WeihrauchPower

They were pre recorded on a clearer night as the smog made most of the fireworks unvisible. I thought it was strange when a few weeks ago they had a opening ceromy practice with full firework display. It all makes sense now.

In theory this isn't a good idea unless your only after the insurance. I gladly pay the full price and pay by direct debit to save them some money knowing that they put every penny to good use. I have been a member for 9 years now and have a lot to thank them for. I really enjoyed their young shots events when I was younger and doubt I'd have grown such an interest in this sport without them. Big up the BASC!

I bet they're not cheap! Looks like it's been fashioned from the leftover bin at a textiles factory. At least the buttons match!

Yeah, I'm about an hour out of Melborne and really enjoying it here. Plenty of land to shoot on, hardset part is finding he time and money for petrol none of my shoots are that close by. You can shoot in State Forests and on Government land here in Victoria, hard work but I've manged to shoot quite few foxes, Hares and Rabbits in them.

I'm a Sous Chef over here in OZ. I'm trying to get a job cooking at the mines in W.A and S.A. There's big money to be had. Starting wage for a chef is $120,000 a year!

All the Weihrauchs are back home in Cornwall. I'd love to get them out here but it'd cost as much as buying a new gun here.

Yeah, I wouldn't try selling guns on Ebay, for some reason they don't like it. A private sale is your best bet for a good price, maybe place an advert in your local free ads or paper. I'm not sure about the gun auction its but someone else will no doubt know about one. This is a good gun guys, the real mens work horse!

Below 8 degrees C is the legal requirement (although 5C is better and what i stick to at work). My fridge at home sits comfortably on 2 degrees C.

Thats hardly old though. Nearly ten yers ago since the last of the main series! That's a long time when your only 23!

Here's a ballistics chart. http://www.gunsandammomag.com/ballistics/243_winchester.html Federal Soft Point Zeroed 1.5" High at 100 yds will drop 6.8" at 300yds, -19.8" @ 400yds and -39.9" @500yds. I'd go 1" high at 100yds though, mst shots ar taken between 50-120 yds when hunting. So the round is capable out to 300yds and further if you were to do some serious testing and dialed in for each shot. The chart doesn't take into consideration the spread of the group at that distance. Typical long range rounds for distances exceeding 300yds start with the .308 and head up from there. I hope this helps.

I zero at 100yds like most people I know. I think you'll find that 200yds is a lot further than you think and shooting accurately at a small target like the kill zone of a fox isn't that easy. I've found most people can group quite well at the range at 100 yds then at 200yds they're spread has tripled raher than doubled. Shooting a distances past 180yds you'll need to be using a bipod and or be shooting prone depending on what your shooting off of. 300 yds is a very long way and should only be attemptd by pros or those that have proven to themselves at the range if you ar shooting at live animals. You will also find that you need a top end rifle running proven ammunition to get good groups at 300yds.

Putting say one large bowl of leftovers into your fridge and your fridge will work over time and the temp. will sit well above 8 degrees C for a good few hours. Dangerous stuff! Casts_by_fly I'm am extremely surprised you haven't become ill keeping things for 8-10 days. If you know that you won't be eating it in the next few days cool on the side then freeze it. Yo can still pull it out 24 hours bfore you plan to eat it. A lot of people think that food poisoning is getting stomach cramps and diarrhoea but it can be quite a lot more serious. Some food poisonings can lead to paralysis, blindness and viral infections such as Hepatitis A. I pride myslf on my iron gut but you can only take things so far.

BAYWATCH I'm surprisedno one remembered!

Isn't used cooking oil better and I've heard that they mix thinners with it.

I wouldn't keep cooked chicken or fish for more than 3 days including the day it was cooked. Pork can do an extra day beef or lamb roasted joints etc maybe 4-5 days but any meats that have been minced (for example a burger you've made) no longer than two days. As for some others you can keep a ham on the bone for a couple of weeks and a corned joint of beef similar as they have a very high salt content just make sure they are well covered and your fridge is operating below 5 degrees C. All tinned leftovers should be stored covered in a container other than the tin. Storing in tins can lead to some nasty illnesss such as Botulism, I personlly don't bother with pet food but they probably can't get it.

Yep! Another one, there are some more as well but my min has gone blank. Ah ha Nother, fresh Bay leaves compared to dry. Mint is another waste of time using it dried, it tastes more of tea-leaves than mint. I've always thought the same of dried Basil, tastes and smells like cheap tea. Edited: Because I can't spell!

Yep! Another one, there are some more as well but my min has gone blank. Ah ha Nother, fresh Bay leaves compared to dry.

I would use about a third. It depends what herb you are using and freshness as someone mentioned before. If when you rub it through your fingers it produces little or no smell then throw it away. Generally chefs will use dried Tarragon, Oregano and sometimes Margoram and Rosemary BUT NOT any others as the flavour they give is very poor and sometimes worse than not adding anything. The following dried herbs are useless and should be avoided Parsley, Basil. To be honest I "try" to grow all of my own herbs and seem to do very well with Rosemary, Parsley and Thyme. I use a lot of herbs and these three thrive on being hackd right back, they constantly produce really fresh new growths. I've tried Basil but I tend to kill it off fairly quickly as I think i use a months growth in a weeks cooking.

Dustyfox, I think it'll be easier to read the thread from start to finish.

Either round will do the job as mentioned before. Personally I'd go for the .223 as the rounds are probably cheaper (I'm not sure of current U.K prices). Obviously the best would be a .223WSSM (more power than the .223 and .22-250 and flatter shooting than than either with more power) but the price for WSSM rounds in the U.K is stupid and like the guys said before dead is dead.

Sure beats this 2 dimensional world we live in.

It can be bang, POP and flop or even slop when shooting rats with a C/F. LOL

I thought they looked like a chopper! LOL

Nice write up, sounds like a good evening shoot. Noticed your thread title is "Bang, Pop, Flop" , shouldn't it be Bang, Flop, Pop as in your write up.

Lighten up! No ones making you look at them.