Unlucky Mig Pilot Shot Down By Rookie Gunners

armedselfdefense.blogspot.com ^ | 03/13/11 | France Twenty Four

[Sasparilla]

Sargent York claimed bird hunting success in the Tennessee hills by saying, "I lead 'em just a hair." It took more than that to bring down this Mig fighter. You've seen pictures of rebels riding Soviet ZPU-4 14.5MM type Anti-Aircraft Guns like cowboys. It reminds you of the crazed twin .50 caliber gunner in "Waterworld." A lucky shot happens every now and then. Here's the video...

[Smokin' Joe]

Sometimes, it is prudent to step back and let people fight it out. Then we can decide what we want to do with the winner, if anything.

[Smokin' Joe]

The rebels will be better—this isn’t Iran folks.

Not if the MB is backing them--with ties to Hisbollah, AlQaida, and other people who are definitely NOT our friends.

Let them fight it out. It is their country.

[Thermalseeker]

My sentiments exactly.

[Tainan]

Thanks for clarifying my post. Off the top of the head mistake. I like the simplicity of that scene.
C-123K indeed. I remember the JATO take-offs...quite a sight to see & hear.

Anecdote:
One old kicker, loadmaster, I knew who flew for AA told stories of moving villes out - people, gosta, chickens, pigs, buffs...everything in the plane and off into the sky. Resulting 'sir/motion sickness' left the cargo area 'quite fragrant'...SOP was a hosing out after landing.
But he said the worse was flights of durian. He said that smell would just stay in the plane for weeks.
Funny thing, I love the taste of durian. Fresh out of the pod or in a blender with milk & ice...delicious.
But it smells worse than week old sweat socks in hot weather. My wife hates it also...lol

[MasterGunner01]

The two “acquired” tastes from Asia I never developed were Kim Chee (Korea) and Nouc Mam (Vietnam). Kim Chee (essentially rotted cabbage, veggies, spices) is foul and hot (as in spicy). Nouc Mam is like soy sauce and is made from fermenting dead fish in the hot, topical sun for several weeks. The drippings are collected to make the sauce. The Viets put it on everything like Americans use ketchup.

One night, our boat was beached near a Nouc Mam factory. When the wind shifted, the the smell — was ghastly. It got so bad, I broke out a Mk V gas mask to filter it out. Gag!! Old SEA hands told me that if you could get past the smell it was good. I never got past the smell.

[MasterGunner01]

The two “acquired” tastes from Asia I never developed were Kim Chee (Korea) and Nouc Mam (Vietnam). Kim Chee (essentially rotted cabbage, veggies, spices) is foul and hot (as in spicy). Nouc Mam is like soy sauce and is made from fermenting dead fish in the hot, topical sun for several weeks. The drippings are collected to make the sauce. The Viets put it on everything like Americans use ketchup.

One night, our boat was beached near a Nouc Mam factory. When the wind shifted, the the smell — was ghastly. It got so bad, I broke out a Mk V gas mask to filter it out. Gag!! Old SEA hands told me that if you could get past the smell it was good. I never got past the smell.