Sisco

I can see there are some Epic Mommas Day Q's underway. Here is the start of my contribution. 2 untrimmed sirloins from our cow. For comparison that is a 10 inch blade on that chef knife. Steaks are 1 1/2 inches thick. After pics later

Did Springfield pay Mauser the royalty on that one? Trying to remember if that royalty was paid because of the trigger or the bolt design. Anybody remember? Love Springfields and 1917 Enfields by the way. Course I am an easy mark. I love Garands and M-14’s as well. I am shooting a Savage all stainless weather warrior in 30-06. Gotta admit it’s accuracy puts my old 1917 Enfield and my old Remington 760 pump 30-06’s to shame.

+1 Though in this case, some Break Free CLP might be more appropriate.

Remind me to take a picture of one of our round steaks, 2 inches thick and 20 inches in circumference.

Point made. Just don’t see the advantage of a 9mm 20” barrel AR. Ammo price maybe, but not at what that bird wants to get for it.

Grass fed isn’t necessairily tough and stringy. Genetics and supplementry diet plays a role. Up here, with our winters, 100 % grass fed year round is not an option. Look at some of the cattle country in the southwest, and burrs, sage and other stuff probably account for a good portion of the cattle diet. Preparation also plays a role.Pork is a lot leaner then in years past as well. So I brine my pork and even brine my beef at times, if it is a traditional tough cut. The beef I get is a mix of grass fed, some corn and other grains. It works and works well. Tender, not over fatty, and good flavor.

Why would you want an AR rifle chambered in 9mm? A carbine, maybe, but a 20” barrel rifle? If it is that big why not get a rifle caliber?

I will check it out next time I am in Madison. Thanks.

That is what you guys should have at the Fall Shoot!

Also the Madison Costco sells whole frozen New Zealand lamb carcasses prepared for roasting at a really good price.They are hanging in a freezer on the end of the frozen food cases.

Lamb, the key to good lamb is less in how you cook it (should always be medium rare) and more what the damn things eat. All grass fed like in Patagonia is perfect, but impossible here. Too much corn in their diet, and they get a fatty, gamey muttony taste. Cut back on the corn and substitute more barley and it is exceptional. Used to buy a whole lamb every year from a friend until he quit raising them. He learned by trial and error. He used to have a whole lamb rotisserie roast over an oak fire every fall. He just put garlic cloves in slits in the meat ( lots of them) and rubbed it down with olive oil and rock salt. You brought your own booze and a sharp knife, and just cut off a chunk while it was on the rotisserie. I still start to salivate when I think about it.

Going out tomorrow again.

That is a nice reticle!

So what does it give me that my Primary Arms 1x6 lighted reticle 223/308 BDC recticle doesn’t? ??

Went out today for four hours. Got four coho and a bit bigger brown trout. Good season so far.? Water temperature was 33.4 F yesterday and today. Had to break skim ice with the hull of the boat for the first quarter mile until we hit open water today.

Thats what I do to relax, fish or shoot. Just resigned all my officer and advisory positions in sporting organizations and government commissions. They were taking up so much time I didn’t have time to do either, and really wasn’t accomplishing any thing. I am supposed to be retired, what am I doing all this stuff for??

Those stream browns can get dark. Some have some really beautiful markings.

Sir, you have got a point there, a very good point! ?

Wife asked me to cook breakfast for her women’s club on Saturday. Thinking of a couple of 12 egg Chorizo Frittatas in my two biggest cast iron pans. With mexican crumbling cheese in them and some quesedilla melting cheese on top. A pound of good chorizo each. Champaign on the side.Maybe spike it so the ladies get a little wild!

It was long and lean. Good firm flesh though. It was a natural reproduction one, not a stocked fish, as it had its adipose fin.

I am careful with sushi restaurants. I will make my own, but only when I know the fish I get is fresh. And it has to be ocean fish. Freshwater fish have too many parasites. That is miso soup your talking about, I believe. It is ok but I don’t go out of my way for it. Think it is fermented soybean curd. Best sushi restaurant I ever ate at was Murimotos in Philadelphia. Murimoto once bested Bobbie Flay in a chef competition. It was great! Just oven baked a brown trout and coho salmon that were swimming in the lake three hours ago. Was fantastic!

Ice out finally happened last night! The public landing was open as of noon, So I launched at 1:30.A nasty east wind came up an hour later, but I did pick up a small coho and a skinny 22 inch Brown. Whatever, fish for dinner!

Won’t get this far, but distance shooting is something I have to learn.