The Original Old Farts Club

[Unca Walt]

me thinks no but I will pose that question to the group next month when we meet in Germany for the Snitzel festival.

I just made schnitzel for dinner last night. You take a boneless pork chop with rim fat removed, place it between saranwrap on a big board and beat the crap out of it with a cooking hammer thingy.

The four-inch round pork chop gets ten inches across and thin as paper. Coat it in flour/milk/egg/lemon juice mixture and then in Panko/lemon pepper. Fry it with minimal olive oil and serve with applesauce. (drool) You cut it with a fork.

 

[NewbOldster]

Never even heard of them before. Couldn't ID them from the pic, so I read the print and figgered it out.

I'd never heard of them until about 20+ years ago. I'd go get catfish for lunch at a restaurant owned by an old black guy and his family, and they were on the menu. Once I tried one...it was on. Been a fan ever since.

 

[NewbOldster]

I just made schnitzel for dinner last night. You take a boneless pork chop with rim fat removed, place it between saranwrap on a big board and beat the crap out of it with a cooking hammer thingy.

The four-inch round pork chop gets ten inches across and thin as paper. Coat it in flour/milk/egg/lemon juice mixture and then in Panko/lemon pepper. Fry it with minimal olive oil and serve with applesauce. (drool) You cut it with a fork.

That's a schnitzel? Sounds delicious!

 

[Hippie420]

I'd never heard of them until about 20+ years ago. I'd go get catfish for lunch at a restaurant owned by an old black guy and his family, and they were on the menu. Once I tried one...it was on. Been a fan ever since.

The wife and kid just love 'em. I hate anything to do with pickles in any shape, form, or fashion. I even quit getting takeout from a local restaurant because they never failed to put a pickle slice in the box with my burger. Pickle juice on a bun suck especially when you hate pickles.

 

[Unca Walt]

View attachment 346701

Here is a 30.06 and my .58 calibre 555-grain bullet -- both taken from downed deer.

Yes, the .58 cal opened up to about an inch across. It killed, skinned, and cooked the deer with just the one shot. <-- That's what the guys at the hunt club said.

 

[Unca Walt]

View attachment 346725
I’ve got a half a dozen of these colt woodsman models dating back to the early 1900s. Those long pencil barrels can drive a tack at 100 feet with no optics one can spend an entire afternoon shooting one of these guns for not much more than 50 bucks for the ammo.

(*envy*)

 

[RosterMan]

I just made schnitzel for dinner last night. You take a boneless pork chop with rim fat removed, place it between saranwrap on a big board and beat the crap out of it with a cooking hammer thingy.

The four-inch round pork chop gets ten inches across and thin as paper. Coat it in flour/milk/egg/lemon juice mixture and then in Panko/lemon pepper. Fry it with minimal olive oil and serve with applesauce. (drool) You cut it with a fork.

 

[RosterMan]

 

[NewbOldster]

The wife and kid just love 'em. I hate anything to do with pickles in any shape, form, or fashion. I even quit getting takeout from a local restaurant because they never failed to put a pickle slice in the box with my burger. Pickle juice on a bun suck especially when you hate pickles.

I love bread and butter pickle slices on a hamburger!

 

[joeb631a]

Here is a 30.06 and my .58 calibre 555-grain bullet -- both taken from downed deer.

View attachment 346729

Yes, the .58 cal opened up to about an inch across. It killed, skinned, and cooked the deer with just the one shot. <-- That's what the guys at the hunt club said.

Now if the bullet carried the deer back to the camp would be golden!

 

[joeb631a]

I just made schnitzel for dinner last night. You take a boneless pork chop with rim fat removed, place it between saranwrap on a big board and beat the crap out of it with a cooking hammer thingy.

The four-inch round pork chop gets ten inches across and thin as paper. Coat it in flour/milk/egg/lemon juice mixture and then in Panko/lemon pepper. Fry it with minimal olive oil and serve with applesauce. (drool) You cut it with a fork.

Now ya talkin Unc

 

[joeb631a]

Grayfox bought me a gorgeous Model 70 Ultra Match in 308 for my wedding gift and I sent her on a cruise to Cablo San Lucas with her girlfriends. I already had a Ultra Match 308 tournament rifle, but not as gorgeous as the one she bought, so I had mine rebarreled with a Mc Millan fluted stainless barrel into 22-250 and added Redfield mounts and scope. That was the consummate varmint gun, puting out 55grs at 3800fps.

What a woman

 

[joeb631a]

The wife and kid just love 'em. I hate anything to do with pickles in any shape, form, or fashion. I even quit getting takeout from a local restaurant because they never failed to put a pickle slice in the box with my burger. Pickle juice on a bun suck especially when you hate pickles.

Did you have a bad pickle?

 

[SubmarineGirl]

Never had a fried pickle before

They are really good if you like pickles. Some better than others

 

[Tattered Old Graywolf]

What a woman

Sees right through me.

 

[SubmarineGirl]

Did you have a bad pickle?

My momma use to make some really bad pickles. I only liked store bought pickles as a kid. Found out not everyone’s pickles tasted like kerosine

 

[SubmarineGirl]

There's a Lee's Chicken right around the corner from me. I go there specifically for their fried dill spears!

Ya' gotta try one if you never have. Unless you don't like pickles.

I always burn the roof of my mouth on those spears. I like the sliced round ones

 

[NewbOldster]

I always burn the roof of my mouth on those spears. I like the sliced round ones

Step 1. Remove from the cooker thingie.
Step 2. Allow to cool prior to ingesting.

 

[NewbOldster]

My momma use to make some really bad pickles. I only liked store bought pickles as a kid. Found out not everyone’s pickles tasted like kerosine

ROFL!

 

[SubmarineGirl]

Step 1. Remove from the cooker thingie.
Step 2. Allow to cool prior to ingesting.

Yeah there is that wait part…