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Everything posted by Tennessee Trapper Tom
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I Ben all over the country and haven’t head term” breakfast Steak. It’s always been steak and Eggs.
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Just remembered my dad’s favorite breakfast. A thick grilled cheese sandwich. Top with Scarmbled eggs and brains. Top with red beans, Red Onion and diced jalepeno pepper and Tabasco.It would take all those condiments for me to gag it down. Having graduated high school and serving 3 tours Vietnam , he got used to eating a lot of strang things
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I have a set. Of Lee 25-20 Dies. Brass is all Gone. Ill let the dies and a lee 4 hour turret go for $20 plus shipping Good luck on the brass
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A donk is specifically a Chevy Caprice or Impala. Old schoolers would turn over in their grave to consider a Ford a Donk. These days, as with all, young people are changing everything . They refer to any car that is big and boat like with big wheels is referred to as a donk. We have a local club that gets pretty pissed over the reference to anything other than the caprice or impala as a Donk
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MY GRANDSON JUST CALLED!
Tennessee Trapper Tom replied to Cold Lake Kid, SASS # 51474's topic in SASS Wire Saloon
This happened to me and my Uncle (Retired Special FOrces and Ex CIA) Thus took place about 8 years ago. I get this phone call from my Uncle, Asking me when I had traveled to Mexican. God Lord Uncle Stan I havent’ been out of the State of Kentucky in years. Why, What’s up? He started throwing a litany of questions at me. he keeps asking am I sure that I didn’t just sneak off. I couldn’t believe it. M closet to Uncle doesn’t seem to trust me. Evidently he cared for me enough to pay $10000 to someone in Mexico that would arrange my release from jail and a paid trip home.. Ever since that incident ha wont have anything to do with me anymore. It’s as though I was responSingle for his being scammed. The one scammed is not the only One hurt from it. -
Actors that you really dislike
Tennessee Trapper Tom replied to Pat Riot's topic in SASS Wire Saloon
Man, you hit the nail on the head with those two. -
Marshall Mo Hare’s thread got me to thinking about things I got exposed to as a child that you couldn’t get me to touch, today. I immediately thought of my Uncle Mac. Uncle Mac. 6’ 1 about 210 pounds Brick layer. Hard ass worker. Married to a waitress at the local truck stop. He raised 3 girls and a son in a small cabin. Probably only about 900 Square feet. Lastly, He not only could have passed as a double for Festus on gunsmoke, He also talked and acted a lot like Festus. Anyway just inside the small kitchen entrance always sat a 5 gallon bucket of Lard under a table that had bread, condiments a todays pickings from the garden. Makings for a quick sandwich. Recipe: two slices of white bread. Smear generously with lard on each slice. Slice cucumber, tomato, onion and lettuce. Salt and Pepper to taste. As kid I readily ate this sandwich during the summers in Tennessee. My mother said all her siblings grew up eating like that. Im sure I could think of other dishes but this one just stood out. What about you Cowboys/girls. What weird concoctions did you grew up eating
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Beef stew question
Tennessee Trapper Tom replied to Marshal Mo Hare, SASS #45984's topic in SASS Wire Saloon
Im with Blackwater. Growing up sautéed mushrooms were always added to the stew. Ive continued that tradition and don’t eat it any other way. If i had to guess, it’s a background kinda thing. My ancestors were sort of poor. Collecting mushrooms for the stew, both stretches the meat but also added a healthy dimension and depth to the stew. -
The Gruesome Newsome Panini. Still confused about what it wants to be.
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I saw it advertised awhile back, but could not ever find it. Is it a Netflix or some such thing?
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Could use the prayer posse again please
Tennessee Trapper Tom replied to Eyesa Horg's topic in SASS Wire Saloon
Prayers on the way.- 108 replies
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- update 11/11
- update 11/13 !!
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(and 3 more)
Tagged with:
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SPF - Redwing Screw Knife
Tennessee Trapper Tom replied to Too Tall Bob's topic in SASS Wire Classifieds
Would you break down the Handle and blade length for me -
Well
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Free Firearm
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That’s kind of what worries me. As I get older it’s becoming harder to break practiced habits. With the light in the offhand, I feel as though I’m not presenting as a an easier target, in addition I can react to something in a direction other than the direction of my weapon, maybe preventing an accident. Maybe it’s time for me to pay for some updated training, and try to change some old habits. My brother in law (Ex Swat trainer, San Antonio Texas retired) has told me several times to update my training, but it’s not cheap to do so. Not that I don’t respect his suggestion, I do. Maybe Im just looking for that extra push to make the investment. Thanks. I have a lot to chew on.
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Prayers for Bret. May God touch his soul in these times, and his loved ones. I’ll be sure to have him added to our prayer chain at Church. Ive witness a lot of the miracles of Prayer. It’s in the hands of the almighty. We can never understand the ways of our Lord. I pray his suffering is lessened and that healing can come in whatever form God chooses.
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So, Im considering a weapons light. Im browsing the Streamlight TLR-1 HL. Ive practiced using a light offhand, but it seems that a lot of law enforcer like the weapon mounted light. This Streamlight is made in Eagleville PA. Is a weapon mounted light more useful than a n offhand held light. It would be a $150 investment. Do you think its worth the investment.
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Hey PD. Didn’t the State match move over to CopperHead Joes? Not to jump on FK’s thread.. It’s been a long time for me. Is the owner of Hooten Holler still with us. AN update would be nice.
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SJ that sounds really good. I like simple, fast, Healthy and tasty.
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On the table for dinner tonight. Fast, simple and healthy. One cliche of toasted Pepperidge Farms swirl Rye Pumpernickel. One fillet of Orange roughy lightly seasoned both sides with Old Bay Seaoning and Saxon Goya with coriander and Anna to. Meduim Hot pan with a tablespoon of butter and a teaspoon of Olive Oil Fresh homemade Guacamole. Smear the toast thickly with the Guacamole, cut diagonally and top with the Orange Roughy. Absolutely Killer. Could eat this everyday. Meanwhile, “The Queen” has returned home and is making he famous Northern Ohio Farm style Country Mushroom Soup: Again, She wont let me see/know what she does. Evidently a secret passed down from her Grandma ( 1/2 Blackfoot) to all 4 girls that were raised by her. I can already taste what’s coming.
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I find it to be very interesting that when SJ started this post. His first recipe had Vegemite included. Might just try that one out when my Vegemite arrives for “The Queens” Birthday.
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Perfect Pasta. I haven’t even made a dent in reading of this thread. SO far it’s a real journey. I just wanted to share a little. The best pasta I ever ate was actually in a little dive place in Louisiana when I was much younger. Then of course was my cooking teacher Mom. However I never bothered watching her make pasta. 2 nights ago the wife made some Macaroni and cheese. (She won’t divulge her cheese mix to me. She did however divulge a few things that was a combination of watching me and reviewing some old Chefs video she found. Incidentally, Neither of us enjoy Al dente Pasta, and it’s the reason we generally wont order it eating out. Also, my sister ( cooks a fantastic pasta) had spent about 8 years in Italy while her husband was stationed there with the Air Force. SHe worked for a couple of different restaurants while there. Without further ado here it is. (Also my sister said they rarely served al dente pasta unlike here in the states) First, Use a thermometer in the water pot. Do not salt the water. Watch for the first bubbles to start forming at the bottom of the pot. The temperature should now read around 160F (71 C) get pasta ready. When the temp reach about 176 F (80C) add the pasta. Watch and test the pasta. Choose a clean wall. Periodically, remove a Piece of pasta and throw it at the wall. After about 8 minutes of boiling. Do this every about every minute until the piece of pasta sticks to the wall (this was mom’s method, I know because I cleaned the wall). Once the piece of pasta sticks to the wall. Drain and set aside to be added to your sauce pan. Do not rinse or add to ice water. Keep about a cup of the pasta water. use what you believe you need for your sauce. The wife used her cheeses, (this is the part she wouldn’t divulge) added some pasta water and green chiles, She wants to use Poblano peppers next time. Once the cheese sauce was to her liking. And this is important for all sauces. Add the pasta to the sauce for a few minutes on the stove. Then serve (never add the sauce on top of the plate of pasta has most restaurants Ive eaten at do. Even after a night in the frig, it was still perfect and I couldn’t hardly stop eating it. Of course remember we don’t like al Dente Pasta. To each their own. Happy Trails!
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The reason I’ll go back to streamlight is that they are made in Pennsylvania. Olight is manufactured in China.
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I wont do anymore business with them. I guess Im now going back to stream light and waiting for these Nitcores to fall apart or give me cancer. F#%F China. Thanks for the update.