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What is it about Florida????
@lash, can we discuss what's going on here because it looks phenomenal... Especially whatever is happening up top.
@lash, can we discuss what's going on here because it looks phenomenal... Especially whatever is happening up top.
Yes, I have 3 original mags. This was one of the first 100 made. (Although there were only about 1500 made, so not that big of a deal)Col Jeff Cooper approved!
But do you have a magazine for it?
Motor Sargent was a prick but had a Delta Elite 10mm he let me shoot years ago. So sweet!
Not any more........Crabs???
Not the same as the Bren but somewhere in my shop there is a stainless Colt 10mm mag that I assume is from a Delta, but I never owned one. No idea where I got it. I looked hard at them back in about ‘88 but never got one.Yes, I have 3 original mags. This was one of the first 100 made. (Although there were only about 1500 made, so not that big of a deal)View attachment 8419358
@lash, can we discuss what's going on here because it looks phenomenal... Especially whatever is happening up top.
Ed Zachery. Well, sorta.Looks like chicken cacciatore to me.
I honestly forget the year ('85 maybe?), but my DE was the very first one in California. Very low 4 digit ser#.because ruleso
Not the same as the Bren but somewhere in my shop there is a stainless Colt 10mm mag that I assume is from a Delta, but I never owned one. No idea where I got it. I looked hard at them back in about ‘88 but never got one.
Many thanks, awesome post... I came for the rifles but I stayed for the life lessons.Ed Zachery. Well, sorta.
I use what I have in the house, so substituted a few types of sliced olive for the mushrooms. Plus, the addition of various peppers, some hot, some not.
Here is one I made this week using a bunch more veggies, because they had to be used up. After browning but not cooking through the chicken, remove it to a plate and deglaze the pan with red wine before lightly sautéing the veggies.
Then add sauce or fresh tomatoes (or salsa if that what you have in the house). Let that bubble and then add the chicken back in. Cover and simmer for a while until you can’t stand it anymore and have to eat it.
Serve over a starch of your choice. Enjoy.
View attachment 8419463
View attachment 8419464
There were a couple jalapeños in this one, but they were lame, so more heat next time. Maybe a habanero.
I have done that multiple times. I just go down the road to the next station and fill up.
I love the flavor of jalapeños, but they're hit and miss so bad anymore I've gone to serranos. Not quite the flavor, but the heat is way more consistent. I really don't like habaneros.Ed Zachery. Well, sorta.
I use what I have in the house, so substituted a few types of sliced olive for the mushrooms. Plus, the addition of various peppers, some hot, some not.
Here is one I made this week using a bunch more veggies, because they had to be used up. After browning but not cooking through the chicken, remove it to a plate and deglaze the pan with red wine before lightly sautéing the veggies.
Then add sauce or fresh tomatoes (or salsa if that what you have in the house). Let that bubble and then add the chicken back in. Cover and simmer for a while until you can’t stand it anymore and have to eat it.
Serve over a starch of your choice. Enjoy.
View attachment 8419463
View attachment 8419464
There were a couple jalapeños in this one, but they were lame, so more heat next time. Maybe a habanero.
Ah yes, I’d almost forgotten about Serrano peppers. Good choice.I love the flavor of jalapeños, but they're hit and miss so bad anymore I've gone to serranos. Not quite the flavor, but the heat is way more consistent. I really don't like habaneros.
No
Fucking
Way...........
I was waaaaay more worried about the people than any gators when I lived in FLClickbait. I know where that is and we have alligators everywhere, they are not a problem even remotely. People like to make things into what they are not.
13 year old hood rats are more of a problem than that gator. People hamming it up to be seen on the computer.