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  • DParker's Avatar
    11 Hours Ago
    Naaaah. Half the usefulness of discussion forums is having a place to vent.
    3 replies | 17 view(s)
  • Triton Rich's Avatar
    17 Hours Ago
    I should be more careful about grumbling. I still saw at least a deer or two on more than half of my hunts and I dd see the one nice buck (actually, he looked like a giant). I'm sure there are plenty of folks who would trade but the herd by my Dad's has dropped dramatically. As far as the giant hole, it was very confusing to me since it's just the regular 2" cut rage. Looking back at the video, she had that front leg way back. We're supposed to wait for the deer to step forward. Well, I totally forgot that little trick. With the leg back, the hide and muscle was all bunched up so that's why all the damage. I also nicked the bone so I got a little lucky there.
    3 replies | 17 view(s)
  • DParker's Avatar
    1 Day Ago
    Nice shot, Poot! That's a hell of a hole. I'm glad you finally got some action. This season was the worst I've ever experienced. I never even saw a deer other than from the highway while driving to/from the WMAs I hunt. I went out this past Friday with a 12 ga to chase squirrels (deer season is over) and in spite of great weather saw nary a sign of any animal activity at all, save for a few small birds. It was kind of eerie, really.
    3 replies | 17 view(s)
  • Triton Rich's Avatar
    1 Day Ago
    It's been a slow season for me. Not nearly as many deer sightings and the only big buck I saw was a couple hundred yards away and going the other way. There aren't enough deer where I normally hunt that I'd feel comfortable taking a doe. Fortunately, my Brother has a spot nearby that is loaded with deer. I headed out yesterday evening, the last day of the season, to sit in a blind on a platform overlooking a food plot. It was bitter cold but my trusty propane heater kept me warm. Within minutes, the first two deer showed up. Two small bucks. With them feeding happily out in the food plot, I figured more would be on the way. I wasn't disappointed. A doe and two fawns soon made their way into the plot. I was trying to film with my cell phone on a tripod and made some noise while trying to set things up. The deer heard me but seemed to be staying. Just as I put some tension on the string though, they ran off. I barely had time to settle back down when I saw a doe off in the woods to the other side of the blind. Luckily, she was a ways off and I had plenty of time to shift things around to get ready. There were 5 deer in the group and they were in a hurry to feed. The walked right in to the food plot and I hit record on my phone. The lead doe passed a small clump of weeds that I had ranged at 24 yards. It was clear that she was about 5 yards beyond so I settled my 30 yard pin right behind the front leg. I touched off the shot and the arrow traced a brief, graceful arc through the air before slamming into her. She jumped and kicked out her back legs and took off running. Within the first couple steps, I saw my arrow fall out as she stumbled away. She crashed through some brush and headed towards the shed were my truck was parked. After a call to my Brother and a brief wait, I got out and went to where she stood. I followed the sparse blood trail through the snow. After about 70 yards she had slowed down and the sign became a lot more obvious. Another 50 yards and I found her piled up. She had made it to only 50 yards from my truck! The broadhead had clipped the front leg on the way in. It still seemed to make a full sized hole going in but lost a blade before exiting. Still did plenty of damage and made a large slice through the middle of the heart. Hard to believe she made the distance she did. All in all, between the shot and catching it on film and just making the deadline, it was one of my most satisfying hunts ever. I'm still smiling :-) The equipment: Bowtech BTX-28 (did I mention I got a new bow? :grin:) Victory Vforce HV 350 366 grn at 302 fps Rage Hypodermic Video link <a href="https://imgur.com/8OWlfmx"><img src="https://i.imgur.com/8OWlfmx.mp4" title="source: imgur.com" /></a> <a href="https://imgur.com/PlVyLHm"><img src="https://i.imgur.com/PlVyLHm.jpg" title="source: imgur.com" /></a> <a href="https://imgur.com/PAWtuCw"><img src="https://i.imgur.com/PAWtuCw.jpg" title="source: imgur.com" /></a>
    3 replies | 17 view(s)
  • DParker's Avatar
    27 replies | 323 view(s)
  • bluecat's Avatar
    2 Days Ago
    Cheese shouldn't be pre-sliced, it should come out of an aerosol can.
    27 replies | 323 view(s)
  • bluecat's Avatar
    2 Days Ago
    It's better than sliced bread...
    27 replies | 323 view(s)
  • Swamp Fox's Avatar
    3 Days Ago
    We may have reached a new low. When you don't have the sense God gave you to cut your own cheese:
    27 replies | 323 view(s)
  • Swamp Fox's Avatar
    3 Days Ago
    Do I detect a trend? <blockquote class="twitter-tweet" data-lang="en"><p lang="en" dir="ltr">What apparently began as a home invasion turned quickly into a frightening scene for the suspects, after the resident started to defend himself. <a href="https://t.co/xNmuGmqobx">https://t.co/xNmuGmqobx</a></p>&mdash; ABC7 News (@abc7newsbayarea) <a href="https://twitter.com/abc7newsbayarea/status/1086774495107575808?ref_src=twsrc%5Etfw">January 19, 2019</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>
    103 replies | 5615 view(s)
  • DParker's Avatar
    5 Days Ago
    That's a nice haul for the season.
    26 replies | 866 view(s)
  • Jon's Avatar
    5 Days Ago
    I have 2 weeks of hunting left, Saturday starts a week of shotgun and then followed up with a week of muzzleloader and then done. Club rules are only 6 deer can be taken combined between states, with only 2 in each state being bucks. I'm currently at 6 BUT one was taken on a farm that deer don't count for the total tally(We're trying to get as many does as possible per the farmer) so the one tag left can be either buck or doe but then I'm done hunting club land. My home property seems to have an over abundance of does BUT they all look pregnant and I hate shooting them when I can then see the babies moving around when I'm dressing them. I'm not sure what I'll do. I did pop a big doe a few weeks ago with the crossbow at 5yds, the bolt didn't pass through which surprised me but she died in sight half way across the corner of the field. She wasn't carrying any babies.
    26 replies | 866 view(s)
  • DParker's Avatar
    5 Days Ago
    Yeah, I think I'm going to try that as well. Even on the lowest air pump setting that cold smoker puts out a really good amount of smoke.
    27 replies | 323 view(s)
  • bluecat's Avatar
    6 Days Ago
    Next time I may just do an hour.
    27 replies | 323 view(s)
  • bluecat's Avatar
    6 Days Ago
    Grilled cheese sandwiches using smoked cheese is out of this world.
    27 replies | 323 view(s)
  • DParker's Avatar
    6 Days Ago
    I tried all of the 2-hour cheeses tonight. I had 1 small piece of each by itself and found that all were just slightly overwhelmed by the smoke. But then I had more of each on some good old-fashioned Ritz crackers and found that, surprisingly, that seemed to make the cheese stand out a little more. I'm guessing that had something to do with the salt. Either that or it was just my imagination. But either way, I like it.
    27 replies | 323 view(s)
  • bluecat's Avatar
    6 Days Ago
    Lol, okay. Good write up.
    31 replies | 523 view(s)
  • DParker's Avatar
    6 Days Ago
    That's one of the most notable differences. Although the edge has a slight curve to it, it's much straighter than those on European chef's knives. It's designed primarily for what I've seen termed "push cutting" and light chopping, both of which involve keeping the edge parallel to the cutting surface. Push cutting simply means a single motion cut in a mostly downward direction, but also pushing the blade slightly forward (away from you) at the same time. By "light" chopping I mean pushing straight down through an item, but with relatively little force. That's as opposed to, say, the sort of things you'd do when breaking down a chicken...like having to force the knife into the joints between bones, for instance. It an be used to cut in other ways too, of course. And like anything else...there are many competing views on how they compare with other designs, the best ways to use them, etc. And I probably mischaracterize all this as being specific to the kiritsuke, when in fact much of it applies to several other Japanese blade profiles as well. But I'm only now learning about this stuff myself, so take it all with a medium-sized grain of NaCl. Not yet...but there's a hibachi joint in town where the chef's put on those sorts of displays, so it might be a handy skill to have in case this whole computer software thing turns out to be just a passing fad.
    31 replies | 523 view(s)
  • bluecat's Avatar
    6 Days Ago
    So how does the cutting technique differ than a normal Chef knife. You don't rock it back and forth? Do you make the flaming tower of onions and catch an egg in your Chef's hat? How does it hold up to all the fidgeting and banging that goes on when you are cooking.
    31 replies | 523 view(s)
  • DParker's Avatar
    6 Days Ago
    I've used my new Shun knife several times over the past week or so and am finally getting the hang of the cutting technique that the kiritsuke profile was designed for, and all I can say is that I really, really like this blade. It's gone through everything I've used it on like a light saber through butter (OK, maybe I'm exaggerating a bit....or am I?). Last night I brought home an 11 lb pork belly and wanted to cut off a few 1.5 lb portions for making chashu (gesundheit!), saving the rest of it for the next time I make bacon. I used the Shun to do so by cutting right through the heavy-duty vac-pac the bellies come in, and then just peeling the plastic off the individual cuts. It was ridiculously easy. It's like using an 8" scalpel. Of course, the thin, hard steel requires some careful handling in order to avoid chipping it. But the way it glides through whatever I'm cutting means that I don't need to use much pressure at all, so it doesn't hit the cutting board with enough force to do any damage, or roll the edge. I haven't even needed to use a steel on it yet, and it still feels just as sharp as when I took it out of the box. I think that so long as I don't try to use it like a cleaver (or drop it, or otherwise abuse it) it'll hold up just fine.
    31 replies | 523 view(s)
  • DParker's Avatar
    27 replies | 323 view(s)
  • Swamp Fox's Avatar
    1 Week Ago
    Close to Philadelphia, but on the Ohio side of things?
    27 replies | 323 view(s)
  • DParker's Avatar
    1 Week Ago
    No cinnamon and he didn't boil any hamburger, so I'm going with no. And the beans were the least of his transgressions.
    27 replies | 323 view(s)
  • Swamp Fox's Avatar
    1 Week Ago
    Let me guess: He's from Cincinnati.
    27 replies | 323 view(s)
  • bluecat's Avatar
    1 Week Ago
    That's a collection of craziness. Orange Juice, brown sugar, brats?
    27 replies | 323 view(s)
  • Swamp Fox's Avatar
    1 Week Ago
    "Beans belong in chili." ----Change my mind.
    27 replies | 323 view(s)
  • DParker's Avatar
    1 Week Ago
    So long as we're talking food, I need to vent. Even ignoring the beans...bell pepper, cabbage, orange juice and BBQ sauce?! But he put 1 tsp of chili powder in his pot of random-ingredient soup, so that magically makes it "chili", right? My star-spangled ass! Here, look at this spaghetti I made. Yeah, it's instant ramen noodles covered in V8 Juice, but that's my spaghetti recipe! And I've been wanting to experiment with using the pressure cooker for chili, so sat up last night scouring YouTube to see if anyone had pressure cooked anything even remotely resembling actual chili, just to get an idea about how much time it took. The results? Nothing but weapons-grade failure. Vegan "chili". Quinoa "chili". Pretty-much-nothing-but-bean-soup "chili". Frank Tolbert and Wick Fowler are both spinning in their graves like the props on a P-38 over Berlin.
    27 replies | 323 view(s)
  • DParker's Avatar
    1 Week Ago
    Well, I like the 2-hour Swiss so far. And smoked Gouda has always been popular in my house, so I'm sure we'll like that. I'm least sure about the Mozzarella, for the same reason you mentioned (I'm concerned the smoke will obliterate the flavor). But, we'll see.
    27 replies | 323 view(s)
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