Sunday, August 12, 2018

Shooting a Smith & Wesson Model 2

In this video, I shoot a Smith & Wesson Model 2 revolver, made in the 1870s. It is chambered for the .38 S&W round, not to be confused with .38 S&W Special. The ammo was from Buffalo Arms and was loaded with black powder.

Shooting it well was very difficult, because the sights are terrible. Still, it was really fun to play with this bit of history.

The revolver belongs to my father, who got it from Simpson, Ltd.

Work Sharp Guided Field Sharpener Review Video

Sunday, August 05, 2018

CAD Files for 3D Printing and Machining Guns

Chaga Tea

As I write this I'm on my second cup of chaga tea, made from the stuff I got from I had to do some googling to see how to brew it, since the packaging was entirely in Russian, which I don't speak.

To brew the tea, I put about a tablespoon in a tea infuser, put it in my mug, then poured boiling water over it and let it steep for about 10 minutes.

The taste is very mild, maybe a little earthy. It would be pleasant on a cold day out in the woods.

Here's an article on potential health benefits of chaga.

Saturday, August 04, 2018

There's Russian collusion in my kitchen!

On July 26th I placed an order with (located in Brooklyn) for a few items:

  • Bulgarian Brand "Filet Yelina" dry-cured pork tenderloin.
  • Jewish Brand salami.
  • Kharcho or Harcho soup mix.
  • Hungarian style smoked pork fat back AKA salo.
  • Chaga tea.

The order arrived on July 31st.

The dry-cured pork tenderloin is reminiscent of prosciutto. It would go really well with some cheese and crackers. My wife already told me that I should order more when it's gone.

The salami is excellent. I don't think it'll last long, either.

I tried the kharcho soup mix for dinner with some rye bread. It's quite good and spicy. It reminds me a bit of the broth in my wife's crab soup which uses a lot of Old Bay seasoning. I'm going to have to try it mixed in with buckwheat, a la Lars.

This morning (Saturday, 8/4) I tried the salo/fatback. As I understand it, because it is cured, in Eastern Europe salo is frequently consumed without cooking it first. However, the packaging warns to thoroughly cook it, so I sliced off four pieces and fried them up like bacon until the edges were browned and crispy.

Damn it was good. The inner, unbrowned parts just melted in my mouth, while the browned edges were crunchy. The paprika seasoning was mild, while the pork taste was subtle. I can see why Ukrainians love this stuff.

I still need to try the chaga tea, which I'll write up in a separate post.