bruno22rf

Are Heinz sponsoring you?

Welcome back Mick, been asking about you, hope all is well.

A deep fat fryer - simples, but personally I only like the crinkle cut ones.

Mc Cain oven chips - the work of beelzebub himself, unless it's the crinkle cut ones deep fried of course.

I think that Nikko made their guns in a small factory next to the Winchester one, I believe they shared many parts but rumour has it that the Nikko team would pick the best wood and actions before Winchester used them, very under rated guns IMO.

I use the boxed Crossman Premiers (10.4 .177) and they are quite badly oxidised - still stupidly accurate through any of my guns.

Looks superb, if you go near a Lidl, grab some of their caramelised onion sausages as they are cheap and superb, you can also get caramelised onion chutney from Tesco which is sublime with most pork dishes but great on a cheese sandwich as well.

Doesn't appear to be too busy on F/Book but looks like he lost somebody close last year, don't feel I should pry but I'm hoping he's OK as he was always so upbeat and happy, miss him being on here.

Most likely the last thing you want to hear but I wouldn't have an RM8 if you gave me one 🙄.

Had 2 of these for far more years than I care to remember, used for a semi pro pest control job and neither gun ever let me down despite both being bought second hand, quality is sublime, accuracy is such that it can embarrass guns 3 times the price (LW Barrel), charge to 170 bar then count out 60 pellets into a container, re charge when the last pellet is used - you will get bored of one hole groups at real world ranges.

Quite surprised this took so long to sell, despite all the ultra modern guns sporting all the bells and whistles along with their Carlos Fandango plenum chambers and rows of pointless gauges - the S410 is a legend and just quietly does the job, time and time again.

Apologies for my harsh reply - it was undeserved and unwarranted.

Personally I don't watch this "Masterchef" so you will have to explain that remark, adding peppers etc does far more than bring colour but ,frankly, I cannot be bothered to educate you.

Looks a bit dull may I say? Maybe Spring Onions and small pieces of red/green bell peppers would add to the dish?

Thanks, I'll look him up.