Some of you guys are in for a surprise
- Thread starter Lowlight
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Gamer's are always justifying their choices, while hunters know that true field craft ability trumps X cambering at yYyardage, no matter what mother nature is doing.
In fact hunting some quarry in the worst weather possible, has major advantages.
Don’t forget the doll collection!We got actions, banhammers, dildos, savage shooters and sheep to choose from
The last 3 can even be categorized into one
I would laugh with you, but my damn AT-X just had the two screws that secure the trigger to the action come loose on me.
Spent an hour on here researching AI comp trigger cleaning/supposed issues...Spent 5 minutes actually taking the rifle apart and finding my problem
. Oh well, my comp trigger is now finally adjusted and cleaned too.Guess I'll be hopping on Gunbroker today and picking me up another one of them Savages...mmm...hmm.
I've actually got one that shoots quite well...as long as you don't mind the .2mil cold bore shift and feeding issues.
It you say so?
Like I have said many times, ownership does not equate to competence
My AIs run like sewing machines
Like I have said many times, ownership does not equate to competence
My AIs run like sewing machines
Hmmm, experienced murderer. I will look at revolvers in a whole new light now.
BTW: Is @Lowlight ready for another fruit cake drop? He may still have some from the last time because they last longer than Twinkies.
The British have made bad cooking an art form
The most eaten meal in the UK is Chicken Tikka Marsala, an Indian dish…. That’s how shitty “British” food is.
I’ve got the talker on ignore. Is anyone really as dumb and hard working as he seems to be? I’m thinking anyone who is engaging him is actually just educating a bot. I do lack patience and am known as a bit of a cunt, so maybe talker is just misunderstood. He sure posts a lot all over the place.
Aren’t the majority of Britons Indian/Paki/Arab now? Redefines “British” food.
when I was a teenager we put up a steel building next to a funeral home/crematory, which had a big funny looking smoke stack. we could see the heat coming out of that thing most days of the week. Up on the roof of the building we were working on we could smell the cooking going on.
Stinky weird smell… kinda like roasted lamb.
Did Cameljockey230 post on a tuner thread?
I see the moderators here hate all tuner threads and Brianf tokay444 308pirate bolt flutter and several others run to lil cranky whenever tuners are mentioned
Let me guess your all bashing pacific tool again and the midget is in another uproar?
I see the moderators here hate all tuner threads and Brianf tokay444 308pirate bolt flutter and several others run to lil cranky whenever tuners are mentioned
Let me guess your all bashing pacific tool again and the midget is in another uproar?
This is true. It’s an old old method used in the past to cure meat for the tenderest cuts. My Dad often talked about the tenderest beef he’d ever tasted, but couldn’t personally afford. The butcher would scrape off the mold and junk from a hank that had been left hanging for a month and cut your choice from that, if you could afford it.
The British aren’t British anymore. Being bred out.
My mom worked for the Texas Rangers in Austin when she was in her early 20'. The DPS forensic lab was part of the same compound. One time they were boiling the stomach contents of a homicide victim to determine if they'd been poisoned.
She later stopped by my grandmothers who was boiling chicken, I guess to make chicken and dumplings, and my mom said she barely made it to the bathroom before throwing up as it smelled just like the boiling stomach contents.
That’s why I find it absolutely funny when German communities lived near them and just turned a blind eye and pretended it wasn’t/didn’t happen. It’s quite obvious when ANY body is burning.
That's interesting. Some of us with real gear sight in at 100 and then confirm dope at 750 and on to 1000 before we go on out to a mile. This is with a new rifle and ammo never taken to distance before. To be perfectly honest, I did miss once at 1030.
I do stink but I think it has more to do with my gastrointestinal issues than my shooting. And my ammo wasn't that great either considering it was just Norma factory stuff.
Definitely got me outspent I guess. Maybe I better go put in some OT so I can pretend I'm amazing at 700 all day and even out to 1000. Between the rifle, scope, and suppressor I suppose I'm only into this one approx $ 13,500 or so. I must be slumming.
Don't need a fleshlight or flashlight as I don't play tacticool games much and prefer to spend time with my better half who makes the prior an unnecessary piece of kit. Oh, and why play with night vision if you could be using thermal?
Here's a pic of the cheap setup so you don't think anybody sits back drooling over salvage rifles mounted in aluminum chassis or 3 MOA 50 caliber rifles for blasting and vehicle disabling. I'm not sure if the Kestrel is in the pic or not but it's the lowly version, not the Elite X. I guess I don't need all that processing power for those wind calls I practice instead of fumbling with the bolt on my rifle.
- Nov 3, 2010
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That's interesting. Some of us with real gear sight in at 100 and then confirm dope at 750 and on to 1000 before we go on out to a mile. This is with a new rifle and ammo never taken to distance before. To be perfectly honest, I did miss once at 1030.
I do stink but I think it has more to do with my gastrointestinal issues than my shooting. And my ammo wasn't that great either considering it was just Norma factory stuff.
Definitely got me outspent I guess. Maybe I better go put in some OT so I can pretend I'm amazing at 700 all day and even out to 1000. Between the rifle, scope, and suppressor I suppose I'm only into this one approx $ 13,500 or so. I must be slumming.
Don't need a fleshlight or flashlight as I don't play tacticool games much and prefer to spend time with my better half who makes the prior an unnecessary piece of kit. Oh, and why play with night vision if you could be using thermal?
Here's a pic of the cheap setup so you don't think anybody sits back drooling over salvage rifles mounted in aluminum chassis or 3 MOA 50 caliber rifles for blasting and vehicle disabling. I'm not sure if the Kestrel is in the pic or not but it's the lowly version, not the Elite X. I guess I don't need all that processing power for those wind calls I practice instead of fumbling with the bolt on my rifle.
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Now wait a minute....isn't Beef Wellington British?
I seem to recall the "original" Beef Wellington wasn't anything like today. It came about when people/serfs couldn't afford pots. So, they covered the meat in dough, and literally threw it in the fire to cook. When it was done, they scraped the burnt dough/bread off, and ate the meat.
But yeah, most British food leaves a lot to be desired. Except maybe their bangers & mash and their traditional english breakfast....
Okay, I'm gonna have to go track down those two fat British ladies that had that show...actually, I think one of them is dead now, but whatever, you get my meaning....
Words of wisdom. My wife (a very good cook if I do say so myself) has made me lamb on a few occasions. Each time after I saw it on some cooking show and it looked delicious and I just had to have some. And every fucking time I am horribly disappointed with the taste of lamb. Like you, I've decided that shit should not be eaten by civilized people (except Brits, who are rapidly devolving as they surrender their lands to the brown hordes).
Okay, I'm gonna have to go track down those two fat British ladies that had that show...actually, I think one of them is dead now, but whatever, you get my meaning....
Beef Wellington: history and recipe - Gambero Rosso International
If you fell in love with beef Wellington thanks to Gordon Ramsey, its time to find out its history. Here are the details.
www.gamberorossointernational.com
I’m sorry for your taste buds but lamb, cooked properly is delicious. There are right ways and wrong ways to prepare it and it makes a big difference.
I would suggest finding a local butcher, and ensuring it is fresh lamb. Makes all the difference in the world.
For a less expensive cut, try grilling some 5/8" thick lamb shoulder/blade chops. Just make sure they're rare.
A simple marinade that works well with grilled lamb is:
1/4 cup EVOO
2 tbsp red wine vinegar
2 tbsp McCormick's Montreal Steak seasoning
1-2 tbsp of water (optional)
Toss the shoulder chops in a zip lock with this mixture and toss it on the counter top for 30 mins. Grill over high heat, and quickly (most of the fat will render out in the process). Meat should char due to the fat rendering, while still being rare/med-rare on the inside.
Best paired with a good Cabernet or Tempranillo red wine (I prefer the Tempranillo myself). The dry red wines help cut the fatty taste of lamb, for those sensitive to that.
Where do they find all these extra virgins to press the olives? That's always been a mystery to me.
Middle East… they all die with 72… so I’m assuming they collect them.
Only positive thing about Covid is losing your sense of smell and taste so you can drink cheap beer and eat British food.
Can I pay you to cook that for me, sounds effing delicious
But I'm sure you're right, the problem for us that live in rural/remote areas is finding a good butcher. So we're usually stuck with store-bought meat (Costco, or heaven's forbid, Walmart or some other grocery chain) and it NEVER turns out as good as Gordon Ramsey's.
- Nov 3, 2010
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I like the extra slutty olive oil myself. Just something about the flavor
- Nov 3, 2010
- 10,240
- 22,113
Wouldn't it be easier to travel to Norway, charter a fishing boat and catch one of those Greenland Sharks, whose meat is toxic unless hung up and dried on racks until cured?
Goat! Obviously you’ve never eaten barbecue Goat,, cooked by a real connoisseur of goat cooking? That boy is fine eatin, or if you prefer, Fine Dinning.
Got to be slow cooked, to make it nice and tender. Then, transferred to a charcoal grill, to be smoked with plenty of barbecue sauce. Technically not barbecue in the true sense but it goes down darned good.
Now if you want to talk tough eating, chew into mutton. And chew and chew and chew and chew and chew, it just seems to get bigger and tougher the longer that you chew.
I going to have to bow to the wisdom and experience of the culinary wizards here. Maybe I haven't had properly prepared lamb or goat.
So now yall have my curiosity up. Give me a good place in Texas and I'll try it again and report back.
Fucker.
Is that small enough for you? (It's not like I'm talking about Keplerian principles of orbital mechanics again.)
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