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Showing content with the highest reputation on 10/12/2021 in all areas

  1. I've been in the hospital since yesterday. love y'all. No news yet.
    13 points
  2. British soldier of the Worcestershire Regiment on the Western Front in 1916, wearing the 1908 Pattern Webbing Equipment, a Brodie helmet and puttees (colorized)
    11 points
  3. There appears to be a little bit of "flat" (cylindrical shape) at the very mouth of the case. That means the crimp die can be backed off a little. What you have works. But it is a little bit more than is needed, and could give you shorter case life due to more cracks at the mouth. All that most factory crimps will show is the case mouth rolling into the crimp groove (or bullet), not the flat above the crimp. good luck, GJ
    11 points
  4. That's them, are they still popular today?
    8 points
  5. Now that you have a Buttermilk Biscuit recipe you need the proper gravy. No two people will make it the exact same way. Yet everyone uses the three basic ingredients of Flour, Milk, and Drippings from meat. I only use cast iron cookwear for making gravy as it heats evenly and doesn't develop hot spots. Don't use non-stick cookwear, as all the scraping will damage the non-stick coating despite what the maker tells you. This makes enough for 2 people. and is easy to scale up. You will need 1/4 lb of good quality sausage per serving. Don't use cheap sausage. Personally I don't like sausages with a high sugar content like maple flavored as the sugars burn easily. All purpose flour 2 1/2 cups whole milk. Low fat, 2%, or other specialty milks will not make good gravy. Salt and pepper to taste. In a minimum of a 10 inch cast iron skillet, (us a minimum of a 12" for 4 servings) You can either crumple up the sausage or form into patties. Either way cook till nicely browned. Add an additional 1/2 lb for 4 servings. Remove most of the browned sausage leaving behind about 2 tablespoons of grease and the really small pieces of well browned sausage. Add an additional table spoon for 4 servings. Now is when you need to devote your undivided attention to the process. You have to keep stirring the from this point on. This includes scraping the bottom and sides of the skillet to keep the contents from sticking and burning. My grandmother made so much gravy that a couple of her tablespoons had a sharpened edge on one side. I inherited one when she passed and still use it to stir gravy and scoop ice cream . Add 2 heaping table spoons of all purpose flour. Add an additional table spoon for 4 servings Over a medium to medium high heat stir the flour with a well made tablespoon. Lots of online recipes say to use a wisk. Don't as you cannot scrape the bottom and sides of the skillet with a wisk. Scraping loose the mixture before it sticks and burns is an important part of the cooking process as this is where the flavors come alive. After a few minutes the flour will start to brown. (In the south we call this Roux and it is the corner stone in lots of dishes especially Gumbo.) When it reaches an even dark tan color stir in 2 1/2 cups of whole milk. Add an additional 2 cups for 4 servings Continue to stir with the spoon until the mixture starts to thicken. Remember to scrape the sides and bottom of the skillet often to prevent the mixture from sticking and burning. If it gets too thick add a little more milk and keep scraping and stiring. It doesn't take much additional milk to make a big difference. Once the gravy is the consistency you like remove from heat. Some people add the sausage back into the gravy, others like to sprinkle it over the biscuits before covering with gravy, and still others serve it as patties. Feel free to experiment. The beauty of the above it is lends it's self really well to experimentation and customization. Some people like the roux cooked till it is a light tan. others like it to be much darker all he way to the point of being slightly burnt. Try it different ways and discover what you like. Same can be said for how thick the gravy is. Some people like it super thin and runny. Others like it thicker. How much flour and milk you use will determine how thick the final product is. Bacon drippings also make a good gravy. As do almost any fried meat. I have made gravy from Sausage, Bacon, Cured Ham, Chicken, Pork Chops, Steak, Fish and Venison drippings. Served it over the meat, Biscuits, Rice, Mashed Potatoes. Making good gravy takes practice however, once you get the hang of it, you can scale the recipe up to the point where you can make 10 or 12 servings in a large dutch oven and have them begging for more. To make cleanup easy, add water to the skillet once the gravy has been served and allow it to soak. Do this before the skillet cools down. This keep the left over gravy from sticking to the skillet.
    7 points
  6. LOL I gotta' becareful....my holster rig I ordered is due in the next couple of weeks.....I gotta' make sure it fits me!
    6 points
  7. Phased out at the manufacturer, or phased out at Army HQ doesn't mean there still aren't bucket loads of the ammo still at various forts and armories. At least that would be my first thought.
    5 points
  8. ... try using fresher bread, it's usually softer ....
    5 points
  9. First of all let me express my heartfelt gratitude to all of you who responded. I still do not have a full update, but apparently the two older girls are responding quite well and there is not a great deal of fear about their full recovery, the 1 year old is apparently ok and the 5 year old boy came down with it, but apparently not as sever as Mom and Dad. Anyway, I thank my Maker and The Prayer Posse for your attention to my call. God bless you all.
    5 points
  10. Do bears poop in the woods?
    5 points
  11. I never reuse the pin. Cut a new one from proper size drill bit shaft, or even some iron wire. If you spot drill one side of the bolt just enough to put a dimple centered on the pin, it will be easier to put the punch on the end of the pin, this time and all the times in the future. And a lot easier to start the new pin without bending it. good luck, GJ
    5 points
  12. Nope, not your kind of biscuits, what you folks call biscuits are cookies to us Yanks. These are big fluffy flour biscuits they are talking about. The kind you sop up gravy with.
    5 points
  13. Sounds like SOMEBODY has some game management skills! Bet the tree huggers go nuts!!!
    5 points
  14. 5 points
  15. Scuse me! Its called a HAND gun not a HANDS gun.
    4 points
  16. And, I think that we may be missing the fine detail. Last year, Florida really upped their preparation and game plan going into the match in order to win the inaugural award. Now, I don't want to speak for any of the Florida crew, but I'm sure if you asked them what your team could do to knock them off this year, they would probably tell you, "Up yours."
    4 points
  17. Here’s my set up for making Cowboy .45 Special brass.
    4 points
  18. I have always wanted a Ruger #1. Too Tall Bob had one in .300 Wby listed and I pulled the trigger and bought it, new in original box. I mounted a Leupold 4 x 14 VXIII on it and finally got to the range today. I boresighted it before I left. Pretty windy today too. I only shot 10 rounds. Started a 25 yards to verify zero. Then to 100 yards. Target is the last 4 I shot. First one is a sighter, then adjusted and the 3 shot group was what I finished up with. Used my own handloads for another .300 Wby I have and they seem to shoot great in this rifle too. I will get back to the range for some 200 & 300 yard works after the current storm passes and the wind dies down. I plan on hunting elk with it in late November.
    4 points
  19. Or stuffed with (usually fried) meat like ham ( I like mine heated up by searing in a pan a little), sausage of some sort (patty or link), bacon, breaded steak,.... and an egg ( scrambled cooked flat like an omelet and folded until it fits on the biscuit or a fried egg). That's been breakfast on the go for decades. Not only does sausage gravy go well with biscuits but there's an ambrosia called 'redeye gravy' that does, too.
    4 points
  20. You can order from Amazon in Australia, right? Here is the link for small Bisquick buttermilk biscuit packages and one for the boxed Bisquick. Don’t let the pancakes on the front fool ya. It makes great biscuits. Directions on the side of the box. Betty Crocker Bisquick Buttermilk Biscuit Mix, 7.5 oz (Pack of 9) https://smile.amazon.com/dp/B00DJQ2AZK/ref=cm_sw_r_cp_api_glt_fabc_A2SQ60MDW4A8BBWFM5SK Betty Crocker Bisquick Pancake & Baking Mix 96.0 oz Box (2 pack) https://smile.amazon.com/dp/B077FB3KBF/ref=cm_sw_r_cp_api_glt_fabc_QRMFJ33S3555QK6G2JR3 When I want biscuits I cheat and use Bisquick.
    4 points
  21. They must be watching Deadwood
    4 points
  22. My biscuit gun belt. Two buckles, two sets of holes. Worse case scenario buy a new center tongue.
    4 points
  23. Sixty-six years ago my Pop made that for me... called it "One-Eyed Toast." One of my earliest memories. I did the same for my own kid.
    4 points
  24. You think YOU were surprised...
    4 points
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