We need that 9th special commission seat filled by Jay Inslee's office. I will be contacting them and letting them know that because this issue impacts my ability to feed my family, you can bet I will vote on it. This is who to contact in that regard. We also need to specify that we need a...
Thanks to all that commented in the public forum today. I was among them.
We need to also put pressure on Jay Inslee to fill that 9th position (an eastern Washington seat) on the commission. That seat would likely have favorable views to the hunting community as it will come from a rural area...
Thanks to all that commented in the public forum today. I was among them.
We need to also put pressure on Jay Inslee to fill that 9th position (an eastern Washington seat) on the commission. That seat would likely have favorable views to the hunting community as it will come from a rural area...
The spring bear season in Washington State was quietly suspended this year without much ado from the hunting public. You might not have hear about this because it was done via a kind of odd rule making process administered by the WDFW special Commission. I did a more informative post in the...
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Here is the email you can use to contact the records division of the committee. I had a constructive conversation with them today at 509-892-1001, please call and respectfully push back on this decision.
After my conversation today I sent the following letter.
My name...
How the vote went
Commissioners Barbara Baker, Fred Koontz and Lorna Smith also voted no.
Voting yes were Commissioners Kim Thorburn, Molly Linville, Jim Anderson and Don McIsaac.
Who to thank and who to chastise. Molly Linville was particularly forceful in defending WDFW science and Fred...
I love bear hunting. As a person that tries to derive their protien primarily from game meat, the animal and the hunt has a cultural and nutritional value that is hard to find elsewhere. For this reason and many others, I am saddened the Special Fish and Wildlife Commission's recent decision to...
There are a heck of a lot of options when it comes to adding fat to a sausage. I've used everything from bacon ends, to rendered beef suet (which is awesome by the way). Pork shoulder is probably the most accessible and cheap right now. If you have a butcher that processes whole animals they are...
I gotta admit I approve of this. Adding in a tiny bit of citrus, or some fish sauce would be a nice addition.
One of my favorite poor foods has to be liver, onions and grits (or rice, or cornmeal, or toast). Throw sliced onions and some oil in a closed pot at 300 for several hours until...
CZ really knocked it out of the park with the 455 series. I have a 452 (trainer) and my wife has a 455 (hunter I think). They are both phenomenal guns and great hunters, but I'll be damned if I don't eyeball my wife's when we take them out of the safe. Tikka makes great guns, but the CZ is a go...
OK I supposse I'll put it out there. I admit some of these are not mere YES/NO arguments for me because the answers to some of these issues are complicated to handle. In the interest of keeping to the spirit of this thread, I'll try to keep my clarifications brief.
0. YES, the government may...
I love my Green Egg except when I have to move it. You can get incredibly great temperature control with those things. Just always use real wood on any ceramic BBQ, using briquettes ruins them.
State laws vary, but for the most part it is legal to manufacture your own firearms intended for personal use. Worth noting is that "manufacture" is pretty broad according to the ATF and would include assembling an upper-lower for an AR). Those do not have to be serialized. It is also legal for...
I gotta admit that while the ballistics of tungsten are appealing, the tooth-shattering density of it is not. I shoot meat to eat it. For that reason I limit my shots to sub 30, I know I can kill a bird further out than that, but I'd rather be able to know that the majority of the pattern is...
I made a pretty complex tart today with braised jackrabbit. It was quite tasty, but a bit too involved to write down here.
Low and slow is the key as others have voiced; I'll also add that adding a source of fat is critical since they are ultra lean. In this case it was a cheese tart so that...