Duppie

I put down self employed and was glad I did after reading about some townships calling employers, asking for credit reports and notarizing apps?

Beans or no beans, whole peppers or chili powder,cumin or no cumin? Recipe?

I have to ask again... Do the owners/operators of these businesses read and react to the posts on NJGF ? I, as a business owner would be extremely concerned at the overwhelming negative comments I read about my business. I know small business owners who have chalked it up to" you can't please everyone" but there comes a point where inevitably you stop trying , and that's a sure way to go out of business.Having managed large retail operations in NYC and NJ, up to 25% of my yearly bonuses was based on my location's CSI scores where sometimes as little as one minor complaint or misunderstanding could cost me several thousand dollars. It really makes you aware that without the good will and in turn,dollars of your customer you do not have a livelihood.

I remember my mom using the concrete curb in the back yard....drove my old man crazy.

I try to live by a very simple adage,People only treat like s*#t if you allow them to....You can call them on it,walk out or hit them.... The first 2 has works every time,the third... not so much but it feels so good. However not something I would attempt in a firearm filled venue.

That is a good one and Ive used quite successfully for my carbon steel blades, bought it at Lowes several years ago.It came with small plastic angle guides and a small bottle of honing oil but I prefer to immerse in water for 20 minutes before using.

First I'm hearing of it but I personally would not lend credibility to any edict the UN issues. It has become a corrupt,embarrassing farce of a once great institution who's sole purpose is to strong arm resources from developed countries and allow the well connected to enjoy a cushy position at the expense of their usually disinterested citizens. Other than UNICEF, the whole bloated and ineffective organization should be dissolved.

A Duppy is a Impish spirit or ghost in the Caribbean,usually in Jamaica,and I got the name from our housekeeper who said I was always up to something but she could never catch me at it. I use my version of spelling.

Sayerville Sportsman?

I am aware it's off topic, but why is it so hard to access reliable and accurate information on Gun shops,ranges,FFL agents, brokers et al?. I realize I have broached this subject before but It's almost as if anyone even remotely associated to firearms and shooting sports in New Jersey wishes to fly under the radar relying largely on word of mouth? Web searches offer very basic info at best and confusing links at worst, yet we all know an attractive,informative and accessible website not only increases hits but potential profit as well, {See Shore Shot's site} and for relatively little effort and resources. So my question is: Why aren't the the dedicated people in the business of selling,trading,training and encouraging the shooting sports better represented,advertized and known?. Is it because they are afraid of too much focus by the authorities or being ostracized by the mainstream public? I for one am glad I found NJGF, or I'll still be out there, foolishly attempting to find an venue and group that share my interest and sport .

Agreed. My chef's knives have to have an edge that pulls slightly on a fingernail or is useless to me in the kitchen, as for rolling, the amount of rolling depends on the actual makeup of the steel,how it was sharpened and obviously how it was used and on what. One of my favorites right now is a Global which is stamped as opposed to a forged blade from Japan, Very hard and brittle blade sharpened at 12 degrees on the business end and resists rolling because it's so hard however you don't hack away at bones and it has been known to chip or crack if abused or dropped on a hard surface. A EDC or hunting knife with a razor's edge is indeed possible but hard to maintain under normal use without honing IMO and the only pocket knife I have ever seen with it's own small steel was a Laguiole.

I learned in culinary school that you can go 2 ways with stones,honing oil or water, water is cleaner,more effective and cheaper so immersing the stone essentially loads the porous stone with a lubricant {water} and as long as you hold the angle {20 degrees} for standard knives and 12 degrees for some Japanese knives on the cutting edge, and keep track of the passes, you can't go wrong after stropping. I use a steel each time before using . For your EDC the simple paper or thumb nail test will tell you if you have done a good job.

I am the proud owner of about 25 chef ,butcher,fillet knives ranging from German stainless to Chinese carbon steel and I actually love the Spyderco sharpening system. While the application is very specified, I use the system to also sharpen my EDC., which is the Kershaw Zing this year.I found that submerging in water for 20 minutes before honing your knives is essential.

I too am new to game here and only have experience with wild game meat in Scandinavia where it is hung in cold storage for anywhere from 1 to 3 days after dressing in order for the meat to "rest" and tenderize. Moose meat is ground with the fat from "hump" to add texture and taste and caribou with pork to do the same, but the loins and steaks are marinated in wine or aquavit to tenderize and then grilled over wood or charcoal.

do you hang your game? or cook fresh?and do you typically grind for burgers?

Average ground beef is 80/20 meat to fat content so has enough fat solubles remaining during cooking in order to keep the burgers together, Game however is very lean and requires some kind of binder or fat in order to give some structural integrity and taste, so ground pork is the easiest way to add that element. Aggressive seasoning is another way to add flavor if the meat is not hung or aged and a acidic marinade{Wine,beer,bourbon,seasoned vinegars,lemon or lime based brine's} will work also if time is of the essence.

I don't have much experience with deer meat but quite a lot with Moose and Caribou, the main concerns is fat content and gaminess. For burgers I mix 2 parts of moose/caribou with 1 part pork to introduce a fat content largely missing in the former. Add 1 whole egg as a binder and season generously with kosher salt and freshly ground pepper {Maggi seasoning,lemon pepper,rendered bacon,caramelized onions,anchovies all add to the "umami" factor} and grill over charcoal to an internal temp of 135/140 f for median rare. Enjoy.

An excellent firearm I understand and if nothing else is learned from buying and firing my P250 is that when permits and finances allow, I will definitely own another Sig in the near future....

While I fully understand the human need to vilify a group or to put a face to the perceived enemy ,I believe we play into the hands of our detractors by displaying a blind bigotry and ignorance,but even worse is the "Dog Smile" of hypocrisy and simmering hatred.I for one like to know where a person honestly stands on certain issues regardless of my opinions.If for nothing more than to come to a somewhat educated opinion of that person or group.

There are conversion kits out there but either because the gun is relatively new or just not selling in numbers that Sig expected,the kits remain rather costly to the point that for a bit more you can conceivably purchase another decent firearm. You will have to use another permit here of course but for other states that's not much of a stretch.I would think that to introduce a new firearm concept,market it,and insure healthy sales it would behoove you to bring accessories in at a reasonable price or even as a loss leader in order to stimulate interest and healthier sales. We are talking Sig here and they probably can't make firearms fast enough so supporting P250 accessory sales is a low priority.

Forgive me but unless you reside in Manhattan or Montreal.. I find that very hard to believe.

I regularly visit the Iron bound section to grocery shop and eat at several of our favorite restaurants and feel totally safe in that part of Newark, however I drive directly there and directly back to the turnpike,there is not much else that would interest me in Newark.

I also sprayed my tags with a clear,refractive lacquer which worked for awhile but now is useless against the newer digital cameras.

It's already here... It's called toll roads and easypass.

Oh,no doubt and I would be the first to activate it if necessary, my point is that even before On Star or GPS's became common place several alternative applications from clocking speed to notifying then penalizing owners if their car has a undiagnosed check engine light was already identified.