What? Not a fan of the paint shaker lids?
You made a joke, I made a joke. Wasn’t sure if yours was deliberate or not. But it was there.
Oh my, I’m going to have to give that a try.
It’s also great sprinkled on French fries.
I finally got around to using some of the Dillo Dust tonight. Rubbed it into a pork roast and stuck it in the oven as per instructions from my mothers 1950’s edition of the Better Homes and Gardens Cook Book. I’m not a cook, so I need help. It came out ok. Something different than I’ve ever done, however, I did top it off with my usual heavy dose of cayenne pepper. Should make good sandwiches for a few days.
Yes, there was a lot of stuff in the box with my LaRue mount and the mount itself was packaged in a plain old plastic bag. I was expecting a nice box. 
I’ve had my AR for a few years, and this is the first thing I’ve done to it except put ammo thru it. Now that I have the scope, it’s time for a new trigger, and I figured I’d want to replace the stock trigger once I put a scope on it. Looking at a Geissele SAA.
Larue buys them in bulk and puts their own mounts on them so that you don’t have to buy the whole optic (in a nice box) and then spend extra for a suitable mount while throwing away the mount that came with in a nice box.
Brussels are the awesome. We bake em, grill em, boil em, steam em and even fry em. Fried then seasoned with your choice while still hot is awesome. Generally Cajun seasoning around our house. Boiled/simmered in chicken broth then covered with a mustard sauce is good as well. Then there’s coated with olive oil, garlic, onion and parmesan and baked. We eat that with Italian meals a lot.
Tell me about this fry thing, do you use a special batter?
Nah, deep fry them bare. Usually peanut oil or shortening depending on what I have on hand. This is where we first saw it and decided to try it. instead of red wine vinegar we do cajun seasoning plus lemon or just salt/pepper/lemon
http://www.foodnetwork.com/videos/deep-fried-brussels-sprouts-0131510.html