Back with lessons learned - What worked / What didn't

Unfortunately, they don't know how to make cream gravy in Montana (it's all brown, even what is advertised as cream gravy). Really miss biscuits and gravy, REAL chicken fried steak, and grits with thick slab bacon.
What I miss the most, however, is red beans and rice (now you know where I did some of my best eating ... used to fly helicopters for PHI out of Morgan City many years ago).
TWO HAWKS
 
SgtMike,
You should have told me you were coming, you were only 20 minutes from my house! And your just finding out about Goody's Powders? I would have thought they were in EVERYBODY's survival kit....I know I have survived many a weekend morning on Goody's powders and SunDrop.

Jeff,
Forget about PBR? Hell, I had PBR in my Y2K rations! Trust me, they have Fire Ants in the region of LOWE's MOTORSPEEDWAY, and my front yard, dammit!

AllenC,
Your right, you have left the civilized world when you can't get Sweet Tea at a truck stop.

Roj Avon,
Your right, but even old Rednecks intuitively understand the now famous "AIN'T SKEERED"[with battle flag background] window decal.

Bruce,
If you served country ham in quarter inch thick slices, people would DIE from dehydration....we know what we are doing down here.

Anyway,
SgtMike....if you come down here again without letting me know first, we might have you stopped at the line on the way back and searched. And use that EDC more
wink.gif


Jeff, see you this weekend at BLADESHOW....I'll have the Goody's powders Sat. and Sunday morning.






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Stay Sharp!
Will Fennell
Camillus Cutlery
www.camillusknives.com
 
HM,

You asked back a few days about where to get Photon lights. I get mine from http://www.botachtactical.com They've got the Photon II (button with the constant on option) for $12. A while back they had them for $10 so I stocked up on them.

To my eyes the ASP microlights output brighter light. But I believe you have to send them to ASP for battery replacement & they don't have a constant-on feature. I also believe they are more waterproof than the Photons, so it's a bit of a tradeoff. Like sgtmike said, a Photon is bright enough for lighting up a trail, a tent, reading, etc. Mine see pretty regular duty while I'm cabling up computers in the darkness under desks, so the Photon's constant-on is valuable. It means I don't have to keep the button clamped in my teeth to keep the light glowing. I haven't worn out a set of batteries in them yet. IIRC you can get replacement batteries at Radio Shack & need only a #0 phillips screwdriver to change them.

Hope That Helps,
Greg
 
I hesitate to comment on this at the risk of somehow triggering a topic that can be amoung the worst for flame wars but I must point out that in the majority of North Carolina Bar-B-Q = Pork. Perhaps I should amend that to: At least in the Eastern part of the state. I guess chicken is more common in the West where pigs tend to loose their balance and roll down the mountains never to be seen again. However the common name for a barbecue in Eastern NC is a "Pig Pickin'"

 
A Post Script to my first post here. After checking my gear and restocking where appropriate, I find there were a few pieces of gear I failed to give honorable mention to:

1. Mini-Bic Lighter - I had a red mini-Bic that was used numerous times during the trip. (I use either the red, yellow, or white minis as they are translucent and you can easily see how much fuel remains therein.) The mini-Bic was used to light citronella candles, trioxane fuel tabs, searing the ends of 550 and the stitching on my gf's new fanny pack, etc. It proved very useful as a supplement to my other fire starting gear.

2. US GI earplugs - The "rolling thunder" of a Nascar track (43 times 750hp at 190+mph)can cause ear damage - these babies are a permanent fixture in all my kits now.

3. Versalinks - non load bearing links attached to everything possible proved pretty handy, too. I used them to attach items to my belt, hang lights, etc.

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It's not the pace of life that concerns me, It's the sudden stop at the end.
 
sorry chaps, but as a londoner who has never had the opportunity to visit any of the states, let alone had the opportunity to distiguish accents and cuisine, can i just ask
"WHAT THE H*LL ARE GRITS?"
i hear about them all the time, and biscuits and gravy. in the uk, biscuits are generally something one dunks genteely in one's tea, and gravy is made from the drippings of one's roast. we have, as far as i know, no comparison to grits.
please help me out, as it is very intriguing.
cheers,
leon
 
Grits are made from the fingernails of hogs when we kill them. You see our hogs down here in the southern part of the United states have claws on them like bears. You just have to be sure you avoid the poisonous ones.

I've seen those English biscuits that you dunk in tea, but what we are talking about is those good old southern cathead biscuits.


Ok, just so everyone doesn't think I've gone nuts. Grits are made from grain and are eaten like a hot cereal. I don't know if you have ever seen Cream of Wheat but that's what grits look like when cooked.
 
I may be a yankee, but even I know grits are made of ground dried hominy, which is corn soaked in lye.
Best served with buttered bizkits and red eye gravy, a big slab o'ham or sausage, and 2 eggs over easy.

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The wise man said, "It can't be done." The fool came in and did it.

Muddy water is best cleared by leaving it alone.

Take the Test...
 
As a life long Southerner I'm about to commit what is looked at as heresy but I do not like or have any use for grits at all. Why someone bothers eating something that flavorless with the consistancy of wet sand is beyond me.

BTW....a quick tip of the hat to our friend from the UK who posted. England is home to what in my mind is perfection in the cookie...er biscuit....the Chocolate Hob-Nob.

If the local British food shop around here ever closes and I can't get these things I may have to up and move to England.

Also, for a quick comparison to grits in England look up any good gruel recipe and you'll have something nearly as tasty.

[This message has been edited by Roj Avon (edited 06-07-2001).]
 
eek.gif

You don't like grits?
Next you'll be saying stuff like "youse guys" and "let's go for a pop".

Hey, us Southerners might catch flak for not being all sophisticated, but we sure know how to eat!
 
Roj,

How do you like tar 'n feathers? I hear any Southerner who says such about grits is about to get some T&F. LMAO

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It's not the pace of life that concerns me, It's the sudden stop at the end.
 
I have to agree with Roj, I really have a hard time getting through a serving of grits. I'll eat just about anything, and God knows I wanted to like them, but grits wear me out.
 
I can't believe you don't like grits!
And I can't believe some of you folks actually drink Pabst!?!
But Roj is 100% right about the BBQ.
I can't speak for all of the Carolinas, but here in the Piedmont region (Charlotte and Gastonia), pork is the preferred type of BBQ.
There's "BBQ Chicken" and there's "BBQ Ribs" and then there's just "BBQ", usually meaning pork (but it can be beef too--we would'nt want our Islamic friends to be deprived of BBQ).
I like it ALL, but I like BBQ beef best (and pulled, not sliced).


[This message has been edited by allenC (edited 06-08-2001).]
 
Some of the best times I've had were at good ol' fashioned North Carolina pig pickens'. The first time I stopped at a country restaurant I loved that barbecued pork so much I picked up a bottle of sauce for later. When I went to use it I thought they gave me vinegar salad dressing! They marinade and slow cook that hog all night. It almost melts in your mouth. Gimme some of that and some sweet potato pie and I'm in "Hog Heaven". Ray Rinehart
 
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