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Topics - Electric Miner

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1
General Discussion / Stuff I saw yesterday
« on: August 17, 2018, 03:04:19 PM »
Went to a gun shop yesterday that had a pair of .58 caliber Zouave rifles on the rack. One he had marked as a "Jaeger", and the other as an "Adler". The prices were reasonable, and one had a bayonet with it. Not what I'm looking for currently. He also had a CVS Kentucky rifle kit gun, which was nicely built, a CVS Kentucky pistol, and a Colt 2nd gen 1862 pocket police model. I might have been interested in that, but he didn't have the boix, which made his asking price a tad steep. He also had a .54 caliber Sharps rifle that was way under standard asking price, but still more than I wanted to spend.

2
General Discussion / Probably getting some guns back.
« on: August 12, 2018, 12:53:59 PM »
A couple years back, I sold a Remington 1858 and a Remington 1858 .45 Colt conversion pistol to a buddy. Now he and his wife are in the middle of hard times. He lost a toe to diabetes and poor circulation and is back in the hospital to lose another toe and maybe the whole foot. I'm probably going to buy one or both of the guns back to give them some extra cash.

3
Miner's Diner / One of the good briskets.
« on: July 26, 2018, 05:30:03 PM »
I have about a fifty-fifty record with brisket. About half the time it's great, and the other half it's awful. This one was one of the good half.








It was a 10.25 Lb. choice grade whole brisket. I rubbed it with brown sugar, coarse kosher salt, garlic, onion, mustard, paprika, and new mexico chili powder. It got rubbed, wrapped, and due to circumstances, spent six days in the refrigerator. Today it got smoked with pecan at about 225 (give or take) for eight hours to an internal temp of 205. Then it got wrapped in foil and went in a cooler for another 2 hours.

The flat is tender, but doesn't fall apart. The point is like butter. The flavor goes all the way through.

4
Photo Gallery / Algae bloom whipped
« on: July 01, 2018, 10:55:17 AM »
Got the algae bloom in the fish pond whipped. The water looks a little dark because it's been tinted a bit. That helps keep water temps down, as well as keeping the algae growth down, and giving the fish some protection from predators.

















5
Photo Gallery / Water lilies.
« on: June 28, 2018, 04:44:36 PM »
Sioux water lily









Sioux with an out of focus Attraction water lily in the background





Pink Grapefruit water lily





I also have Chromatella lilies, and Texas Dawn lilies, but neither have put off new growth since repotting.

6
Off-Topic Discussion / Underwater video experiment
« on: June 20, 2018, 08:54:45 PM »
Remembered that my video camera came with a underwater housing...


https://youtu.be/prd8PTyjwUw

7
Off-Topic Discussion / Nature at work (graphic)
« on: June 20, 2018, 10:42:53 AM »
Walked past the bedroom window this morning in time to see a pair of fat coyotes trot down the street. Mentioned it to the wife. Pretty soon, she calls from the other room "Come and look at this."

Next door was the following...







I suspect it was one hit by a car that made it to the lot next door before dying. I think I'd have heard a pack of 'yotes taking down a deer twenty-five feet from our side fence.

8
Off-Topic Discussion / Rehabbing pond
« on: May 31, 2018, 02:54:40 PM »
Almost done rehabbing the pond. Actually, the liner is in, it's filled, the filters are running, and the fish and plants are back in. Still have to finish the edging, and repot the one bunch of water irises. I'd put in Blue Gill, but Game and Fish says "no".














9
Off-Topic Discussion / Dragon smoke
« on: May 23, 2018, 07:59:30 PM »
Test run with the dragon rail bus and the new smoke unit I installed and wired in...


https://www.youtube.com/watch?v=P0VVQVI6teQ

10
Walkers & Dragoons / 3rd model dragoon
« on: May 22, 2018, 07:21:37 PM »
Picked up a ASM 3rd model dragoon today for $130 dollars. Been fired, but good and tight, decent bore and good finish. Photos later.

11
You ever had someone's attitude set you off so bad you decided to do/buy something simply because they were against it?

On another forum (for model trains) I asked for opinions about which digital decoder to install in a locomotive I just acquired. Most of the people who replied were polite and gave their choices, and reasons. One guy, with a rep for being a jerk, gave his suggestions, then proceeded to bash on another poster who suggested a decoder he disliked. The other poster tried to engage him in a simple conversation about the problems he had with the decoder. The jerk just kept getting more and more obnoxious. Each time someone said they'd used that decoder with no problems, he go to a new level of flip out.

I had looked at the decoder as a possibility. It was a little more money than I had considered spending. Now, though, just because of the jerk's attitude, I may buy one just so I can watch him melt down.

12
Powder Horns & Flasks / Also found a Colt flask
« on: April 16, 2018, 08:18:30 PM »
It isn't an antique by any stretch of the imagination. The only marking is "Made in the USA" just under the brass spring stopper. In the below photos, the flask on the left is the new flask, the flask on the right is a Pedersoli reproduction. The new flask is smaller then the Pedersoli, but is noticeably heavier. It is made of much heavier gauge copper. Also, on the new flask, the pattern is only on the front of the flask, while on the Pedersoli, it is on both sides.





13
Powder Horns & Flasks / An interesting powder horn
« on: April 16, 2018, 07:33:49 PM »
Ran across this in the used bin at my local gun shop today. It's about 9 inches overall.










I have no idea what it is or where it started. It could be a commercially available horn/kit. Or one that someone customized.

14
Off-Topic Discussion / My daughter...
« on: April 10, 2018, 08:04:09 PM »
The daughter got a $26,000 a year raise at work today. Plus a $5,000 bonus.

15
Miner's Diner / Smoker/Curing tips and tricks I have learned
« on: March 12, 2018, 07:56:21 PM »
Sometimes the hard way.

RULE #1 OF SMOKING FOOD!!!


The inside of a smoker is a fine environment for the growth of Clostridium botulinum. This is the bacteria that causes botulism. It is found in nature as a dormant spore. It comes to life in a low-oxygen environment (fill the smoker with smoke, you force out the oxygen, and create a low-oxygen environment) around 40 degrees and the spores die when the temps reach 140 degrees. It takes around 4+ hours for Clostridium botulinum to "wake up".

Rule #1 is this: The internal temperature of your meat must reach 140 degrees in less than 4 hours. If it does not, you are risking making people very sick.

Cold smoking

Cold smoking is an exception to the 140 in 4 hours rule. You can cold smoke in three ways.

1 - the temperature of the smoker must remain below 40 degrees for the entire smoke.
2 - you must smoke for less than 4 hours, then pull the food and cool it to below 40 degrees as quickly as you can (less than 4 hours for the whole process).
3 - you can cure the meat before smoking, usually with Cure #1, a mix of 6.25% sodium nitrate, and 93.75% salt. This prevents mold and bacteria, including Clostridium botulinum, from growing. There are rules for how much cure to use to get the proper amount of sodium nitrate into the meat.


I'll add more stuff to this thread later.

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