Accessories 120 Round / Field Pack
- By Wyopli
- Buy - Sell - Trade
- 202 Replies
Are these still being made?
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Get Access SubscribeRemember a story of a radio station that played all versions of Louie Louie constantly. At least I think that was real.Sounds like the station down by Patterson, CA. Their first day on air they played AC/DC’s Big Balls for several hours. The station motto was “The Station with Balls!“
Agree.A box of ammo with two diffrent types of ogive. I would have to see that to beleive it.
Sounds like $175 for the Simrad Caps.He got a price on these yet?
Yeah, man. Those Velos are nice. I view suppressors as disposable and have stuck to traditional baffle stack cans because they're cheap and they typically work well.I wanted something a little more hard use than the Flow 762 that I’m using on the SCAR and Grendel’s so I bought 2 of the SilencerCo Velos LBP 762. It’s been pending since the 20th and apparently my trust photo hit 1 year old today so they shot it down.. today. I immediately updated the photo in my trust so hopefully they’re approved by the weekend.
Given the discount I can get in the tan Eotech EXPS3 and the Dbal D2 I’m strongly considering just picking them up. If I do that I might as well grab the riser and white light set up too and start familiarizing myself with everything.
Do I buy the stuff now and get pissed at myself again for blowing a load of cash? Or do I wait a little bit and take the chance of having to pay substantially more?
I’d have to go back and check, but this is my 4th relatively expensive rifle build in probably 5 months. I built an 18” Grendel, a 13.9” Grendel, and then a 14.5” Grendel for my girl and now this. At least I reused the lower, trigger, BCG, scope, and buffer tube though
My wife and I had a Green Lasagna in Balogna' Italy 2 years ago that was just heavenly. Rich and creamy doesn't adequately describe it. No tomato and no meat either as I recall. Delicious.Thanks for posting that, it was pretty cool to watch… Cross-posted from my nom-nom-nom post a week or so ago, but we make a similar sauce for our chicken pizzas, and if we have the time with home made crust, but typically with just a Boboli crust that we pre-cook for 8 minutes or so before we spoon on the chicken “Ragu” made from chicken cooked in olive oil and a ton of garlic, and then I add tomato paste and cook it down before adding milk, spices, and a ton of either shredded parmesan or more usual lately, a good parmesan-reggiano:
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…we let that cook down so the cheese is completely melted into the sauce, and then throw on some slices of provolone or mozzarella before popping it back into the oven to melt the cheese topping:
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After watching that though, I think I’ll do our next lasagna with a layer of béchamel like that; never thought to incorporate the ‘milk sauce’ that really smoothes out the acidity of the tomato-based ragu into anything other than that pizza. And nutmeg? Never thought of that as an Italian seasoning either, but what the hell, will give it a go too.
Hell, might try it on our next batch of spaghetti sauce too! LoL
A good way to get shot.