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tommc23

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I ate a lot of spam when I was a kid because we couldn't afford much else.  I haven't had spam for at least 50 years; doubt I will ever again.  

Didn’t expect Spam to be discussed on this thread! It has its places. We haven’t touched the stuff like Kenny in 50 years. Did see it fried up on some kind of sandwich @ a county fair years ago.


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17 minutes ago, DaveP043 said:

IF you ever get to Hawaii, you have to try Spam Musubi, Spam fried up, bathed in teriaki glaze, and pressed between rice and wrapped in nori.  A great snack!

Thanks for the reminder! I'm always trying to encourage my daughter Kaylen (8) to expand her pallet and try some different foods from other cultures. She has a severe "I don't like that" blockage that I'm trying to expel from her thought process. I realize she's a kid.. but looking back, I ate about anything and everything, including veggies. I loved it all. So when I put something in front of her that I'm certain a kid would love and she turns her nose to it without even trying, It blows my brains out! Now her little bro is starting to do the same thing. I know adults who only really eat a few things and have missed out on so much goodness that the world has to offer as far as food goes. 

I digress.. She loves teriyaki sticky rice. She loves hot dogs. Nori would be a new thing for her.. but Musubi is something that we could make together that would hopefully be a new taste experience that she wouldn't say "that's gross" to. That may just be something we try to make this weekend 🙂 

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48 minutes ago, DaveP043 said:

IF you ever get to Hawaii, you have to try Spam Musubi, Spam fried up, bathed in teriaki glaze, and pressed between rice and wrapped in nori.  A great snack!

Been to Hawaii several times, and I've always found other things to try.  I'm sure it probably tastes fine, but I ate fried spam a LOT over 10 years.  Somehow wrapping it with seaweed doesn't make me want to try it.

We don’t stop playing the game because we get old; we get old because we stop playing the game.”

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13 hours ago, DaveP043 said:

IF you ever get to Hawaii, you have to try Spam Musubi, Spam fried up, bathed in teriaki glaze, and pressed between rice and wrapped in nori.  A great snack!

This man knows what's up!

13 hours ago, azstu324 said:

Thanks for the reminder! I'm always trying to encourage my daughter Kaylen (8) to expand her pallet and try some different foods from other cultures. She has a severe "I don't like that" blockage that I'm trying to expel from her thought process. I realize she's a kid.. but looking back, I ate about anything and everything, including veggies. I loved it all. So when I put something in front of her that I'm certain a kid would love and she turns her nose to it without even trying, It blows my brains out! Now her little bro is starting to do the same thing. I know adults who only really eat a few things and have missed out on so much goodness that the world has to offer as far as food goes. 

I digress.. She loves teriyaki sticky rice. She loves hot dogs. Nori would be a new thing for her.. but Musubi is something that we could make together that would hopefully be a new taste experience that she wouldn't say "that's gross" to. That may just be something we try to make this weekend 🙂 

You can just fry it in soy sauce and sugar, but if you want a recipe this is pretty close. I've never used rice vinegar myself, but it's probably pretty good still: https://eatingrichly.com/spam-musubi-recipe/

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8 hours ago, yungkory said:
You can just fry it in soy sauce and sugar, but if you want a recipe this is pretty close. I've never used rice vinegar myself, but it's probably pretty good still: https://eatingrichly.com/spam-musubi-recipe/

I've done something similar. For most things that call for sugar, I like to use coconut sugar. Not so much for the health reasons but I just like the flavor. It's richer like brown sugar, adds nice color, and a hint of coconutty goodness. I've made teriyaki with rice vinegar and it also adds a nice extra layer of flavor. The vinegar cooks off and it's another mild earthy sweet note. I also like to add a pinch of ginger, garlic, and cayenne to liven things up.. (basically a squirt of Sriracha :P) 

Now I'm getting excited!



the more I practice, the luckier I seem to get..
 

Edited by azstu324

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6 hours ago, azstu324 said:

I've done something similar. For most things that call for sugar, I like to use coconut sugar. Not so much for the health reasons but I just like the flavor. It's richer like brown sugar, adds nice color, and a hint of coconutty goodness. I've made teriyaki with rice vinegar and it also adds a nice extra layer of flavor. The vinegar cooks off and it's another mild earthy sweet note. I also like to add a pinch of ginger, garlic, and cayenne to liven things up.. (basically a squirt of Sriracha :P) 

Now I'm getting excited!



the more I practice, the luckier I seem to get..
 

I've been wanting to try coconut sugar, but I have only seen it at Costco and I don't want to buy a million pounds just to end up not caring for it, haha!

Driver: :callaway-small: Rogue ST Max LS Tensei AV Blue S

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

4h: :mizuno-small: CLK 22* Hybrid Tensei CK Pro Blue 80HY S

Irons 5-PW: :mizuno-small: 223 Steelfiber PR 95 S

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58 minutes ago, yungkory said:

I've been wanting to try coconut sugar, but I have only seen it at Costco and I don't want to buy a million pounds just to end up not caring for it, haha!

OH man, you'd think it would be easier to come by in your neck of the woods.. urr.. pond.. Here we have it everywhere. Trader joes, Sprouts, All the grocery stores, etc. We don't eat a ton of sweet stuff so even a smaller bag can last a year and it's way cheaper now than it was 5 years ago. 

 

 

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Made lamb shanks with mashed spuds and peas for dinner last night.lambshanks.jpg.8c342c0ddfce1bb9c6f9c238787139ab.jpg

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Tonight's dinner was awesome.

We had pork tacos, the basic idea of which were inspired by this video:

Here, the video is about beef short rib tacos; ours were a simple pork shoulder. And I didn't have the bone marrow. But I started by smoking the shoulder for about 1.5 hours, then gave it a good sear with the flame thrower. Cut it into sections and bagged it with the marinade, letting it cook sous vide for just under 24 hours.

Everything else followed the instructions in the video: made the spiced oil for frying the tortillas, added the pork, cheese, and cilantro, and dipped the tacos in the juice from the cook.

And the side was Mexican rice. I found a recipe that promised a solution to thick, mushy Mexican rice, and it delivered. The keys are not only washing the rice, but frying it (with some spices) before adding it to the rice cooker. It was perfect.

This was my plate tonight:

tacos.jpg

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19 minutes ago, GolfSpy MPR said:

Tonight's dinner was awesome.

We had pork tacos, the basic idea of which were inspired by this video:

Here, the video is about beef short rib tacos; ours were a simple pork shoulder. And I didn't have the bone marrow. But I started by smoking the shoulder for about 1.5 hours, then gave it a good sear with the flame thrower. Cut it into sections and bagged it with the marinade, letting it cook sous vide for just under 24 hours.

Everything else followed the instructions in the video: made the spiced oil for frying the tortillas, added the pork, cheese, and cilantro, and dipped the tacos in the juice from the cook.

And the side was Mexican rice. I found a recipe that promised a solution to thick, mushy Mexican rice, and it delivered. The keys are not only washing the rice, but frying it (with some spices) before adding it to the rice cooker. It was perfect.

This was my plate tonight:

tacos.jpg

That looks well put together nice work

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Pork tenderloin Banh Mi sandwiches at work last night. Warmed up and buttered ciabatta on the flag top gets some sriracha Mayo, the grilled pork that’s cut up then sautéed with a local finishing sauce and then a homemade carrot, cucumber, onion and jalapeño pickle. Top with cilantro for 4/5 guys I work with because one has that reaction where it tastes like soap and enjoy!

 

 

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46 minutes ago, tommc23 said:

Here's the results

20201206_080831.jpg

Crisp French toast is the only French toast 🤤

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On 12/5/2020 at 5:18 PM, GolfSpy MPR said:

Tonight's dinner was awesome.

We had pork tacos, the basic idea of which were inspired by this video:

Here, the video is about beef short rib tacos; ours were a simple pork shoulder. And I didn't have the bone marrow. But I started by smoking the shoulder for about 1.5 hours, then gave it a good sear with the flame thrower. Cut it into sections and bagged it with the marinade, letting it cook sous vide for just under 24 hours.

Everything else followed the instructions in the video: made the spiced oil for frying the tortillas, added the pork, cheese, and cilantro, and dipped the tacos in the juice from the cook.

And the side was Mexican rice. I found a recipe that promised a solution to thick, mushy Mexican rice, and it delivered. The keys are not only washing the rice, but frying it (with some spices) before adding it to the rice cooker. It was perfect.

This was my plate tonight:

tacos.jpg

Looks amazing. I saw a recipe online and it looks like a lot of work, but dang does that look super yummy.

For me, I had some chicken breasts that were in the freezer. Since we moved back into my mom's house 3 weeks ago while we sell our condo, I had to bring everything over here so I need to start cooking it all up to make some room.

Brined in 1/4 cup kosher salt in 2 cups water for an hour. Took them out and patted them dry. Cooked them on the grill (man do I love having a grill again) two ways. Half with Kinders "the blend" that I'm trying for the first time. It was only $5 from Costco and I had heard good things. The other half with Korean BBQ sauce. So. Juicy. Brine your poultry folks! I promise it makes all the difference in the world.

9CEB6BF5-5F1E-44D2-BB9F-131A8DF3486D.jpeg.18c63e8c92ca754f93f4d24ff8b0f527.jpeg738FFBC0-8F1F-4BDC-9DC4-9AB9F234DE67.jpeg.e677a62e60d4315b49c833cd1abff85d.jpeg

Driver: :callaway-small: Rogue ST Max LS Tensei AV Blue S

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

4h: :mizuno-small: CLK 22* Hybrid Tensei CK Pro Blue 80HY S

Irons 5-PW: :mizuno-small: 223 Steelfiber PR 95 S

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

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On a short holiday to celebrate my youngest finishing high school. No charcoal, but not a bad spot to grill some prosciutto wrapped asparagus and some steaks. Beef was amazing, great flavour and melted in the mouth.

 

283E7544-BC72-4503-ADBD-EEF310BA7DF6.jpeg.8b0949b50cd220cffb774c39948df22e.jpeg1D3259F2-E6DD-4235-8FDC-1ABDDC0BB69B.jpeg.2b856bc8edba51a82c8014fac38021f4.jpegC18CE483-CE54-4094-966E-9BAF9E2FA589.jpeg.e581b2c8cbcc25dc3279acf54f3cada4.jpeg4301368C-09A5-4C13-BE96-DD089ABB5FA6.jpeg.e475be8335be34f1cebc511cc506c364.jpeg

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I meant to make these last weekend but got hung up.

1212201915.jpeg1212201933.jpeg1212201934.jpeg1212202035.jpeg1212202035a.jpeg

the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
post-76102-0-38507100-1525284411_thumb.jpg  TSW Wedge - 56/12
:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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Looks amazing. I saw a recipe online and it looks like a lot of work, but dang does that look super yummy.
For me, I had some chicken breasts that were in the freezer. Since we moved back into my mom's house 3 weeks ago while we sell our condo, I had to bring everything over here so I need to start cooking it all up to make some room.
Brined in 1/4 cup kosher salt in 2 cups water for an hour. Took them out and patted them dry. Cooked them on the grill (man do I love having a grill again) two ways. Half with Kinders "the blend" that I'm trying for the first time. It was only $5 from Costco and I had heard good things. The other half with Korean BBQ sauce. So. Juicy. Brine your poultry folks! I promise it makes all the difference in the world.
9CEB6BF5-5F1E-44D2-BB9F-131A8DF3486D.jpeg.18c63e8c92ca754f93f4d24ff8b0f527.jpeg738FFBC0-8F1F-4BDC-9DC4-9AB9F234DE67.jpeg.e677a62e60d4315b49c833cd1abff85d.jpeg
Yeah man that stuff's the business!

Last time I was there I made what Bob Ross would refer to as a "happy accident" and bought this stuff thinking it was the same. It has butter flavoring added. I think I might like it even better.

1213200816.jpeg

the more I practice, the luckier I seem to get..

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

:cobra-small: RADSpeed Hybrid 24*
post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
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:edel-golf-1:  EAS 1.0 / Grip master 2.0 

MAXFLI  Tour CG

 

 

 

 

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On 12/12/2020 at 5:55 PM, azstu324 said:

I meant to make these last weekend but got hung up.

1212201915.jpeg1212201933.jpeg1212201934.jpeg1212202035.jpeg1212202035a.jpeg

the more I practice, the luckier I seem to get..
 

Verdict?

Driver: :callaway-small: Rogue ST Max LS Tensei AV Blue S

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

4h: :mizuno-small: CLK 22* Hybrid Tensei CK Pro Blue 80HY S

Irons 5-PW: :mizuno-small: 223 Steelfiber PR 95 S

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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6 hours ago, yungkory said:

Verdict?

The spam and rice turned out PERFECT! it's been a good minute since I've made these so I made the critical rookie mistake of not rinsing or steaming the nori so they were pretty fishy. 

I did do the next best thing though and diced up the rest of the spam to make spam fried rice and that was a complete home run!

 

   PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X
:cobra-small:  F6 3 Wood 14* / Kuro Kage Silver 65X
:cobra-small: F8 6 wood 20* / Fujikura MotoreX F3 6S

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post-76102-0-38507100-1525284411_thumb.jpg TS1 4-GW / FCM Precision 6.5 Rifle
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:edel-golf-1:  EAS 1.0 / Grip master 2.0 

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So this Kinder's seasoning really does taste good on everything. Hit the salmon with it before going in the oven, with a little olive oil.

Then a bed of kale and quinoa salad underneath with a light dijon/olive oil/lemon juice dressing

Healthier than I normally eat, and surprisingly delicious!

F4E6E341-46BD-4986-AD21-E1D4C6E1A4B0.jpeg.e0ad8e8fde960c9af8758117d7ad9acf.jpeg6A395D2A-A499-49A3-B13E-647D72B7B6AE.jpeg.11ee869e187a683a1651c0bdbf89698b.jpeg33AD83CE-01FC-4751-84B4-18CABCCC5556.jpeg.c7a24b16a76e2d858f4aa109ebffd194.jpeg

Driver: :callaway-small: Rogue ST Max LS Tensei AV Blue S

3w/5w: :titelist-small: TSi2 Tensei AV Raw Blue S

4h: :mizuno-small: CLK 22* Hybrid Tensei CK Pro Blue 80HY S

Irons 5-PW: :mizuno-small: 223 Steelfiber PR 95 S

Wedges: :cleveland-small: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105

Putter: LAB Link.1

Ball: :srixon-small: Z-Star Diamond

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I bought a 16oz ribeye that I'm going to attempt to cook in the Instant Pot using the sous vide setting. I'm hoping I don't mess it up, I do not have a vacuum sealer but I saw a method where you use a freezer bag and submerge it in water to get the air out. 

I'm eating it either way. 

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19 minutes ago, sirchunksalot said:

I bought a 16oz ribeye that I'm going to attempt to cook in the Instant Pot using the sous vide setting. I'm hoping I don't mess it up, I do not have a vacuum sealer but I saw a method where you use a freezer bag and submerge it in water to get the air out. 

I'm eating it either way. 

Good luck!

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:ping-small: Traverse is filled with all this shiny metal and tracked by :Arccos:

:cobra-small: RadSpeed 8* - MotoreX F1 6X :taylormade-small: SIM 3W - Project X HZRDUS Green

:titleist-small: U505 Driving Iron 17* - Project X HZRDUS Black :cobra-small: SpeedZone 4H - Project X HZRDUS Black

:cobra-small: 2022 King Forged Tec's 4-PW - KBS $ Tape 130 :titelist-small: 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S 

:EVNROLL: ER2VI :titelist-small: PROV1X #19 

Are you a veteran? Check out the Veterans Golf Association (VGA) Thread!

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