Gardening, canning, pickling and everything related
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GWG8541 I’ve gotta imagine you are a fun one to sit around and listen to stories from? One thing it could have been was that cold air is denser than warm air so the additional drag would have been far greater on the grenade round. Enough to cause the difference you are talking about? I have no idea but I know when I used to play golf, the ball felt like it traveled a lot further on warm dry days than cold dry days!
Jonathon after going back and forth with the manufacturer. It was a little of everything, from type of powder, friction of the round getting out of the casing, to the drag. It just became the perfect storm. So after that, we kept the rounds in a heated vehicle until the last second to deploy. Prior to that day, they were in a ready bag with the grenadier. We were kinda surprised no other agency had experienced it before that. The company changed a few things in the manufacturing process, but more importantly began encorperating that cold weather vehicle storage protocal into their training . I learned a lot from cold weather shooting as a young Marine, but never would have imagined that would have happened.
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some years ago my hunting buddy and I experimented with several recipes for wine the one we liked the best we ground the whole berries with the pits using a food chopper (meat grinder) nothing better than choke cherry syrup on waffles or pan cakes .Growing up in ND on the farm we also did the cream in a bowl mixed in the choke cherry syrup and dipped home made bread in it
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ND Mike Dr_Pain I know ther are plenty of people on here from the real cold country. In 32 years of working my first LE career, my coldest was -25 in January of 94, with a wind chill of about -50. I was as SWAT supervisor and told the wife before going to bed, we will probably have a SWAT call out tonight. Unfortunately, I was right and got a call about midnight. It was the coldest I can ever remember being in my life. Being in a stationary position all night was insane when I look back at it. We also found out that our launched gas rounds would not work in those temperatures. Our grenadier was launching rounds from about 30 feet away from the suspects house and trying to put them into a second story window. They never even made it to the house, let alone through the window. When we called the manufacturer and asked if it was a bad lot of ammo, they said " well we have never tested them in those temperatures before", which is ironic considering they were headquartered in a state near North Dakota. Im glad we only had to operate in those temps occasionally. Hats off to doing it on a regular basis. Stay safe this winter.
GWG8541 thanks! Thatbwould have been a cold sit!
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some years ago my hunting buddy and I experimented with several recipes for wine the one we liked the best we ground the whole berries with the pits using a food chopper (meat grinder) nothing better than choke cherry syrup on waffles or pan cakes .Growing up in ND on the farm we also did the cream in a bowl mixed in the choke cherry syrup and dipped home made bread in it
fisherman43 we poured the syrup on bread and drizzled heavy cream on it. Must be a ND thing!
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ND Mike Dr_Pain I know ther are plenty of people on here from the real cold country. In 32 years of working my first LE career, my coldest was -25 in January of 94, with a wind chill of about -50. I was as SWAT supervisor and told the wife before going to bed, we will probably have a SWAT call out tonight. Unfortunately, I was right and got a call about midnight. It was the coldest I can ever remember being in my life. Being in a stationary position all night was insane when I look back at it. We also found out that our launched gas rounds would not work in those temperatures. Our grenadier was launching rounds from about 30 feet away from the suspects house and trying to put them into a second story window. They never even made it to the house, let alone through the window. When we called the manufacturer and asked if it was a bad lot of ammo, they said " well we have never tested them in those temperatures before", which is ironic considering they were headquartered in a state near North Dakota. Im glad we only had to operate in those temps occasionally. Hats off to doing it on a regular basis. Stay safe this winter.
GWG8541 My hat’s off to you & you have me beat on the temps to at that. I think the coldest I ever made it was -10, with nothing above 14 for several weeks, on assignment in Michigan, I believe it was 99 or 98. However, I am on the move, in the field, so not stationary. That is like subtracting another 50 degrees for stationary factor.
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May be my last round of peppers.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 they look good. Enjoy
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Tex_77 Looking good, I didn’t plant a garden this year, miss the fall harvest. Did get a good crop of Granny Smith apples though.
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Tex_77 Our peppers are still coming on strong & the only thing coming on. The Poblanos have bee ripening beautifully this year along with Jalapeno, Chili, Cayenne, & Cubanero. Yours look real nice. Hopefully you will still get more before it is all said & done.
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Tex_77 Looking good, I didn’t plant a garden this year, miss the fall harvest. Did get a good crop of Granny Smith apples though.
bocephus sounds like apple butter for your Tost for the breakfast sausage you make
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Tex_77 what are you going to do with them can or freeze ?
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craigrice could question no idea, anyone have suggestions?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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you could pickle them in serving / meal sized jars
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Tex_77 We like smoking & drying the Cayenne, Chili, & even the Jalapolenos. Of course freezing is real easy for either the Cayenne or the Jalapolenos. Canning in oil/vinegar or water/Vinegar works real well. There is something special about the oil though that I like. Also, if we are going to get to them reasonably quick, but not too quick, we will take the remains of a big jar of pickle juice from the refrigerator, add a little extra Apple Cider Vinegar to the mix & fill it full of peppers, fresh picked. That is real handy for short term preservation & easy to access when you need them. The most wonderful for long term is the smoked/dried or dried as they will keep a long, long time, especially if you put one of those little desiccant crystal packets in the jar of dried peppers.
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craigrice My wife has been making all kinds of apple butter, and had a great apple crisp. Also have given a lot of apples away to friends and family.
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Tex_77 looks to me like they would go good in some brats. It is sausage season.
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cdavis Now that sounds like a great idea. I even wondered about perhaps incorporating some Pecans as well as Peppers into a brat or sausage of some type.
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Tex_77 could do some hot sauce. If they’re not to spicy by themselves use those for a nice base and add some with some real heat. Also like the drying and sausage ideas. Nice looking harvest.
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cdavis Not sure that would be for me.
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Tex_77 We like smoking & drying the Cayenne, Chili, & even the Jalapolenos. Of course freezing is real easy for either the Cayenne or the Jalapolenos. Canning in oil/vinegar or water/Vinegar works real well. There is something special about the oil though that I like. Also, if we are going to get to them reasonably quick, but not too quick, we will take the remains of a big jar of pickle juice from the refrigerator, add a little extra Apple Cider Vinegar to the mix & fill it full of peppers, fresh picked. That is real handy for short term preservation & easy to access when you need them. The most wonderful for long term is the smoked/dried or dried as they will keep a long, long time, especially if you put one of those little desiccant crystal packets in the jar of dried peppers.
calldoctoday I do the same with the peppers. I freeze and can, but like having the oil and vinegar on hand. The great think about a bottle of vinegar is the shelf life. That oil really picks up the capsaicin and feels a little hotter.
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