Would you risk it all for a good kielbasa ? (a poll)

Would you risk it all ?

  • Yes

    Votes: 27 56.3%

  • No

    Votes: 18 37.5%

  • I dont like Polish food

    Votes: 3 6.3%
  • Total voters
    48
BTSDOG

BTSDOG

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A river runs thru it........
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Catchy title, huh ? Well, this is about guns, so here goes. I frequently go to a nice little Polish market in Woonsocket. Its only .3 miles off the border of Massholia. The thing is, i dont have a R.I. ltc and I always leave my Roscoe home. My question is, how many of you would risk it all for a good kielbasa, or even some delicious qolumpkies or pierogis.....Cause you know, heaven forbid you get in an accident, or just happen to get pulled over by a cop with an attitude and the question of firearms comes up. You could get jammed up and lose it all just because of .3 miles. OK enough of the what ifs, on to the poll.....
 
Honestly I think you'd be fine, even if you did get jammed up somehow, like if you printed and someone called the cops or something stupid.
Just mho.
 
It's not unusual for me to get lost. One time I missed an exit (or took a wrong one) and was headed straight into RI. Wasn't carrying because I was coming from an Amtrak station, but I did wonder what the best course of action would have been had I been carrying. Wouldn't put myself into that position willingly--things go unexpectedly bad too often.

Soundwave said:
I used to live right behind Millies Perogies. The smell of sauer kraut in the morning was certainly eye opening.
Click to expand...
Ever since the Cayenne Incident of '88 I've been ungodly sensitive to spices. I once rented a small office in the same building as a restaurant--modern, sealed building with no opening windows. One day my face just started sweating and burning, and I could smell the spices in the air. Sure enough, the restaurant was making up a huge batch of some curry dish. Hahahaha! There was no escape!

(Nothing to do with kielbasa but I seldom have an excuse to tell this tale.)
 
I make my own. This past week I made 20lbs of kielbasa. A week ago, this past Sunday we slaughtered a pig and after the butchering, sausage was made from all the trimmings. 3lbs of fat to 7lbs of meat, Fresh ground black pepper, Himalayan salt, Marjoram, and fresh chopped garlic (I lost count of how many cloves I used LOL) stuffed in natural sausage casings. These were hung in the wash stall in the barn for a few days. You could smell the garlic as the kielbasa was hanging. Then they went into the smoker.
 
Soundwave said:
I used to live right behind Millies Perogies. The smell of sauer kraut in the morning was certainly eye opening.
Click to expand...
There was a little bar around that block called The Blue Room. In my late teens, early 20s, I would go there several times a week after work for 50 cent drafts.
 
I only went in there once. I was dressed for work and meeting the realtor there. Reminded me of a nicer version of the dive bar in Easthampton I used to work at.
 
bigbravehog said:
There was a little bar around that block called The Blue Room. In my late teens, early 20s, I would go there several times a week after work for 50 cent drafts.
Click to expand...

Back in the 70's (yeah im old) there was a place in Taunton called Lecias Lounge. 5 cent drafts on Fri. nights. 20 beers for a buck !
 
tinhorn said:
Ever since the Cayenne Incident of '88 I've been ungodly sensitive to spices. I once rented a small office in the same building as a restaurant--modern, sealed building with no opening windows. One day my face just started sweating and burning, and I could smell the spices in the air. Sure enough, the restaurant was making up a huge batch of some curry dish. Hahahaha! There was no escape!
Click to expand...

I remember watching a show called “Man vs Food” some years back and they showed a restaurant where they made a super spicy curry sauce in the basement as needed. To make it the workers had to wear a full face respirator so they wouldn’t be overcome with the fumes. People in the neighborhood would complain as they would get the same symptoms you described. Though the sauce was very popular.
 

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