Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - Electric Miner

Pages: [1] 2 3 ... 23
1
Photo Gallery / Road trip
« on: October 28, 2018, 10:05:23 AM »
Took a road trip yesterday. It had 3 purposes. First, we just put on Continental Terrain Contact tires and wanted to try them out. Second, my wife needed to get away from her mother and de-stress a bit, and driving out on the trails does that for her. Third, we wanted to take some photos.

















2
Photo Gallery / Clouds
« on: October 25, 2018, 06:15:23 PM »
Some cloud shots from the other morning...









3
Army Models / Grip frame on Pietta 1860
« on: October 24, 2018, 04:31:40 PM »
I bought a late model Pietta 1860 lately. I noticed that the trigger guard is brass, and the back strap is blued steel. Does this seem odd to anyone else? I noticed because I have a Cimarron Arms 1860 Richards-Mason conversion pistol, and was considering swapping the brass hardware from one pistol to the other. With both pistols having a steel backstrap, I'm not sure if it's worth messing with.

4
Miner's Diner / Wet-cured, cold-smoked Coho salmon
« on: October 01, 2018, 10:14:00 AM »
Wet-cured, cold-smoked Coho salmon


Ingredients

Salmon filets/steaks

To each 1 gallon water add the following

19 grams cure#1

375 grams coarse kosher salt

150 grams brown sugar

300 grams white sugar

9 grams pepper (black, or white)

9 grams allspice

9 grams bayleaf

6 grams mace

5 tbsp dark rum


Directions

Make enough brine to completely cover the salmon. The more salmon you use, the more brine you will need. Mix the brine ingredients in a pot and bring to a boil on the stove. Let cool, then refrigerate until chilled. Place salmon in a large container and our in enough cold brine to completely cover the salmon. if it floats to the top, use a weight, such as a plate, to hold it under the surface. Place container in the refrigerator. Let brine for 2 days per inch of thickness at the thickest spot. Most filets will brine for two days. Steaks may take longer. When brined, remove from brine, rinse and pat dry with paper towels. Place on a rack in a single layer, skin side down for filets. Place back in the refrigerator, uncovered, overnight to allow a pellicle to form. The pellicle is a shiny, sticky film that forms on the surface of the salmon. This helps the smoke to adhere to the fish.

Smoke for around four hours with your favorite wood. I used oak for this batch.


Cured and headed for the smoker...




Post-smoke salmon...




6 pounds, 2 ounces, vacuum packed and headed to the fridge/freezer.


5
Photo Gallery / Heading out to eat.
« on: September 30, 2018, 07:20:33 PM »
Heading out with my wife to eat at a very nice restaurant on a drizzly evening.



6
Photo Gallery / Swarming goldfish!
« on: September 23, 2018, 12:34:40 PM »
Our fish are swarming! Stick in a hand and draw back a stump! Really! I wouldn't lie!





7
General Discussion / Which Holster?
« on: September 13, 2018, 10:28:47 AM »
Picking a holster for my new 1860. I've narrowed it to the following...








This one is a bit short...





And, of course, a cross-draw...



8
Off-Topic Discussion / My kid
« on: September 02, 2018, 10:59:40 AM »
My son has a job interview with Intel on Tuesday. They are flying him up to Oregon, putting him up in the Marriott, and flying him back after the interview. He got a new suit for the occasion. He looks pretty good in a $1300 dollar suit...


9
Photo Gallery / The mountains this morning
« on: August 24, 2018, 05:26:43 PM »
[Mel Brooks King of France voice] Everything's so greeeeeeen![/voice]









10
Photo Gallery / An interesting geological feature...
« on: August 24, 2018, 05:13:24 PM »
This is a peak just down the road from here...



11
Photo Gallery / I need...
« on: August 23, 2018, 12:52:52 PM »
Well, obviously, I need one for each holster in  my holster collection...





Not quite there yet...



12
Army Models / An 1860, finally...
« on: August 22, 2018, 03:02:07 PM »
I've had my eyes open for an 1860 at a price I wanted to pay. The few that showed up on the market around here were too much money, or in bad shape, or both.

Stopped by the local gun shop this morning and spotted a Pietta 1860 in the case. It is an unfired 1860 with box, and all original paperwork.

Price - $189.

Gave them $100 to hold it for me, and I'll pick it up next week. Pics then.

13
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.

14
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.

15
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.

Pages: [1] 2 3 ... 23