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Messages - Nate
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5451
« on: November 14, 2014, 11:33:41 PM »
So here is the latest. He went into surgery around 0845, out of surgery at 1330ish, about 2 hours later when he came to he said his chest felt heavy and was having some trouble breathing, they took him to the cath lab, they found bad news, went back into surgery and gave him another stint, he came out around 1900ish, they said he had fluid on and in his lungs, dr's were hoping they didn't have to intobate, he is currently In icu resting and being monitored. I will post an update in the morning.
5452
« on: November 14, 2014, 05:19:55 PM »
curent update: he is out of surgery and in recovery, i will notify when i hear something.
5453
« on: November 14, 2014, 10:17:01 AM »
a good friend of mine named ken price (retired CW4 and a fellow VFW member) has been having a hard time with some medical healing. he went in about a month ago to have some stints put in, and he has been in and out of the ICU ever since because the incisions are not healing up and continue to bleed pretty bad. i ask that ken price and his wife laura remain in your thoughts and prayers please. thank you.
5454
« on: November 12, 2014, 01:13:10 PM »
i am hungry now!
5455
« on: November 12, 2014, 06:34:24 AM »
Fried cheese curds, yum
5456
« on: November 12, 2014, 06:31:48 AM »
I just may have to aquire mine before I retire?
5457
« on: November 12, 2014, 06:28:25 AM »
Its all good, I can take as good as I give.
5458
« on: November 11, 2014, 03:53:28 PM »
That pot was cleaned out in 1 hour
5459
« on: November 11, 2014, 11:34:35 AM »
so were gonna call these beans "ROUND UP BEANS"INGREDIENTS:1/2 package of Earl Campbell's smoked beef sausage 1LB of ground beef 1LB of ground country pork 8-10 slices of some really thick cut bacon 1 really large onion fresh jalapenos halved and sliced (to your taste) 2x32oz cans of bushes baked beans (original style) 2x32oz cans of bushes chili beans (hot flavor) seasoning (whatever you would like to add) note: this will make more than what will fit into a really big crock pot, so you may have to mix all together in a large container and fill from there. (I had to mix all the ingredients in a large pot, and then fill 2 crock pots with the mixture) DIRECTIONS:1. brown beef and pork sausage, drain grease and add to the pot 2. slice, chop, cube, (whatever your taste buds are calling for) the smoked sausage, onion and jalapeno's, then add to the pot 3. cube and fry the bacon (I did the bacon first and then did the beef and pork in the bacon grease) 4. add all 4 cans of beans to the pot. 5. mix well and let simmer for at least 3 hours (I let mine go for 6 hours).
5460
« on: November 11, 2014, 09:31:25 AM »
hey now, I am 6'2".
5461
« on: November 11, 2014, 07:27:19 AM »
you might have scared them off had you not been wearing that good lookin sweatshirt
5462
« on: November 10, 2014, 10:28:19 PM »
Nate, this is the other nate and I would like to welcome you.
5463
« on: November 10, 2014, 12:09:53 PM »
Good stuff right there
5464
« on: November 08, 2014, 01:40:30 PM »
sounds like its time to call mike at Inglewood transmission?
5465
« on: November 06, 2014, 09:16:52 PM »
The trailer is made in clintonville, wi (close to bobby). A base model is something like 7k, and models with bells and whistles can go up to 20k. I check out their website and you have to call for pricing, but did some searching and found those numbers.
5466
« on: November 06, 2014, 04:24:33 PM »
that is a sweet trailer
5467
« on: November 06, 2014, 12:47:35 AM »
Welcome
5468
« on: November 05, 2014, 06:51:18 AM »
Welcome snowman
5469
« on: November 02, 2014, 05:29:34 PM »
I almost forgot, here is the recipe I used to make some homemade biscuits to go along with the stew.
Ingredients • 2 cups flour • 4 teaspoons baking powder • 1/4 teaspoon baking soda • 3/4 teaspoon salt • 2 tablespoons butter • 2 tablespoons shortening • 1 cup chilled buttermilk
Directions Preheat oven to 450 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)
Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
5470
« on: November 02, 2014, 05:25:01 PM »
so this stew turned out better than I could have imagined. to be honest I just made a second batch of it today since the last batch didn't last but a day or 3. here are the pics of the assembly and the final product. here are the wet ingredients mixed together and the flank steak cubed, in the bag ready to marinate for about an hour. here are all the ingredients that will go into the pot once the meat has marinated and been browned. I started off in a cast iron dutch oven, but my pot was not big enough (this is a 5 or 6 qt pot, time to buy the 12qt big boy). here is everything transferred over to a bigger pot. here is the end result. on the second batch I doubled the turnips, added another potato and diced the taters smaller than I did last time.
5471
« on: November 02, 2014, 09:47:49 AM »
Thank you both.
duane- I have had the grinder attachment for like 2 years and have not had 1 issue with it and it seems to be holding up very well.
don- not really sure yet, I dont think I really want to he in customer service?
5472
« on: November 01, 2014, 12:24:51 PM »
so I thought I could definitely add something to this thread. I actually carry and or use 4 different knives on a daily basis. in the picture below you can see all 4 of those knives. here are the brands, models, where they are worn/kept and what they are used for. the first one or top one is a: Ka-Bar Becker BK2 Campanion Fixed Blade Knife and it is stored in my go bag or assault pack, it has 4x25’ long pieces of 550 cord braided together for emergency situations when some type of cordage is needed or required. Specs: Weight 1.0 lb. Steel 1095 Cro-Van Blade Type Fixed Blade Lock Style N/A Blade Thickness 0.250 Measurements Blade length 5-1/4"; Overall length 10-1/2" Grind Flat Edge Angles 20 Degrees Handle Material Zytel Shape Drop Point HRC 56-58 Stamp KA-BAR Becker Butt Cap/Guard N/A NSN 1095-01-493-1798 KNIFE-COMBAT The second knife is a: Benchmade 9051SBK AFO II AUTOMATIC - UTILITY Combo Edge/BK 1 Black Finish. this knife is worn on my belt for everyday use. This knife was given to me by a very dear friend who at the time was the NCOIC of an ODB from 3rd group. This knife has served me very well for the last 8 years and 3 deployments. This knife is by far the best knife I have ever owned or used. Specs: Category End Use: Tactical/Military/Law Enforcement Blade Steel: 154CM Rc Hardness: 58-60 Blade Style: Utility Handle Material: Hard Anodized 6061-T6 Aluminum Lock Mechanism: Push Button Automatic Pocket Clip: Tip Up, Reversible, Black Length Open: 8.51" Blade Length: 3.56" Blade Thickness: 0.125" Length Closed: 4.95" Weight: 5.80 oz. Sheath Type: Black Ballistic Nylon Made in: U.S.A. The third knife or tool is a: leatherman supertool 300. This knife/tool is carried right next to my benchmade and is used for everyday uses. I originally started off with the plain old supertool. but over time as parts of it broke or got worn out and sent in for warranty/repair, I have actually been upgraded twice by leatherman company to the new supertool 300. I really cant say anything bad about this piece of equipment. The fourth knife is a: Large TDI Law Enforcement Tanto, Serrated. This knife is stored on my kit. This knife has many uses but in reality it is a personal protection knife. Here is a short video from the designer of the knife. http://www.youtube.com/watch?v=6ZivRcSnPywSpecs: Blade Length: 3-11/16" Overall Length: 7-9/16" Blade Style: Tanto, Serrated Edged Black Blade Blade Material: AUS-8A Stainless Steel w/ Black Powder Coating Handle Material: Zytel Weight: .4 lb. Carrying Mechanism: Hard Plastic Friction Sheath
5473
« on: October 29, 2014, 12:16:44 PM »
good info, cant wait to read more.
5474
« on: October 28, 2014, 02:10:53 PM »
your good kyle.
sam, here is the recipe out of that book that I linked to for stewed tomatoes.
5475
« on: October 28, 2014, 01:58:06 PM »
welcome MMP, hows fort Gordon treating yah down there?
5476
« on: October 28, 2014, 12:54:43 PM »
5477
« on: October 28, 2014, 12:27:25 PM »
By chance did you happen to get you a canning/preserving book? The one that I showed on my other thread has saved my butt many a times.
5478
« on: October 28, 2014, 12:06:08 PM »
Sam, hopefully i will remember when I get home tonight, I will post one up for yah.
5479
« on: October 27, 2014, 10:23:34 PM »
The footgear that I like the best because of comfortability, variety of uses and ease of maintenance were the ones that were issued to me during basic training. I have had several pairs over the years and actually am In need of a new pair (read puppy ate them). These boots take a little working to get them to fit correctly, but once that happens these boots will give you years of blister free comfortable wear and use.
Here is a picture of what I am talking about for those that don’t know.
5480
« on: October 27, 2014, 10:18:28 PM »
I am not sure where to start with this, so lets see how this turns out. bobby, I apologies, hopefully this is not hijacking your thread?
being in the military for almost 20 years (way less than don) and having to spend more time on the ground then on or in vehicles, I have learned a few things about footwear. Now this is not to say that I am an expert in the matter, but more of voicing my observations. Bobby and HC were total ground pounders and will most likely have info they can share in this matter. here is a list of things that you need to think about when selecting footwear for whatever.
- are you going to be in a dry place, wet place or a combo of both - what season are you using these in - what is the terrain like (rocky, sandy, forest, etc) - what is the condition that your feet (dogs) are in - what are your ankles like - do your feet sweat a lot
these are just a few major questions that you need to have an answer for when selecting your footwear, so lets take a look at just how important these questions are and why they matter.
moisture level of your environment:
this is very important, because if there is even a chance that you will be in a wet or combo environment you need to have foot gear that has some sort of drain holes. drain holes are important because they will allow the excess moisture and water drain from the boot while you are still walking/wearing them. Moisture in foot gear is a VERY BAD THING and can lead to major foot problems and make you combat ineffective.
For dry areas you want a boot that has superior breathability, this will help dissipate the heat and moisture build up of your feet and foot gear while they are in use.
You also need to think about what kind of water repellant/proofer you are applying to your footgear as well. Repellants will still allow the footgear to breath, where as proofing will not allow the footgear to breath and can cause moisture issues if your not careful.
Season of use:
This is a big deal, because if you are using the wrong foot gear in the wrong season then you are doing nothing but creating major problems for yourself. Example, don’t wear winter boots in the summer because your feet will sweat profusely and can cause trench foot, blisters, etc. this goes just the same for wearing summer foot gear in winter conditions. Instead of sweat, you will not have to deal with cold weather injuries to your feet. so make sure you have the correct foot gear for the right season.
Terrain:
Terrain is important to know, because of the makeup and compounds of what the sole’s are made of. Example: if you are going to be in rocky and or mountainous terrain then you are going to want a harder type sole as opposed to a softer sole. The rocks will literally tear away soft type soles. If you are going to be in softer terrain then you will want a bit of a softer sole.
You also need to think about the cleaning ability of the sole’s that are on your foot gear. For example if you are going to be in softer type terrain and have a possibility of encountering mud then you are going to want a sole that will clean itself as you are walking instead of having a sole that will hold on to all that mud (same thing as the tires of your vehicle being able to clear and clear themselves as they are turning).
Conditions of your feet and your ankles:
The condition of your feet must be taken seriously, because if you fail to take care of them then (lets be real) they will stop you in your tracks and you will be done for. If you have falling arches then you need to look for footgear that have high arch supports or a good insert with arch support. If you have athletes foot then you need to have some sort of powder, cream, spray, etc to not only cure it but to also prevent its return. If you have nasty fungus ridden toe nails, you need to get you a good anti fungal pill (creams will not work on this). Fungus ridden toe nails and boots that are way too small or tight will cause ingrown toe nails, so pay attention to how your footgear fit and how you are cutting your toe nails (believe it or not, there is a wrong way and a correct way to cut your toe nails, and this is a major factor in why ingrown toe nails happen in the first place).
Ankles are something that you need to take into consideration as well. Regardless of whether or not you have good or bad ankles, you need to look at footgear that will cover your ankles. Footgear that cover ankles really do 2 things. they provide ankle support to prevent ankle injuries and if you happen to have an ankle injury then they will provide compression and prevent swelling and give further support for quicker healing. Quick medical tip: if you roll an ankle or sprain it, keep the boot on and lace it just a little tighter. This will as I stated above keep swelling down and provide further support.
Sweating:
If you are like me and your feet sweat alot, then you need to make sure that you have several things to help combat this. moisture in footgear can lead to many things like athletes foot, swamp foot, trench foot, blisters, overall stink, etc. combating moisture in footgear can be accomplished in several different ways.
- Use foot powder in your boots as well as your socks. A little goes a long way. - foot sprays are not as effective as powders but they do work to an extent - socks. Socks really serve 3 functions, they wick moisture away from your skin, provide cushioning, and they also provide compression for your shins and calf muscles. - wearing a pair of calf length or even full length compression pantyhose will wick moisture away from your skin as well as add a thin layer of material to help prevent blisters - last but not least, make sure you have the correct footgear for the correct season and environment.
Material composition:
The material composition of what your footgear is made of is very important. Leather is a great footgear material because it is durable, breathable, flame resistant (not proof), dries fast and can be treated for many different applications/environments. Rubber material is durable to an extent, waterproof, limited to certain situations and will retain moisture inside. Composite material footgear is known to be light weight, durable to an extent, water resistant, breathable, non flame resistant and cannot be treated for different applications. Heals
The last thing we need to cover here is “heals”. No not high heals like women wear but the heal of your footgear and the heal of your foot. the heal of you foot absorbs and dissipates hundreds of pounds of pressure with each step as well as the heal of your footgear. It also provides the proper alignment of your foot and your instep as well as your achilles tendon. So with that being said, you need to make sure that you have a good heal on your footgear. Yes there some footgear out there that does not have a heal per say, but they are also designed for specific purposes and not a general use.
5481
« on: October 25, 2014, 01:37:53 PM »
Well I didnt really check it totaly out, but it is a base to start with, and knowing don he would definately modify it.
5483
« on: October 25, 2014, 12:03:24 AM »
So how did the spaghetti sauce turn out don?
5484
« on: October 24, 2014, 10:15:54 AM »
ill get someone to take a few pics of botht the shirt and sweatshirt either today or tomorrow
5485
« on: October 24, 2014, 07:03:49 AM »
I have no one right now to take a pic of me, otherwise I would have been right there posting a selfie with yah.
5486
« on: October 23, 2014, 01:35:01 PM »
it would probably fit into a smaller one like a 9mm or even a 5.56 can????
5487
« on: October 23, 2014, 01:33:56 PM »
welcome JJ. maybe you could give us a breakdown on welders, what ones are good for what projects, the good ones, bad ones, etc?!
5488
« on: October 23, 2014, 08:56:52 AM »
looks to be all digital, do they make one in an analog version?
5489
« on: October 22, 2014, 01:27:52 PM »
Mike, dons hockey puck idea came from duanes compressor.
5490
« on: October 21, 2014, 05:20:28 PM »
very true
5491
« on: October 21, 2014, 01:28:40 PM »
this recipe is not real salty to me but then again I have been told my taste buds are a little off.
if the sticks are too moist you may have not let it sit long enough. after you ground everything and added the curing salt, how long did you let it rest for? when using curing salt, you have to let it sit for a few days to let the salt do its thing by pulling out the moisture of the meat. that could be the reason for the moist sausage?
also, I was told that I can use this recipe for venison as well, I just have to use a 4:1 venison to beef (the leaner the better) mixture.
5492
« on: October 21, 2014, 09:56:27 AM »
I ordered another gasket and the relief valve and I think that it was like $5-10. The gasket and relief valve will remain good for years as long as you lube them like the inst tell you.
5493
« on: October 20, 2014, 10:02:56 PM »
This one recipe should yield roughly 7-8qts. Hopefully my wife will chime in here and correct me if I am wrong.
5494
« on: October 20, 2014, 12:37:55 PM »
don asked me on another thread about storing flour for long peroids of time. Nate,
What is the best way to store flour long term?
I am about to pick up 2ea, 25 lb bags to long tern store and a 5 pounder to use with all this emer food prep I'm doing
all purpose flour is really the only kind that you would want to store for long peroids of time, because it does not have anysort of additives in it like self-rising and other kinds of flour and it does not have an experation date. if i was going to store flour, sugar, thing of that nature, i would get many packets of Desiccant, and large vaccume seal bags like you can use for clothing. i would place the desiccant packs in the vacumme bags, suck out all the air and place in to a sealed container (like a plastic drum with a water tight seal). i would also place many bags of the desiccant into the sealed container as well. hopefully this is of some help to your question don? links to desiccant: https://www.google.com/search?q=pressure+canning+pot&biw=1455&bih=1164&source=lnms&sa=X&ei=CzZFVLLdEtHAggTo9YGQBg&ved=0CAcQ_AUoAA&dpr=1#q=Desiccant+packslinks to the vacumm bags: https://www.google.com/search?q=pressure+canning+pot&biw=1455&bih=1164&source=lnms&sa=X&ei=CzZFVLLdEtHAggTo9YGQBg&ved=0CAcQ_AUoAA&dpr=1#q=vacuum+bags+for+clothes
5495
« on: October 20, 2014, 12:27:26 PM »
ok, since i have a few minutes here at work i will get to a few answers. don, those 2 pots are basically the cadilacs of pressure canning pots and yes they are extremely expensive. i have 2 pots like the one pictured below. you can get them at walmart for like $80 and you can order a reserve gasket and plug as well from the company that makes the pot for a pretty cheap amount. here is a quick google search for pressure canners. https://www.google.com/#q=pressure+cannersthe presto pots are good quality and can be used for years on end with proper care and maint.
5496
« on: October 19, 2014, 11:18:56 AM »
welcome northern friend
5497
« on: October 18, 2014, 06:48:56 PM »
here are the biscuits that I made to go along with the double jack stew.
Ingredients:
• 2 cups flour • 4 teaspoons baking powder • 1/4 teaspoon baking soda • 3/4 teaspoon salt • 2 tablespoons butter • 2 tablespoons shortening • 1 cup chilled buttermilk
Directions:
Preheat oven to 450 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)
Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
I got this recipe from an alton brown episode of good eats.
5498
« on: October 18, 2014, 05:01:02 PM »
cur, yes cur! ;D ok, in all fairness don is correct. canning supplies are becoming harder and harder to find. some of the main places you can find canning supplies are at ace hardware micheals hobby lobby bed bath and beyond walmart (by the pots and pans area) target if you are unable to find supplies at those locations, below is a quick google search for canning supplies for sale over the internet. https://www.google.com/?gws_rd=ssl#q=ball+or+mason+jars+for+salegive me a day or so to get the next installment of this put down on paper, so that I can give accurate information.
5499
« on: October 17, 2014, 12:31:37 PM »
i am going to make this tomorrow, i will post a few pics and let you all know how it turned out.
Ingredients: Marinade: • 3 pounds hanger steak, cut into 2-inch cubes, trimmed as needed • 1/2 cup Irish stout • 1/4 cup applejack (recommended: Laird's) • 1/4 cup whiskey (recommended: Jack Daniel's) • 2 tablespoons stone-ground Dijon mustard • 2 tablespoons agave • 1 tablespoon granulated garlic • 2 teaspoons kosher salt • 2 teaspoons fresh cracked black pepper Stew: • 4 tablespoons olive oil • 1 Spanish onion, cut into 3/4-inch dice • 5 tablespoons all-purpose flour, divided • 1/3 cup whiskey (recommended: Jack Daniel's) • 4 cups beef stock, divided • 2 bay leaves • 1/2 teaspoon dried thyme, crushed fine • 1/2 teaspoon dried savory, crushed fine • 4 red potatoes, washed and quartered • 1 turnip, peeled, halved and sliced into 1/2-inch half rounds • 2 large carrots, peeled and cut into 1/2-inch coins • 1/2 cup apple cider vinegar • Kosher salt • 1/2 cup buttermilk • 1/4 cup heavy cream • 2 tablespoons butter
Directions: Pair this hearty stew with a dry Irish stout.
For the marinade: In a gallon re-sealable bag, combine all the ingredients and marinate for 1 hour at room temperature. Drain well and pat dry.
For the stew: In a large Dutch oven over medium heat, add the oil and the onions and cook until translucent. Remove from the pot and reserve.
In batches (if needed, do not crowd), add the steak to the pot and cook for 4 to 5 minutes per batch, turning to evenly and deeply brown. Adjust the heat as needed. Sprinkle with 2 tablespoons flour and stir to coat well.
Deglaze the pan with the whiskey and 1/2 cup of the beef stock, scraping any bits from the bottom. Add the remaining stock and return the onions to the pot. Add the bay leaves, thyme and savory and stir to combine. Bring to a simmer, reduce the heat to low, cover and cook for 2 hours, stirring occasionally.
After 2 hours have passed, add the potatoes, turnip and carrots. Cover and cook for an additional 35 to 45 minutes.
Add in the vinegar and salt, to taste.
In a measuring cup, combine the buttermilk and cream and whisk in the remaining 3 tablespoons flour. Add to the stew, stirring gently to combine, and cook for an additional 5 to 6 minutes. Turn off the heat, add in 2 tablespoons butter and serve
5500
« on: October 17, 2014, 12:02:46 PM »
folks, I would like to welcome SGT Gene to the site. gene here is one of my closest friends and we have served together in afghanistan, or should i say i kept his civi but alive ;D gene here is a man of many talents and some of them i think we could all learn from. if you want to check him out, head on over to this link. http://www.gandcguns.com/i will leave the rest up to him, i just wanted to welcom him here.
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