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Shotgun or Rifle
7.62x39
Member Posts: 1,994 ✭✭✭✭✭
Do you consider yourself a Shotgun or Rifle person?
I would have to say I like rifles.
I would have to say I like rifles.
Comments
Do we really have to choose?
No, we don't. If we can't choose we buy them both.
I like slugs.
Thats because they are the closest thing to a lawyer you can get. Don
I have a soft spot for military rifles (both historical bolt-action and modern high-caps) and level action rifles.
From the practical standpoint I'm a "whatever gets the job done" guy. Use a rifle where I need a rifle, shotgun where I need a shotgun, pistol when the situation calls for one of those.
I mean what do you like more, Like if there was a shotgun warehouse and a Rifle warehouse what would you go into first?
A bank. Don
I like slugs.
Have you tried them here? Might I suggest the jerry garcia chardonnay..
Escargot Restaurant - Exactly what you expect a French restaurant to be.
Pronunciation: es car go
If you need to impress a date, Escargot is the way to go. The dining room is romantic, the servers treat you like a guest rather than a customer. If you've never been to a French restaurant, Escargot may very well be exactly what you imagined one to be -- except here, the waiters are friendly. The menu includes fish, lamb, beef and more, and everything seems to be drenched in some sort of wine sauce. There is, of course, the matter of the escargot. You can nibble on baked escargot covered in herbs, escargot salad, escargot-stuffed pasta and plenty of other varieties from both the regular and specials menus. And it may come as no surprise that Escargot has an extensive list of French wines. The servers will be happy to make recommendations if your wine-appreciation skills are a little rusty.
This space has been transformed with softer lighting and more room between the tables. Our frisee salad with sugared almonds and citrus came dressed with light raspberry yogurt. The grilled trout, topped with a creamy white-wine sauce spiked with shallots and leeks, proved superb, but our companion's veal chop with a rich Marsala sauce and mushroom risotto was even better. A poached pear in cognac with white-hazelnut chocolate almost made us forget our manners. -- TexasMonthly --
ESCARGOT Escargot is formal but never stuffy. Gratis canap?s followed by mixed greens tossed with balsamic vinaigrette were well received, as was pecan-crusted tilapia surrounded by a colorful array of well-seasoned vegetables. Bar. 3427 W. 7th (817-336-3090). Lunch Tue-Fri 11:30-2. Dinner Tue-Sat 5:30-10. Closed Sun & Mon. AE DS, MC, V.
ESCARGOT The day's headaches disappeared amid luxe fabrics and moss-green walls. Refreshed, we sipped wine and nibbled on gratis hot canap?s. Next, we sampled two cream soups-Brie and pumpkin-both of which proved complex and hearty. Of our entr?es, it was hard to say which was better, the grilled ruby trout with lemon beurre blanc or the herb-crusted tilapia with saffron-lime beurre blanc. Bar.. 3427 W. 7th
Escargot Restaurant - was featured on the cover of "Fort Worth, Texas Magazine"
ESCARGOT At this refined but casual French restaurant, we gravitated toward simple dishes such as a basil-tomato-mozzarella salad and grilled amberjack. Our friend, however, opted for something creative: salmon Wellington. A generous portion of juicy fish was topped with chopped mushrooms and basil, then baked in buttery puff pastry. No doggie bag was needed.
NOW OPEN FOR LUNCH - Previously, lunch was available only on Friday and Saturday, now lunch is served Tuesday through Saturday, 11:30 till 3 pm, each week. Expect to pay between $8 and $15 per person for lunch. With the Iraq war downsizing everyone's budget these days, and with many things French currently out of vogue among some, it is gratifying to note that the Escargot Restaurant is not suffering. The reason is actually very basic... good food at a reasonable price. No, let me stop right now and change that to GREAT FOOD at a reasonable price. I just got home from one of the finest meals that I have ever had and I have had a lot of great meals. The appetizers were Crab Cakes and Escargot Roquefort. The crab cakes were served broiled to just past golden brown, moist yet firm and served with a light lemon butter sauce over them. The Escargot Roquefort was a small ceramic boat with broiled escargot served in a reduced Roquefort cream sauce with garlic and herbs. This is the way escargot should be served.
Next we had ''Crabes Frais aux Verts d'Asperges'' (Crab Salad) Fresh crab, asparagus tips and mixed greens with lemon, capers and Dijon vinaigrette. Also served was the soup of the day, which was an Asparagus Vichisoux. For entrees we had the ''Salmon Wellington'' - Seared salmon filet with mushroom duxelle baked in puff pastry with Vermouth beurre blanc, and the ''Coquilles aux Truffles'' - Pan seared (5) scallops with truffle beurre blanc. Dessert was a combination of Cr?me Brulee and Poached Pear in Puff Pastry.
The entire meal was excellent and the service was superb. The highlights of the evening were the Asparagus soup and the Scallops with truffle butter sauce. The Asparagus soup was awesome, light, flavorful, and a unique taste sensation. The Scallops in truffle butter sauce were topped with small slivers of whole baby truffles, not a normal occurrence. It seems the chef had some immature truffles that were not up to his usual standards for some other recipes but that were deemed perfect for this dish, so (great luck) in they went and what a tasty treat they were.
Chef Brian Kross is a perfectionist, as all of the great chefs are, and you can count on similar, consistently high quality, meals each and every visit. Native Fort Worth Texan, Mark Taylor, owner since September 2002, has turned the former Escargot into a dependably high quality restaurant. Mentioned in Zagats as one of the finest restaurants in Fort Worth, I would take it one step further and call Escargot one of the finest restaurants in North Texas.
The entire meal was priced at just under $90, including a couple of glasses of very fine merlot and was far better than meals that you could spend twice as much money on at some other locations. The ambience of the Escargot is comfortable, upscale, modern and yet warm. Mark makes you feel like you have a friend in the restaurant business and lets you know you are genuinely appreciated.
Expect to pay between $40 and $100 for a two-person meal depending on selection and whether you choose alcoholic beverages. I need to mention that Mark carries an excellent selection of 'fine' wines and you can get some great bottles of wine for between $35 and $75. Of course, there are some wines that justify a much higher price and such wines can be found in Mark's wine closet when the occasion warrants.
Cow town's Dance Crowd Celebrates
MARY ROGERS
Star-Telegram Staff Writer
Texas Christian University's College of Fine Arts hosted a dinner party at Escargot this week to introduce Fernando Bujones, TCU's choreographer in residence, to a group of ballet lovers.
Of course, many in the gathering already knew Fernando, and those who didn't were impressed by his brief after-dinner speech and the gracious toast he offered: "To the arts. To the Texas Ballet Theater and to TCU."
Texas Ballet Theater's artistic director Ben Stevenson and Imagination Celebration's Ginger Head Gearheart, both of whom will receive the Texas Medal of the Arts in Austin this weekend, raised their glasses high. Others in the crowd included Ann and Malcolm Louden, Donna and Bryan Whitworth and TCU grad and restaurateur Mark Taylor, who was a party underwriter.
Big league: The Junior League has been busy at the business of community service in Cowtown for 75 years, and it's still going strong. But when the league threw an anniversary celebration last weekend at RadioShack's sparkling new campus, most of those who attended were "sustainers," women who have passed the age for active service.
Well, this party fell on a bad day for younger league members. It was the rainy night before Easter and spring break for many of them.
The sustainers didn't care. "We had a ball," declared former league Prez Gail Landreth. Current President Robin Arena was impressed with the bar carved from a block of ice -- and with the signature drink: a "Flirtini," which was poured down an "ice shoot" and ended up in a martini glass.
Hats off: TCU Press boss Judy Alter doesn't just publish books; she writes them, too. She's penned dozens of short stories and tomes about the American West.
She will receive the prestigious Lifetime Achievement Award from the Western Writers of America on June 18 in Spokane, Wash. But here's the rub: Judy doesn't fly, and Spokane is a long way from Cowtown.
She's getting on that plane anyway, she says -- but she is worried about how she'll get the big, bronze buffalo trophy back to Texas.
Calendar notes: On April 13, TCU Press hosts the Texas Book Award. This year's winner is Captured by Scott Zesch. Scott divides his time between the Big Apple and Art, Texas, population 3.
Then on April 18, TCU Press hosts a reception at TCU's Kelly alumni center for Gayle Hunnicutt, author of Dearest Virginia, Love Letters From a Cavalry Officer in the South Pacific. The hardcover edition of this collection of letters written by Gayle's father during World War II was published last year by Great Britain's Kyle Cathie Ltd. Now TCU Press will bring out the paperback by this Texas native with Fort Worth roots.
Sunday party: There's still time to attend the Big Taste of Fort Worth this Sunday at Ridglea Country Club. Cowtown's best eateries will offer their signature dishes with proceeds benefiting Big Brothers Big Sisters of North Texas.
3427 West Seventh Street
Fort Worth, Texas 76107
(817) 336-3090
Menu: French/Continental
Dress: Business Casual
Price: $$$
Area: Cultural District
Lunch Tue - Fri 11:30am to 2pm
Dinner Tue - Sat 5:30pm to 10pm
Executive chef Cory Garrison
Manager Melinda Randall
Ambiance
Intimate
Quiet Conversation
Romantic
Cuisine
French
Dress
Business Dressy
Smart Casual
Reservations
Recommended /
Suggested
Food Type
Appetizers
Beer
Dessert
Full Meal
Liquor
Pasta
Prix Fixe
Salad
Seafood
Steak
Wine
Meals
Dinner
Lunch
Escargot Restaurant
3427 West 7th Street
Fort Worth, TX 76107 - (817) 336-3090
Designed & Maintained by TDT Studios
I suppose shooting one would only make it harder for me to answer the original question![;)][;)]
quote:Originally posted by mateomasfeo
I like slugs.
Thats because they are the closest thing to a lawyer you can get. Don
[:D][:D][:D]
Right now I'd have to consider myself a "shotgun" type of guy only because my local range doesn't allow rifles.[:(]
Back when I could go to a range that allowed such things, I enjoyed shooting rifles quite a bit, but now I have come to appreciate the qualities and natural beauty in both of 'em.
If we're talking aesthetics, I'd have to go with rifles. Most shotguns look the same and haven't really changed for decades while rifles continue to come out in some pretty bizarre, albeit functional, shapes and colors nowadays.
If we're talking a zombie-apocalypse type situation, I'd have to go with a shotgun since I'm not such a hot rifle shot anymore (if I ever was).
But for all practical purposes, I would have to say "both."[:D]