they deliver plenty of water. https://www.sunshineworks.com/pages/solar-water-well-pump-submersible-kits-affordable-easy-to-install-systems i have no experience with them, I use a windmill.

We prefer nerds, thank you.

I use 115gr FMJ (9mm) for training ammo.

Yeah, that’ll do it

Hey, I was gonna make a spicy chipotle slaw to top the tacos, but the slaw mix looked a little soggy. Mrs Tex suggested avocado. Not a fan?

Brisket tacos, with avocado, chipotle aioli, and pickled onions. They were tasty.

Inverse ‘Lettuce picker’ theory.

I know this is gonna piss a lot of people off... I don’t buy from CTD, but I don’t disparage them for rasing their prices. Some people call it ‘price gouging’. I call it capitalism. Ultimately, capitalism is self correcting. Don’t like the price? Shop around, someone else usually has it cheaper. That being said, I’m surprised that they are still in business. Most of the gear they sell is utter crap.

Howdy, and welcome to NJGF!

I think it’s a regional thing. Personally, I don’t think beans belong in chili, but if you like it, toss em in there. I’ve always thought they were served on the side in traditional chili.

You’ll have to post a thread, so we can see how you did it!

Just for you, Glen.

I have 2000 rounds of 5.56 brass for sale. These are not random range pick ups, they are my casings from my shooting sessions. Mostly LC/Federal, but there are some other brands in there as well. Unprocessed. I didn’t know the value of this, so I did a quick web search. I found that CapitolCartridge.com gets $185 per thousand, as shown below. I think that’s ridiculous. I’ll take $200 cash for all 2000 rounds of it. Picked up in Stratford, NJ, 08084. As usual, first one to post ‘I’ll take it’ in the thread, followed by a PM, wins the sale. You all know the drill by now.

I have a PSA Premium 20” upper I’m very happy with. It has the CHF barrel, and the Premium BCG. It’s been flawless, and very accurate. Sample size of one, I know, but this one has been good to me. I have heard of problems with PSAs lower lines of uppers.

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.

Items 1,2, and 3 sold to Golf Battery.

PM sent

Johnny, PM sent

I’ve cleaned out my gun room, and have a few AR-15 related items to sell. 1)Colt/USGI take off A2 grip. $5 2)Colt/USGI take off M-16A2 hand guards $30 3)Tactical Link Convertible 2 point QD sling (black) and Z360 mount. $90 for both. Excellent sling and mount. Was over $130 new. 4) AR-15 single mag pouch. ACU camo. $5 All items are in very good condition or better. **All items can be picked up in Stratford, NJ 08084, or I will ship via USPS Priority mail on YOUR dime. And, as usual, the first one to name the item, and post ‘I’ll take it’ in the thread, and follow with a PM, wins the item.

Let me sort out how many I have and I’ll PM you later. I’d rather sell it, trying to clean out my gun room, and I don’t need anything else at the moment!

What’s the going rate for once fired brass? I have several thousand rounds of (mostly) Federal 5.56, and probably 1K of .308 (mixed headstamps) laying around. They are not processed, or deprimed. Any ideas?