Posted on 08/01/2008 5:04:06 AM PDT by Shooter 2.5
This is one of the first installments from Free Republic's Gun Club. It's going to be a daily discussion on subjects covering firearms, Gun Rights and overall firearms experiences.
Some years ago, Friday seemed to be the time to post photos of our favorite toys. I volunteered to make it a weekly occurance.
One of the things I did learn through the years, though. It's not the gun. It's just a tool in the hands of the person who makes it happen. That rusty and pitted .38 revolver may not look like much but to the owner, it may have helped in getting out of a lot of scrapes. Also, that match pistol may look good but it might have been instrumental in losing more matches than the one half it's price and bone stock.
So let's see 'em. The pretty ones, the ugly ones and the dusty ones including the old favorite grampa gave us when he passed on.
Thanks. I think the Minolta Z2 camera has to claim some of the credit.
300 plus posts and not ONE armadillo recipe yet.....this is just crazy !!
BTTT......:o)
ARMADILLO IN MUSTARD SAUCE
1 1/4 cups dry white wine
1/2 cup oil
2 garlic cloves, crushed (optional)
1/4 cup butter
Salt and pepper to taste
1/2 tsp. thyme
1/2 tsp. rosemary
1 med. onion, sliced thin
1 armadillo, cleaned and cut into serving pieces
1 1/4 cups light cream
1 tbsp. brown mustard (e.g. Gulden’s) or Poupon Dijon
1 tbsp. cornstarch
Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade.
Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter.
Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.
ARMADILLO ‘N RICE
1 armadillo, dressed and cleaned
4 large onions
1 stalk celery
2 cans chopped mushrooms
2 cups rice, uncooked
Salt and pepper to taste
10 cups armadillo broth
Boil armadillo until tender; reserve broth. Remove meat from bones. Cut onions and celery and cook in butter until tender. Add mushrooms and meat and simmer for 5 minutes. Put in a large baking pan or dutch oven and add 10 cups of hot broth; add rice, salt and pepper; stir. Place in 375 degrees F. oven and cook until tender. Serves 12.
Ready in: 1-2 hrs
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1 1/4 cup dry white wine
1/2 cup oil
2 cloves garlic, crushed (optional)
1/4 cup butter
Salt and pepper to taste
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 medium onion, sliced thin
1 armadillo, cleaned and cut into serving pieces
1 1/4 cup light cream
1 tablespoon brown mustard (e.g. Gulden’s) or Poupon Dijon
1 tablespoon cornstarch
Turn this recipe into a puzzle! [click]
Directions:
Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter.
Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.
That’s ummmm Eakers BBQ gun and he’s pretty sensitive about that .......:o)
1. Cut two 1/2 inch steel disks sized to fit the diameter of a 55 gallon plastic water barrel.
2. Put first steel plate in, and fill with water almost to the top.
3. Vacuum-seal steaks in heavy-duty plastic bags and place on the bottom plate. Drop top plate into barrel.
3. Suspend plastic-wrapped pool-ball size chunk of C4 with cord or wire about in the middle of the water. Tie off detcord to the support.
4. Raise barrel about 6 feet into the air. A forklift is good for this.
5. Fire in the hole!
6. Retrieve steaks, which should be resting on the bottom steel plate. The plastic bags should still be intact. The steaks will be flat, but very tender.
They used the actual USDA standards for judging tenderness. They lightly browned the tenderized steaks and control steaks, then froze them. After they were thawed out, they cut out 1/2" plugs of meat, and put them in a guillotine equipped with a digital strain gauge and a mechanical actuator.
Average tenderness of the control steaks, using the official USDA protocols, about 2.5 pounds. The "C4 steaks" came in at zero pounds.
Very tender, but they looked more like meat mush than steaks. It should also work on even the toughest armadillo.
I have done that trick........old demolition dog and pony for open house grilling on the EOD range. When they open a beer using micro shape charges and flex linear ping me to that episode !....:o)
You said USFS suggested that method to em ?!?!?........LOL !
I thought Eaker blew up his B.B gun!....oops...can I say that here? :-)
It’s a New Mexico recipe.......no Texan I know eats that crap !........;o)
Almost every episode of Mythbusters has something that goes "boom". That's because they have an "in" with local and federal cops, and access to stuff that would put the average American or Californian in jail.
Some of their stuff is amazingly good, like their Civil War hybrid/solid fuel rocket. The launch was jaw-dropping, looking like a cruise missile launch.
Other things are dumb, or just obvious. Stuff involving firearms always gives me a chance to yell at the TV.
Still, it's an entertaining exercise in testing-to-excess on a big budget. Of course, for entertainment purposes they often trip themselves up with scaling factors. A few 15-minute segments were on things so simple, I could write out the math on the back of an envelope in five minutes. But that wouldn't be nearly as entertaining for most folks, although I appreciated the mathematical exercise.
And yes, they made a lead balloon, and it (sort of) flew.
I had NEVER heard of Mythbusters until just a few years ago! We don’t have T.V. and don’t have cable. Actually, we do “sort of” get a couple of T.V. channels. But I’m not paying for cable. I already pay the phone and Internet bill (everything else around here for that matter!) and I told the youngsters that if they wanted cable, THEY could pay for it! So far, they haven’t wanted it bad enough. :-) But we like Mythbusters...and you’re right...something almost always goes *boom*. :-) I’ve been downloading Mythbusters via bit-torrent on the net. :-)
That's how I get Myth Busters, American Chopper, and other programs, even though I have cable. I work midnights, and don't have time to remotely record them and watch them during my few waking daytime hours. So I download stuff and watch it during quiet times at work. It also allows me to get some of the great British documentaries that might only be available on premium cable here.
I also get to laugh at all the whack-job conspiracy stuff that's posted out there.
LOL !
Along the way, you'll also see we chat about everything else under the sun, too.
Who produces the British documentaries? I’d like to see them too! :-)
With enough green chile you could probably eat Helen Thomas.
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