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bluesmandan76

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About bluesmandan76

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  1. Definitely. I swap out 3w and 5w... depending on if it’s a long course (3w for the par 5s) or a short dogleggy course (5w off the tee on a few holes). Sent from my iPhone using Tapatalk
  2. Oh yeah. I was a teenager when he was on SNL. He was very funny. Matt Foley... the Bears fan... the dancer... the nervous interviewer... [emoji1787] Sent from my iPhone using Tapatalk
  3. I’m 44.8 years old (ha!) and have played regularly for about 25 years. I’d recommend following Marty Music on youtube. He’s a goofy likable guy that does easy lessons. There are plenty of other good lessons on the tube besides him but he’s a good place to start. Other than that, you can always just pick a song you want to learn and type it plus lesson in the search bar and you’ll find a few. Sent from my iPhone using Tapatalk
  4. A day late and a dollar short... Sent from my iPhone using Tapatalk
  5. I miss my old 300cc Titleist driver. Sent from my iPhone using Tapatalk
  6. I have a practice green in my basement, and a few years ago used to practice putting with a mix of balls... I noticed the Wilson Duo seemed to come off hot... it’s a real bouncy low compression ball. Since I noticed that I try to only use similar spec balls, like prov1, snell black, tp5... higher compression soft cover — and not low compression balls. But the Duo was the only one that seemed to roll out more than others, but it was really really low compression—like 35, iirc? Might’ve just been that year’s model; I think Wilson changed the specs later. Sent from my iPhone using Tapatalk
  7. You can bend the shaft to adjust toe hang. Simple 3/8 pipe bender. Flatten the lie by bending it near the putter head, then bend it just above that spot to return the shaft upright again and voila you’ve got toe hang. Sent from my iPhone using Tapatalk
  8. I’m skeptical about his approach long term as I said before, but I have to say after this past weekend I am impressed by his “Moneyball” approach. Driver, wedge, hot putter wins today. I’m trying to recall how often I’ve seen a guy win who normally has a balanced game, but then for a particular tournament he suddenly gets hot with the putter... seems like I hear that in the strokes gained commentary fairly often when watching. Bryson adapted to make it happen.... trying to be the best driver and the best putter, drive for show AND putt for dough! I see in his SG he’s a solid scrambler too.
  9. I played 9 yesterday. First time out since November... due to a wrist injury (right hand/trail hand). Played one handed. From the ladies’ tees. Took a few mulligans for absolute mishits (it’s hard swinging onehanded!) and shot a 40. Actually got to putt for eagle on a par 5 (missed it but got my bird). My right wrist is slowly improving. Maybe I will get to play for real in the spring. Slow and steady with the physical therapy... Sent from my iPhone using Tapatalk
  10. I played 9 yesterday. First time out since November... due to a wrist injury (right hand/trail hand). Played one handed. From the ladies’ tees. Took a few mulligans for absolute mishits (it’s hard swinging onehanded!) and shot a 40. Actually got to putt for eagle on a par 5 (missed it but got my bird). My right wrist is slowly improving. Maybe I will get to play for real in the spring. Slow and steady with the physical therapy... Sent from my iPhone using Tapatalk
  11. I’m thinking along the same lines. It’s definitely interesting as an experiment from “the golf scientist” — but sustainable... for years? We’ll see. I tend to think that fast massive gains are difficult on tendons and joints. And in golf, when the swing becomes too violent/explosive and not graceful enough, body parts will blow out. This is what happened to Tiger, in my opinion (and also according to others, such as Gary Player, for example—an early example of a golfer who was big on diet and physical fitness, with very specific convictions/theory about what an ideal golf physique is). Tiger
  12. I bought an Instant Pot branded one off Amazon. I use it with a tote or little cooler or tonight I just plugged the kitchen sink drain, filled it with hot water and did it in that. You need some decent ziploc style bags (not the zipper kind but the old kind). You put the meat in, zip it halfway, then submerge it in water as you zip up the last bit... that makes a vacuum seal. Use clothespins and a stick to clip the ends to it and keep them from going under water just in case the zip seal isn’t 100%. If you have a thermometer you can do it in a pot on the stove; you just have to tend it a bit.
  13. I take back what I said about sous vide not doing much for thinner burgers!!!! I went to the farmers market today and they had some beautiful lettuce and tomatoes, so I bought them and made burgers again tonight. I made 2 quarter pounders and one half pounder (right out of the freezer) and sous vided them at 127 for an hour and a half. Then put some butter in a cast iron pan and brought it up to the smoke point (just above medium on my stove). I seared the quarter pounders for one minute per side, then 30 seconds covered to melt the cheese. For the big burger same deal but two minutes per
  14. YES!!! If you want a perfect burger, try it. 127 for an hour or two, then sear it and let it rest a few minutes for the internal temp and juices to equalize. No more overcooked or undercooked burgers. I think the sous vide shows it’s benefits most with a thicker burger. Sent from my iPhone using Tapatalk
  15. So I bought a chuck roast and did a double coarse grind through my Lem, made some seasoned 8 oz. patties and put them in the sous vide at 127 for 1 1/2 hours. Seared them on my PK grill 2 minutes, flipped and seared again, flipped and topped with cheese (muenster and American), then grilled for about 30 seconds more til the cheese was melted, removed and let rest a few minutes, then bunned ‘em with some pickles and homemade burger sauce, and fries on the side. Perfection. The wife and daughter ate them up, too. Wife couldn’t finish a half pounder so I helped with that, but the 6 year old had
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