While I'm On The Subject

of Coleman stoves.

Stephen

Eat My Dust

Ha, the Coleman is mine. That'll teach 'em to bid against me.

Slackers.

Stephen

Bulk Ammo

Took some wonderful advice this evening - mine own, and made a bulk ammo purchase. Five thousand rounds of .22.  Why wait and take a chance the zipper-heads in congress get their way and ban online bulk sales.

I used my favorite vendor, Georgia Arms. Great prices.

They have free shipping on qualifying orders, not sure for how long, so jump. They are experiencing order delays.

Just an FYI...and no, not one red cent.

Stephen 

Note

If you are a man and wear perfume you will know when you've applied too much when the stink precedes you into the room.

I mean, come on, find a good manly aftershave and knock it off with the girly stuff.

Stephen

The Rule of Three

My friends and I live by the rule of three. Our recent flood destroyed a few items of my gear. One item was my Coleman two-burner camp stove. I still have it and will probably ask my friend, Shooter Steve, to work his magic and restore the old critter for me, but in the meantime I've been cruising Ebay.

This morning I placed a bid on what I hope will be my old stoves replacement. It's a model 425F built in 1979 with its original box. It's in excellent condition.

Here's a file photo...not the one from Ebay.

I still have means of meal prep with my LP kitchen range, grill, and portable military surplus alcohol stove, but I find Coleman stoves hard to beat. As it stands there is a hole in my preps that needs to be filled.

I've left a message for the other bidder.....he or she better heed my warning. I want that stove.

Stephen

Bits & Pieces

I type this post under a handicap...kinda reduced to a seek and peck on my keyboard. Two days ago, like an idiot, I reached into a box for a thingamajig and cut my right point finger on an upraised discarded razor. Deep. I said a few magic words like; gosh golly gee, and ah shucks, then, darn it all. It hurt.

Dripped blood across the length of my garage and through the house to our bedroom where I left a trail on my wife's carpet then into the bathroom. Slung a bit on the mirror after leaving a puddle in a drawer where I attempted to dig out a bandaid...ever try to apply a bandaid with your left hand when you're right handed. Yeah, like that.

Anyway, now you know why I didn't post yesterday. Since I was out of commission, Sweet Wife grabbed my laptop and would not return it. Gave me a look, she did...

It's still sore. More of an aggravation than painful. Razor blades are kinda sharp.

Believe it or not Sweet Wife made me clean the blood trail. Mean woman.

*****

Remember the H&R Plainsman .22 rifle....of course you do. It was broken, or so I thought. I had a few minutes the other day and glanced over and grabbed the rifle. Took a long look at it. Removed the action from the stock and discovered the hammer frozen in place. The rifle was manufactured in 1948, according to the serial number, and I'm sure the action (trigger and hammer and bolt) had not been oiled since the day it left the line.

I applied some lubrication and a few gentle taps with punch and hammer and after a few minutes had the old girl back in action. Placed a .22 short round in the chamber and walked out back and pulled the trigger. Nice little pop.

She needs further care. I'll take her home and strip the barrel, and if I'm in the mood, put a fresh blue on her. She isn't worth more than fifty bucks, but she is a man sized rifle and worth the effort.

*****

I've had my nose stuck solidly in a book the last few days. Our television is seldom on of late...darn Olympics. When your channels of choice are reduced to Discover and History and The Outdoors Channel, and the programs are repeats, well, why bother.

Thank goodness for books.

*****

I purchased five fifty caliber ammo cans at the gunshow last weekend. Poof - they're full. I need about ten more of the same.

Sad, isn't it.

*****

Time for work.

Please, take care out there.

Stephen

What's For Dinner

Recently I had two requests. The first was from a reader asking if I'd give her my chili recipe, and the second was from my lovely wife, upon notification of the first request, to cook said chili on the next rainy day here in North Florida. Guess what, today I shall kill two birds with one stone.

Dear reader, my chili is very simple to build. First you'll need two pounds, no less, of the leanest ground beef, or lean beef stew meat. I like a bit more than two pounds so don't sweat the small stuff.

Brown it.


Now, as the meat is fired take two large onions and chop. I like sweet Vidalia onions, but any white onion will suffice. You will also need three standard sized cans of pinto beans, drained of that awful liquid, any brand, and two cans of tomatoes.  Hey, I like tomatoes in my chili and I'm not from Texas so live with it. The ratio of three beans to two tomato I've found perfect. Adjust to your taste.

About the pinto beans...many like kidney beans, fine. I just don't like the flavor of kidney beans, and for some odd reason, even after of hours of slow cooking, they always seem to 'crunch' to me. You be the judge, but I've found pintos best for my taste.

 My spice list is as follows. (If you prefer the easy way out just grab a box of your local store brand chili mix. It is, after all, your chili.)



Ground chili peppers, oregano, cumin, paprika, cayenne pepper - these are the basics. I don't follow teaspoon or tablespoon measurements. I'm one of those, 'a pinch of this and a pinch of that' kind of fella. I season by taste. Of course you'll also need a dash of salt and pepper.

 Above, the onions ready for the pot. I know. I use BIG onions.



After the ground beef has browned add the onions and allow them to cook until translucent.

 Above, almost there.


 
When the onions are ready, add beef stock. Never, ever, use plain tap water.

If stock isn't available, try 'Better Than Bouillon' beef base. Please, follow the directions carefully as this is a very concentrated product. Just a teaspoon added to water will give your chili a far better taste than plain water. I seldom if ever use water when I cook. I keep several boxes of both chicken and beef stock in my pantries. If all else fails it's perfectly fine to use chicken stock in your chili.

After you've introduced the stock, stir and begin to add the beans, tomatoes, and spices. Take a few good finger pinches of kosher salt and throw it in the pot. Add black pepper to taste. Stir well and reduce the flame. Since I use gas I place my pot on a simmer plate.

 Today, just for slaps and tickles, I tried 'Slap Ya Mama' Cajun seasoning along with my usual red pepper flakes. I like my chili hot. Otherwise you might as well attend a girl scout meeting...

 Above, ready for the lid and many hours on simmer. This batch will cook for six to eight hours.



I hope this helps and I haven't forgotten a few steps. I think I've covered the bases. Chili, like many things in life, is built to an individuals personal taste. Don't be afraid to make adjustments.

Enjoy.

Stephen