PrettyPrettyGood

Cops are blowin' shit up.

Hey all, just an FYI to be aware there's one of Portland Police's lovely speed camera vans parked at the east end of the eastbound Morrison Bridge, where the connector from the southbound I-5 exit meets the bridge.

I haven't been that way in a while, but I saw it about 9:30 PM tonight so I thought I'd put everyone on the lookout.

Have a lovely day!

I'm submitting without a picture only because I can't find a camera that's not also a phone. I just bought a Nagant online from J&G, received it yesterday with my C&R. I don't have ammo for it yet (in the mail), but I was taking a look at it and dry fired it a couple times.

I noticed that, along with the cylinder, a block that shrouds the firing pin moves forward when the gun is cocked. When the hammer drops, the pin doesn't extend beyond this block, and therefore doesn't seem like it would strike a primer. When I then push forward on the dropped hammer with the trigger pulled, the pin extends. Is there something wrong with mine or will it function differently with a round in the c

I made my first pizza last week. I used store-bought dough and it came out pretty tasty, but it was rather chewy in the middle. I used a stone and let it come to temperature before throwing the pizza on, so I attribute the chewiness to either lack of freshness of the dough, or my over-kneading it. SO, I wanted to try making my own dough today, any suggestions for recipes/methods? Thanks cookit!

I bounded out of my car upon returning home from work about 20 minutes ago, expecting to find RDR waiting at my doorstep (ordered from Amazon with release-date delivery). I saw the FedEx door tag from across the street, and was hit with a wave of dread. I reached the door and read the ominous words "Unable to deliver due to security reasons/restrictions," and "Pick up only after 6 o'clock (Pacific)." I am sad.

I have some 3/4-inch ribeye steaks for tonight I'm planning on pan-frying. I did this last month without finishing them in the oven. I underestimated the time for a side (I think I did 5 minutes) and they came out super-rare, and I had to put them back in the pan.

I was thinking this time I'll do them 4 or 5 minutes a side, and then finish in a roasting pan in the oven. I see some recipes say to cook them at 500 for 2 minutes a side for medium-rare, and others at 250 or so for 5 to 10 minutes. I'll be using a stainless All-Clad pan, no cast iron (yet!).

Any thoughts?

I have some 3/4-inch ribeye steaks for tonight I'm planning on pan-frying. I did this last month without finishing them in the oven. I underestimated the time for a side (I think I did 5 minutes) and they came out super-rare, and I had to put them back in the pan.

I was thinking this time I'll do them 4 or 5 minutes a side, and then finish in a roasting pan in the oven. I see some recipes say to cook them at 500 for 2 minutes a side for medium-rare, and others at 250 or so for 5 to 10 minutes. I'll be using a stainless All-Clad pan, no cast iron (yet!).

Any thoughts?