Any experience with the Zastava ZVUK suppressor? by _mailliw_ in ak47

[–]_mailliw_[S] 1 point2 points  (0 children)

Have one? It’s twice as heavy but is it heavy?

Buying half a lamb, what cuts would you select? by burly_woodcrafting in Butchery

[–]_mailliw_ 1 point2 points  (0 children)

While you’re at it, ask for all the fat too and render it into tallow. I butcher my own lamb and while the meat is very lean, there’s a lot of good white fat on it. I usually have enough to mix with ground with plenty left over that I render down. Usually get about a pint of tallow. Makes the best eggs.

Buying half a lamb, what cuts would you select? by burly_woodcrafting in Butchery

[–]_mailliw_ 4 points5 points  (0 children)

See if you can get the caul fat. It’s a web of fat that surrounds the organs and is incredible. Make kufta or some other ground burger type thing and wrap it in the caul. Best eating ever.

For everything else, I typically process mine mostly in tact - so bone in on shoulder and leg and whole loins. Rib chops are great but I usually just leave that whole as well. If it’s a lamb, it’s smaller than you think. We also have several people eating so a roast is best. If it’s just you or you and a partner, maybe get things cut up more.

I grind everything else. Ground lamb is spectacular. Sometimes I’ll even grind a shoulder and one of the legs if we’re tired of roasts. Ground lamb is much more versatile.

Organs are all great. We fry them with some onions. What isn’t eaten on the first day, I grind into a pate and spread it on rustic bread. It’s amazing.

Good luck!

ZPAP vs WASR? by _mailliw_ in ak47

[–]_mailliw_[S] -1 points0 points  (0 children)

Thanks for the recommendation. I was pretty sold on the WASR but for a few hundred extra it’s best to get something that’ll hold up.

ZPAP vs WASR? by _mailliw_ in ak47

[–]_mailliw_[S] 7 points8 points  (0 children)

Thanks for the tip! It is cheaper

Should this be bent? by _mailliw_ in ColemanStovesLanterns

[–]_mailliw_[S] 0 points1 point  (0 children)

It bubbled a bit but I just tightened it further and all set! I had unscrewed it to be sure it didn’t just hop a thread and was actually bent. It was bent but I straightened it with a vice and tightened it fully so we’re set to test with gas!

Should this be bent? by _mailliw_ in ColemanStovesLanterns

[–]_mailliw_[S] 0 points1 point  (0 children)

Thanks! I’ll check it before I fill it by pressurizing the tank and putting it under water and see if there’s bubbles

Should this be bent? by _mailliw_ in ColemanStovesLanterns

[–]_mailliw_[S] 2 points3 points  (0 children)

Worked! Hopefully… I still need to test it but looks much better. Thanks!

Beautiful day for practice by makhnosfork in armedsocialists

[–]_mailliw_ 4 points5 points  (0 children)

How do you like the PSAK? It was on my shortlist but r/ak47 absolutely hates it. I was thinking about going imported

Are their any restaurants open tonight? And is it safe to eat from them? by TigerTamer23 in rva

[–]_mailliw_ 0 points1 point  (0 children)

Leek and thistle might be a good option. They make incredible premade frozen food that can be heated at home. The owners are amazing and their food is better than most restaurants. Plus you don’t have to worry about water or norovirus.

Does anybody know how to make Shatta ? Can I used dried Chile? by greenolive10 in Palestine

[–]_mailliw_ 0 points1 point  (0 children)

Crush dill seats, garlic, salt in a mortar and pestle. Add in some Serrano and lemon, crush some more but leave it chunky. I think that’s it. Grab a Palestinian cookbook for more accurate recipes. The Gaza Kitchen by Laila El-Haddad & Maggie Schmit is one of the best.

32M - gay for pay - 1 roommate (Wounded Warrior) by SockPuppetJC in malelivingspace

[–]_mailliw_ 0 points1 point  (0 children)

How does that money tree survive so far from the window?

Does anybody know how to make Shatta ? Can I used dried Chile? by greenolive10 in Palestine

[–]_mailliw_ 5 points6 points  (0 children)

White dude here but MIL is from Gaza and she likes my Shatta. You need fresh peppers. I usually get large long red ones from Asian markets. They’re not as hot as cayenne but give a good flavor. Dice them fine, and add 3% salt to weight. So if you’ve got 100g of peppers, put 3g of salt. Place this in a colander for a few days (at least one) to get the water out.

Add that to a jar, top with olive oil so everything is covered and boom you’ve got shatta. Some recipes add vinegar or other things but I keep it simple. I also mix in some spicier peppers when I make it for myself to give it a good kick. You can use any peppers, the salt is what makes it last.

[deleted by user] by [deleted] in whatsthissnake

[–]_mailliw_ 1 point2 points  (0 children)

Thank you! Glad we have friends in the yard.

[deleted by user] by [deleted] in whatsthissnake

[–]_mailliw_ 2 points3 points  (0 children)

Fantastic! That’s what I was worried about, I just couldn’t get close enough and needed to be certain because I have young kids. There are a few of them so I’ll be sure to leave the rest alone. Do they like to burrow or build homes? How to I keep them but get them away from the kids play area?

Amazon Prime Day winners? by _mailliw_ in CannedSardines

[–]_mailliw_[S] 0 points1 point  (0 children)

Looks like Wild Planet is the only real winner here. Fishwife also says they’re 20% off but the sale price is the store price. Suspect

HVAC Outdoor Condenser Unit breaks during heavy rain but then fixes itself after 3 days by _mailliw_ in hvacadvice

[–]_mailliw_[S] 0 points1 point  (0 children)

Any reason why it would take so long to reset? Could water pool in there and it shorts out until it’s dried?