I have to learn how to do this. It’s one facet of kitchen work I never tried.

For defense against small arms fire of course

Yea just send it to Kahles for warranty. It’ll take a bit to go over the ocean and back but definitely something they can fix.

Pain subsided this afternoon

To offset for the low ballers, yes lol. Everyone else it’s still $3,000 shipped.

Hope that helps some beginners.

Now my turn to ask the experts.
I keep scoring my loafs and the score keeps closing up completely. This last loaf was 1/2 inch deep.

What's going on?

Maggot said:

My grannny cooked on a wood stove way into the 60's wehn they finally got indoor plumbing. It was nice not to walk 200 yds to the outhouse in the snow and rain. No more Black Widow's hiding under the seat.

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My grandparents lived in a very small farm community called Daisy in SC. I carried in wood for Grandma to cook, knew how to prime the pump and brought in water and “helped” granddad straighten nails for reuse by the time I was five. They had a two-hole outhouse. Sucked on rainy and cold nights. Grandma and her friends made quilts under the packhouse overhang next door. Granddad would take me squirrel hunting. He had an old double- barrel and the forend came off every time he fired it.

Some of my best memories growing up.

Sold

Dauntless, dauntless, dauntless

Fig said:

No more NICs checks for CCW in free states!

Brady Permit Chart | Bureau of Alcohol, Tobacco, Firearms and Explosives

The Brady Handgun Violence Prevention Act (18 U.S.C. § 922(t)) requires federal firearms licensees (FFLs) to initiate a National Instant Criminal Background Check System (NICS) background check prior to transferring a firearm to an unlicensed person. However, the Brady law includes an exception...

www.atf.gov

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Welcome to 15 years ago

PM sent.

Sorry, I over looked it included shipping.

Some golden info on YT. Some absolute garbage on YT.

It is the internet. Lots of eggspurts on the internet. Lots of attention whores on the internet.
I have started to make my own youtube channel a couple times now. I have decided it would be a horrible idea. Mostly because no matter what you post, one group of people will love it, one group will seek to doxx and destroy you.
Some of my favorite, most informative, truth based channels, have scads of people who seek to destroy and deplatform them.
The whole thing is about 50% cunt farm.

Kopfjager1 said:

Do you track throat erosion?
With RL50, I was only getting 0.003" every 100 rounds. But with the factory Berger 230, which I assume is H1000, I was getting 0.008" which was the first rounds fired then the 300-400, it was 0.006". I'm at 600 rounds now and the last 200 with RL50 I've only had 0.001" totaling 0.023" total erosion since the new barrel.

I know N570 is a barrel burner, but just curious to how it compares to other powders.


I don't think there is any benefit aside from reduced brass growth. With my 300 NM (Lapua brass) I have to trim about 0.004" after every firing (annealed each firing). I don't remember how much I trim above min SAAMI length (+0.002 to 0.005), but it's just to be consistent between each firing.

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I don't but when I clean, I run a bore scope down the barrel to check how clean it is. I don't chase the lands. But 700+ rounds in, you can see quiet a bit of cracking. I would be happy if it last 1200 rounds. I'm sure if went with a different powder I could extend the barrel life, what a couple hundred rounds? I realize performance comes at a cost. And I am not going to shoot a NM at PRC speeds..... There is a reason why you go Norma.

Yesterday's sandwich loaf came out very nice.



Small loaf cast iron Lodge pan 8 1/2 x 4 1/2 inch

300g flour (Ap 2/3 - 1/3 and
Bread)
200g water
100g starter
10g olive oil
5g salt




I changed up my prep routine.

Lightly oil mixing bowl and add flour, active starter, water.
mix and let rest an hour.

Salt comes next in two dumps with stretch and folds grinding salt against mixing bowl. That helps clean down sides and bottom of bowl.

Next comes the messy part but it all still takes place in and over the bowl.

Poke fingers in dough and add the oil. You can swish and flip it around with the bowl scraper some but time to use your hands.
No oil water or flour needed just get in there and do streach and folds.

Rest for 15 minutes and go again.
I went 4 times.

The bowl was now "clean" and dough covered loosely with plastic wrap bowl cover on and into the fridge to cold proof overnight 12 - 14 hrs (lazy I let it go for 14).


That picture is not staged, it is how it comes out using the bowl scraper, salt and oil last. I could have started another loaf when I turned it out for final streach and shape.

Into the pan, final proof in oven with light on (85 degrees).

Slash, tent and seal with aluminum foil, place in cold oven and start at 425 degrees for 30 minutes.
Remove foil and cook additional 30 minutes.

My rating for this one.
Crust was medium thickness, crispy chewy. 90 (no blisters or decoration).

Crumb, soft chewy texture mediumish crum . 100 if scored for a sandwich loaf. (Jam won't fall through).

Taste lightly sour great for general sandwiches. 95 (not the kind for a charcuterie board presentation).

I'm getting out the stone and chisel for this one and it's going in the book.

PM sent

Dirty D said:

Pics and shit of my dream girl
View attachment 8694325

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Oh Pam! How I love thee!

Looks like 6.5-284 Norma ?

I shoot a Tikka T3X chambered in .284 Winchester and that cast looked really familiar...