300BlkTalk

Suputin221 wrote: ↑Fri Jun 24, 2022 7:09 pm I found a source of Tin Star. Might have to buy a couple pounds and try that.

@Suputin221 where did you find Tin Star?

bearcatrp wrote: ↑Mon Jun 06, 2022 4:06 pm Anyone find any in stock? I hate vaporware.

It says in stock as of right now.
https://modernwarriors.com/product/110- ... bbl-300blk

Hope you guys live forever -meanwhile, I'll make sawmill gravy served over home made biscuits. Hey, I do cheat but when I do it's for 99th percentile carbs. I LOVE exceptional biscuits and gravy. Post up your recipe for both the gravy and biscuits. I eat them maybe once a year so I have pretty high...

Barnes Tipped TAC-TX Bullets 300 AAC Blackout/300 Whisper (308 Diameter) 120 Grain Boat Tail Lead-Free Box of 50
$32.67
($0.65 per bullet)
Free shipping over $50
https://www.midwayusa.com/product/1017413778

Barnes Tipped TAC-TX Bullets 300 AAC Blackout/ 300 Whisper (308 Diameter) 110 Grain Flat Base Lead-Free Box of 50
Free shipping over $50
$31.85
($0.64 per bullet)
https://www.midwayusa.com/product/1010410999

Hope you guys live forever -meanwhile, I'll make sawmill gravy served over home made biscuits. Hey, I do cheat but when I do it's for 99th percentile carbs. I LOVE exceptional biscuits and gravy. Post up your recipe for both the gravy and biscuits. I eat them maybe once a year so I have pretty high...

Yup, I was pre-diabetic and have heart disease. But no one cares about my health more than I do and I know how to research things. It tunrs out that dietary fat is NOT the problem when it comes to cholesterol. There was one study that "proved" that it was, but as it turns out that one stu...

Yeah, I miss pizza too. People tell me that I make the best they ever had, or did, and now even I'm deprived. I do a long fermentation of the dough in a cold refrigerator. I think the longest I ever did was 2 weeks. But the dough is a huge key to the flavor. Today in keto I do a "doughless&quo...

Thanks. Right now I can't eat them, but eventually I'll decide to come out of ketosis. I miss potatoes and pizza more than you can possibly imagine. The other unmentionable fries also par cook the 'taters but in oil, traditionally it's been peanut oil. I think par cooking is a huge "secret&quo...

I started with a recipe that was the easier method of a 5 star restaurant fry that is fried in duck fat. Many different cooks and 17lbs of Russets later, this is the current method. 90% of the people who try them say that it's the best fry they've ever had, the other 10% can't be understood because ...