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Old 03-25-2020, 05:51 AM
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I may have or may have not bought a new EDC pistol.

I've been wanting this one for a year or so and believe it or not, I found it on sale and in stock.

Winning.
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Old 03-25-2020, 07:56 AM
Eero Eero is offline
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I took stock and did a rough inventory of everything I have in my house that would help if things were to get worse. Found a few area where I need to fill holes (like I have no sweets! my wife eats them all...).
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Old 03-25-2020, 08:48 AM
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Found a few area where I need to fill holes (like I have no sweets! my wife eats them all...).
We're pretty well set, but we did stock up some sweets a couple weeks ago. We don't eat a whole lot during normal times, but figured we'd want some more if we get bored. Probably not the best nutritional advice, but probably in the best interest of us not killing each other!

The problem is that I like dark chocolate with scotch, and now that I have both I'm not sure how long they'll last!
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Old 03-25-2020, 09:23 AM
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We're pretty well set, but we did stock up some sweets a couple weeks ago. We don't eat a whole lot during normal times, but figured we'd want some more if we get bored. Probably not the best nutritional advice, but probably in the best interest of us not killing each other!

The problem is that I like dark chocolate with scotch, and now that I have both I'm not sure how long they'll last!
Stock up. I head the scots stopped producing scotch! End of the world is near...
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Old 03-25-2020, 09:50 AM
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From scratch made a big hearty pot of chunky chicken noodle soup.
It's good for what ails you & the youngsters here gobble it right down.

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Old 03-25-2020, 10:26 AM
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Stock up. I head the scots stopped producing scotch! End of the world is near...
Oh ****. I didn't know that but it makes sense that they'd stop going to work like the rest of us (even if I think scotch distilleries are essential businesses).

Added to the list.
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Old 03-25-2020, 10:40 AM
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another day of reloading
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Old 03-25-2020, 12:43 PM
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Bought a new gate opener for the main gates. The old one, a Mighty Mule, quit working after an ambulance company forced them open, after being told the codes three times...long story...anyway, replacing them with Ghostcontrols.
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Old 03-25-2020, 01:55 PM
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Went to the bank and pulled out some cash, stopped at Rite-Aid on the way home and picked up a couple of extra 30 packs of beer just in case.
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Old 03-25-2020, 02:01 PM
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Stock up. I head the scots stopped producing scotch! End of the world is near...
Got some more...one spendy bottle and some cheaper single malts. The owner had heard they stopped tourism at the distilleries but they hadn't stopped production yet, "but of course it's hour-by-hour so who knows?"

Either way, I'm set for a while and I'm not likely to give any away!
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Old 03-25-2020, 03:39 PM
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Went to the store today. No paper stuff period. They had hydrogen peroxide I got 2 bottles was down to my last one from Y2K (yes it still fizzes). Got 30# of pork tenderloin for $1.78/#, enough to do 14 more quarts in the pressure canner.

I think I'm done with town until May.
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Old 03-25-2020, 03:45 PM
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1 case of frozen eggs


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Old 03-25-2020, 04:24 PM
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Quote:
Originally Posted by charliemeyer007 View Post
Went to the store today. No paper stuff period. They had hydrogen peroxide I got 2 bottles was down to my last one from Y2K (yes it still fizzes). Got 30# of pork tenderloin for $1.78/#, enough to do 14 more quarts in the pressure canner.

I think I'm done with town until May.
I'm a new pressure canner guy. I keep on getting Safeway coupons for 7 bucks off meat, making tenderloins like 50 cents, so i have a ton of them. How do they turn out in the pressure canner? Do you raw pack? Not much info on here or the interwebs for pork specifically.
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Old 03-25-2020, 07:19 PM
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Finished 45 lc and moved to loading 357. I have enough to do loading for the next 10 days which will compete the first 14 days. Then I'll do moulding. Maybe the rain will stop and we can work in the garden
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Old 03-25-2020, 07:35 PM
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Quote:
Originally Posted by Just Jeff View Post
Oh ****. I didn't know that but it makes sense that they'd stop going to work like the rest of us (even if I think scotch distilleries are essential businesses).

Added to the list.
You can always make your own at home......

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Old 03-25-2020, 07:57 PM
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I raw pack the chunked meat in roughly 1"+ cubes. I tend to trim off any big chunks of fat. I don't add any spices for canning, I spice the meat when reheating for serving. It has wonderful flavor and good texture. If the seal fails and I have to re-process the jar, then the texture suffers IMHO - and I use those jars first.

My All American does 7 quarts at a time. 2 loads is enough for a day for me. I had one failed seal in 14, when I did the chicken the last week. I just put that jar in the refrigerator and ate the contents over the next 3 days. Chicken noodles, chicken rice, and with a bag of salad and Ranch.

You want to follow a good pressure canning guide book.

These are the two I use.

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by Wilbur F. Eastman Jr. ISBN 1-58017-457-4

Complete Guide to Home Canning and Preserving Second Revised Edition U.S. Department of Agriculture ISBN 0-486-40931-7
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Old 03-25-2020, 08:45 PM
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No scotch distilling here, but son-in-law DOES brew beer!
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Old 03-25-2020, 08:52 PM
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More food prep. Cant get enough right now.
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Old 03-25-2020, 09:49 PM
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40 lbs of boneless chicken breast for $50 bucks!!!!
I thought I was going to get bone-in for that price and have to trim it. Nope, packer trimmed. Have 30 lbs in the canners now.

Funny thing is, I was mowing the guys yard that got it for me for $40. Took me 35 minutes to mow. Gave him back his money plus a $10. Sweet deal!!!


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Old 03-25-2020, 09:52 PM
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Quote:
Originally Posted by Hammer 1 View Post
40 lbs of boneless chicken breast for $50 bucks!!!!
I thought I was going to get bone-in for that price and have to trim it. Nope, packer trimmed. Have 30 lbs in the canners now.

Funny thing is, I was mowing the guys yard that got it for me for $40. Took me 35 minutes to mow. Gave him back his money plus a $10. Sweet deal!!!


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I got my 40#s of chicken broken down to portion sizes and put in the freezer tonight. They were boneless and skinless with rib meat and were very large. Used every ziplock bag I had. And I havenít even gotten to the beef or pork stuff yet.
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