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Most Online1,344 Apr 29th, 2024
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Joined: Jan 2002
Posts: 9,756 Likes: 748
Sidelock
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OP
Sidelock
Joined: Jan 2002
Posts: 9,756 Likes: 748 |
A friend in Utah had a need of some 16 gauge ammunition, and I helped him out a bit. He sent a wonderful care package along, many thanks, Dustin. The package came while we, the boy and I, were at the gun club. There hasn’t been much good to report of late, but, I soldier on, trying to relearn the skill of shooting flying with my right shoulder and right eye. Today, however, something clicked, and the Remington 20 gauge LT 1100 that I have been using rewarded me for my efforts with a 19 and a 24, 16 yard trap scores. The 1100 is supremely pointable and low on recoil, something I am more susceptible to off the right side. I am literally re-learning to shoot. Just maybe I can get this to work. The wife volunteered at church, leaving dinner on me. I stuffed peppers, with my venison/turkey/chorizo meat mix. I pinched 4 burgers for dinner later this week, and got to work. Pictures for Argo. The mix, peppers, onion, chilies and garlic just after sautéing: Rice, tomato paste and Clamato juice in the mix: Peppers stuffed, topped with grated parmesan cheese, hitting a nice smoky grille in a pan with some water: Ready to eat: Deer season is on here, I don’t hunt birds while that is going on. If you are pursuing deer this month, best of luck to you. Best, Ted
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2 members like this:
Stanton Hillis, LeFusil |
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Joined: Jan 2002
Posts: 9,740 Likes: 97
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 9,740 Likes: 97 |
congrats on your score...
add brown gravy and soy sauce... serve over rice, with a glass of dry red...in ny its called pepper steak...
Last edited by ed good; 11/06/21 09:15 PM.
keep it simple and keep it safe...
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Joined: Jan 2002
Posts: 9,756 Likes: 748
Sidelock
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OP
Sidelock
Joined: Jan 2002
Posts: 9,756 Likes: 748 |
For some reason, Ed, I don’t picture tomato sauce and brown gravy together on a plate. The Clamato juice would add insult to injury, me thinks. I don’t picture habanero peppers with soy sauce for some reason, either.
You can have NY, Ed. Any and all.
Best, Ted
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Joined: Jan 2002
Posts: 348 Likes: 21
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 348 Likes: 21 |
Lucky man with classy friends.
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Joined: Feb 2016
Posts: 3,161 Likes: 319
Sidelock
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Sidelock
Joined: Feb 2016
Posts: 3,161 Likes: 319 |
Last edited by Argo44; 11/07/21 12:34 AM.
Baluch are not Brahui, Brahui are Baluch
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Joined: Jan 2002
Posts: 9,740 Likes: 97
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 9,740 Likes: 97 |
try it ted...it is a blend of favors, just as nyc is a blend of cultures...an yeah, skip the tomatoe and clamatoe, better in a bloody mary...
an stuffed peppers are another wonderful blend of flavors...but, are your peppers sans carne?
Last edited by ed good; 11/07/21 06:31 AM.
keep it simple and keep it safe...
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Joined: Jan 2002
Posts: 9,740 Likes: 97
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 9,740 Likes: 97 |
argo, looks and sounds wonderfully european...latvian, perhaps? an agreed, the remington 1100/870 stock design is about as universal as it gets...as is the straight gripped doublegun stocked 1 1/2 x 2 1/2 x 14 1/2... link to caps for sale... https://www.gunbroker.com/item/915438922
Last edited by ed good; 11/07/21 06:36 AM.
keep it simple and keep it safe...
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Joined: Jan 2002
Posts: 13,160 Likes: 1154
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 13,160 Likes: 1154 |
Great looking supper, Ted (and Gene), and I agree on the flavor mixes. Also, congratulations on the improvements in your shooting. Shooting improvement has always seemed to me to be a "two steps forward-once step back" process. You can do it. You are proving that you can, bit by bit.
Best wishes, SRH
May God bless America and those who defend her.
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Joined: Dec 2012
Posts: 3,111 Likes: 594
Sidelock
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Sidelock
Joined: Dec 2012
Posts: 3,111 Likes: 594 |
Looks darn good all-around. Keep working it Ted, the birds are waiting... This was the garden up the street from my father-in-laws place this Fall. It's yield exceeded it's owner's ability to process it all (they use fish guts for fertilizer). We used-up what we could in my time there (incredible flavor when compared to store-bought) and then stashed some in my covered pick-up bed to protect them from the frost that was coming that night. Some of it came home with me and started something of a canning festival here. Pickled peppers and hot pepper jelly! We also bought and roasted almost two bushels of Hatch green chilis locally for continued warmth throughout this coming winter. Huzzah!
Last edited by Lloyd3; 11/07/21 03:08 PM.
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Joined: Jan 2013
Posts: 760 Likes: 114
Sidelock
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Sidelock
Joined: Jan 2013
Posts: 760 Likes: 114 |
Friday night I had 1.5 hours of daylight after work. I grabbed the Muzzleloader and asked the kids if they wanted to go get that big buck across the road. After short morning stands alternating ( Boy 7, Girl 9) S,S,M,And T without seeing a deer they both passed. Just into the JNF Wilderness area across the road, I took a ground stand a 100 yards shy of my treestand. It just felt like the thing to do. I’ll spare you the rest of the details, but I dropped the fast moving buck with his nose on the ground as he cleared a blowdown less that 15 yards to my right. I went home for dinner and brought the kids back to dress and drag it. Imagine my surprise when my daughter said “ yeah the liver is good I had it at PapPaps.” ( it’s my favorite once a year meal - 50% just because ) Sat night I fired up the Coleman stove and grabbed a cast iron from the kitchen and made a skillet of peppered bacon, liver, and onions. I’d say that’s possibly a little more out of date than walnut gunstocks!!!!
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