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tommc23

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Just made cannelloni for my daughters birthday the other day, mmmmmmmmmmmm  :D

 

Don't get to cook much, wife is an excellent cook but enjoy it when I get a chance.

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I do a lot of cooking, I made a homemade lasagna from scratch last weekend

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I know from my youth that one should have an empty coffee can with which to collect and store bacon grease.   Most things taste great when cooked in bacon grease.

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I know from my youth that one should have an empty coffee can with which to collect and store bacon grease.   Most things taste great when cooked in bacon grease.

Maybe once a year I make gumbo with duck and mushrooms, and render the fat from the ducks to use to make the roux.  I always hope I get more duck fat than I need, so I can use it another time to cook my home-fries in.  Duck fat is even better than bacon fat.

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Right handed

Reston, Virginia

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I cook from scratch a lot...even have my own blog (which I haven't updated in a while). I do Chinese, Japanese, Italian, Greek, some American like sausage gravy, and quite a few Australian foods that you can't get here, like Australian beef sausages, meat pies, sausage rolls, pavlova. I also make a quick and dirty Apple Pie Shine.

 

I'm smoking a butt on Saturday for pulled pork on my home built UDS.

 

All that and brewing beer and vinting wine as well.

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In the bag:
Driver: :titelist-small: TSi2 Project X HZRDUS Smoke Black RDX 6.0
Fairway: :Sub70: 939X 15° Project X Even Flow Blue 6.0
Hybrid: :Sub70: 939X 3 Hybrid Project X Even Flow Riptide 6.0
Irons: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0
Wedge: :cleveland-small: Smartsole S
Putter :yes-small: Tracy
Bag: 
:Ogio: Alpha Convoy 514
Balls::Snell: MTB-X or Black

Cart: :CaddyTek: CaddyLite ONE Ver. 8


God Bless America🇺🇸, God save the Queen🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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  • 11 months later...

I just found some moose hamburger in my freezer, I thought I ate it all. So with me finding that and it being 3 pounds and I cook for myself I'm looking for some ideas on what to cook. Going to make some into tacos and with it being so lean I'm trying to avoid hamburgers themselves. Any ideas is much appreciated.

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My best friends mother used to edit cookbooks. He was also my first college roommate, so I have been cooking for many years. And am pretty good.

 

My first cooking experience was when I was 10 and spending the summer with my grandparents on their farm. My grandmother had a gall bladder problem and we took her to the hospital. When we got home my grandfather sat me at the table and set a frying pan and a mirror in front of me and said "You can either learn how to cook, or watch yourself starve to death."

 

He then told me I was going to cook fried chicken, mashed potatoes and cream gravy. I could come ask him if I needed any help. He was kind enough to point out the chicken I was to catch and cook that night. The pieces only vaguely resembled what most people think of as chicken legs, thighs etc. It was nearly burnt on the outside and bloody on the inside, and the mashed potatoes had to be poured over the gravy because of their viscosity. The next night I cooked pork chops but, mercifully, I did not have to catch a hog first.

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Fairway:   :ping-small:  G410 3 wood LST & 5  Wood Flat on :ping-small: Alta CB 65R

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Irons:     :ping-small:  i 500 7-P on True Temper Dynamic Gold

Wedges: :vokey-small: SM8 50°, 54° & 60° on True Temper Dynamic Gold Wedge

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Balls:      :titelist-small: Pro V1X :taylormade-small: TP5 

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You should get a subscription to Food & Wine magazine. My mother got me 2 years for like $12 as a Christmas present one year. Its an excellent way to try out new recipes and they offer wine pairings to go with the meal. My wife and I would rip out any recipes that looked interesting and throw them in a notebook. We would make the recipe and pair it with a bottle of wine and if we liked it we would keep it and make notes on it and if we didn't we would toss it. We haven't received the magazine in over 4 years, yet we still have a stack of new stuff to try.

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Another fairly good recipe source that I have found is Yummly.com

In the bag:
Driver: :titelist-small: TSi2 Project X HZRDUS Smoke Black RDX 6.0
Fairway: :Sub70: 939X 15° Project X Even Flow Blue 6.0
Hybrid: :Sub70: 939X 3 Hybrid Project X Even Flow Riptide 6.0
Irons: :wilson_staff_small: D7 Forged 4-GW Project X Catalyst 80 6.0
Wedge: :cleveland-small: Smartsole S
Putter :yes-small: Tracy
Bag: 
:Ogio: Alpha Convoy 514
Balls::Snell: MTB-X or Black

Cart: :CaddyTek: CaddyLite ONE Ver. 8


God Bless America🇺🇸, God save the Queen🇬🇧, God defend New Zealand🇳🇿 and thank Christ for Australia🇦🇺!

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My cooking origin story isn't quite as good as Rick's, but I did spend a summer cooking on a guest ranch in Wyoming (A-Bar-A) under a French-trained chef. That's where I learned to cook. Some of the most useful skills I've learned.

 

My goto is the Serious Eats blog, especially Kenji Alt's Food Lab. I like to know how food works.

 

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3 Hybrid (19*) - :taylormade-small: RBZ
4i - PW - :wilson_staff_small: D7 Forged - Recoil 760 ( S )
GW - LW - :cobra-small: F8 - N.S. Pro Modus3 Tour105 ( S )
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Which genre [emoji4]

 

Turn on Parts Unknown on Netflix with Anthony Bourdain and you'll have a ton of great ideas.

 

My favorites? Breakfast themed meals. A simple potato with a crunch on the sides with some over easy eggs, rye toast and a braised beef or brisket. Even some bacon.

 

There's no sadness that can't be cured by breakfast food.

 

-Ron Swanson

 

 

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Which genre [emoji4]

 

Turn on Parts Unknown on Netflix with Anthony Bourdain and you'll have a ton of great ideas.

 

My favorites? Breakfast themed meals. A simple potato with a crunch on the sides with some over easy eggs, rye toast and a braised beef or brisket. Even some bacon.

 

There's no sadness that can't be cured by breakfast food.

 

-Ron Swanson

 

 

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I would agree with that. Love how hearty or light a breakfast can be. Even better when using leftover from the night before.

 

I think I started to cook when I was about 10. My parents were always out for business and I had 2 younger brothers to take care of. Do started making fried eggs, then increased difficulty with pasta, etc...

 

When I turned 18, I came to Germany by myself, no family, living alone. Eating out was expensive so just like Rick, you either learn or starve. Luckily, I got my chicken from the supermarket.

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I would agree with that. Love how hearty or light a breakfast can be. Even better when using leftover from the night before.

 

I think I started to cook when I was about 10. My parents were always out for business and I had 2 younger brothers to take care of. Do started making fried eggs, then increased difficulty with pasta, etc...

 

When I turned 18, I came to Germany by myself, no family, living alone. Eating out was expensive so just like Rick, you either learn or starve. Luckily, I got my chicken from the supermarket.

Food is the one language we all collectively speak. It's a means to bring each other together and forget our differences. Eating is great but cooking for my friends brings me pure joy.

 

I am making this for breakfast this weekend. Cheers and good eating to you!

 

https://explorepartsunknown.com/london/eggs-in-purgatory-recipe-nigella-lawson/

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  • TaylorMade SIM2 8* Mitsubishi Tensei 1K White 60X
  • TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X
  • Mizuno HMB MP20 3i Nippon Modus 3 120S
  • Ben Hogan PTx Combo Nippon Modus 3 120S
  • Vokey SM8 50 Nippon Modus 3 120s
  • TaylorMade MG2 TW 56 & 60 Nippon Modus 3 120S
  • Scotty Cameron Phantom X 11.5
  • TaylorMade TP5

 

Western, NY

5.7 Index

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