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 51 
 on: Yesterday at 04:08:14 pm 
Started by stuck_in_73 - Last post by stuck_in_73
He is a video of the rifle they found

http://youtu.be/kkboM5FBAd0

 52 
 on: Yesterday at 04:07:06 pm 
Started by Ike Kant - Last post by Navy Six
Thanks, Lefty for the info. The only reason for using the Treso nipples was I remember reading(I think here) that the Slick-Shots wouldn't quite fit in the Uberti Pocket pistols. Will try your suggestion as there are more Uberti cap guns here at the hacienda that I can use the Tressos' on.

 53 
 on: Yesterday at 03:57:12 pm 
Started by nagantino - Last post by nagantino
OK I got my Rossi 92 during the week. I read lots.......I'm talking lots....about reloading .38special for the Rossi. I made up a handful of rounds loaded  4.1 HP-38 under 158 RNFP at an AOL of 1.5. The round seems very long but today they recycled fine and accurate also. Anyone else load this combination? I want the same configuration for the Uberti Cattleman coming this week. I can keep this reload for both right?

 54 
 on: Yesterday at 03:53:33 pm 
Started by Pitspitr - Last post by Delmonico

Can't wait for the camp fire talks...

Maj SH Long



 55 
 on: Yesterday at 03:53:20 pm 
Started by Major 2 - Last post by Texas Lawdog
Jerry Clower from Yazoo City(Amite Co.) Mississippi talks about "Cathead Biscuits" in his stories.

 56 
 on: Yesterday at 03:46:31 pm 
Started by dwight55 - Last post by nagantino
This is a great thread. It starts off all sorts of questions like......which trail drive produced the best chow for the cowpokes, which provided the worst. I guess we'll never know but isn't it great to imagine. Everything in life produces good and bad, good bars, bad bars, good restaurants, bad restaurants, good chuck wagons and bad ones. Oh yeah and no wine jeez.

 57 
 on: Yesterday at 03:30:25 pm 
Started by Major 2 - Last post by Blair
"Cat head biscuits" does seem to be a primarily Southern term.?
Del is correct, one pinches or "chokes" off a small amount of bread dough during the bread making process. (the dough is usually a bit more moist than you would want for bread making)
This in turn is "Pan" baked and/or baked in a sallow Dutch oven, as Del has done.
This method can produce biscuits for the eating while the Bread dough is style rising for the baking of a soft bread loaf.
My best,
 Blair  

 58 
 on: Yesterday at 03:25:48 pm 
Started by dwight55 - Last post by Delmonico
Don't need different books but need to utilize the ones out there.

Complicated, protozoa, arthropods, immunity to ones from a certain area, well documented. 

   
http://homesteadontherange.com/texas-fever/

 59 
 on: Yesterday at 03:20:53 pm 
Started by yahoody - Last post by yahoody


My impression has always been a few kinds of knives that got "used".  Utility knife could be anything and  generally was.  If it would cut and could be sharpened it got used.  Likely under 4"  more common "eaten" or patch knife more likely around 5".    Fatal stab wounds can easily be accomplished with a 2" blade in modern clothing.   More blade is generally better for such things.

Trade knives..


Tomahawks and knives?
cap and ball guns and knives?
cartridge six guns and knives?
 

 60 
 on: Yesterday at 03:04:51 pm 
Started by Major 2 - Last post by Russ T Chambers
This is the recipe I pulled up from somewhere and Thatís what they called them:

Southern Cat Head Biscuits


Ingredients
--------------------------------------------------------------------------------
2 cups all-purposed flour
1/4 tsp salt
2 tbs sugar
4 tsp baking powder
1/2 tsp cream of tartar
1/2 cup vegetable shortening
2/3 cup milk

How to make it
--------------------------------------------------------------------------------
Preheat oven to 425
Mix dry ingredients in large mixing bowl
Work in shortening with a pastry blender until you have a fine, irregular mixture of small crumbs.
Add milk all at once and stir with fork until dough comes together.
Turn out on lightly floured surface and GENTLY knead dough no more than 12 or 14 times. This is the critical step. If you over knead you will develop the flour gluten and have tough biscuits.
Pat dough lightly until it is slightly more than 1/2 inch thick
At this point you can use a sharp knife and cut into squares or other shapes or use a 2 inch round cutter or empty can. If using round cutter, press scraps together and form a couple of extra biscuits.
Place at least one inch apart on ungreased baking or cookie sheet.
Bake for about 15 minutes until puffy and browned.

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