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how about a Oklahoma,AR,MO,KS,TX,+IA GTG thread?

sawnami

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Growing up in North Missouri I would go down to the creek with my cane pole with some 1/8" diameter packaging twine tied to it and a hook and a nut off of a big bolt for a weight. I'd drop it in the creek water that was so muddy that it looked like you could walk across it and start hoisting out the bullheads. They always seemed pretty tasty although I never had a clear water fish to compare them to.

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hoskvarna

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Growing up in North Missouri I would go down to the creek with my cane pole with some 1/8" diameter packaging twine tied to it and a hook and a nut off of a big bolt for a weight. I'd drop it in the creek water that was so muddy that it looked like you could walk across it and start hoisting out the bullheads. They always seemed pretty tasty although I never had a clear water fish to compare them to.

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I love bullheads out of our ponds
We’ve caught 12-13 inchers
Flour them up and fry in bacon grease in cast iron pan
Yummy [emoji1786]


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plcnut

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Good morning!
Spent this week in the bootheel for Gin startup. Glad to be back home now.

Regarding the catfish, be sure to cut out the mud vein when fileting. You lose a minimal amount of meat, but greatly improve the taste. I believe ours are channel, and they have been really good. They are good with some butter and Greek seasoning on the smoker as well.
 
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Sawdust Man

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Good morning!
Spent this week in the bootheel for Gin startup. Glad to be back home now.

Regarding the catfish, be sure to cut out the mud vein when fileting. You lose a minimal amount of meat, but greatly improve the taste. I believe ours are channel, and they have been really good. They are good with some butter and Greek seasoning on the smoker as well.
Hey brother, I googled "Gin startup" with no success......
Thanks for more info on catfish too!
 

plcnut

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Hey brother, I googled "Gin startup" with no success......
Thanks for more info on catfish too!
Right now the cotton gins are starting for processing the harvest. There is quite a bit of cotton in the Missouri "bootheel". I used to live near Sikeston, and still travel back there to work on a few of the gins and there are some of them who call me over to be there when their plant starts up for the season.
I built the control systems for some gin stands as well as for the presses that bale the cotton fiber.
I don't like having to travel over there, but cannot find anyone who wants to do the work. It is hard to find a trustworthy electrician, not to mention a controls engineer.
 

Sawdust Man

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Right now the cotton gins are starting for processing the harvest. There is quite a bit of cotton in the Missouri "bootheel". I used to live near Sikeston, and still travel back there to work on a few of the gins and there are some of them who call me over to be there when their plant starts up for the season.
I built the control systems for some gin stands as well as for the presses that bale the cotton fiber.
I don't like having to travel over there, but cannot find anyone who wants to do the work. It is hard to find a trustworthy electrician, not to mention a controls engineer.
Okay, I gotcha....
All I came up with gin on Google was gin for drinking...lol.
 

plcnut

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Here is a Gin stand running on a control system I designed.
200 HP with 161 saws at 16" diameter. With good dry cotton, this stand can process about 18 bales per hour. That is about 1000 lbs of raw material in, and 500 lbs of Lint (fiber) going out per bale. That is a lot of material, and a big mess when something goes wrong!
 

Sawdust Man

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Here is a Gin stand running on a control system I designed.
200 HP with 161 saws at 16" diameter. With good dry cotton, this stand can process about 18 bales per hour. That is about 1000 lbs of raw material in, and 500 lbs of Lint (fiber) going out per bale. That is a lot of material, and a big mess when something goes wrong!
Interesting stuff!
I used to go to auctions where whole industrial plants had been shut down, I'd buy the control panels, or whole control rooms sometimes. I'd go in there with a screwdriver and wire cutters and in a very short time I'd chop out what it takes a skilled guy days, weeks, or months to build.
Then I'd take all the PLC's and other brains home and sell them on eBay....we made probably quite a bit better wages than the guys that put it all together to begin with.
One of the best deals was an Allen Bradley plc that I listed on ebay for $900 and it sold in less than 10 seconds.... that pretty much made my day!
 

moparnut88

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When I was a river rat we kept big stainless tanks with clean fresh water. All the big cats & turtles went in there for a few days before cleaning. Really helps flush the mud out.

I’d like the learn how to clean and cook turtle properly. Had an old timer fix a soft shell for me once. Flushed him out for a few days then fried him. Told me there were 7 different flavors of meat in there. Sure enough there was. Idk which parts tasted like what but it was all good!


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67L36Driver

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The 10-10 is a runner. Tinkered the starter and rinsed the fuel tank a couple times.

Fixed rim drive drum is so worn out the chain drivers would jam. Oregon Vanguard chain is near worthless.

See if Jeffs Small Engines has a spur drum Monday.
 

JimBear

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Growing up in North Missouri I would go down to the creek with my cane pole with some 1/8" diameter packaging twine tied to it and a hook and a nut off of a big bolt for a weight. I'd drop it in the creek water that was so muddy that it looked like you could walk across it and start hoisting out the bullheads. They always seemed pretty tasty although I never had a clear water fish to compare them to.

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I love bullheads out of our ponds
We’ve caught 12-13 inchers
Flour them up and fry in bacon grease in cast iron pan
Yummy [emoji1786]


Sent from the Hoskey Hill country

Eating bullheads is the reason I don’t care for fish anymore. I had a cousin come up from KC every summer, we stayed at my grandparents place & would catch about eight 12”-14” bullheads a day for 2-3 days. Grandma would fix them for us & we would eat them morning, noon & night.
 

Hedgerow

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Good morning!
Spent this week in the bootheel for Gin startup. Glad to be back home now.

Regarding the catfish, be sure to cut out the mud vein when fileting. You lose a minimal amount of meat, but greatly improve the taste. I believe ours are channel, and they have been really good. They are good with some butter and Greek seasoning on the smoker as well.
It’s all about the Indian, not the arrow..

Blue’s and flatheads are great, ya just gotta know how to “butcher” the big ones.

But I’ll eat anything that swims.. I even like sardines and striper’s. Bullheads are good too.

Lurch’s suggestion of freshwater flush is a real thing too.
 

Hedgerow

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Eating bullheads is the reason I don’t care for fish anymore. I had a cousin come up from KC every summer, we stayed at my grandparents place & would catch about eight 12”-14” bullheads a day for 2-3 days. Grandma would fix them for us & we would eat them morning, noon & night.
There is a strip of red meat down the side of any catfish species. The size of which depends on species and size.. remove and enjoy.
 

Hedgerow

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I’d like the learn how to clean and cook turtle properly. Had an old timer fix a soft shell for me once. Flushed him out for a few days then fried him. Told me there were 7 different flavors of meat in there. Sure enough there was. Idk which parts tasted like what but it was all good!


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I’m happy to eat it.. but don’t wanna clean it.

A big turtle don’t net a whole lot of meat..
 
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