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UK Airgun Gate / Re: Speed Test of TX200 #2« Last post by PasadenaMike on Today at 02:27:40 AM »Mike takes fantastic care of all of his air rifles. You're very lucky to have gotten that. Enjoy! What’s up brother! You knew I’d sell this one day:) 2
Crosman-Benjamin Air Gun Gate / Re: Extended Pump 1322« Last post by Van on Today at 02:21:57 AM » Well, I did get the 600fps at 8 pumps, which is what I was aiming for, simply by changing the Buna O rings on the pump piston to 70 durometer cast polyurethane. The average at 8 pumps was 604fps with the 14.3g pellets. Just for fun I tried that action in a walnut stock that I had from another similar 2200 project. Going to shoot it like this for a while and work on the retained air above 12 pumps and about 1 inch or so longer barrel for a TKO. I also think you can cut the front tube shorter for better balance on the pistol stock and still keep the same compression stroke. It only takes a few minutes to swap the rifle/pistol versions back and forth. Got too much home and yard work to play with air guns for a while.
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Back Room / Re: It’s all a matter of perspective! Picture/photography thread« Last post by bReTt on Today at 02:18:52 AM »Random stuff…
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Back Room / Re: So....Whatcha Eating?« Last post by bReTt on Today at 02:06:49 AM »I’ve been cheating some with more carbs in my diet. Today I enjoyed a piece of buttermilk pecan cake, coffee and a ham/cheese/egg breakfast sandwich. It was all so good! Here is the only picture I took. It was mainly for the knife to send a pocket check to my buddy but the cake and coffee were in there too.
https://littlejaye.com/ 5
UK Airgun Gate / Re: Speed Test of TX200 #2« Last post by Denby95 on Today at 02:02:52 AM »Mike takes fantastic care of all of his air rifles. You're very lucky to have gotten that. Enjoy!
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UK Airgun Gate / Re: My New TX Cocking Arm Won’t Lock Up« Last post by PasadenaMike on Today at 01:14:48 AM »Hmmmm interesting. Glad you figured it out:)
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Back Room / Re: So if you didn't do anything airgun related what did you do today?« Last post by maraudinglizard on Today at 01:09:10 AM »Not much today, platelet donation, zoo food run, some groceries for me, and empty out the mail box on the way home. Purchased some shelving for the fish cleaning/green house to put the starting trays on it and wrap hardware cloth around the keep the pests out. I am having trouble with rats eating the seeds out of the starting trays. They have killed my squash, peppers, and eggplant seedlings. This is the first time that I have ever had this kind of trouble with rodents. Some more brush removal is in the works around the pond and shed. All this flooding has really got them crawling every where. Time to break out the Origin with the NV scope and put out the HF door dinger bait station out again.
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Air Gun Gate / Re: So what did you Order / Receive today ? (to feed the "Beast" that lives within)« Last post by airgunaut on Today at 12:08:44 AM »I ordered pellets. Like buying groceries, it’s a perennial task.
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Back Room / Re: So....Whatcha Eating?« Last post by hallwoo on Today at 12:04:11 AM »Why is Parisian bread so good?
French flour tends to be made with a lower ash content than the flour from other countries. There are two things which make French bread so amazing. 1) Flavor: Mixing the yeast with a little flour and water ahead of time gives a big flavor boost. This is called a poolish or preferment.Sep 23, 2016 https://www.google.com/search?q=parisian+bread&rlz=1C1PRFI_enUS1084US1093&oq=parisia&gs_lcrp=EgZjaHJvbWUqDggAEEUYJxg7GIAEGIoFMg4IABBFGCcYOxiABBiKBTIGCAEQRRg5Mg0IAhAAGIMBGLEDGIAEMgcIAxAAGIAEMgoIBBAAGLEDGIAEMgcIBRAAGIAEMgcIBhAAGIAEMhMIBxAuGK8BGMcBGIAEGJgFGJkFMgcICBAuGIAEMgcICRAAGI8CqAIIsAIB&sourceid=chrome&ie=UTF-8 A total of 30 million baguettes are eaten in France each day. At least that is what the French claim. There, only bakeries that bake fresh bread every day are allowed to call themselves a “Boulangerie”, which might explain the high quality of baguettes throughout the country. What’s more, the French bread law specifies set rules for baking baguette: The only ingredients allowed are flour, salt, water and yeast. According to law, a baguette must also weigh between 250-300 grams and have a length of 55-65 centimeters. It needs to be soft on the inside, and crispy on the outside. In this episode of Food Secrets, we let you in on what makes France’s most famous bread so special, where it originated from, and what cultural significance it has to the French. |