Popular Post RichL85 Posted March 22 Popular Post Share Posted March 22 My daughter had recently refused to eat curry. Not sure why because she likes all of the individual ingredients that are in it when I make it, but maybe it's the smell. Either way, instead of serving the curry with sweet potatoes in it over rice, I made it the base and covered it in mashed potatoes for a Japanese curry shepherds pie. After I told her what she ate, her response was, "I will never trust anything you cook ever again." I'm pretty sure this counts as a victory as an adult over a kid. Josh Parker, silver & black, jbern and 7 others 3 7 Quote Driver: PXG 0811XF Gen 4 w/ Fujikura Motore X F3 6- 3 Wood: PXG 0341XF Gen 4 w/ Mitsubishi Diamana S+ 70g Hybrids: 19 and 22 degree PXG 0317XF Gen 4 w/ Project X Evenflow Riptide 80g Irons: 5-PW PXG 0311P Gen 4 w/ KBS Tour 120 Wedges: Indi 50 FLX, 54 FLX, 58 ATK w/ KBS Wedge 610 (Official Review) Putter: Battle Ready Blackjack, 36.5”, Double Bend neck Spornia SPG-7 hitting net review 2023 Titleist White Box ProV1 review Link to comment Share on other sites More sharing options...
Popular Post Headhammer Posted March 24 Popular Post Share Posted March 24 Dinner last night was kona coffee crusted filets and a side of roasted Brussel sprouts with bacon and a fig drizzle! #yum taylorjonasher, Owengeorge13, fixyurdivot and 7 others 10 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
sirchunksalot Posted March 26 Share Posted March 26 My wife and I had a random conversation on the way to the doctor today. We were talking about her making a hickory sauce for chicken sandwiches because she loved them from Denny's. She was telling me that she used liquid smoke to get the hickory flavoring, but the recipe called for smoked salt. Wait... What? I didn't know you could smoke salt. I know what I'm going to do the next time I throw something in the smoker, I'm going to make some salt, too. Josh Parker, jbern, Owengeorge13 and 2 others 5 Quote Link to comment Share on other sites More sharing options...
Rob Person Posted March 26 Share Posted March 26 1 hour ago, sirchunksalot said: My wife and I had a random conversation on the way to the doctor today. We were talking about her making a hickory sauce for chicken sandwiches because she loved them from Denny's. She was telling me that she used liquid smoke to get the hickory flavoring, but the recipe called for smoked salt. Wait... What? I didn't know you could smoke salt. I know what I'm going to do the next time I throw something in the smoker, I'm going to make some salt, too. Use the largest crystals you can find, but make sure you have a grinder to accommodate them! The next thing is making sure there is the least amount of moisture/humidity when doing this. Generally if I smoke any kind of seasonings, I get a very shallow aluminum pan from a dollar store, create a single layer to fill the bottom, and use just a smoke tube with whatever pellets you want for the aroma. 1 full smoke tube lasts around 3-4 hours and is usually more than enough to enrich the seasonings. Owengeorge13, TJ Hall and sirchunksalot 3 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Rob Person Posted March 26 Share Posted March 26 Went with a much requested staple for guests who visit... my cherry cola rub meatloaf... also did a Velveeta smoked mac n cheese, and frenched onion field beans. My friend has jokes though... received_1141896470163779.mp4 jbern, William P, sirchunksalot and 3 others 5 1 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Luisddavila Posted March 26 Share Posted March 26 On 3/24/2024 at 10:22 AM, Headhammer said: Dinner last night was kona coffee crusted filets and a side of roasted Brussel sprouts with bacon and a fig drizzle! #yum That looks delicious!! Rob Person, sirchunksalot, TJ Hall and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
Luisddavila Posted March 26 Share Posted March 26 I love cooking so I will be on this post pretty often MattF, sirchunksalot, Josh Parker and 6 others 4 5 Quote Link to comment Share on other sites More sharing options...
ejgaudette Posted March 26 Share Posted March 26 On 3/22/2024 at 2:42 PM, RichL85 said: My daughter had recently refused to eat curry. Not sure why because she likes all of the individual ingredients that are in it when I make it, but maybe it's the smell. Either way, instead of serving the curry with sweet potatoes in it over rice, I made it the base and covered it in mashed potatoes for a Japanese curry shepherds pie. After I told her what she ate, her response was, "I will never trust anything you cook ever again." I'm pretty sure this counts as a victory as an adult over a kid. My youngest favorite dish right now is a pumpkin red curry we make which is funny because the two older kids won't even look at it. Add that to the list for the little of along with mushroom and bean risotto and pad thai RichL85, sirchunksalot, Rob Person and 1 other 2 2 Quote Epic Max LS 9° Ventus Blue 6X (2021 Official Review) | Epic Speed 18° Evenflow Riptide 70g 6.0 816 H1 21° Diamana S+ Blue 70 S | SMS 4-5/SMS Pro 6-PW Steelfiber i95 S (2023 Official Review) Glide 4.0 50°.12°S/54°.14°W/58°.6°T PING Z-Z115 Wedge Flex | SOFT 11S Super Stroke Mid-Slim 2.0 Hoofer Bag | Pro V1 | Right Handed | Tracked by V3 Link to comment Share on other sites More sharing options...
Popular Post downeyjr Posted March 26 Popular Post Share Posted March 26 One of my favorite things to cook is homemade Ramen, bought a pressure cooker just so I can make Pork bone broth. So hard to find decent ramen in the states so only choice really is to try and make it myself. Josh Parker, Rob Person, jbern and 8 others 8 3 Quote Driver: Epic Speed TD LS - Ventus Blue TR 6X 3 Wood: Epic Flash SZ Hybrid: Rogue Hybrid Irons: Adams Idea Pro A12, DG X100 Wedges: PW - 48 Vokey SM7, 52-60 Kirkland Signature Putter: Either a Newport 2.0, Spider Tour, Oddysey 7, or an Tony Penna IM style blade Ball: Rotation of new releases, whatever my toddler forces me to buy, and Kirklands. Link to comment Share on other sites More sharing options...
RichL85 Posted March 26 Share Posted March 26 1 minute ago, downeyjr said: One of my favorite things to cook is homemade Ramen, bought a pressure cooker just so I can make Pork bone broth. So hard to find decent ramen in the states so only choice really is to try and make it myself. I must be lucky. I've got a really good ramen place about 2 miles from my office. One of our go-to places when my wife meets me for lunch if our schedules work out. Also found a good place in Florida last time I had to go for work. I will make it at home too but I haven't used our pressure cooker to make the broth so it tends to be long day weekend dinner. sirchunksalot, downeyjr, Owengeorge13 and 1 other 4 Quote Driver: PXG 0811XF Gen 4 w/ Fujikura Motore X F3 6- 3 Wood: PXG 0341XF Gen 4 w/ Mitsubishi Diamana S+ 70g Hybrids: 19 and 22 degree PXG 0317XF Gen 4 w/ Project X Evenflow Riptide 80g Irons: 5-PW PXG 0311P Gen 4 w/ KBS Tour 120 Wedges: Indi 50 FLX, 54 FLX, 58 ATK w/ KBS Wedge 610 (Official Review) Putter: Battle Ready Blackjack, 36.5”, Double Bend neck Spornia SPG-7 hitting net review 2023 Titleist White Box ProV1 review Link to comment Share on other sites More sharing options...
downeyjr Posted March 26 Share Posted March 26 4 minutes ago, RichL85 said: I must be lucky. I've got a really good ramen place about 2 miles from my office. One of our go-to places when my wife meets me for lunch if our schedules work out. Also found a good place in Florida last time I had to go for work. I will make it at home too but I haven't used our pressure cooker to make the broth so it tends to be long day weekend dinner. We have a few decent places near by, one has a robo waiter that my toddler loves, but the best place is only open for dinner now and is pretty tiny. It also always seems like the newer Ramen places here are high end which I can't wrap my head around. sirchunksalot, Owengeorge13 and Rob Person 3 Quote Driver: Epic Speed TD LS - Ventus Blue TR 6X 3 Wood: Epic Flash SZ Hybrid: Rogue Hybrid Irons: Adams Idea Pro A12, DG X100 Wedges: PW - 48 Vokey SM7, 52-60 Kirkland Signature Putter: Either a Newport 2.0, Spider Tour, Oddysey 7, or an Tony Penna IM style blade Ball: Rotation of new releases, whatever my toddler forces me to buy, and Kirklands. Link to comment Share on other sites More sharing options...
quod erat Posted March 26 Share Posted March 26 23 hours ago, sirchunksalot said: My wife and I had a random conversation on the way to the doctor today. We were talking about her making a hickory sauce for chicken sandwiches because she loved them from Denny's. She was telling me that she used liquid smoke to get the hickory flavoring, but the recipe called for smoked salt. Wait... What? I didn't know you could smoke salt. I know what I'm going to do the next time I throw something in the smoker, I'm going to make some salt, too. Smoked salt is great, but in most dishes it'll be a lot more subtle than liquid smoke. Another option that might work for hickory sauce: some smoked paprika. Headhammer, Owengeorge13, Rob Person and 2 others 4 1 Quote --> Paradym Ai Smoke Max D/3w/7w | Tensei Blue 65 --> MkII ZX4 | Recoil F3 --> CBX 4 ZipCore | Stock --> Ai-ONE Seven S | Stroke Lab SL90 --> Q Star [or whatever else comes along] Link to comment Share on other sites More sharing options...
Rob Person Posted March 27 Share Posted March 27 11 minutes ago, quod erat said: Smoked salt is great, but in most dishes it'll be a lot more subtle than liquid smoke. Another option that might work for hickory sauce: some smoked paprika. I use smoked paprika quite a bit for flavor and added (bark) coloring. But shy away from it on light colored cuts and side dishes. sirchunksalot, TJ Hall, Headhammer and 1 other 4 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
Luisddavila Posted March 27 Share Posted March 27 For those Keto enthusiasts… here is some Fathead dough pizza jbern, Josh Parker, taylorjonasher and 4 others 4 3 Quote Link to comment Share on other sites More sharing options...
Rob Person Posted March 27 Share Posted March 27 23 minutes ago, Luisddavila said: For those Keto enthusiasts… here is some Fathead dough pizza That looks amazing! Luisddavila, Owengeorge13 and sirchunksalot 3 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
taylorjonasher Posted March 28 Share Posted March 28 Dinner tonight: Paprika chicken, sauteed asparagus, and butter pan-fried Yukon golds. #DadWin MattF, jbern, sirchunksalot and 4 others 6 1 Quote Titleist TSR3 // Tensei 1K Black 65g Titleist TSR3 3W 15* // HZRDOUS Black 70g Titleist U505 2i // HZRDOUS Black 85g Taylormade P770 4-PW // Nippon NS Pro Modus 3 105g Callaway JAWS MD5 50* Callaway JAWS Raw 54* / 58* Taylormade Spider GTX Single Bend Splitback / Ping Zing 2 Titleist ProV1 // Srixon Z-Star XV (Depending on how much money I want to lose any given swing) Link to comment Share on other sites More sharing options...
taylorjonasher Posted March 28 Share Posted March 28 On 3/26/2024 at 6:52 PM, quod erat said: Smoked salt is great, but in most dishes it'll be a lot more subtle than liquid smoke. Another option that might work for hickory sauce: some smoked paprika. If it's not already in there, add some cumin. Rob Person and sirchunksalot 2 Quote Titleist TSR3 // Tensei 1K Black 65g Titleist TSR3 3W 15* // HZRDOUS Black 70g Titleist U505 2i // HZRDOUS Black 85g Taylormade P770 4-PW // Nippon NS Pro Modus 3 105g Callaway JAWS MD5 50* Callaway JAWS Raw 54* / 58* Taylormade Spider GTX Single Bend Splitback / Ping Zing 2 Titleist ProV1 // Srixon Z-Star XV (Depending on how much money I want to lose any given swing) Link to comment Share on other sites More sharing options...
Headhammer Posted March 30 Share Posted March 30 On 3/25/2024 at 8:14 PM, sirchunksalot said: My wife and I had a random conversation on the way to the doctor today. We were talking about her making a hickory sauce for chicken sandwiches because she loved them from Denny's. She was telling me that she used liquid smoke to get the hickory flavoring, but the recipe called for smoked salt. Wait... What? I didn't know you could smoke salt. I know what I'm going to do the next time I throw something in the smoker, I'm going to make some salt, too. Yep. We keep Maldon's flaked sea salt on the table in both regular and smoked version! Muckinfiddle, bens197, Preeway and 4 others 7 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
Headhammer Posted March 30 Share Posted March 30 On 3/26/2024 at 8:04 PM, Rob Person said: I use smoked paprika quite a bit for flavor and added (bark) coloring. But shy away from it on light colored cuts and side dishes. Don't shy away from it in side dishes. It adds a nice smokey flavor, with just a little bite, to a lot of sides. Shown here on my jalapeño deviled eggs squared and baked rutabaga or parsnip fries. bens197, jbern, Owengeorge13 and 6 others 8 1 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
bens197 Posted March 30 Share Posted March 30 2 hours ago, Headhammer said: Don't shy away from it in side dishes. It adds a nice smokey flavor, with just a little bite, to a lot of sides. Shown here on my jalapeño deviled eggs squared and baked rutabaga or parsnip fries. Deviled eggs really are an elite food. Headhammer, jbern, Preeway and 1 other 4 Quote Titleist TSi3 Fujikura Speeder NX Blue 60X TaylorMade SIM2 3 wood Fujilkura Ventus Blue 7-X Titleist U505 2 Tensei 1K Black 85 X Titleist T100 4-P Nippon Modus 3 120X PING S159 50-S 55-H 59-T DG X100 Vokey SM8 50, SM9 54 & 60 Nippon Modus 3 120s L.A.B. MEZZ Max Broom Accra 47" 79.5* Srixon Z-Star XV Currently testing the 2024 PING S159 wedges… https://forum.mygolfspy.com/topic/63483-testers-announced-ping-s159-wedges/ Was testing, still loving the 2023 Titleist T100 Irons 4-P https://forum.mygolfspy.com/topic/60456-titleist-t-series-irons-2023-forum-review/ Link to comment Share on other sites More sharing options...
Preeway Posted March 30 Share Posted March 30 Anyone else smoking anything for Easter? I’m doing a ham. Will have pics tomorrow. sirchunksalot, MattF, Rob Person and 1 other 4 Quote Driver: Aerojet LS, Ventus Blue Shaft - 6S 4 Wood: Rogue ST Max 16.5, Tensei White Shaft - 7S Utility Iron: Fli Hi 3-iron, HAZARDOUS Smoke Black Shaft - S Irons: JPX 921 Tour 4-P, Project X Shafts - Stiff 125g Wedges: 52º, 56º, 60º Putter: Ai-One 7 T CH, 34" Preferred Ball: Z-Star Diamond Pushcart: Nitron Rangefinder: Tour V5 Shift Link to comment Share on other sites More sharing options...
Rob Person Posted March 30 Share Posted March 30 37 minutes ago, Preeway said: Anyone else smoking anything for Easter? I’m doing a ham. Will have pics tomorrow. I wish, but unfortunately it's an on duty weekend. I usually do a double smoked cherry glazed ham though 3 hours ago, Headhammer said: Don't shy away from it in side dishes. It adds a nice smokey flavor, with just a little bite, to a lot of sides. Shown here on my jalapeño deviled eggs squared and baked rutabaga or parsnip fries. Deviled eggs and potato salad are always my exception. taylorjonasher 1 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
jbern Posted March 31 Share Posted March 31 14 hours ago, Headhammer said: Don't shy away from it in side dishes. It adds a nice smokey flavor, with just a little bite, to a lot of sides. Shown here on my jalapeño deviled eggs squared and baked rutabaga or parsnip fries. Deviled eggs were my favorite side forever, but my daughter was severely allergic to eggs for the past 4 years so we haven’t had them. She recently passed her latest egg allergy test so we are able to eat egg items around her. I’m going to have to make some as a celebration! Rob Person, Preeway, Josh Parker and 1 other 3 1 Quote WITB (link to detailed post here): Driver: LTDx 9* (ProjectX BlueSmoke Stiff) Fairway metals: 3W TSR2 14.25* (ProjectX BlueSmoke Stiff) | 5W Gen4 0341XF (Mitsubishi Tensei Blue 75 S) Hybrid: 4H Gen4 0317XF (Mitsubishi Tensei Blue 75HY S) Irons: 659 CB 5-AW (Project X Rifle 6.0) Wedges: 286 54* & 58* (KBS Tour 120 S) Putter: AL-6 armlock | Unofficial review here Ball: pro drip: red & blue | Tour S Pushcart: 4.0 | '23 MGS Clicgear 4.0 Pushcart Tester | Link here Link to comment Share on other sites More sharing options...
Headhammer Posted March 31 Share Posted March 31 Dinner last night Ahi tuna poke bowl with low carb pita chips done three ways: ET bagel, fresh rosemary and smoked salt and Lowery's seasoned salt. #Flavatown Muckinfiddle, MattF, Josh Parker and 3 others 4 2 Quote Driver: Speed Zone 9* HZRDUS Smoke Yellow Shaft 3 Wood: King Speedzone 13.5* HZRDUS Smoke Black Shaft 2 & 3 Hybrids: Speedzone Recoil 480 ESX Shaft Irons: Speedzone 5-GW Recoil 460 ESX Shafts Wedges: PM Grind 54* & 58* Putter: Dual Force Rossi II Ball: Whatever I find in the woods HCP:18 Link to comment Share on other sites More sharing options...
Muckinfiddle Posted March 31 Share Posted March 31 Some Easter bread before icing... sirchunksalot, Headhammer, Josh Parker and 6 others 8 1 Quote Hate yourself, not the game... In my Vessel bag: King SpeedZone MG 3 Satin RAW black 60° ZX 3 wood SW & GW Black 3-PW EV2 Mid-Lock Prov1x- Link to comment Share on other sites More sharing options...
MattWillGolf Posted April 1 Share Posted April 1 Easter’s bone in ham became today’s Minestrone soup which made by my wife. And I made some rosemary focaccia to accompany it. Josh Parker, MattF, Muckinfiddle and 5 others 6 2 Quote CB-P226 Hoofer Cart Bag 0311 Black Ops 8° w/Mitsubishi Diamana S+ 60 0311 XF 3 wood 16° w/Mitsubishi Tensei AV Raw Blue 0211 19° Hybrid w/Project X Even Flow Riptide G410 Crossover 4 w/Mitsubishi Tensei Blue Paradym X 6 - GW w/True Temper Elevate MPH Official Forum Test SM9 54°/12° D and 58°/12° D w/KBS Tour 110 ER11v 34” Evnroll ER11v Official Forum Test Shot Scope Pro LX+ Pro LX+ Official Forum Test MTB prime 3.5+ Link to comment Share on other sites More sharing options...
fixyurdivot Posted April 2 Share Posted April 2 On 11/6/2023 at 4:12 PM, Josh Parker said: Newest meal posting. Butterfly stuffed shrimp (some of the best we have had in a while) Bowtie Pasta in Aglio e Olio Just saw this picture in our scroll bar and it so reminded me of a similar dish I've been making but with spaghetti, white wine, garlic, butter, hatch chili powder, etc., and a light cream sauce. Pretty darn simple dishes really and oh so good. My wife doesn't really like shrimp, but she cannot resist eating a few when I make this dish. MattWillGolf, buckpillar, Owengeorge13 and 2 others 3 2 Quote G410 Plus, 9 Degree Driver G400 SFT, 16 Degree 3w G400 SFT, 19 Degree 5w ZX5 Irons 4-AW Glide 2.0 56 Degree SW (removed from double secret probation ) ER5v Putter (Official Review) AI-One Milled Seven T CH (Official Review) Link to comment Share on other sites More sharing options...
Josh Parker Posted April 2 Share Posted April 2 2 minutes ago, fixyurdivot said: Just saw this picture in our scroll bar and it so reminded me of a similar dish I've been making but with spaghetti, white wine, garlic, butter, hatch chili powder, etc., and a light cream sauce. Pretty darn simple dishes really and oh so good. My wife doesn't really like shrimp, but she cannot resist eating a few when I make this dish. We just made a new dish tonight that was really good. Marry Me Chicken. We added mushrooms and pasta to it and it was awesome. Owengeorge13, buckpillar, Rob Person and 1 other 3 1 Quote Paradym TD Driver w/ Ventus Blue 6S 3W MKII ZX 5's (4-6) w/ KBS Tour V MKII ZX 7's (7-PW) w/ KBS Tour V Vokey Wedges 50* 54* 58* DF2.1 Putter Link to comment Share on other sites More sharing options...
fixyurdivot Posted April 2 Share Posted April 2 On 3/26/2024 at 10:13 AM, downeyjr said: One of my favorite things to cook is homemade Ramen, bought a pressure cooker just so I can make Pork bone broth. So hard to find decent ramen in the states so only choice really is to try and make it myself. Dayuum that looks good!! I'll probably get raised eyebrows from our WMGS members, but who said dudes can't cook? Rob Person, Josh Parker and buckpillar 2 1 Quote G410 Plus, 9 Degree Driver G400 SFT, 16 Degree 3w G400 SFT, 19 Degree 5w ZX5 Irons 4-AW Glide 2.0 56 Degree SW (removed from double secret probation ) ER5v Putter (Official Review) AI-One Milled Seven T CH (Official Review) Link to comment Share on other sites More sharing options...
Rob Person Posted April 2 Share Posted April 2 Sausage and potato soup. Put everything in the crockpot this morning on the WARM setting. By the time I got home, it was ready. Super easy and tasted great. MattF, Headhammer, fixyurdivot and 1 other 4 Quote WITB-Foremost 551's - 3w, 5w, 5-SW (circa 1998), Top Flite 460cc Driver, Adam's 7w, Warrior GW and 60⁰, Odyssey AI-One DB putter. Just an old newbie golfer, trying to learn and improve 1 club at a time. Link to comment Share on other sites More sharing options...
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