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I mean, what could we do?

Discussion in 'Shooting Related Threads' started by Border Bandit, Jan 14, 2010.

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  1. Border Bandit

    Border Bandit Well-Known Member

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    So, on our way back from shooting at North Carroll, last evening, Barb mentioned we were down to my last banana, and it being on our way home, we stopped at the Super Thief grocers in Emmetsburg to replenish the supply. You go in the door there, and turn right, past the veggies, then, next is the meat counter; and there they were: half a dozen, or so, blister packs of corned beef briskets. Wow, I said and looked up to see that Barb had vanished, it turns out, back to where they kept the cabbages. Having picked out the most perfect cabbage ever grown, she presented it to me with a large smile. Within moments we were on our way home to the Crockpot and deposited the treasure, along with a bunch of carrots and quartered red potatoes. We awoke to the heavenly smell permeating our home, and lovingly cut up the cabbage and tucked it in beside the treasures already in the pot.

    The memory of today's lunch will remain a highlight of this winter, second only, perhaps, to the Tri-State League shoot at Greencastle, a couple of weeks, past. Break 'em all & put 'em in the crockpot.....mike
     
  2. locdoc

    locdoc Member

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    Antrim, NH
    Isn't it strange how reading something can make one hungry.... yum... :)Doug

    Whiton, P/W dealer/dist
     
  3. Ahab

    Ahab Well-Known Member

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    Arrrggghhh....thanka a lot....now I have to hunt down some corned beef brisket!
     
  4. Unknown1

    Unknown1 Well-Known Member

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    Better you than me; I'd much rather have a thick halibut or cod steak or a wild salmon fillet steamed in white wine with onions and asparagus.

    MK
     
  5. Bruce Specht

    Bruce Specht Well-Known Member

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    Nice Italian Beef sandwich is all I need.
     
  6. handlepuller

    handlepuller Well-Known Member

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    I'd eat the hell out of some corned beef and cabbage. Boy, not much better.
     
  7. fritzi93

    fritzi93 TS Member

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    Gee Mike, you're a real gourmand. (Notice I didn't say gourmet.) You want to be in fighting trim come summer, so exercise some restraint. Just looking out for ya guy. Your pal, Phil
     
  8. Bob Hawkes

    Bob Hawkes Well-Known Member

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    Mike, you don't know what good cabbage is until you've had one fresh from the farms of New Brunswick, Slocum's near Grand Lake to be more precise. Agood boiled dinner is a work of art that too few people have a talent for. Start with a good corned beef and my goodness, what a meal. One of my all time favorites. And you can bet that I don't just throw averything in together, they all have their own cooking times. Since 9/11 I can't bring their cabbage home anymore across the border. Doug's right, I'm hungry now! Shoot often while we can, Bob
     
  9. Randy P

    Randy P Member

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    Mike, I agree with Phil, keep it fit, wouldn't want you to have to have that Kolar refit!!!
     
  10. Border Bandit

    Border Bandit Well-Known Member

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    Randy, you and Phil have forgotten the secret to atainment of top scores.

    "All the top shooters are big guys with no necks....eat your way to higher scores".

    And to Bob Hawkes: This head of cabbage was so perfect, surely, it must have come from Mr. Slocum's patch in New Brunswick.

    Well, off to the Bowflex......mike
     
  11. short shucker

    short shucker TS Member

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    It's a good thing that it's warm enough here to fire the grill up. I've got a nice 14oz slab of ribeye fresh from the butcher to cook up this evening. Cooked up just a tinge past blood rare ought to do!

    ss
     
  12. 22hornet

    22hornet Well-Known Member

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    Found a nice 2 pound tri-tip at the meat counter last night. Took it home, fired up the grill with some oak wood, rubbed the roast with dry rub and put it to cookin. Heated up some pinto beans with jalapeno chilis and ham hocks that I cooked yesterday morning, made a big salad, and sliced up some fresh sourdough bread to put on the grill. Mrs. Hornet (the Queen Bee) made a big carrot cake, so dessert was covered. Whatta pig out! Not a bad way to spend a cold, foggy San Joaquin Valley evening.
     
  13. Frank C

    Frank C Well-Known Member

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    Maybe I better have the CB&C, I am running low on Alaskan Halibut and Sockeye....
    [​IMG]
     
  14. RV4driver

    RV4driver TS Member

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    OMG!!! Now it's FISH porn?!?!

    My, how we've fallen...

    Still, if that was halibut, you'd have my interest. Colorado is NOT a hotbed of halibut activity. When we go to Seattle, that is all I eat.
     
  15. recurvyarcher

    recurvyarcher Well-Known Member

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    I think some Beano should be on the dessert menu for some of you guys.
     
  16. Brian in Oregon

    Brian in Oregon Well-Known Member

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    Deplorable Bitter Clinger in Liberal La La Land
    So.... do you guys time your farts with your trigger pull?
     
  17. 2barrelpa

    2barrelpa TS Member

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    Mike,
    Next time please post your address BEFORE you start cooking.
     
  18. shot410ga

    shot410ga Well-Known Member

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    I'm with "Short"--A Ribeye is the only way to go. But, the brisket does sound darn good.........
     
  19. fritzi93

    fritzi93 TS Member

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    LOL. Could Mike use some Beano? Would he deliberately time a fart so as to distract a fellow shooter on his squad? We who shoot with him regularly know the truth. But I for one wouldn't dream of embarrassing him on a public forum. [wink]

    Be well Mike, see you at the club before too long. Your pal, Phil.
     
  20. Border Bandit

    Border Bandit Well-Known Member

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    Well...I glad you guys didn't choose to include the term old, when you invoked the "F" word.

    And......a bit of caution to those who hope to attain the advancing years, gracefully....once past 65, or thereabouts, it is unwise to trust a fart.
    ...mike :-}
     
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