Displaced Texan

I have the feeling there will be an ASSLOAD of salvage with this incident.

Yeah I read that yesterday. It’s going to be a HUGE problem.

Usually; pressure vessels go through different types of testing prior to certification. Usually not x-Ray as far as I know. One of my customers is Naval Research Labs, they do extensive testing on body armor using X-ray spectrometer machines. They use one of my companies rotating anode x-ray generators, and a home brew detection system to process the images. It’s a pretty cool setup. I would think that you could get a very general idea of the condition of the plates using a a medical type plate image, but to really examine the structure of all the micro fractures of the material, you’d need some specialized imaging equipment and software. This isn’t a subject I know much about, but I know people who do. I can talk to one of our material analysis scientists and find out more information on how the testing is done, and the best way to go about this. Edit: https://www.bodyarmornews.com/body-armor-x-ray/ https://www.nist.gov/news-events/news/2017/10/new-way-test-body-armor https://www.army.mil/article/110441/New_Armor_Inspection_System_ensures_ballistic_plates_safe_for_deploying_Soldiers/ https://bioresources.cnr.ncsu.edu/resources/tensile-and-flexural-properties-of-a-newly-developed-bulletproof-vest-using-a-kenaf-x-ray-film-hybrid-composite/

I have a CZ712 utility I’m rather impressed with. The Utility model has a 20” barrel, but I use it as an all around shotgun. I think I paid $500 for it in Nov ‘19. You’re welcome to shoot it at the next clays shoot.

PM sent

Good. Just a little longer till I have to give both those bastards more $$.

Most of my skillets are seasoned so well I don’t have to scrub with anything other than hot water and a paper towel. When I DO get something stuck to one, I wash out everything I can with hot water, and put the pan back on the stove over medium heat. I’ll squirt a little bit of canola oil in the pan and a bit of coarse kosher salt. The idea is to make a paste, and use a paper towel to scrub out the stuck bits. After that, I’ll wash out the skillet with hot water again, place on the burner to dry it out. I’ll then give it a very thin coat of oil while the pan is hot. It sounds like a lot of trouble, but it’s really not. This takes maybe 5 mins. And it doesn’t remove the seasoning. I’ve never used a chain mail pad.

When I acquired some old cast iron from a relative, I put it in my oven on the ‘clean’ cycle. This stripped it down, removing all the old seasoning. I then washed and dried it by hand, and put it in the oven at 450° for an hour. After this, carefully remove it, and put a very thin coat of oil (or lard), all over it, wipe it down, and put it back in the oven for an hour or two. Do NOT use olive oil, the smoke point is too low. Flaxseed oil is great for this. This will form your first layer of seasoning. The more you cook with it, the better it will get. Never run it through the dishwasher, and never use dish soap on it. If you have food sticking, heat your pan up a little, add a little oil and kosher salt, and use that to scrub the food out. Rinse it out, put it on the stove, and heat it up to dry it out. Then put a very thin coat of oil on it. Over time, you won’t have to do that, as the layers of seasoning build up. As I said before, I have some skillets that are as non stick as a Teflon pan. Edited to add: Flaxseed oil is what I use. Not peanut oil.

I have both Wagner and Griswold. I also have a small skillet that was made in Taiwan. Its a bit of an oddball, it has a machined cooking surface, and isn’t as thick as my other skillets. It heats evenly, and cooks well though.

A cast iron skillet should be standard equipment In every kitchen. Most of mine are over 80 years old. One is near 100 as far as I can tell. Season it and treat it properly. It will NEVER wear out. I have one that is seasoned so well, I can heat it up, crack an egg in it, and swirl it around the skillet as if it were Teflon. Not a drop of oil.

He did sear it in a skillet....not cast iron, but a nice sear.

Magellan my wife is not. She sent me that meme. The most directionally challenged person I have ever met. About 15 years ago, she got lost going to the Deptford Mall. She’s driven herself there many times previous to that incident. Somehow she wound up around Vineland, before she called me, crying. She didn’t have a clue where she was, nor could she tell me what road she was on. I spent over an hour on the phone with her, talking her back home. She hates when I tell that story.

Navigation according to my wife:

And BTW, nice sear on that chuck roast.

This is an acceptable use for a crock pot. Making ‘bbq’ ribs is.....not.

I’ll ask my wife, but I think I already know the answer!!!

Why not? That’s what the Dems do. Lol

Ed, good luck to you, as I told you earlier, NJ needs people like y’all to help sort out this mess. It’s an uphill battle. I’d vote for you, but we are moving later this year. I’ve done my 20, and I’m getting paroled.

Sold to Dirty Digz

Just for clarity...I was making the assumption he was changing upper receiver groups on the Troy ‘Other’...not that he was building his own from a stripped lower. Great point on the VFG, it cannot be an angled fore grip. I don’t know exactly WHY it’s significant, but the ATF says it is.