Greetings and Salutations!
WOW!!!
A guy takes a break and MAN do the comments go full on explosive! Right now as of this typing, there are, no shit 109 comments regarding my situation…
Funny that… there’s a parable in there with that particular number and expulsion maybe? I might be getting a ‘Hint From On High’ maybe?
I mean really?
109 on the nose…
Sheesh… even plain statements and I’m making a ‘statement’ it would seem…. the Editor said:
Only 3?
Those are rookie numbers… I got to pump those numbers up!
Seriously tho… But for all the concern and advice I greatly appreciate it and y’all who took the time to offer me support and/or advice. Much love for y’all for all the ‘stuff’
No worries though
Everything is cool. The cathartic aspects was that we didn’t have any serious “must kill each other” issues… no yelling, no serious fights… which is ALWAYS a plus… and Ricky? Well Ricky essentially told her she was lucky AF to have me as a husband… that she should be the wife that a guy like me deserved.
Hence it being Cathartic for me right?
So. THAT was what I was referring to. It was a good weekend. I mean I did find out that her Dad AND Mom BOTH took a header recently. Like some serious header(s) which they should have been hospitalized for, if only for observation and their own good… and DC is, per usual, worthless. In this case the excuse is/was she has ‘Covid’ and therefor can’t help Mom and Dad lest she ‘infect them’.
Meh.
Not my circus anymore.
Whew
I really feel bad to a certain degree.
Dad was kinder to me than my own Dad to a point.
He deserves better, but I used to tell him, and I did tell him this (and I wasn’t joking) that he needed a stronger ‘Pimp Hand’ with Mom, as she’s not making the best decisions as she tends to run the show, and is not properly rational (in my eyes) due to the early onset of Dementia/Alzheimer’s anymore…
Add on that the major problem is than NONE of them are willing to state the obvious, and that’s that they no longer have the ability to care for themselves. This is ALSO why Ricky-The-Saint came into play… he’s a retired RN like Gretchen’s Mom, and offered to be a neutral third party IF her Mother went full retard in refusing help… as I recall he said something that “Nurses can talk to nurses, and we listen to each other professionally, and it might help!” and gave us his phone number to call IF she needed backup so to speak.
See… Gretchen’s Mom is ‘sliding down the dementia rails’ if you will. However, BECAUSE she was a nurse, well… as in many instances, the Nurses know as much, as if not better than some of the harebrained Croakers out there, so trying to tell Gretchen’s Mom anything vis-a-vis her mental state or her inability to care for Dad, welp…
Just like a typical Whammenz, she takes it as a personal attack when we question her choices, and that BECAUSE she was a Nurse, she knows better, and refuses to listen to ANYTHING we try and tell her, even to the detriment of Dad and herself.
Hence the dilemma.
BUT
Like I said and told Gretchen, I’ll be a shoulder to cry on, but as far as me being a performative assistant?
Nah.
Hard Pass.
I mean tonight I am making her Dad a batch of Molasses Cookies as they are his favorite, but as far as me stopping my life, dropping everything, and jumping in the car to be Captain Save-A-Hoe, the (highly unappreciated) White Knight Wonder?
I’m noping the fuck out there.
It’s not personal,
It’s business.
Anyways, I hope that give y’all a bit better understanding of the situation. I mean I saw for myself that Gretchen said point-blank that she’s “…enjoying her freedom!” and that “… she has options.” so she’s got all of that going for her, and I wish her nothing but the best and wish her well with ALLLLL that freedom, and what it entails.
Now…
Last night’s dinner:
I think I’ve mentioned that we have what I call “the never-ending spaghetti sauce” pot. Meaning I’ll make a great meat sauce and as it gets used, I keep adding more of ‘whatever’ we need to keep it going. I got the idea from a video I saw some time ago of a noodle vendor in either Korea or Japan where the noodle soup traces it’s origins back like 200+ years… Meaning the original batch was cooked, and as the time rolled on, well, the pot never emptied as the shop just kept adding to the pot, keeping it fresh, hot and always full.
The never-ending sauce here rolls along the same lines.
When the meat starts running out, I season and cook another couple of pounds and add it. When the sauce-sauce (the tomato part) starts getting low, I add a couple of quarts of sauce. And occasionally, I’ll randomly throw in some diced tomatoes with either onions and peppers, or even a can with chili peppers that would normally be used in a chili.
So last night I cooked up a batch of meatballs as well as a 2.4 pound batch of ground beef. The ground beef was an Aldi bought cheap 80-20 blend. I found is deep in the back of the extreme deep freezer in the garage. The label on it was very interesting in that the meat had been in storage since late April/early May of 2024. I took a pic and you can see the deep freeze in this picture:
$4.09 a pound.
WOWSERS!
The cheapest beef I could find at Publix tonight was this:
You might not be able to see it, but that’s $5.49 a pound on sale from $7.07 for a 75-25 split, which is waaay crappier than the 80-20.
Which also brings up another thing.
I had forgotten this particular pile o’dead cow flesh. It was completely and utterly buried in the back of the deep freeze, next to a turkey Sapper got from work from a few years back. I practically had to do the “Ice Man” thing to chisel it out. Surprisingly, ZERO freezer burn and it came out fresh as the day it went into the deep cold.
Now all of you know I’ve always been the ‘primary cook’ here at El Casa del Grande Campisino. I cook with enough regularity that I notice different effects of various ‘things’… and I’m mad at myself for not getting a picture, but after I defrosted the Aldi 80-20, and started cooking it, well… the amount of ‘liquid fat’ that I needed to drain was far less that the 80-20 meat I’ve been cooking as of late.
Like 1/4 of the amount of liquid.
A LARGE and NOTICIBLE difference!
Meaning the meat I’ve been cooking as of late which has been and is generally ‘fresh and recent’ I personally think that despite the “80-20 blend” claimed on the label, the amount of liquid fat leads me to believe it’s more like a 70-30 or even a 65-35 blend… THIS batch had like waaaay less liquid fat that needed to be drained off before being added to the Endless Sauce…
It makes you wonder if they’re ‘adulterating’ the meat with a higher fat content, as the majority of ‘normies’ wouldn’t know nor understand the difference. The only reason I took notice is since I cook ALL the time, that the ‘leavings’ meaning the liquid fat was far less than I was used to.
Considering just how fake, corrupt and ghey we’ve discovered the world really is I have ZERO doubts that I’m correct in this. Add on I plan to PROVE it in that this want the only package of the meat I found.
There’s an identical pack that was bought and then frozen at the same time. My intent is to buy a ‘current’ pile of ground beef which is labeled 80-20, cook both batches separately, and measure exactly how much fat I drain from each batch.
I’m curious as to what I find out.
Any bets that the ‘new meat’ versus ‘last years meat’ shows a significant difference? I’m not taking any sucker bets I think…
I’ll poast it when I do it.
It should be entertaining.
Otherwise, I’m back to the normal boring grind. I do have a minor bit of good news however. I’m going back to finish what I started with that Lee Enfield Mark 3 (SMLE). All the emotional baggage and distractions made it hard for me to focus on doing and participating in my passion, the restoration process. I ask you to forgive my reticence, and tell you to watch out as I plan on getting this one done shortly.
It’s going to be something else as the barrel is ‘like new/used’ with a lot of surface pitting, but the rifling is pristine, which means WHEN (not if) I get this done, I’m going to have a 1921 Short Magazine Lee Enfield that’ll (if I have my way) shooting MOA. I also have the stock repair parts, and the cleaner, so stay tuned. Good things come to those who wait.
So More Later
Big Country
I have noticed the higher ‘liquid content’ in the 80/20 as well. I also noticed a texture change. I personally suspect that more ‘meat filler (IE Pink Slime)’ is being added to maintain the ratio. Since the processed collagen product does not absorb fat as well, it would result in less fat being being retained.
Bingo.
You really need to watch the Oytube vids of the meat processing plants… dude will take a demolition saw w/ a spiked ball on the end (instead of the construction blade usually employed), and just rakes the carcasses over… the junk that falls to the floor is swept up, treated with chemicals to make it soft, and extruded through the ribbon-machine and dyed pink. It literally ain’t meat, its bone and silverskin, tendons and gristle…
It costs dearly, I don’t deny, but I make the sacrifice – buy half a steer from your local beef producer, have the butchering done at a local small(er) shop. The feed-lot crap is bad enough, but that 80/20 in a tube…. it simply isn’t meat.
That’s just one of the liabilities of living in the city, your options for fresh, good for you food is very limited…
Hey Lineman, define city for us? Your spot on brother.
Next time you pass thru, you need to swing by my place for some conversation.
Won’t be long till I am putting operations here to bed for the winter, and headed to warmer regions on this here orb in the cosmos.
Saber 7
I would define a city as anything you can’t be in the country in 10 mins from the city center…Yea are you on the west or east ID I can’t recall?
That’s what I did this summer – buy a local raised 1/2 beef and picked it up in little packages from a small butcher shop when it was ready. The meat is so tasty, too. For instance, the fat on the NY strips tastes like buttered popcorn and literally just melts in the mouth.
Yup, my wife and I have been talking about this for awhile. I made tacos the other night and they were swimming in grease using “80/20”, we wondered if it was a Safeway thing but it appears to be nation wide if you guys out east are seeing the same thing.
Try and find a local butcher for your meat. We have one the next town over and he’s usually a little cheaper than the grocery store and his meat is 10x better. I can’t eat the grocery store meat anymore, it tastes like garbage compared to the butcher’s.
Regarding your father in law, that’s one of the hard things about divorce. I was really fond and close to my ex’s Mom and Step Dad. After the divorce she forbade me from contacting them because they are HER parents and I’m nothing to them. She then told them if she caught them talking to me, she wouldn’t let them see their grand children (our kids).
I still on the QT talked and do talk to them but when her Step Dad passed 5 years ago, I was forbidden from going to the funeral. 😡
It’s hard and sucks but I’m really glad that you have no intention of reconciling with her.
You scared the shit out of us hinting at that hence the 109 posts. 🙂
Thanks Jimmy.
Everything is Cool For R/N
No idea what the future holds…
It is what it is….
Scorpion: i have options.
Frog: does your dad need any cookies?
Go radio silence bce. That chapter in your life is over. The only communications should be through lawyers.
“I have options” is code for she’s fucking around with other men, and trying to make you jealous. Not realizing THAT tact is the final nail in the coffin… it doesn’t make a man jealous, it turns him off completely and makes him realize he dodged a bullet, that you were likely cheating on him the whole time anyways!
I got options means some other guy has been shining her up or her female friends are telling her she can do better, you go girl, etc.
Women are nothing more than a bucket of crabs, run brother.
Just run away. The fact she made no attempt to “fix things” before punching out means she was never committed in the first place.
Well said Brother and Concur with the cheating aspect especially since she said his gut was a turn off…
“I’ve got options”. Get a load of that shit. Last woman that ever said something like that to me was promptly told “then you best get busy picking one of those, because Big Ruckus is no longer amongst your available choices”. Bishes trying to foment jealousy with that childish tripe, GTFOH.
Oh yeah, and the very same chick was back crying and begging for another chance about 8 months later because whatever dude(s) she went with in the meantime (predictably) just used her for a warm hole (some surprise there, right?). Now how could I turn down an offer like that? Tone Loc may not represent the pinnacle of American culture, but he was right on when he rapped “say what? Hasta la vista, baby!” Even a 2G can come up with a cogent thought now and again.
No idea what the future holds…
You should be planning and implementing every day what you want so you at least have an idea of what the future holds Brother…
Don’t get sucked back in by the twat, titties, and tears…
Ah, the 3 T’s, always trying to get a man to operate in direct contravention of his own best interests.
Hey Jimmy. I had a somewhat similiar situation but fortunately my ex wasn’t completely batshit crazy. We had a “good” divorce”, which I paid for, still sucked. Loved my MIL, she was an extreme sweetie. My FIL was a semi drunkard grumpy old bastard, owned the local body shop, who approved of my young dumb ass for some reason, probably because I stepped up and actually married his daughter and maintained a job. All of her brothers were good friends, especially the one that was in my older brother’s class in high school. He told me that I should cap the bastard ex-friend that had moved in on her.
Her sister was the bitch, she was a main instigator in the divorce. My FIL told my ex she was being a dumbass for wanting a divorce. In laws and one of the brothers are unfortunately gone now, I miss them.
Oh, and BC? Good to hear from you my man and glad you are back in the groove. We were concerned. I’ll be paying a lot closer attention to your stock and metal refinishing so that I can restore my beat up BPS once I get it out of hock. It needs minor stock repair and some bluing work too. Gotta strip that stupid Browning plastic finish off first, got to be something out there that will do it.
Shooter
Losing my good friend, my father-in-law, was the worst part of my divorce. He was quite disappointed in what his daughter did, and apologized to me for her not being raised to not pull such things. He had an heart attack and died shortly afterwards.
My father in law apologized to me as well, Latigo. Told me he had no idea what got into the stupid girl’s head. I knew but didn’t let him know it was largely his other daughter. The brother who told me to cap my ex-friend did it when I was in a room with all the brothers and my in laws. No one argued with him.
Shooter
most of all the beef we buy is local. yeah, the butcher in the back room. I try to buy the ground beef
in 10 pound packs and break it down and cook it up to make it last longer in the freezer.
get a little of juice or fat off the 80/20 than gets cooked down into tallow.
great for cast iron pans !
I still think you should move though. say, some small farming area ? hill country?
and maybe get someone to go with you when you do drop off the cookies too. do not walk into that
alone. I understand the dad in-law thing, had a good one myself, but the mom and daughter ?
nah, run away.
Iirc, the Latin definition of catharsis is that clean, empty feeling you have after taking a huge shit.
I wish you had a US Foods Chef Store nearby (looks like Augusta is closest.) I just bought a chub (those 10 lbs tubes) of 80/20 for ~$4.50/lbs. If you are willing to buy whole food service primals packaging, you can get entire NY strip or ribeye primals for like $15-18/lbs. The real deal is the 15 lbs sack of teres major. They are little 12-15 ounce steaks shaped like a little tenderloin, but really beefy and $9/lbs. I go there to refill the deep freeze. (You will want a food saver to vac pack them.)
BC, good to have clarification on the domestic situation. Ya’ had us all worried out here that you were gonna get suckered into being done up extra crispy. Enough about that, anyway.
On the subject of ground beef, I suspect you may be on to something. I usually stock up heavily when my local grocery here puts a bunch of one or two pound vacuum pack blocks in the closeout case because it’s too close to its sell by date.
Typically I buy ground chuck or ground sirloin if they have it, my last trip to the store they had a bunch of 80/20 ground beef. Oddly, these were 1.25 lb packages, which is not their typical way of selling it. I bought all 10 that they had in the refrigerated case on close out for $4 a shot and threw them in the deep-freeze. I just used the first package last night to make myself some burgers on the grill. I made three burger patties from 1.25 lb (so more than a 1/3 lb each patty), and after cooking them medium well on the grill the fuckers shrunk like George Costanza’s pecker in the pool, by almost 50% I figure. That remark should earn this post your 4th out of 5 anti-semitisms, as rated by the ADL.
It right pissed me off when I saw the finished product, and this is not a bargain grocer, its a local chain that is A bit better than your typical Kroger etc. grade store, but not as fancy/expensive as Whole Paycheck, so I generally expect better of them. Of course, the way things are headed maybe I should just be grateful I can still get (and afford) ground beef instead of ze bugs.
Glad your head is still where it belongs and little head has not skewed things. Yes, there are always peripheral relations that can be hard to leave but as you talk about it now I think you are on the right track.
As to the 80-20 I would expect some slewage. Course where I live I am closest to the best beef on the planet. So ground beef is just that.
Dude, sorry I was entry 110. Still be careful you’re going to get sucked back in one cookie at a time. As to the meat, it’s not fat but water being added to add weight. Use a clear glass measuring cup and let the liquid sit for a while and decant the fat. It will most likely be less than 20%. Look up the Florida standards on ground beef. It will be enlightening.
Spin
Yup- water. Pork sausage is notorious, they add ice to the grind. Check out a chikkin breast label sometime “injected with a 10% brine solution to enhance flavor” WTF, paying meat price for fukin salt water? BCE, please please stay the hell away from that gal and her family 100%, all are toxic and you can do far better Man. Sincerely, Your Droogs
Glad to hear things are as amicable as possible right now.
That whole “ options” thing…
Hoo- boy 🙄
Looking forward to seeing the latest Enfield
So… you’re not considering getting back together, right?
Lol he didn’t say he wasn’t…The I don’t know what the future holds means there is a possibility…
FREEDOM! (In her best Braveheart voice) Was unaware she was being held captive.
ah, yes, FREEDOM, it is what my ex wanted too. and that is why I got the kids.
life did suck as a single parent. but the one thing I did do right was to move the hell out of state
and clear across the country. and that is what I tell every guy going thru a divorce to do
MOVE AWAY, FAR AWAY.
Some people have to learn the hard way Brother…
Find a good butcher and buy in primals. Do your own trimming, cutting & grinding and vacuum pack it; why pay someone else to do that? Any decent butcher will have beef fat as well, usually for a buck or two a pound. Do the math and mix your own grind as coarse or fine as ya like. I’ll get 1# ground game packs from any of the usual sources and stuff those with ground. They pack solid, end up about the size of a softball and stack well in the chest freezer. I can get a couple hundred pounds of ground moose into a standard family sized deep freezer. I’ll buy full pork bellies, cure & smoke them up for bacon. Works out to about 3 bucks/lb that way. Takes a bit more time, but you know what’s going into what. A decent homegamer grinder isn’t spendy and if you don’t have a vacuum packer already we can’t be friends.
As for ALDI… you gotta’ hit that place in the AM right after opening. This is when they put out the 50% off meats in the cooler. I took my sister-in-law from Japan to Aldi back in March and scored a couple packs of 50% off chicken and two slabs of ribs. The total cost blew her mind as it would have been over 100.00 USD in Japan. I stock up on the 50% off stuff BTW and stock the freezer with it.
Back when I used to do high doses of psychedelics, we used to have a saying “Ain’t nothing left to do but smile, smile, smile”. Basically that meant we were prepared for and willing to accept whatever came next but still “hold on to our shit”…if that makes any sense. The implosion of my marriage did not end well….almost died twice. But I rode the ride and came out the other side a bit better.
Sounds to me you’ve gotva solid plan. Godspeed, good sir.
Mmmm, psychedelics. Haven’t touched them since 20 but sure liked them before that. You could stare at a black light lit poster of a panther for hours.
Shooter
I feel like the 80/20 is just an eyeball reference, myself, and subject to the same dumbification now that butchers largely are retarded 3rd world illegals or minimum wage wetbacks, rather than, you know, butchers.
I was shocked at how far off the mark from everyone else that my post was. I really am proof of it beimg better to be lucky than smart I think.
Now, my wife is an Alzheimer’s nurse, and works privately for wealthy families. Her patients mostly don’t know they’re losing their marbles, and the families dealing with a loved one with Alzheimers have a real dilemma as to whether or not to tell them… for my part, depending on the stage they’re in, and how often they’re lucid, it can be a positive thing but painful to tell them if they’re often aggressive, violent, unwilling to accept help, or hysterical. Some are, some aren’t.
I did like the idea of a professional having that conversation with someone unwilling to hear it otherwise… but it’s a brutal, brutal talk. My wife *usually* has that talk, when it happens, with the family present. It’s one of the few things that upsets her in her work.
I’d say that’d be worth a shot, but of course, not your circus… but maybe the right thing to do anyhow.
Sailor Paul, you and J.L. had a definite point that we hadn’t lost BC to his emotions. Takes courage to go against the tide and it was flowing “hard” against you guys. You stood by your convictions. Bravo.
On the other hand, the consensus had a point and still do. She’s got a horrible track record and is saying some odd stuff. No talk of restitution from her either.
On the gripping hand, it is still a dangerous situation and we are right to still be wary. Not at all sure the other shoe has dropped yet.
Shooter
She Who Must Not Be Named is likely in the way of receiving bad, indeed malicious, input from DC, and that there is an IED waiting to be triggered.
So, limiting ANY contact with that crew might decrease the likelihood of DC inciting riot from SWMNBN. Run away, run away faster!
Not at all sure the other shoe has dropped yet.
Yea it probably hasn’t and when she gets ran through and then finds out no one wants to stick around because of the baggage she is carrying she will come crying back and tell him she was fool and she is really really sorry and she will be his forever, probably throw in that it was her hormones acting up and she had no control over it and then we will see if the other shoe drops…
And I feel sorry for BC’s FIL. He sounds like a nice guy. He also sounds pussy whipped from way back and is letting dementia wife run the show with disatrous results, including money issues.
As someone said, not BC’s circus, not his monkeys. And as Lineman paraphrased, life is hard. It’s harder if you are stupid.
The FIL is being real stupid and reaping the reward.
Shooter
Sailor Paul, I understand where you and JL were coming from.
If BCE had had a really good and happy marriage with you know who and had just hit some bumps in the road, then my advice would be if they loved each other and wanted to save their marriage to go to marriage counseling and work on fixing the marriage.
In this case though I’m sorry to say, he’s had to deal with one pile of BS after another for YEARS almost always thanks to you know who and her family. Then once they split up she did everything she could think of to destroy him showing her toxicity. That “I have options” and “I love my freedom”, well we ALL know what that means.
Hopefully BCE will get the divorce and then unass that AO and find a better happier place and be happy.
Maybe not the best advice but she did it once she will do it again. Been there, done that.
I know where they’re getting the fat they add. I’ve got a BBQ pit and I love me some brisket! The last two briskets came out real dry. I wasn’t really paying attention, just put the rub on and cooked it. Really dry… I started looking at the store and ALL the briskets are trimmed to almost NO fat. Now fat adds flavor and moisture, which you need if you’re smoking a brisket. As recently as a couple of years ago, I’d need to trim off a pound or two of far before I cooked just to keep it from getting too greasy. Not anymore, now they’ve robbed ALL the fat off the brisket for ground beef. That’s the only thing you’d use extra fat for. So yeah, your on the money about extra drippings. Let us know what you actually measure when you compare old and new ground beef.
Interesting you should say that. I seldom buy a brisket anymore due to to the cost (which has gotten outrageous) but a couple of times the grocer I frequent had nice sized brisket in the markdown case at 50% off, so I’ve purchased two in the last 6 months. Both were heavily trimmed of fat, and once done up on the grille, were disappointing due to being dry and somewhat lacking in flavor.
The cuts of brisket themselves looked to be of very good quality, so I have to assume the lack of fat to be cooked off caused the less than spectacular results. Lesson learned, and won’t make that mistake again, even at the half off sale.
Need to grow your own Brother or have a rancher friend that you can buy it wholesale from…
I’ve gone in on a whole cow with my sister and BIL a couple of times now (they get about 2/3 as they are a family of four, and I take a 1/3. Got a very good supply of excellent beef in various cuts each time. We usually do that buy in September or early October, and what I had from last year was gone by early June.
In the meantime I’ve been back to buying at the grocery store when I find a good deal. I was just discussing this years buy with them last week, so will probably happen around the end of this month.
Need to up your size to at least a half if not 2/3 if you are getting through it before it’s time to buy again…If I still don’t have ground beef at the very least by the next butchering date I will up what I butcher…I’m at a cow and a quarter now…
Might not be for inclusion into ground beef, I have seen beef tallow for sale recently, and it is not cheap. BUT – I had not seen it for sale previously. If tallow is becoming the new ‘in’ thing for chef wannabe fad chasers (Think Chipotle peppers, quinoa, etc) then the missing fat may be being rendered out and sold as tallow.
It’s becoming a big thing for chefs and the beauty industry so that’s why you are seeing a lot more of it…
I try buying local. I get my meat from three local cattle farms. It’s a few cents more expensive than Publix or Aldi but I know the product was recently mooing and the meat seems better quality than chain grocery meat.
Me to butcher at grocery store: “I need some good burger.”
Butcher: “What kind?”
Me: “Red”
still seeing a lot of “we” in there bro. break that mindset right now. you heard her, “loving her freedom”….don’t make my mistake, feeling sorry for her and taking her back. she’ll know she’s got you and run you ragged time and time again. took me years and fortunes to finally be rid of mine. be the rakasan.
I have learned people will treat you how you let them and if you are letting them treat you like shit then that’s on you and they will continue as long as you let them…
That was the point I was trying to make. If you gonna do it, DO IT!
enough of the treacherous gurl bs- shun them stanky cunts
https://thewinepress.substack.com/p/world-war-iii-palantir-ceo-alex-karp
Hahaha!
I just read the best description of a Hi-Point carbine ever.
Like a well used hooker, it’s cheap, unattractive and utterly reliable at getting the job done.
Shooter
Did you see where Hi-Point is jumping into the lower-priced AR platform swimming pool?
Hadn’t seen that yet 0007. They’ll probably be a lot like the PCCs once they are debugged. Cheap, fugly and reliable. Would be an excellent truck gun also I imagine, longer ranged than the carbines. They won’t be using a blowback action for those.
Went to their site. Looks like an AR. Locking lug bolt group. MSRP of 500. One 16″ rifle and two 10.5″ pistols. Rifle is 5.56, pistol is either 5.56 or .300 BO. Threaded barrels.
Shooter
I haven’t joined in the meat discussion because I’m not really qualified. BC is like a quarter inch from being a cordon bleu chef and some of you others are close. When I was in a bigger abode, I grilled burgers and a cheap steak occasionally and knew just enough about meat to buy stuff that wasn’t complete crap.
I’m working on what I know and have space for. Obtaining a cheap truck gun I don’t care about, learning to make kydex holsters and eventually doing some serious bullet casting and reloading, that’s expensive though and it will be quite a while.
The cheap Turkish POS shotty didn’t work out, looked nice but wouldn’t load the magazine with the bolt closed. Devin bought it back and is looking for a cheap PCC for me, 100 yd. gun for social situations with a red dot.
So I’m going to leave haute cuisine to you experts, interesting to read but nothing I can contribute to.
Shooter
Brother you are in Texas you should know beef like it’s second nature to you, 😂…
Just never developed the cooking jones, bro. Don’t get me wrong I “like” good food but was cooking for just myself for decades. The vat of endless meat sauce BC talked about made me drool. I luvs me some well made meat sauce. I only did some grilling so people wouldn’t accuse me of being a Yankee.
As Tfat suggested, in other news.
https://www.thegatewaypundit.com/2025/08/rising-country-music-stars-mom-brutally-murdered-during/
Mom dead, father wounded. Stupid ass Virginia Sheriff says it’s “random”. No, it was a nigger being a nigger. Homo Erectus needs to become extinct like 3g4me said on Mr. Sido’s site last year.
Shooter
Yea saw that and it said he dindu nuffin before that ever I call bullshit you don’t just wake up one day at 41 and decide I’m gonna stab someone to death today and not have a violent past…
Post got moderated or vanished. Some wrongthink or forbidden words perhaps. Had a current event at the end.
Hey brother, here’s the part I don’t think triggered whatever.
Just never developed the cooking jones, bro. Don’t get me wrong I “like” good food but was cooking for just myself for decades. The vat of endless meat sauce BC talked about made me drool. I luvs me some well made meat sauce. I only did some grilling so fellow Texans wouldn’t accuse me of being a Yankee.
After that came a link to a story and a 2.5 sentence rant. The story made me angry. It was about a dindu being a dindu. If BC moderated it, possibly on advice from his cockroaches, err, lawyers, it’s all good. Mans got to protect himself at the moment. If the web or an AI did it, that just makes me angrier.
Shooter
Unrelated to the conversation but… ran into this website:
Open Source Munitions Portal
https://osmp.ngo/
From their ABOUT page:
About
The Open Source Munitions Portal is a tool for researchers, journalists and practitioners trying to learn more about munitions and their use and impact in conflicts. It was launched in November 2023.
The portal has a number of functions. The hundreds of verified images in the archive serve as a searchable reference library of munitions. Clicking on any image brings up further details – including, where possible, a munition category, the munition ID, some details about where and when it was documented and the original source of the image.
The resources page provides visual and written explainers of key munition categories, as well as a full glossary of terms.
The portal was devised and created by non-profit civilian harm watchdog Airwars and Armament Research Services (ARES), a technical intelligence consultancy specialised in munitions, and designed and developed by Rectangle. The project was supported by the Google News Initiative, the European Media and Information Fund and the Reva and David Logan Foundation.
The portal contains images from a variety of currently and formerly active conflict zones, as well as conflict-affected areas, from across the globe. It contains a variety of different types of munitions, produced by various manufacturers around the world. Wherever possible, key technical features relevant to classification are recorded.
Before I got my half a beef, I was grinding my own burger from Costco briskets and vacuum sealing 1-1/2 pound packages. I got one of those Kitchen Aide meat grinders – the more expensive all metal one. Don’t waste your money on the plastic one, or off brand ones. They break, or they’ll break your mixer (happened to my sister). If you can swing the expense, a dedicated meat grinder is better, though.
Costco briskets here sell for $4/lb. The organic Costco ground beef sells for over $5/lb. I’d buy a brisket and trim the fat off it for later rendering into tallow using a Crockpot. After trimming, cut the brisket into cubes for the meat grinder, then put it in the freezer for an hour or so, along with your grinder body and attachments. The meat (usually) would come out to an 80/20ish grind and I’d know exactly what was in it (no USDA *acceptable levels* of rat droppings) — and best of all, no bone chips. Plus, it just tasted damn good.
Oh, the fat melts down better if you freeze it then grind it as well. It seems to take forever to render when it is just in chunks.
Okay, I’ll stop spamming your comments now.
One of the shitty things about women is that they are bound to strength, not loyalty.
If you split and are instantly doing better, they see strength and want you back.
If you give in and take them back, they see weakness and lose respect.
If you have to ask the question about staying in a relationship, then you already know the answer. And sadly, there is only one right answer.
Women are drawn to power which is why this country is a shit hole because White Men were fooled into giving up Power/Community/Tribe by becoming atomized selfish individualistic robots…
No such thing as old meat, ask Gramps.
Animal proteins freezer burned need a heavy brine refrigerator soak.
Careful on salt in what your cookin.
Your meat was a year old in the freezer? Oh the horror. Last night I cooked up a pound of ‘burger that I had date coded and shoved into the freezer in October of 2021. My mantra is, If it ain’t swelling and it ain’t smelling, it’s good to go into the pot. Orphanage rules. don’t cha know?
BC, good to hear the fog has lifted and you’re moving on. Excellent since imho, you deserve a life with as much peace as possible today. Don’t trust that…..woman…..she’s angling and doing recce when she drops in. As I’m sure you know, but I’ll wager theres a soft spot in you for her , just because. Fuck that, drop her ass entirely before she finds a way to set you up, piss you off, plant something at su casa, or just attemp to mind fuck you.
She dealt the play.
I wish you were in my general AO, I’d hook you up with some actual cow meat that you can pet on the head on monday and stow into the deep freeze by friday.
We have about a hundred acres, wooded, rural, two ranges, ponds and the ability to do whatever we want whenever we feel like it.
You would have an open invitation sir. Believe it.
If you remember during the early to mid Biden years, there was a HUGE die-off of beef cattle across the country. Some of it was because of the very big fires ion Texas. I recently read that we are approaching the smallest herds in decades. I’ve also read that the USDA had seriously cut the standards of foreign beef and that most of it on the US market is from Mexico. That might explain that perhaps they aren’t trimming all of that fat, but instead the cows are very lean.
I bought a six-pack of chicken breasts at the supermarket, and because I got very busy, they sat in the fridge for a week. When I opened the package, I had to drain about a pint of water. It didn’t look like that at all when I bought it. Clearly they are playing games with our food.
Saline injected into the meat to make it more plumper. It’s gross.
Ice is sometimes added to grind to keep it from greasing/mushing out during the grinding process. I am not sure of current regulations about adding ice as far as USDA or weights and measures as I never did it in any of the shops I ran. Ice could be the source of extra moisture.
Fat content of ground meats any place I’ve worked in the last twenty years required “fat testing” by batch in the shop along with detailed recordation-species, packer of meat, pack date, fat content, time/date of test. Unless the “trim” comes from a USDA packing house and is code dated and labeled with fat content. Lack of recordation/skipping tests is not allowed. USDA certified packing houses have same requirements for ground meats.
Mislabeling meat including the fat content of ground beef is a federal crime.
I’ve noticed meat departments in the midwest are way behind the times with these standards and give them passing attention at best. I am not familiar with operations in southern states.
Most of the beef that is ground “in shop” in most conventional grocers operations (likely including Aldi’s) comes from packing houses packed in chubs-usually 10 lb tubes that is coarse ground at the packing house and then fine-ground once in the shop. Its basically garbage. That’s where breeder cattle, older steers, bulls etc end up because there is not grade requirement for ground beef. Buying the “high end” ground sirloin in the modified atmosphere packaging at a premium price? Its top butts from old cattle that is carefully fat tested and then packed in MAP packaging so that the bloom isn’t ruined. The major beef packers and USDA have been “running the table” for a long, long time and as usual it is consumers that take the beating.
Compared to “shop trim” grind-which is I’m cutting up a couple chucks, a top butt, two whole PSMO’s, a couple of bags of flank steaks and all that trim goes into a lug and gets ground up as needed-the packing house grind is flavorless and has a terrible bite-that’s why most fast food burgers are crap nowdays.
Since we quit raising cattle, we mainly buy steers from local growers, so our grind is exclusively “shop trim grind” so to speak. In between steers, we’ve occasionally bought a few pounds of grass fed organic beef which is very unlikely to include breeder cattle and whatall.
If you are not so inclined, find a grocer with a full service case and ask if they sell “shop grind” or packing-house chubs grind out of the service case.
I hope to live the rest of my days without a bite of packing house grind.
“Like I said and told Gretchen, I’ll be a shoulder to cry on”
BC – With all due respect and sincerity, fuck that noise, bro. That’s giving her more than she deserves. Which most men are guilty of because of our desire to do the “right thing.” We’re driven by a sense of obligation while females are driven by doing whatever the fuck they want and makes them happy, which is subject to change at the drop of a hat
Will extrapolate in reply below.
“Anyways, I hope that give y’all a bit better understanding of the situation. I mean I saw for myself that Gretchen said point-blank that she’s ‘…enjoying her freedom!’ and that “… she has options.’ so she’s got all of that going for her,”
And that, sir, is the problem. Modern Western women want their men to be faithful protectors, providers, bread winners, keep them emotional satisfied and “happy” without them having to bring anything to the table other than their vaginas. In other words, entitled, selfish parasites. Hell, from your posts, you were even the one who had to prepare chow and while I also enjoy cooking, it would be fucking nice if one’s female would occasionally pick up the slack.
Which is now the norm all thanks to g–damned feminism and every (((Cultural Marxist))) construct but I best not get started down that road.
Thank Christ for washing away the sin of what I’m about to suggest with His Blood but between the flakiness and insufferable behavior of modern chicks and all the fucking life wrecking, fake rape accusations being tossed around by 304s suffering from post-coitus guilt, the only rational options are:
A. Pay to play, if you’re just looking for a casual hook up.
B. Seeking out tradition gals from south of the border or the Slavic countries if you’re looking for a serious LTR with the caveat that you will have to move there because once they come to FUSA, they’ll be utterly and completely corrupted in no time.
As a fellow Gen Xer, I get it. We grew up in a time when woman were better looking, more charming, feminine, pleasant and easier to acquire whether it was a GF or FWB. That world is now dead and we have to adapt to the new reality.
Sorry for the rant. Prayers up and good luck.
I just want to add that if a women wants a shoulder to cry on, my rule is that said shoulder has to be attached to the same body as the dick that’s plowing her. In other words, if I’m not the one hitting it, I’m not the one sitting and listening to her tales of woe (most of which are self inflicted damage anyway).
Yea and since hopefully he doesn’t want to stick his dick back in to the crazy that has who knows what coming out of it then he needs to tell her go cry a river elsewhere…Hurt my dog Fuck you, steal my money fuck you, take my ride fuck you, call me disgusting fuck you, that should be his answer to her from now on…
I was digging in the chest freezer and found some NY Strip steaks from our bull we butchered in 2017. They were wrapped in plastic, then in butcher paper. I thawed them out and they looked/smelled good. I trimmed some of the fat as it looked “not so fresh” and cooked them up. I figured if they tasted bad they’d go to the dogs. They were actually good, couldn’t tell we were eating 8 year old meat. These were definitely “aged beef” but we lived to tell the tale, so all good. 👍
PTSD.
Something a lot of you vets are familiar with either from personal experience or seeing friends with it. It seems it can be really debilitating. The last GFs son I mentioned previously, Nick, finally remembered his name, damn you old age. He passed Ranger school in the 80th percentile back before splits and trannies could be Rangers. Did two Trashcanistan tours. 2nd tour, came back with his head kinda fucked up. Was separated from the Harmy for medical, wasn’t dishonorable, don’t know the .dot mil term for it.
Good guy, about 28 back then, had a truck, part time construction job (this was the People’s Republic of CA) was somewhat together but had lots of cop run ins, got tazed pretty regularly and lucky he didn’t get shot. I know some guys like my friend Devin that are perfectly normal, no PTSD and I’ve known others that were pretty fucked up. I guess it depends on the man and what he experienced personally while in combat. I feel as bad for these guys as I do for guys that are missing parts and the wonderful VA isn’t a whole lot of help, since it seems to be staffed by quacks and rejects.
Shooter