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I'll get it this evening after work. Depending on the wife, it may be after dinner, but I'll get them. Sorry, I should have looked back to earlier where you asked for pics of the BOLT not the BC. My bad. I was real close to taking them apart last night but my wife walked in and saw oil starting to be spread all around her countertop and she kinda nixed my plans on making a bigger mess. She will clean it today so I can do it again tonight...lol....
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I will ask my wife tonight exactly how she does it, but here is the basics for any one else that wants some "working class" eats!
City chicken (also known in some locations as mock chicken) is a food entrée consisting of cubes of meat that are placed on a wooden skewer (approximately 4-5 inches long), sometimes breaded, then fried and/or baked. The origins of the entrée and its name are not entirely known, but it is rumored to have originated during the Depression Era, when people took meat scraps and fashioned a makeshift drumstick out of them. It was definitely a working class food item. During this period, pork was cheaper than chicken in many parts of the country, especially for those far from rural poultry farms. Sometimes the meat was ground, and a drumstick-shaped mold was used to form the ground meat around a skewer. Today, better cuts of meat (usually pork loin, beef, and/or veal) are used. In spite of the name, the dish almost never contains chicken.
The dish (and hence the term) seem to be regionalized to the areas surrounding Pittsburgh, PA, ranging from Central Pennsylvania, in and around the Tri-Cities areas of Binghamton,NY/ Scraton PA, not to mention the Northern Panhandle of West Virginia to as far west as the western suburbs of Cleveland, OH, Cincinnati, Ohio and Hamtramck, MI.
The most common version is made using pork as the base meat. Pittsburgh-area preparations are almost always breaded and usually baked, whereas the Cleveland version is generally baked without breading it is usually rolled in flour browned, baked and served with gravy. Grocery stores in both areas sell wooden skewers of pork cubes pre-prepared as city chicken
I know she breads it and bakes it in a shallow pan, and I'm pretty sure she breads it with Progresso italian breading. SHe uses all pork now. We used to get it with lamb, pork, and something else from Giant Eagle, anymore you have a hard time getting anything but the cubed pork. You can use thick cut chops and cube it yourself. She has done this when they were out of the regular pre-cut pork.
She cooks it much darker than this picture I found:
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Last edited by larry0071; 03-20-09 at 08:56.
I save money using AMSOIL full synthetic lubricants. Do you?
http://www.lubedealer.com/DiscountPowerParts/home.aspx
Never again will a man ask for pictures of a Stag Lefty BCG or its internals. Aside from the extractor, it is now officially done and can be found in any search.
Stag Left BCG on the LEFT, and a Charles Daly Defense standard on the RIGHT to compare with.
I turned and rotated and tried to get a couple angles to allow you pick up on whatever it may be your looking for.
Cam pins are interchangable. Firing pin lock clip is interchangeable. Firing pin is interchangeable. Extractor is interchangeable. Only the Bolt and Bolt Carrier are NOT INTERCHANGEABLE between a Stag left hand version BCG and right hand version BCG of any manufacturer.
Thats it, Fort Pitt! (Pittsburgh saying for "it's done" or "It's over")
Larry
I save money using AMSOIL full synthetic lubricants. Do you?
http://www.lubedealer.com/DiscountPowerParts/home.aspx
Perfect!
The bolts themselves appear to be the same EXCEPT the hole were the bolt cam goes in.
Great pictures.
The bolt, when positioned so that the cam pin will insert straight down from the top has the extractor on the opposite side. If you look at the following picture, these two bolts are in the upright position just as they slid out of the bolt carrier. Notice that the hole for cam pins are both straight up so that you can see the off-set of the extractors.
Again, same picture of cam-pin hole upright and showing the extractor is reversed on the left vs the right:
BTW, do you like my oily mess! That is how I pulled them from the safe.... nice and slippery inside! I run mine wet. The only time I had a failure was when I first got the CDD and I cleaned it, oiled it, and dry wiped every part. I went out and got maybe 120-160 rounds into it and jam-o-matic came into play. I was chastised on the net for dry wiping it when its an oil-friendly rifle.... so I started running them Sloppy-Sally wet and nasty and never had an issue again in thousands of rounds. So I would say dry wiping everything sure is pretty and nice to handle... but sucks for operational reliability!
Last edited by larry0071; 03-22-09 at 09:40. Reason: I SUCK AT SPELLING!!!
I save money using AMSOIL full synthetic lubricants. Do you?
http://www.lubedealer.com/DiscountPowerParts/home.aspx
I see what you mean, I don't know the technical terms but I think what they do is use a standard bolt but drill the bolt cam hole from the opposite side....does that make sense?
I love that oily mess
Good scoop on the CDD, I always ran my issued rifles sloppy wet inside also.
That makes perfect sence, except that they did also relocate the drift pin for the extractor. Notice it stays in the same position relative to the cam pin? Both the cam pin hole and the drift pin hole are moved in the lefty.I see what you mean, I don't know the technical terms but I think what they do is use a standard bolt but drill the bolt cam hole from the opposite side....does that make sense?
http://i409.photobucket.com/albums/p...n/100_1854.jpg
I save money using AMSOIL full synthetic lubricants. Do you?
http://www.lubedealer.com/DiscountPowerParts/home.aspx
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