tfont48 said:

He got a price on these yet?

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thedude824 said:

I wanted something a little more hard use than the Flow 762 that I’m using on the SCAR and Grendel’s so I bought 2 of the SilencerCo Velos LBP 762. It’s been pending since the 20th and apparently my trust photo hit 1 year old today so they shot it down.. today. I immediately updated the photo in my trust so hopefully they’re approved by the weekend.
Given the discount I can get in the tan Eotech EXPS3 and the Dbal D2 I’m strongly considering just picking them up. If I do that I might as well grab the riser and white light set up too and start familiarizing myself with everything.
Do I buy the stuff now and get pissed at myself again for blowing a load of cash? Or do I wait a little bit and take the chance of having to pay substantially more?
I’d have to go back and check, but this is my 4th relatively expensive rifle build in probably 5 months. I built an 18” Grendel, a 13.9” Grendel, and then a 14.5” Grendel for my girl and now this. At least I reused the lower, trigger, BCG, scope, and buffer tube though

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91Eunozs said:

Thanks for posting that, it was pretty cool to watch… Cross-posted from my nom-nom-nom post a week or so ago, but we make a similar sauce for our chicken pizzas, and if we have the time with home made crust, but typically with just a Boboli crust that we pre-cook for 8 minutes or so before we spoon on the chicken “Ragu” made from chicken cooked in olive oil and a ton of garlic, and then I add tomato paste and cook it down before adding milk, spices, and a ton of either shredded parmesan or more usual lately, a good parmesan-reggiano:

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…we let that cook down so the cheese is completely melted into the sauce, and then throw on some slices of provolone or mozzarella before popping it back into the oven to melt the cheese topping:

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After watching that though, I think I’ll do our next lasagna with a layer of béchamel like that; never thought to incorporate the ‘milk sauce’ that really smoothes out the acidity of the tomato-based ragu into anything other than that pizza. And nutmeg? Never thought of that as an Italian seasoning either, but what the hell, will give it a go too.

Hell, might try it on our next batch of spaghetti sauce too! LoL

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168BTHPM said:

Wow I hope this doesn't happen at my house.

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The D said:

Like being sexually assaulted by an assortment of school employees, being violently assaulted by other students, and/or completely ignored by school administrators and “graduating” with the honor of not being able to read or do kindergarten math

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