NOE

CZ93X62

Official forum enigma
The Burrito Invitational?

That was a different thing, run by Rick Tunell/Buckshot locally (Redlands, CA). Tuesdays almost every week for several years a loose company of cast bullet shooter would get together to shoot varying arms each week just for fun, bragging rights, chances to see the Swedish Bikini Team show up, and--best of all--eat delicious chile relleno burritos from a local company (Rosa Maria's) prior to the formal competition's commencement. The Burrito Shoot in that form died out when the range site used for the meetings was closed--Inland Fish & Game Association. Rick Tunell and a smaller crew venture out to another range site in Lytle Creek about every 3-4 weeks for shooting and fellowship now.

NCBS is held once a year, since 2001 in Winnemucca NV. It has waxed and waned over that time, but still carries on and will be held (I think) May 31, June 1-2 this year. It is a fine time, and some actual shooting takes place between the other socializing and rascalities that take place when gunfolk meet.

There is another Rosa Maria's joint about 3/4 mile from my house. It and another home-grown taco shop--El Burrito--vie for "Best In Town" props among the locals. I lean toward Rosa's, but Marie and the girls vote for "the El" hands down. My continuing assessments of the products from both stores has added at least 30# to my otherwise lean and hungry frame, and I am no closer to a firm decision than I was 40 years ago. For chile relleno-based meals, Rosa's is best. For most other stuff, the El wins out. But the El's rellenos are a pretty close 2nd place.
 
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L Ross

Well-Known Member
There is a lesson to be learned from these discussions of the small local shoots hosted by friends, they are ephemeral. To quote Iris Dement, "And you know the sun's settin' fast, a just like they say, nuthin' good ever lasts." When we think, heck I can always go next time, soon something happens and there is no next time. All I can say is take the time, spend the money, make the effort. I daydreamed of the day I could own my own ranges and host shoots, and have been doing it now for over a dozen years. I was sittin' back watching my buddies having fun on Friday, when I saw how slow most of them were moving. Bent over, a cane in use, talks of hips and knees being replaced, scopes being needed, barrel sights almost useless. When we were all physically in better shape we were caught up in jobs and families and tight budgets. Now all we need is an immediate infusion of time!
Two memorable events this year. My best friend who is a BIG man sat on a Leopold bench that sits at the range year around and it collapsed under him and he nearly pitched backwards into a 10 ft. deep ravine that is all rocks at the bottom, and I was away for the moment and missed it! After it was apparent he was okay, his quote was, "At least I had my safety glasses on." Some shooters on the line claimed they laughed so hard their glasses fogged up.
After the scores were tallied up a member gave out tokens to the top shooters he found somewhere. Apparently they are Caper Scoundrel Coins from some game, but they seem appropriate for a bunch of old guys who like to think of themselves as rouges and reprobates, but are actually stalwart pillars of the community. There is a Latin inscription on the reverse side that translates to something like, "The Raven does not peck out the eye of another Raven."
Lastly,, supper Thursday night was smothered venison burritos.
 

CZ93X62

Official forum enigma
"Ephemeral" is right.

The loss of Inland F&G's range site was and is a jarring occurrence. It had existed since 1947. My association with it began in early 1965--I attended the Hunter Safety Course given there in order to obtain my hunting license. I cannot count the number of hours I have spent there shooting over the years--hundreds each year, at least. I really miss the place since it closed some years ago.
 

Rick

Moderator
Staff member
Yep quite sad the loss of Inland, from what I've heard the shotgun side is still open but no rifle or handgun range. I have shot many matches on that range and even ran the silhouette club there for a short time. Was a great place to spend the weekend. Back in the 80's they hosted some of the largest handgun silhouette matches in the world. The loss of any range is sad but Inland was close to my heart.
 

Rick

Moderator
Staff member
Yeah I've received some info, sure would like to see some photos though. They invested some of the money received in a office type building and it's the new club house/office. The kitchen and patio areas are rebuilt. That I know right now the electric to the RV camp grounds still needs replacing and several other projects but they've come a long ways. Considering with the exception of the firing line it was just about a total loss they have come a long way.
 
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Bret4207

At the casting bench in the sky. RIP Bret.
Al, we have quite a selection of burrito choices here too. There's the no name frozen ones at the Save A Lot and the brand name frozen ones at Price Chopper. Snobs like myself sneak over to another town 45 minutes away to do the gourmet thing at Taco Bell. Some folks prefer the New England version of a buritto which is basically baked beans with maybe some mustard on white bread. In fact, that's exactly what it is! Just exactly like a burrito..........sort of. Eat one of those and you start saying things like, "Batches? Batches?!!! We don' need no steekin' batches!!!!!" and singing "Ai, yi, yi, yi! I am the Frito Bandido!" and other Mexican sorta stuff like that. We got this international stuff down pat fer sure, eh? I'd fit right in down in the Souff West. Where's the best Poutine joint down there?
 

462

California's Central Coast Amid The Insanity
My father used to eat pork and bean sandwiches. Perhaps it was a holdover from living through the Great Depression.
 

RBHarter

West Central AR
I really enjoyed the Winemucca week ends . Maybe next time .
It took me 4 yr to get to the Gunslingers Gulch Spring Rondy now I host the Fall Rondy . Floating dates and the Spring is in flux at the moment .

I think we should have an Arkie shoot but I'm kind of illequipted for such an event at the moment . Maybe next year .
 

CZ93X62

Official forum enigma
Poutine, eh? Easy to find in restaurants all over the Coachella Valley. In February, there might be more Canadians in the Coachella Valley than there are in Calgary or Edmonton. I had poutine for the first time in Yellowknife, NWT in 2010 in the company of Bruce B. I rather liked it. It might be even more fattening than the Mexican food I adore, though.

Burrito contents are varied and adjustable to tastes. But the REAL hallmark of a fair--good--or EXQUISITE burrito is its tortilla. A good, hand-made home-kitchen tortilla is the 'secret' to great burritos. Machine-made commersh store-boughts are AWFUL, whether made of wheat harina or corn masa. Such tortillas cannot be stored for very long, even if refrigerated. Fresh tortillas don't shred or disintegrate, either. Those "taco shells" are an abomination--on the order of a Jennings 22 LR being used at Camp Perry. Having tortillerias in your town where hand-made-daily tortillas are available is a Godsend. They are dying out, though--fewer and fewer Old School Mexican women want to carry on their family cocina traditions.

Best-ever tortilleria? Close to us now--probably Arriola's in the City of Indio. Their food is pretty good, their tortilla chips and salsa is the best I have ever had. You will NEVER go back to Fritos or Doritos after having good corn tortilla chips made of good tortillas containing lard. Don't let them spoil, so don't let them "sit" too long. Toss them on the 3rd day. A couple of the grocery stores stock similar tortilla chips in bulk bags locally, but are a distant 2nd to Arriola's, and contain preservatives.
 
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358156 hp

At large, whereabouts unknown.
My father used to eat pork and bean sandwiches. Perhaps it was a holdover from living through the Great Depression.
When I was little, it was ham salad sandwiches. The "ham" was bologna, ground up in a hand powered food grinder. The "salad" came from mixing it with Spin Blend, a store bought salad dressing that was sort of like mayonnaise. Mix the two together and slop it on bread and voila! a ham salad sammich. My sister & I hated the stuff, but when you're being raised by a single mom in the 1960s, money is always tight, to non-existent. My sister & I both went through some hard times in our lives, but we were talking one day and she told me out of the blue, "but it never got so bad that I had to eat ham salad again".
 

Bret4207

At the casting bench in the sky. RIP Bret.
Oh yeah, all the "salad" type meat spreads were left overs ground up and mixed with mayo. I'd forgotten that. Or hash, same idea with spuds and onions. Chicken salad, turkey salad, ham salad. Seems like we saw a lot of that. I preferred the hash myself. Dried out ends off the roast beef we served the paying customers were frozen and saved up then diced up up with old or freezer burnt steaks the customers wouldn't be subjected to, Add in any pork or lamb in the same condition. Mix the whole mess up with potatoes and onion, simmer for half a day and add all the ketchup it took to make it slide down the throat. I'd forgotten all about that. Made Spam look pretty high class. Thank goodness we never served veal!

To complete the thread drift, did anyone else grow up with sardines and crackers as a treat? Yup, saltines and sardines were a 3 or 4 times a year special thing! How about salted cod? Loved the little wooden boxes it came in, hated the product inside. Fish balls or corn fritters? Blood pudding? Gaaaaack!!!
 

RBHarter

West Central AR
I remember my folks having a lot of stuff around and I'm sure I ate it . In middle age I secured some of those things to "get in touch with that spark of youth" . It took me about 10 seconds to come to the reality that some of those things just weren't meant to be eaten by me . Deviled ham and piminto loaf top that list and only just slightly ahead of liver worst which by my tongue is just po'boy pate' . Rounding out the top 5 is domestic liver . 6-10 are covered by anything with dill pickle relish in place of sweet .......
 

Hawk

North Central Texas
When I was really young, on Sunday afternoon, my Dad would make bologna and pickle sandwiches.
He would wrap the pickles with bologna and grind them in a hand grinder. This was spread on bread with Miracle Whip spread.
It was a real treat, as much for the taste as it was for a tradition and family event.
It's sad that the kids growing up today have all their memories from the electronics they play.
The Dads, Grandfathers and Great-grandfathers on this forum, spending their time shooting guns and bows and arrows with their kids are giving them memories that other kids will never have.
It the future, these kids will think back on those memories and smile, as I am doing now.
 

Ian

Notorious member
Bret, you made me laugh with the NY "Mexican food"! If there's one thing our Yankee friends don't seem to grasp, at all, it's Mexican food. In fact, just about nowhere outside of Texas and the northern half of Mexico can one get anything close to the real deal. My wife and I watch a lot of food shows for entertainment and one memorable one was a taco joint in Brooklyn that is "world famous". They're most popular "taco" is basically pita bread with marinated, grilled beef and some kind of corn chowder sauce. WTH? A Mexican taco is a corn tortilla filled with seasoned (more on that later) ground beef, pork, chicken, or fried fish fillet, topped with shredded Monterrey Jack cheese, romaine lettuce, tomato, and typically Pico-de-Gallo made from chopped onion, tomato, jalepeno, and cilantro. It ain't fancy, and trying to "elevate" it is just not necessary. The corn tortilla for tacos can be soft-fried and greasy, or hard-fried and dry like a tortilla chip, in a u-shaped form. If you use a wheat-based tortilla, the thing becomes a Burrito automatically. If the corn tortilla is hard-fried flat, it's called a Chalupa and usually served like a "pie" with refried beans smeared on, maybe some seasoned meat, sliced avocado, chopped tomatoes/lettuce Pico, or salsa and you hold and nibble at the edges like a slice of pizza pie. Burritos can be deep-fried to become a Chimichanga, usually served on a plate drenched in Queso or a reddish beef/pepper sauce. There are other specialties such green chicken enchiladas, a proper deep-fried Chile Relleno, and my personal favorite, Carne Guisada. Carnitas are good if done right, and so is Barbacoa and some regional specialties like Nopales (cactus) from Coahila/Chihuahua. NEW Mexico has their own take on food, using a lot of green chili sauce, black beans, and whole-kernel yellow corn. IMO it's not good. New Mexico (and most regions) seems to forget entirely about red chili powder and comino, which are as essential to Mexican and Tex-Mex food as tumeric and coriander are to Indian food or oregano and rosemary are to Italian food.

By the same token, good luck finding a decent soft pretzel, bowl of NE clam chowder, or corned beef in Texas.
 
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Hawk

North Central Texas
We ate something they called BBQ in Boston, once.
They have no clue what real BBQ is.
 

462

California's Central Coast Amid The Insanity
Not to brag, but I get to correct Ian.
It's Monterey Jack cheese, with one "R", after the California town, not with two "Rs" for the Mexican town.

Per Wikipedia:
In its earliest form, Monterey Jack was made by 18th-century Franciscan friars of Monterey, Alta California.[3] California businessman David Jack sold the cheese commercially. He produced a mild white cheese that came to be known eponymously as "Jack's Cheese" and eventually "Monterey Jack".[4] Other ranchers in the area likewise produced the cheese, among them Andrew Molera, who built a successful dairy operation in Big Sur and whose Monterey Jack was especially well regarded.[5]
 
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