doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com What is for dinner?

Belgian Mussels, French Fries, Salad and beer. (French spouse).

I had a real connoisseur's dinner;
Hand Slung Chittlings, Wipporwill Peas, Mustard Greens & Hoe Cakes made from stone ground yellow cornmeal. Had Lizzianne Coffee with Chickory to drink. The hardest part for me to find was the Chickory Coffee. I didn't personally "Harvest" any of this but as I do have a carry permit I "Rode Shotgun" for my Wife to go to the store.

If Y'all ain't tried this Don't Knock it.

I hoped I didn't encounter anyone very Mean as I was only carrying a little 1903 Colt Hammerless in .32 ACP. If I could manage to stick it up a perp's nose I could likely succeed in draining his sinus's really good.

I buy Luzianne coffe by the case. Saves about four dollars a can and I never run out. Amazing how much you can save if you buy in bulk on the internet even after shipping it cost four bucks less than if I can find it local.

When I was a boy and we killed hog on the farm the chittlings just disappeared like smoke. We had no shortage of help for that task. People worked and got lots of meat. The way it still should be. Jobs were divided up and everything got done like clock work.

Stan,
Mine is pretty mild, doubt most fans of Tex-Mex would be real impressed with it. I always use a couple pounds of several kinds of meat, happiest when I get elk or antelope, had moose one time, pork and beef are almost always in the mix.
We like it.

Perry,
Going from memory, Steve is in Magdelana, and has been since he relocated west, save a brief stay in Montana. He was raised in Boston, and lived up and down from there as a young man.
My R10 came from Steve, and I�ve lost count of the birds it has taken since I dragged it back from France with new wood and a sling in it.
Shown with my V19, the V is a 28 gauge, the R10 is a 12:




Best,
Ted

I thought about Magdalena Ted before I said Socorro!! Oh well, practically right next door with highway 60 running through both. Steve is a very pleasant person to talk to.

I retired Friday before last and hit the ground running following Monday at Bill Oyster's bamboo fly rod building course in Blue Ridge, Ga. I built a 7'9" 5 wt. I took up to Blue Ridge 10 lbs of Georgia White Wild Shrimp fresh off the Thunderbolt docks for a lowcountry boil for the participants and staff. I was too busy cooking to take good photos like the rest of y'all did, but here is the pot cooking corn, sausage and potatoes. I cook the shrimp separately which avoids overcooking and greasy skins. Here's about 2 lbs. left over on top of frozen water bottles in the cooler which avoids sogginess. During the six day course, Oct. 1-6, I cooked up the split cane rod below. The plan is to baptize it this weekend with my daughter Julia in the mountain streams of NC, but H. Michael may make other plans for us. Gil

Well done, buddy.

Would it be heresy to use that rod with a Prissy Miss when bream are on the bed next April? Or would an old cheap Shakespeare be more apropos?

SRH

Stan, thanks. It'll do just fine on a bream bed, New, Canoochee, or Ogeechee Rivers' Redbreasts or 'Gills. Gil

.
Root Beer Braised Short Ribs.
Remove the meat
Ditch the root vegetables
Reduce the Au Jus by 50% until the consistency of gravy
Serve over garlic mash potatos with steamed asparagus

Whatever my BW or daughter prepares!

With two top chefs in the house, I only go near the kitchen enroute to the dining room!

I catch or shoot it, they cook it!