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bluesmandan76

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About bluesmandan76

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  1. I miss my old 300cc Titleist driver. Sent from my iPhone using Tapatalk
  2. 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
  3. 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
  4. 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. Sent from my iPhone using Tapatalk
  5. 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
  6. 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
  7. 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 was the best, bulked up to become better, it worked for a few years and then body parts started breaking down... the knee and back are obviously known but I’d bet he has issues we don’t know about too. If Bryson stays on this path, I expect injuries in his not too distant future. His swing does not appear graceful to me, but explosive and violent. Sent from my iPhone using Tapatalk
  8. 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. That’s a good way to try out the technique for proof of concept before you spend $100 on the gadget that makes it easy. Sent from my iPhone using Tapatalk
  9. 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 side. Perfect. I prefer the flavor of a grilled burger though... Sent from my iPhone using Tapatalk
  10. 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
  11. 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 no problem with the quarter pounder I made her (just grilled, as it was too skinny for a sous vide I think). Got ahead of myself and forgot to take a pretty picture for you, but at least in the halfway after pic you can see the beautiful color on the inside. Pink but not bloody, just right. Sent from my iPhone using Tapatalk
  12. $400?! Overpriced. I’ve got a good 5x5 mat I only paid $150 for. Sent from my iPhone using Tapatalk
  13. Do all those drills a million times... and then buy an Evnroll. Sent from my iPhone using Tapatalk
  14. I put a few brisket burgers in the sous vide for an hour and then seared them in a pan. Gotta say the texture was near perfect. I like the flavor of a grill better, but the texture was great. As this was my first go round with a burger I used the default temperature on my sous vide which is 133 ... came out medium well once seared so next time I’ll try 128 and it should come out closer to medium rare, which is what I prefer. Sent from my iPhone using Tapatalk
  15. I have a Hiro Matsumoto mallet putter. The D-Bone 2. Very unique. Sent from my iPhone using Tapatalk
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