Where is everyone #5

Discussion in 'Flatbed Trucking Forum' started by DDlighttruck, Aug 27, 2017.

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  2. tramm01

    tramm01 Road Train Member

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    Flint1, singlescrewshaker, cke and 6 others Thank this.
  3. jamespmack

    jamespmack Road Train Member

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    Them is Buckeyes. Now everyone around here makes chocolate, peanut butter treats. But I'm told they are poisonous. Never tried one. But if your a college football fan, poison Buckeyes normally kill wolverines from that state up north. But you definitely can find truck loads and walnuts laying around this area.


    I'm not aware of editable. Told my whole life not to eat the real thing.
     
  4. tramm01

    tramm01 Road Train Member

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    We don’t have nuth’n like that in the Ho — cept’n maybe Rocky Mountain oysters— but you know right off what they are if you been around here very long
     
  5. jamespmack

    jamespmack Road Train Member

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    @OLDSKOOLERnWV

    I see salt and dipping sauce, is that a pretzel that appears to be a "Buckeye"?
     
  6. jamespmack

    jamespmack Road Train Member

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    Lamb Fry.

    No, I'm certain they are showing a food. But, Buckeyes are a nut and look just like that. Alot of people make treats, deserts that appear to look like the buckeye nut. It's a Aescules galbra tree.

    Captain red beard will teach us.
     
  7. OLDSKOOLERnWV

    OLDSKOOLERnWV Captain Redbeard

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    No Sir, called pretzel bites. Really good dipped in that sauce.

    bottom pic is my bbq bayou chicken loaded sweet potato, chicken, mushrooms, onions, spinach, really pretty good….
     
  8. OLDSKOOLERnWV

    OLDSKOOLERnWV Captain Redbeard

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    You have a keen eye….. lol But they are not hard nor crunchy like a pretzel….
     
  9. jamespmack

    jamespmack Road Train Member

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    Soft pretzel? Those exist. Now I want a recipe.
     
  10. tramm01

    tramm01 Road Train Member

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    So now that we’re on the subject of food and you all are east of the big muddy— I got 3 bags of elk grind left and a hankering to make some tater sausage— used to make it up in MN, but it’s been a minute— anyone got a recipe they would share?
     
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