My First Firearm -- My Wish List

[Lar1911]

The decocker is not a problem. Rugers have been issued to police depts since the late 80's, Mass Ayoob won many IDPA matches with guns like the P95.

The reason I do not own one now is because I bought into buying what everyone else said I should have. I have a Glockk 22 in .40, great gun but I do not like the feel of it. You hear people call it a Block, it feels like a block.

I own a full size 1911 and a micro compact, I keep them clean and they shoot great, but if I dont keep them clean they jam. Not a big issue because I am not hunting terrorist in the mountains for months, so the gun works for me.

I got caught into the idea of the smallest carry gun I could buy and bought the micro compact 1911, its a lot of power out of a little gun. I shoot it because I paid for it then did work on it, but knowing what I know now, I would buy the commander with the 4 inch barrel.

I love the Ruger SR9, I shoot it, dont clean it and it still shoots. I want to be a 45 snob, but todays bullets are different than 10 years ago and the 9mm is a good round. Being a 1911 guy its hard to admit.

The trigger on the Ruger is subjective, you may not feel you need work on it, a friend of mine has the P89 (the older 9mm model) and he loves it. He wouldnt do anything to it, and he has had it since 1990.

Also the Ruger is double action and single action. That means the first shot will be a long pull because it cocks the hammer with the pull of the trigger, then it is single action in that every shot after that is a light pull. That is different from the 1911 that is single action, I have to carry it with the hammer back and keep it on safe. (That bothers alot of people)

Glocks are striker systems (same for the SR9, XD's) there is no hammer in the traditional sense, but if it doesnt fire you must pull the slide back again (same with the 1911) with a double action you pull the trigger again and it will strike the round a second time. Sometimes this is an advantage.

When you pick up the Ruger, feel the trigger by pulling the slide back so you know how it feels then, not just the double action feel. Some people are picky about trigger pull, I had a trigger job done on my 1911 for $45, I didnt feel a big difference, the gunsmith was impressed by how much better it was.

No matter what you get you just need to learn to shoot it. Go to youtube and search fastest cowboy action. They are shooting guns that have to be hand cocked.

 

[prezbucky]

Like a single-action revolver?

Also -- just saw a picture of a Ruger MkIII4 .22 in blue -- looks a lot like a Luger. I may end up with a drawer-full of Rugers, single-handedly pulling us out of the recession. hehe

 

[prezbucky]

The ex-US Army brother of the "wife" (roommate/woman) is gonna take me to a shooting range. There I'm being ordered to rent several weapons of different make and caliber and figure out which I like.

So... hey, boys, I'm not buying one. I don't exactly feel comfortable given my situation, but when your (de facto) sniper bro in law says he is going to show you the ropes, well... either I do it or I'm a pu$$y. Ugh.

 

[prezbucky]

So this is really more for a Gen Disc topic but WTH... for the good person who checks in on my thread. I yield this gastronomical nugget:

Tom's Beer Bolognese

What you'll need:
- A pound of ground beef, or chuck... etc.
- About 12 oz. milk
- 1 regular jar of spaghetti sauce
- Half of a beer
- About 12 oz spaghetti (dry)... three-fourths of a 16-oz pkg
- Diced onion, carrot, green pepper (a heaping handful, total)
- 1 TBSP veg or olive oil
- Garlic powder, Italian seasoning, S&P
- one tomato, diced
- 1 TBSP olive oil
- 2 TBSP Parmesan cheese

1. Dice the onion/green pepper/carrot.

2. Put a large skillet (or a huge sauce pan...) on medium heat. Add the oil and the veggies.Sprinkle a bit of garlic powder and italian seasoning, S&P on them as they cook. Cook them for about 8 minutes on medium.

3. Remove the veggies and set aside. In the same pan, still on medium heat, brown the ground beef. Once the beef is cooked, tilt the pan and use a spoon to get rid of the grease/fat.

4. Reduce the heat a notch or two. Re-add the cooked veggies and the milk. Meat, cooked veggies and milk should now be in the skillet. Add a few more shakes of garlic and italian seasoning. Stir and let it sit for 10-15 minutes.

5. While the meat/veg/milk is getting happy, dice the tomato. Seeds are optional (I remove
them...).

6. Add the beer and diced tomato. Little more garlic/italian seasoning/S&P. Stir and let it marry for
another 15 minutes.

7. Add the jar of spaghetti sauce. Stir well. Taste it -- if it needs more seasoning, add some. Add a couple tablespoons of Parmesan cheese and a tablespoon of olive oil. Stir well, put the heat on low-
medium, and cover. Let it get happy for at least half an hour. Stir occasionally to prevent burning.

- When the sauce is almost ready, cook and drain the spaghetti. Either add the spag to the sauce's
pot or vice-versa. Mix it all up well.

Serve with Parmesan cheese on top.

 

[prezbucky]

The key to that recipe is to take your time; it should take at least one full hour. But believe me, it's not bad. It's relatively healthy -- plenty of all main food groups . It costs maybe five or six bucks and yields probably 5-7 lbs of spaghetti.

Throw in some garlic bread (bread/butter/garlic powder/italian seasoning; bake for about 5 mins at 350) and a salad and, well... you're kicking butt. And spaghetti's goodness is not just a "now" thing: leftover spaghetti is great.

Note: If you use Kroger or Hunt's spaghetti sauce, you'll prolly want to add about a teaspoon of sugar.

Not necessary with Prego/Ragu and most others -- they already have plenty of sugar in them.

 

[prezbucky]

crash

So a handful of days ago I was a passenger in a three-car crash. Nobody was seriously injured -- one was complaining of back pain and went away in an ambulance, but the person was lucid. The driver of the car I was in had no chance to avoid the collision. Our impact took place at about 40mph and was off-center head-on into the back end of a car that had been heading the opposite direction but which was spun into our lane (smacked from behind -- she was in the process of waiting to make a left turn) almost 180 degrees around. So my driver had bruises on/around her knees, a mildly
bitten tongue, and seatbelt bruises. I was lucky -- sore chest, mildly stiff/sore neck. I woke up the next day feeling like I'd been sacked (hard) about ten times, but that feeling has
worn off the past few days and I'm more or less (I think...) okay.

At any rate, I'm back here to talk about guns -- not worrying about the crash, or work, or our
impending move. Glad am I to be alive, for if the car that was hammered into our lane had flipped,
I'd be taking a dirt nap. (we literally had no chance to miss that car). But the Lord kept that car on
the road, it was front to rear bumper, and we're breathing.

So: Ruger Mark III with the tapered barrel -- the more I look at it, the more it grows on me. Ruger
P95, maybe with a modified trigger; and the piece de resistance, the GP100 in stainless. And all
three for maybe $1200.

After that, who knows? We're headed to Pigeon Forge in a month for a long weekend (we need it) and before we know it it'll be T'giving and Christmas.