OT: Bear protection/Stupid gun store heist/ etc.

He settled down after I removed his head with a HI WWII.

He didn't taste half bad when roasted. >>>> Howard Wallace

Howard, you're a man of many talents and surprises. They ate Possum in the South and Appalachia, and I suspect wherever folks were hungry, but I wouldn't be running to the Stew Pot eagerly myself...

I remember I barbecued a Jack Rabbit once...


munk
 
Sure, munk, I read your comments. I just couldn't get over the fact that, in real terms, the good 'ole .45 slabsides is just as powerful as the whiz-bang .357 Sig, and probably more effective against larger targets...and it merits no mention from this guy.

Also, how can one tout the .357 Sig and discount the more common- and loaded with heavier bullets- .40 S&W, which shares the same case?

John
 
45-70 said:
Yvsa,

As you know the answer is "depends".

Quit teasing us, you know that answer already!

Darn, got beat to the punch
Well .45-70 I do know that the answer is "Depends" and I'm probably closer to them than I want to be but hopefully all of the brain will go before I have to wear 'em.:rolleyes: :D

But I really didn't know the answer to the question. So now I'm kinda guessing the .45 Long Colt is more or less just a shorter version of the .45-70, say a .45-50 or similar?
Of course with todays smokeless powders I realize that it could be loaded pretty damned hot if a feller wanted to. Am I about right now?
 
Yvsa, the .45 Colt produced power in the neighborhood of the .45 ACP- it had a heavier bullet, and probably traveled a wee bit slower.

With modern, strong pistols...well, you can go from slow 700 fps loads up to Casull territory- close to .45-70 power.

John
 
Howard Wallace said:
He settled down after I removed his head with a HI WWII.

He didn't taste half bad when roasted.


I got the email notification and just read it just now Howard.

My first, 1/2 asleep, thought was "Where does HW live that they trap zombies?"

My second was "Gross"

Good to see it was a possom thread
 
munk said:
Speaking of mean animals, I saw on the Outdoor channel the Black Bear problem in New Jersey. Well, New Jersyans, if you do not harvest or control Black Bear, and allow them to breed unobstructed for over 30 years, you are going to lose a few children now and then.
We actually authorized a bear hunt, but some judge decided to halt it "pending review." :rolleyes:
I go hiking in bear country, and can't legally carry. So I bring a Bowie or a khukuri. And pepper spray, so at least I taste spicy.
 
Years ago when using wooden boxes to trap rabbits,occasionally a possum would be caught.

The possum would be put into a pen and fed table scraps and cornbread and buttermilk until it was nice and clean.

Then it would be cooked accordingly:
Baked Possum & Sweet Potatoes
2 young possums, 2 1/4 to 2 1/2 lbs each, dressed weight
1 baking potatoes, 1/2 lb
7 cups cold water
2 lbs sweet potatoes or yams
4 tsp salt
3/4 tsp black pepper
1/8 tsp red pepper
3 tablespoons flour
1/4 cup cold water
2 cups possum broth
Parsley

--------------------------------------------------------------------------------

Clean possum carefully and remove scent glands and any clinging hair.

Pare potato, wash and cut in quarters lengthwise; lay potato inside possum.

Fit into a 5 qt kettle. Add water, cover kettle but leave open space on one side for steam to escape. Heat to boiling and boil gently 15-20 minutes; then skim froth that collects; pour off about half the both.

Add 3 cups fresh hot water, return to heat, again partially cover and boil gently until meat is tender, but not tender enough to pull away from the bone. Remember possums will not become more tender after they are placed in a roasting pan

Sprinkle outside well with the seasonings that have been well mixed in a coup.

Make gravy by sprinkling flour over cold water, mix to a smooth paste, then blend with 3 coups of broth drained from kettle in which possums were parboiled. Mix and pour around possum.

Arrange pared, washed sweet potatoes around possum. Cover pan and bake until possums and potatoes are about tender. Now uncover and bake until possums and potatoes are tender and beautifully browned or from 35-40 minutes

Baste every 10 minutes with the gravy in the pan.

Remove meat and potatoes to platter and garnish with parsley.

Pour gravy into separate dish and serve meat and gray piping hot.


Makes 5 to 6 servings
Recipe submitted Robbin on 8/6/00


A pretty good feed but I really liked muskrat better.

Until you have held up a trapped muskrat, freshly removed from a trap, and taken a deep breath from the belly area --you haven't smelled a more heavenly scent. Has to be the sweetest cleanest smell in this world. :D
 
and I picture the blessed Bill Marsh reading this portion of the thread with horror etched on his face, shielding the screen from his pet's eyes, muttering "first zombies, now this...will it never end for these fiends?"
 
Kismet said:
and I picture the blessed Bill Marsh reading this portion of the thread with horror etched on his face, shielding the screen from his pet's eyes, muttering "first zombies, now this...will it never end for these fiends?"


That's friggin' hilarious! :D :D I was kinda envisioning the same thing.

Woulda given a greenie, but I know I gotta give out another couple freakin' dozen before I can come back to the folks whose threads I REALLY like.
 
Runs With Scissors said:
Woulda given a greenie, but I know I gotta give out another couple freakin' dozen before I can come back to the folks whose threads I REALLY like.


isn't that the truth? I liked his line better than mine!
 
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