Grandpa and Dillenger

My wife's grandfather was, if I recall correctly, 19 years old when Dillenger's body came in to the Cook County Coroner's Office, where he worked at the time. Here he is:
Forgive the quality. As far as I know, this picture was developed from the original film, then scanned my my late father-in-law, may God rest his soul. This photo was in several publications at the time, and was also noticed in a book about Chicago's history my my mother-in-law. Odd story, she picked up the book, opened it to a random page, and said "hey, look, it's grandpa."

Shhhh...

...I'm going suppressed. I just embarked down the long road to NFA item ownership, and I'm setting up one of my rifles for that purpose. I've got an old K-31 for which I want to start working up a nice 200-220gr. subsonic load, which I figured would be a really neat conversation starter at the range. I needed a way to attach a quick-detach mount for the can, though, so I started asking around to figure out which way to go. Originally, I was going to just have the barrel threaded for the AK-style mount (14x1mm LH), since the bayonet mount is .550", but I didn't think I'd be able to get the threaded portion long enough, and I was concerned about shouldering the mount on the front sight base. So, I thought, move back the FSB and cut/thread/recrown the barrel, right? Well, I figured that'd be an awful lot of money to spend on a $100 rifle, but I might end up going that way in the end. Instead, here's what I did: I got a slip-fit adapter from Brownells that was .556" ID stepped to .345" ID, and had the AK thread on the business end, leaving me with a .003" radial slip-fit clearance with which to deal. If this thing was cocked .006" on the muzzle end, that would mean something like .093" on the exit of the suppressor. Unacceptable!

Then, after consulting some of the local Highpower guys (who mount shit to their barrels all the time with pretty close tolerances), I had a machinist make me a brass stepped pilot that would be a very tight slip-fit in both the barrel bore and the AK Thread Adapter (0.296" to 0.346"):

Then, I simply used green locktite (sleeve retainer) to take up the .003" radial clearance, and secured the set screws in place with red locktite, and let it set up for a few days before removing the pilot, which was difficult to get through the adapter with it's slight taper! I then mounted the YHM AK Thread QD mount for their 762 Phantom series suppressors, and here's a down-the-throat look at the pilot centering the whole contraption in the bore:

Here's a side shot of what it look like:

I'm figuring on having the can stick out 8.5" from the base of that flash hider, which will make the overall rifle (well, carbine technically) length 54" from butt to can (oooh! double entendre!). Anyways, It's going to be a long wait I'm sure, and I might get cold feet and just send the barrel out for the original FSB move/cut/thread/recrown operation, but if this doesn't seem to move around at all over the next few hundred rounds, I think I'm good.

Jerk BBQ

My inspiration for this recipe came from the Pain is Good brand of hot sauces; they've got an excellent Caribbean-style sauce that I decided would be even better if it would caramelize and glaze well. Ok, you've already seen the peppers (38 habaneros and three serranos, because the scotch bonnets aren't ripe yet, or it would be half and half of the two habaneros varieties):
So, the peppers are roasted (this step is not necessary, but it helps the peppers to get nice and soft for the subsequent operations, and adds some smoky flavor) at 300*F for about 30 minutes, or until they just start to brown. If you don't have pre-roasted garlic, then roast three heads worth now, and remember to take them out of the oven as soon as they brown or they can turn bitter (this is usually before the peppers are done).

While this is roasting, take 80oz. of Crushed Pineapple (in unsweetened juice, not syrup), and 56oz. of Diced Tomatoes and add them to a 8-10qt. stock pot and bring to a light simmer. Zest and juice four to six limes and add it to this mixture. Then, when the garlic and peppers are ready, chop them up and throw them into the mix:

The mixture should now look like this:
At this point, you can add cinnamon and salt to taste, as well as some allspice if that's your bag. Simmer whilst covered for at least two hours on low to medium heat (it should be boiling but not browning the stuff on the bottom). Stir occasionally, and enjoy the kitchen-clearing aroma.

After the simmer period, you need to remove the pot from heat, and let it cool down enough that it is safe to put into a food processor or blender. When it is, then frappe or liquefy it. Return it to heat, and add molasses to taste, which will give it a darker brown color. At this point, adjust you spice balance, and add any additional citrus flavor if necessary to retain the character.

Viola!
It works best if cooked with pork or chicken at 250*F for several hours wrapped in foil, then put on the grill for the caramelizing treatment (use at least three layers). Last year I used brown sugar instead of molasses for RibFest at work (my department cooks for this particular shindig), and that worked well also. I'm excited to try the new mixture, so I'll update after our end-of-summer family BBQ tomorrow at my little sister's house!

UPDATE: Fuck me, it's incredible! Excercise caution, as my digestive system is currently disputing that statement.

Mad Scientist?

...I must be mad, because I'm putting 38 habaneros and three serranos into something, and I plan to eat it. I'll walk you through my descent into culinary insanity in a little while...

Needed to host a pic.

Looky here, fabricating a muzzle attachment and have some questions.

Nothing to see here, just working on fabricating new fitting for the transmission cooler in the Cutlass...

Value Wine

I'd like to lend my notoriety (?) to the Farnese Montepluciano d'Abruzzo. At $8-10 a bottle, it is probably the best wine for the money I've been able to find. Wine of the week updated.