Wednesday, October 25, 2006
Tuesday, October 24, 2006
Zucker's Taxman
Ever feel like the government literally has it's hand in your pocket every step you make? Jerry Zucker does in his latest video.
Friday, September 29, 2006
Korean Archery
South Korea has dominated the Olympic medal count in archery ever since modern archery was introduced in 1972. Here's an amazing video showing off Korean archery prowess.
Monday, July 10, 2006
Friday, June 16, 2006
Perfect Pasta
The secret to great pasta is obtaining a balanced ratio of sauce to pasta. Too much sauce sticking to the pasta will overpower the pasta, and too little sauce sticking to the pasta will make for a bland and "doughy" dish. I've found that linguine provides the best sauce to pasta ratio. The flat linguine provides the right amount of surface area to which the right amount of sauce can stick. Spaghettini (thin spaghetti) is also comparable in its noodle mass to surface area ratio.
Regular round spaghetti has less surface area for a given mass of noodles, and so not enough sauce is able to stick to the noodles, giving it a slightly doughy flavor. Other pastas susceptible to this are fettuccine, penne, and rigatoni. The exception would be when making a baked casserole, where the sauce and flavor would have an opportunity to be baked into the pasta, thus overcoming the smaller outer surface area. Undercooking the pasta and then sautéing it briefly with sauce also help the sauce cling to the pasta (sautéing with a bit of water used to boil the pasta helps too). Pastas such as angel hair and capellini have too much surface area, and are overpowered when using thicker sauces, but do better with lighter sauces.
The linguini that I like best is DeBoles Linguini, which is made of durum semolina and Jerusalem artichoke flour.
Regular round spaghetti has less surface area for a given mass of noodles, and so not enough sauce is able to stick to the noodles, giving it a slightly doughy flavor. Other pastas susceptible to this are fettuccine, penne, and rigatoni. The exception would be when making a baked casserole, where the sauce and flavor would have an opportunity to be baked into the pasta, thus overcoming the smaller outer surface area. Undercooking the pasta and then sautéing it briefly with sauce also help the sauce cling to the pasta (sautéing with a bit of water used to boil the pasta helps too). Pastas such as angel hair and capellini have too much surface area, and are overpowered when using thicker sauces, but do better with lighter sauces.
The linguini that I like best is DeBoles Linguini, which is made of durum semolina and Jerusalem artichoke flour.
Wednesday, March 01, 2006
Kahr TP9 Review
TP9-NOVAK |
I purchased a Kahr TP9 with Novak night sights (TP9093-NOVAK) about a month ago, and after putting about 400 rounds through it, I have to say that this is a fantastic gun. NOTE (6/2011): Kahr has changed the TP9 since this review was published, so check the updates at the end to see changes.
Background
First some background information. I first got the idea of purchasing a TP9 after fiddling around with my Kahr P9 (KP9093). I bought the P9 about four years ago because I needed a concealable gun that I could carry for those occasions where I had to have my shirt tucked in without having a sweater or jacket on. The P9 seemed to be a good choice due to its combination of firepower and size, particularly its thinness of just 0.90" slide width.
Thunderwear |
Ported Barrel |
- I wanted to get a Kahr with a longer sight radius in order to shoot better groups. I also wanted to squeeze some extra speed out of a longer barrel (the extra 0.5" on the ported barrel doesn't increase velocity).
- There's a bit of horizontal play between the slide and the frame of the P9. I doubt this has any effect on accuracy at 7 yards, but it annoys me.
- When I dry fire the P9, I can see the front sight jerk to the right a bit when the trigger is pulled fully to the rear. I never see this on any other handgun I own, so I know I'm not using improper technique. I think that this occurs due to the heaviness in the trigger prior to letoff, and then the very long overtravel after reaching the trigger letoff. This also does not affect accuracy, as my groups are not veering to the right at all. The bullets are probably exiting the barrel by the time the trigger fully reaches the rear. Still, this also annoys me.
- Although I really like the bar-dot sights on the P9, I wanted to get tritium night sights.
Review
I made sure first of all that the TP9 had minimal horizontal slide/frame movement, and that I didn't encounter the dry fire jerking that I described above. After I verified the TP9 was free of these conditions, I bought it for $650.
P9 with Clipdraw |
IWB with Clipdraw |
Shooting Impressions
After cleaning with Break-Free CLP, and then lubing with Wilson Combat Ultima-Lube oil and grease, I took the TP9 (along with the P9 for comparison) to the range to break it in. The Kahr manual recommends a 200 round break in period. I ended up shooting about 400 rounds through the TP9 using 115 gr. Winchester White Box (USA9MMVP), 115 gr. Federal American Eagle (AE9DP), 115 gr. +P Corbon DPX (DPX09115-20), and 127 gr. +P+ Winchester Ranger (RA9TA) ammo. I experienced one failure to feed on the second magazine (WWB), but then experienced no other problems whatsoever. I think this is typical, as my P9 had about a dozen FTFs during its 200 round break in period, but no other problems afterward. For the first 100 round or so I was a bit underwhelmed, as the recoil and muzzle flip were noticeably greater than my P9 with ported barrel and Harrt's recoil reducer (although still relatively low). I could definitely shoot a lot faster with the P9. However, I got better groups (< 1.5" @ 7 yards offhand) with the TP9 than on the P9. After the first 100 rounds, I got accustomed the feel of the TP9, and noticed that the front sight went right back into the rear sight notch exactly after each shot. I also learned to adjust my grip as high as possible so that the rearmost part of the frame is sticking into, and not over, the web of my hand. With practice and a higher grip, the TP9's recoil and muzzle flip became very controllable even for fast firing. I am now very pleased with my TP9 purchase and have lost the desire to continue shooting and carrying my P9 for the time being.
Further Observations
One thing I noticed was that after extensively firing the TP9, the horizontal slide/frame movement on the TP9 became even greater than on the P9, even though it had almost none when I bought it. Paradoxically, the accuracy does not seem to be degraded at all. I think that because the horizontal movement is located only in the front, this does not adversely affect lockup of the barrel to the slide. I think I might still purchase a T9 or K9 in the future. I really like the feel of heavy guns, and although they are a good deal thicker, I've never actually tried to place one in my Thunderwear to see how much can or can't be seen. The TP9 is now my go-to gun that I carry most often when carrying concealed. My TP9 made such a good impression on me that I definitely want more of what Kahr has to offer.
Pro
- Very thin and concealable
- 4" barrel for more velocity than the P9
- Smooth, long trigger
- Lightweight but very controllable
- Accurate
- Long trigger reset
- Magazines do not drop free
- Would be better with a bit less trigger overtravel
Rating: **** ½
Update 6/2011
Upon checking Kahr's website, I noticed that Kahr has changed the TP9 to now have a longer grip (similar in length to the T9) that only uses the 8 round magazines without the grip extension. The model number seems to be unchanged (TP9093-NOVAK). The dust cover is also longer than before. The TP9 that I have circa 2005 has a grip length that is identical to the P9 (4.5" height). The new TP9 has a listed height of 5.08", similar to the T9 height of 4.95". I'm not sure I like this change, as having a shorter grip is better for concealment, and you can still use the 8 round w/ extension magazines with a shorter grip.The only benefits I can think of for the longer grip is a cleaner look (you don't need to use the 8 round with extensions magazines) and maybe marginally less recoil and muzzle flip. Perhaps the extended dust cover helps keep the slide rails cleaner as well. Or perhaps this gun is geared towards people wearing thick gloves or those with giant hands. I think due the longer grip I would knock off ½ a star from my rating for this new model (due to less concealability), but can't say for sure without testing the new model. Here are some pictures that help illustrate the changes.
My TP9-NOVAK circa 2005 (notice the short P9 style grip and shorter dust cover) |
New TP9-NOVAK (longer dust cover, and longer grip holds 8 rounds in mag with no extension) |
P9 |
T9-NOVAK |
My TP9 came with one 7 round magazine and one 8 round magazine with extension. The new TP9 only uses an 8 round magazine with no extension.
7 round mag |
8 rnd mag w/extension |
New TP9 8 round mag |
Cylinder & Slide is now reporting only a 1 - 2 month backlog with a turnaround of about 8 weeks on custom gunsmithing work. I'm now considering getting the barrel re-crowned with an 11° crown, modifying the frame to allow magazines to drop free, and getting a trigger job (although the trigger is pretty good as is). Robar also has some gunsmithing options for Kahrs as well.
Crimson Trace now has a trigger guard mounted laser sight (Laserguard LG-437) that fits the TP9. A limitation of this style of laser is that there's no way of selectively turning the laser off other than loosening the grip of your middle finger on the pressure pad (impractical when shooting) or removing the unit all together. Still, I might get one. I'm sure there are a bunch of arguments for and against use of lasers in various shooting situations, but at the very least it may be helpful as a training aid.
Wednesday, February 22, 2006
Sandwiches That You Will Like
During PBS' fund raising drives, one show that is heavily broadcasted these days is a show called Sandwiches That You Will Like. Sandwiches That You Will Like is a WQED Pittsburgh production that basically showcases the best sandwiches in the country. Here are some of the outstanding sandwiches that are highlighted in the show.
1. Muffulettas from Central Grocery. One of the greatest sandwiches ever created.
2. Cheesesteak from Pat's. See my analysis.
3. Shrimp Po' boy. Lot's of good places. I like them from Mandina's with some Turtle Soup au Sherry.
4. Pastrami on Rye from Katz's Deli. I thought Koch's Deli was great, but Katz's is the gold standard.
5. Barbeque sandwiches. I prefer pulled pork or rib sandwiches in a vinegar based sauce myself, but all barbeque is good. The Rib Stand at Reading Terminal Market makes a fantastic rib sandwich.
6. Lobster Roll from Red's Eats. Lobster meat on a buttered roll drenched in clarified butter. One of my missions in life is to try out this sandwich before I die, although the cholesterol might kill me when I do.
Other sandwiches of note that were showcased included:
7. Italian hoagies from south Philadelphia. The Veggie from Chickie's Italian Deli is fantastic.
8. Italian beef with hot peppers and giardinara from Chicago
9. Falafel sandwiches
10. Vietnamese Banh Mi sandwiches
11. Beef on Weck from Schwabl's. I recently had a Beef on Weck sandwich from Jimmy's Old Town Tavern. It was pretty good (though beef was well done...I prefer rare), and the Kummelweck roll with caraway seeds and kosher salt was the highlight of the sandwich.
12. The Elvis from Peanut Butter and Company. A peanut butter sandwich containing bananas, bacon, and honey, that's then grilled in butter.
The show prominently features Holly Moore, one of my gastronomical heroes who has some good reviews of greasy dives on his website. Roadfood.com also has some informative reviews as well. I highly recommend watching this show for anyone who appreciates cheap, yet delicious food. Oh, and make sure you have plans to eat you watch it because you will be hungry.
Rating: *****
Tuesday, January 31, 2006
Tim Kaine's Left Eyebrow is Possessed!
In Tim Kaine's Democratic response to Bush's 2006 State of the Union address, his left eyebrow decided to rebel against his face by taking a life of its own. I don't mean to be uncharitable or to take cheap shots at anyone with facial tics, but did anyone else think it was bizarre how his left eyebrow kept jumping around everywhere? I could barely pay attention to what he was saying while being totally fixated on that crazy eyebrow! Here's a shorter clip, albeit with less eyebrow action.
Wednesday, January 18, 2006
How to Shake a Snapple
I was recently in my office cafeteria, when I noticed a young whippersnapper buying a bottle of Snapple iced tea. Before opening it, he inverted the bottle about 160 degrees, and then proceeded to pound the bottom of the bottle with the palm of his hand several times. Each strike causes the depression in the cap to pop out with a popping sound, while presumably mixing the contents at the same time. I was so annoyed by this that I almost went into a crazed epileptic seizure.
Ok, before you start thinking I'm some kind of obsessive-compulsive psycho, I've always been annoyed by this since the height of Snapple's popularity in the 90's. I was in school in Philadelphia at the time, and noticed that all my classmates who hailed from the northeast would do this with their Snapples prior to opening them. Supposedly, this was the "cool" way to shake a Snapple. I had no end of northeastern "elites" to admonish for wasting motion on such an inefficient process in order to look hip.
Now, I'm no guru of fluid dynamics, but this method of shaking does not adequately or efficiently mix the settled gunk on the bottom of the Snapple to produce a uniform mixture of juicy goodness. The pounding on the bottle simply creates compression waves that do not displace particulate matter well enough to create a uniform mixture. Contrast this to the technique the other 99% of the world uses to shake a bottle, which is through rotating the bottle. Rotational shaking produces much more torque, which promotes the aeration of the liquid with bubbles and the creation of eddies, all of which contribute to better scraping the gunk from the bottom of the bottle and mixing it.
So, now that you have the facts at hand, please, please, for the love of efficiency shake your Snapple like a normal human being, and not like some Snapple fashionista, or you will one day face my wrath (or see me foaming at the mouth in a crazed epileptic seizure). OK, you may still think I'm an obsessive-compulsive psycho, but I had to get that off my chest. ;-)
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