doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Patterns, and a picture for Argo.

Dashed in before the rain (actually, during the rain, should have quit, but, I was at the club) to shoot a short chambered Halifax I own at 14 yards, and 35 yards. The 14 yard picture was for POI with 3 rounds. The other picture shows 35 yard patterns out of both tubes, about IC and IM chokes. At a garage sale I happened into a flat of older RSTs “Vintagers” 1 ounce loads, the guy who purchased them had moved on, and his kid priced them at $50.

OK. I’ll buy them. Now, it is 8 rounds short of a flat.

They are older, and I wanted to make a fast check on how they worked. Just fine, from what I can see. The gun is way too short, it will get a pad when my life slows down.

Went home hoping to throw two Ahi tuna steaks on the grill, but, the rain had other plans. They went under the broiler, and momma was quite pleased when she returned from her volunteer shift at church. Photo for Gene. She likes her guacamole on white ocean fish, and, now that I gave it a run, I have to say I do too.

Best,
Ted

Don't know much about a Halifax, but I'm right on with the Ahi tuna steaks . . . . . as long as they're still red inside. I like 'em with that dark brown dipping sauce.

Put a round down the tube, close it up, push the safety button to the left with the right index finger, and shoot it. Not really much different than another double gun.

Well, you get what you get for seafood, here, Stan. I’ll bet you have better shrimp, redfish and tuna, but, the walleye and panfish up here live in colder water and are better. Especially in the winter.

I like it pink on the inside, momma wants everything cooked harder. My wife makes fresh guaq three or four times a week. In her country, they use it like we use gravy. I eat a lot more of it than I did when I got married.

Best,
Ted

Mmmmm! Walleye!

We absolutely do have an abundance of fresh seafood, and "pond food" . Last weekend we had a low country boil with 30 lbs. of big crawfish added. Yesterday for lunch my cousin brought me a bowl of something new to me . . . . shrimp and snapper ceviche. Totally new culinary experience for me and my wife. The shrimp and snapper were uncooked, in the traditional way using heat, but were "cooked" in strong lime juice, naturally and without heat. It was excellent!

I enjoy Ahi tuna pretty much raw (sashimi), at times. When it is cooked I want it only lightly seared on the outside.

I'd love to try some walleye someday.

Ceviche is a thing where my wife comes from. Again, never had that, before I had her. I enjoy it, but, give me a shore lunch of caught the same day walleye in the BWCA, and I’m in heaven.

Best,
Ted

I've caught less than 10 walleye in my life, but I would say that they are the best tasting fish I've ever eaten. We caught them when I was a boy back in the 60s from Okmulgee Creek in central Alabama. I suspect that is the southernmost place they are found, and I'm not sure if it even has any left in it today. There was also a population of them in a couple of creeks near where I live now, about 100 miles NE of there. Those have nearly disappeared now and it's not legal to keep one from those creeks if you did manage to catch it.

A walleye needs cold water to survive, and most of the streams around here get too warm in the summer. I have always wanted to pull my boat north on a walleye trip, but I'm probably too old to attempt it now. I hope you guys enjoy them!

They are inexplicably fun to fish to catch. And of course, great to eat, but there are many excellent eating fish.

Sorry Ted. Don't eat much Tuna except from a can. But. . .fresh caught cod with salt and pepper, lemon and tomato slices in the oven is about as good as fish can get:



Nice patterns by the way. No argument about French guns.

We don’t actually get a lot of tuna (well, other than the canned stuff) around these parts. These were just a couple of small steaks from the meat market, if there was more, I didn’t see it. Natives probably don’t eat a lot of it. I was born on the east coast, and developed a taste for seafood at a young age. Ate a ton of fresh crab with grandma, she owned her own traps.

The guys talking ‘aboot walleye aren’t lying. My dad only ate walleye, threw everything else back, but, I like pretty much all the gamefish we have here in Minnesota. Ever heard of Silver Satin pickled Northern? Northerns pickled in wine, excellent lunch item with crackers, some cheese curds, and a beer or two. Never eaten or heard of it anywhere but right here.

http://www.backwoodsbound.com/zfish81.html

Best,
Ted