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When two doods strolled into the Diamante Restaurant in Lost Wages Sunday night, they were met there by Obdulio Gudiel. Seems Gudiel had sold three cars to one of the two, Victor Larios, who’s also his nephew. But Gudiel hadn’t been paid. So when the two started to walk out, reports that Gudiel allegedly pointed a gun at them, as his way of letting them know he’d really like to complete the transaction. After somehow managing to make their escape, Larios’ buddy, Roberto Casprowitz, objected to being muzzled and let that be known by calling the local 5-0 . . .

When the two returned later with cops in tow, Gudiel apparently didn’t want to be found carrying a heater. As the po-po were doing their investigating, a shot rang out. From the kitchen.

“It was discovered the gunshot was a result of a firearm being tossed into a deep fryer and exploding,” a Las Vegas police report said.

Gudiel’s been arrested on a charge of attempted robbery. No word as to whether there will be any consequences for deep frying a perfectly good gun.

But the incident got us wondering. What sauce would you serve with your carry gun? A Hi-Point probably calls for something bland and not too exotic. Maybe a mayonnaise or plain ol’ catsup. A Glock, though, needs something with a little more flavor. Perhaps a honey mustard or aioli. If you carry an M&P, though, you’ll definitely want to serve it with something featuring a little more kick. We’re thinking Sriracha sauce or maybe a remoulade. What sauce would you pair with your piece?

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    • I wouldn’t be putting hot sauce on a gun for any reason so it’s hard to conceptualize a pairing. But the deep fryer might have worked if he had the where with all to unload the piece first. I’m not sure if on an initial visit the police would think to look in the deep fryer (or if they would even be able to without a warrant, in which case he may of had the time have gotten rid of the gun most likely), and depending on how deep and cloudy the fryer oil was, I doubt they would have thought to have him shut it off, and drain the oil to check the bottom for a gun, during that first encounter.

  1. My Beretta would be delightful in thick beef marinara sauce with a touch of garlic salt and a good thick layer of Parmesan on top… I would recommend a nice chardonnay to go with it.

    Bon appetit!

  2. I was thinking a hi point should be smothered in gravy to mask it. An nice 1911 may only require a salt and pepper rub or some crumbled blue cheese if its done right.

  3. For my 1911: a Good Curry, w/salt and pepper.
    For my S&W Model 67: A1 sauce or a good honey based BBQ Sauce.

  4. my rugers… ketchup. boring, inexpensive, available, gets the job done.

    sar k2… some sort of yogurt, probably. hard to kebab a .45, though.

    • Kebab your k2 with a long #2 pencil down the barrel, or a .33″ wooden dowel. Heat over a low fire with peeled garlic, sliced red and green bell peppers, pork and beef chunks, liberal amount of chili powder. Cook slowly, rotating often. Enjoy with a Guinness. Rinse and Repeat.
      Now all seriousness aside…how do you like te K2? Local shop got one in and I didn’t have the cash at the time. Really liked the way it is built and the ergonomics but now he can’t get a hold of a new one.
      Have 2 EAA Zastava M88’s in 9mm and are damn good dependable,accurate all steel guns. Want a K2 though, but haven’t had any real opinions from anyone who owns one.!!!

    • A friend who did his service bored out of his mind on the Korean DMZ likes to punctuate his stories with a well-timed “… and that was when the kimchi hit the fan.” Personally I love the stuff but given my daily intake of Tapatio I have a high threshold anyway,

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