IPSC Gasteiz - Reload

Reloading / Recarga

You can find lots of pages about reloading cartridges on the 'net. However, you'll find that this page covers an often neglected aspect - reloading the shooter.

And you will also understand why we look at a Cooper tunnel as an unnegotiable obstacle...

The Timbong Team

Hay muchas páginas en la Red acerca de la recarga de cartuchería. No obstante, en esta hallarás un aspecto frecuentemente pasado por alto - recargar al tirador.

Y entenderás por qué un tunel Cooper se convierte para nosotros en un obstáculo insalvable...

El Timbong Team

Sangria:
6 pers: 1 l. red wine, 1 orange, 1 lemon, 3 spoonfuls of sugar.

Mix the sugar with the wine and add the sliced orange and lemon. Leave to macerate for 2 hr. at room temperature. Before serving, add ice cubes and stir vigorously.

Paella:
6 pers.: 6 cups of rice, 6 crayfish, 300 gr. prawns, 12 mussels, 300 gr squid, 300 gr goodsefish, 2 tomatoes, 1 onion, 1/3 l. olive oil, salt, saffron, 100 gr peas, 250 gr. red pepper.

Fry lightly the tomato, onion and pepper in the paella dish (see photo). Add the squid and goodsefish. Add the rice. Add 13 cups of water. When it begins to boil, add the messels, peas, salt and saffron. Leave to boil for 1o min. and add the prawns and crayfish. Boil for another 5 min., and let it rest for 5 more min. covered. Decorate with lemon.

Cocido:
6 pers.: FOR THE STEW: 500 gr. chickpeas, 500 gr veal, 150 gr bacon, 250 gr hen, 1 veal bone, 150 gr noodles and salt.
FOR THE VEGETABLES: 1 cabbage, 200 gr black pudding, 200 gr "longaniza" sausage, 500 gr potatoes, 500 gr carrots, 1 pepper, 1 tomato.

Soak the chickpeas overnight. Add the ingredients indicated for the stew, except for the chickpeas and noodles, to a pan with cold water and heat. When it boils, add the chickpeas and simmer for 2:30 hrs. Drain and make the soup with the stock and noodles. The ingredients for the vegetables are cooked separately, lightly frying the cabbage afterwards with fried garlic. Serve the soup and the the chickpeas, meat and vegetables separately.

Tortilla de patatas:
6 pers.: 9 eggs, 1 Kg potatoes, 1/4 l. olive oil, salt.

Peel and slice the potatoes. Heat the oil in a frying pan and fry the potatoes with low heat until they're tender. Remove the oil from the pan. Beat the eggs, add salt and pout into the frying pan. Wait until it sets and turn over with the help of a plate to cook the other side.

			Sangria: 6 pers: 1 l. red wine, 1 orange, 1 lemon, 3 spoonfuls of sugar. Mix the sugar with the wine and add the sliced orange and lemon. Leave to macerate for 2 hr. at room temperature. Before serving, add ice cubes and stir vigorously.

			Paella: 6 pers.: 6 cups of rice, 6 crayfish, 300 gr. prawns, 12 mussels, 300 gr squid, 300 gr goodsefish, 2 tomatoes, 1 onion, 1/3 l. olive oil, salt, saffron, 100 gr peas, 250 gr. red pepper. Fry lightly the tomato, onion and pepper in the paella dish (see photo). Add the squid and goodsefish. Add the rice. Add 13 cups of water. When it begins to boil, add the messels, peas, salt and saffron. Leave to boil for 1o min. and add the prawns and crayfish. Boil for another 5 min., and let it rest for 5 more min. covered. Decorate with lemon.

			Cocido: 6 pers.: FOR THE STEW: 500 gr. chickpeas, 500 gr veal, 150 gr bacon, 250 gr hen, 1 veal bone, 150 gr noodles and salt. FOR THE VEGETABLES: 1 cabbage, 200 gr black pudding, 200 gr "longaniza" sausage, 500 gr potatoes, 500 gr carrots, 1 pepper, 1 tomato. Soak the chickpeas overnight. Add the ingredients indicated for the stew, except for the chickpeas and noodles, to a pan with cold water and heat. When it boils, add the chickpeas and simmer for 2:30 hrs. Drain and make the soup with the stock and noodles. The ingredients for the vegetables are cooked separately, lightly frying the cabbage afterwards with fried garlic. Serve the soup and the the chickpeas, meat and vegetables separately.

			Tortilla de patatas: 6 pers.: 9 eggs, 1 Kg potatoes, 1/4 l. olive oil, salt. Peel and slice the potatoes. Heat the oil in a frying pan and fry the potatoes with low heat until they're tender. Remove the oil from the pan. Beat the eggs, add salt and pout into the frying pan. Wait until it sets and turn over with the help of a plate to cook the other side.