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Ukraine war Bullshit.

I'm trying too grasp what they are planning for here, next. You know the deep state/left/NWO is not going to allow trump to dig much deeper, out them more, or perp walk anyone. The next one will/would be, nation wide I would guess, given the table stakes ,.,..
Considering they had zero problems killing millions with covid and two assassination attempts it's not a pretty scenario two game out. Nevermind how many of the deep state Intel went with the Russian collusion hoax.
All the world is a stage. People had better pay attention

M40 front sling swivel question

It is not a three piece set up. It's just a tapered nut with a reeded edge. The tapered nut is put into the barrel channel, and the front sling swivel screws into the nut from the underside of the stock.

Wichita actually made a run of reproduction M40 front sling swivel nuts to go with their M40A1 front sling swivels (since guys have been incorrectly using these A1 swivels on their M40 builds). The Wichita set is on the left, and the original USMC M40 takeoff set is on the right.

I'm working on restoring a Navy M700/M40 using and original stock and have been fortunate to have Ryan N. pointing me in the right direction. Too bad he stepped away from the forum. He would have dropped a ton of info and pics in here.
I've noticed many member's photos showing the swivel sitting proud of the stock, one would "assume" that the flat on the underside of the swivel would be flush with the stock, but does it? BTW, thanks for the pictures and explanation

Guys!! I found Lucky Duck!!

Likely not your intention but that brought up a "fond" memory of mine if you can believe it.

A number of years ago I found myself dining in the Officer's club in the Newport Naval Base. Not that there was anything particularly "fancy" about the location just that my previous life didn't involve invitations to Officer's clubs (from what I know now, not many of 'em exist these days, at least not like they used to).

Anyway- long story short I was doing a work thing again at that location and was invited to the Officer's club for their (weekly I believe) seafood boil). It wasn't my 1st trip to Newport or my 1st visit to the officer's club but this was one of the first "events" I was expected to participate in for work.

It's no state secret- one can easily google what the location looks like...

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So I find myself there again and this time for a seafood boil so some more images of such activity from the same location...

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So all that to say- it was a 'nice' location, with a 'classy' spread, designed to attract 'cultured' diners. And then your old friend LuckyDuck rolls in dressed well & on his most professional behavior. It's a beautiful gathering with good plates and cloth napkins and I remember thinking at the time that I just might be turning a corner in my career that I'm now finding myself in these situations and I'm feeling pretty good about that.

Well I start into breaking up the lobster claws delicately presented in front of me and low & behold I cut the ever living shit out of my hand with the shell. It was an absolute mess. Think arterial bleeding all over my plate, all over the cloth napkins & tablecloth... a trail of blood all the way across the hardwood floors you see in the first picture. It was just blood every freakin where. And in classic LD fashion, right at the beginning of this evening so not to gain any professional benefits from it.

I cut myself deep enough with that initial lobster claw that I likely should have needed stitches but after bleeding through a few cloth napkins I ended up butterfly stitching my hand back together and bandaging the shit out of it (replacing it daily) for the rest of my time there in Newport. So much for professional development.

But yeah- that was my first and last seafood boil experience.

-LD

Never saw it first-hand, but rumor was O-clubs offered two desserts. Cake and cock.
  • Haha
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If you buy beef by the percentage of how much cow it encompasses, I have some questions...

Cuts of meat vary in dimensions. Almost every processor in my area VAC seals the individual cuts. Burger is usually in the shape and size of a softball, roasts are just the way you see them in the store as well as steaks. It will take up more space than you think
1600 lb steer on the hoof = approx 800 lbs hanging
1/2 hanging steer= approx 225 lbs of processed beef of which will be approx 75 lbs of burger
Separating the cuts in a freezer to be able to get to what you want will also take room. I recommend a full sized upright freezer. It helps with separation of the different cuts of beef.