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tommc23

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5 hours ago, yungkory said:

 

That's crazy dude, I'm super impressed at your dedication! Glad the results are showing as well.

Don't be scared to try and make Pho, especially if you have an IP:

 

Its on of my favorite things to eat, my wife wont even try it.  Thanks for the link I will have to try this, so damn good.

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14 minutes ago, tommc23 said:

Did a beef, pepper and onion stir fry in teriyaki sauce and a side of chilli ramen noodles

20210122_191853.jpg

You forgot the soda that from what looks like to me deliciousness 

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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 

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Grilled up a Tomahawk Steak for the first time. Slightly overdone but extremely tasty nonetheless. Served it wth grilled corn and leeks.

 

D37C5A48-6ECD-4B36-84A8-0F80E35ABDFB.jpeg.7e24ceb0fe034dc618bdd75aad24ed2d.jpeg

 

Went a treat with a 2014 Barossa Mataro

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:cobra-small: F8 3 & 5 Woods Project X Evenflow Blue 6.0

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MLA Tour Mallet 33"
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Doing chilli for the guys at work tonight since it's supposed to get freaking frigid before this snow storm heading from the midwest. Only had 2 kinds of dried chillies to use I prefer 3 to 4 for extra depth of flavor but I forgot to stop at the Mexican bakery in the city that sells all kinds of dried chillies. Only used Ancho and Arbol I like using Guajillo also, but I was out, i also added some chipotle in adobo to bring some smokey flavor. Now I'm just waiting to see if my guys at work want beans or not.

1611405451303763568191288551412.jpg

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6 hours ago, tommc23 said:

Doing chilli for the guys at work tonight since it's supposed to get freaking frigid before this snow storm heading from the midwest. Only had 2 kinds of dried chillies to use I prefer 3 to 4 for extra depth of flavor but I forgot to stop at the Mexican bakery in the city that sells all kinds of dried chillies. Only used Ancho and Arbol I like using Guajillo also, but I was out, i also added some chipotle in adobo to bring some smokey flavor. Now I'm just waiting to see if my guys at work want beans or not.

1611405451303763568191288551412.jpg

Do you put cocoa in yours? I tried this recipe I found online that uses cocoa and Chinese fish sauce and it is insanely good.  

It led to me discovering that ketchup was derived from fish sauce. In one dialect, the Chinese word for fish sauce is kôechiap, which foreigners took back and eventually made what we know as ketchup. I thought that was kinda cool, I always assumed ketchup was an American thing.

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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3 hours ago, yungkory said:

Do you put cocoa in yours? I tried this recipe I found online that uses cocoa and Chinese fish sauce and it is insanely good.  

It led to me discovering that ketchup was derived from fish sauce. In one dialect, the Chinese word for fish sauce is kôechiap, which foreigners took back and eventually made what we know as ketchup. I thought that was kinda cool, I always assumed ketchup was an American thing.

No never did that it's a good thought though

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Scalloped potato’s tonight. Non dairy and I would put these up against any regular scalloped, delicious.

9D49FC3C-0116-4CA9-8910-A858751FBAFB.jpeg.2e549357ba745cb8e6b5c1e48f0e880b.jpeg

Check out my reviews:

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

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Made Aussie sausage rolls last night, they were great!

94019834_sausagerolls1.jpg.bfa2baf367516b8a6f5e7e9654f09d8b.jpg

111081418_sausagerolls2.jpg.7a09d2e78658bef459e92f16036d09ea.jpg

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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16 hours ago, MattF said:

Made Aussie sausage rolls last night, they were great!

94019834_sausagerolls1.jpg.bfa2baf367516b8a6f5e7e9654f09d8b.jpg

111081418_sausagerolls2.jpg.7a09d2e78658bef459e92f16036d09ea.jpg

These look AWESOME!

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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My wife delivered dinner to me tonight and I have to say it's one of the most intriguing dishes she's put down in front of me. 20210127_183354-01.jpeg.46d0c7ebc998705f6820d9baea39caba.jpeg

She told me it was French Onion Chicken, and it was delicious! Chicken, cheese, French Onion mix, French onion soup, and lots and lots of onions on top of Texas garlic toast. We paired it with salad for the health benefits because the main course wasn't what I'd call healthy. 

Did I mention lots of onions? My eyes were burning while she was prepping it and I couldn't figure out why. 

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Chicken, cheese, and sauce -- can't go wrong! I can smell the cheese and caramelized onions all the way over here 🤤

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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11 hours ago, SlowNLow said:

Those look fantastic. I'll take 12, delivered.

Sent from my SM-A716U using MyGolfSpy mobile app
 

I ain't going to Michigan!

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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Brother in law got me an instant read thermometer, what a game changer for finishing steaks in the cast iron after the sous vide. Actually knew it was hot enough to sear vs. relying on the smoke point of the oil. Got the pan up to 500 and seared these rib eyes in butter and rosemary

55BB20BB-7297-4302-A26C-43B37AA7DDB8.jpeg.518591f6e571f2544c1913a5e04e0201.jpegDC0D2004-8428-4A8E-AA7C-75891114FC47.jpeg.1203fbdcb7ed7cb6de9ada75332752e8.jpeg3F5A6F54-DC85-469E-98E1-E78A5B84184D.jpeg.a434b97acd6fd5255426a040443167b3.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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Made pulled pork tacos with home made Carolina slaw and a side of Mexican rice.

1952783456_pptaco.jpg.c94ea5248d6b0c79c92131bb78a0536e.jpg813442914_pptaco2.jpg.411c4357948373f6738fe623b12e46a5.jpg511899534_pptaco3.jpg.03893e351152bb4c07eab9190a1ca5ce.jpg

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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2 hours ago, MattF said:

Made pulled pork tacos with home made Carolina slaw and a side of Mexican rice.

1952783456_pptaco.jpg.c94ea5248d6b0c79c92131bb78a0536e.jpg813442914_pptaco2.jpg.411c4357948373f6738fe623b12e46a5.jpg511899534_pptaco3.jpg.03893e351152bb4c07eab9190a1ca5ce.jpg

Tacosssssssss 🤤🤤🤤🤤🤤

Can't wait to get a house so I can delve into the world of smoking 

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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Made pulled pork tacos with home made Carolina slaw and a side of Mexican rice.

1952783456_pptaco.jpg.c94ea5248d6b0c79c92131bb78a0536e.jpg813442914_pptaco2.jpg.411c4357948373f6738fe623b12e46a5.jpg511899534_pptaco3.jpg.03893e351152bb4c07eab9190a1ca5ce.jpg
Whatcha got in that slaw there? Those look killer man! You cook that all with charcoal or did you have some wood up in there?

And do I spy me some cotija? Or is that feta? Or mozzarella?

Mmmmm cheese..




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

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1 hour ago, tommc23 said:

Made chicken noodle soup from scratch to take to work while working this snow storm

image.jpg

Love making soups in the winter (get that from my dad). Any soup will do but that chicken noodle looks like it would hit the spot!

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

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

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

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2 hours ago, Lacassem said:

Love making soups in the winter (get that from my dad). Any soup will do but that chicken noodle looks like it would hit the spot!

I made my own stock as the base had to add some store bought stock to get the volume but you can tell I took all day to make it

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Just now, tommc23 said:

I made my own stock as the base had to add some store bought stock to get the volume but you can tell I took all day to make it

You can tell the difference when you have some homemade stock in there. The color is just better and that looks super flavorful 

Check out my reviews:

:ping-small:  G710 Irons Official Review I :Fuji: MC Shaft & :EVNROLL: V Series Putter Official Review

:cobra-small: 2022 Forged Tec's Official Review I Logo.png.7f297574516267afc6959b36be364cf9.pngNitron Push Cart Official Review

WITB:

Weapons of grass destruction (link to WITB)

: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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18 hours ago, azstu324 said:

Whatcha got in that slaw there? Those look killer man! You cook that all with charcoal or did you have some wood up in there?

And do I spy me some cotija? Or is that feta? Or mozzarella?

Mmmmm cheese.. emoji1786.png




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

All lump charcoal. The slaw is just shredded cabbage, olive oil, S&P and apple cider vinegar. The cheese is queso fresca I got from the Mexican grocery store about 10 minutes away.

In the bag:
Driver: :titelist-small: TSR2 Project X HZRDUS Black 5.5
Fairway: :callaway-small: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5

Irons: :mizuno-small: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4
Wedges: :mizuno-small: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4
Putter :Sub70: Sycamore 005 Wide Blade
Bag: 
:Ogio: Alpha Convoy 514
Balls: :callaway-small: Chrome Soft X

Cart: :CaddyTek: CaddyLite ONE Ver. 8


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

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16 minutes ago, MattF said:

All lump charcoal. The slaw is just shredded cabbage, olive oil, S&P and apple cider vinegar. The cheese is queso fresca I got from the Mexican grocery store about 10 minutes away.

I love smoking with lump charcoal it actually does a really good job

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Did a nice reverse sear my strip tonight. Cooked it to 125* internal then seared it in cast iron. Turned out freaking perfect. Cooked some mushrooms and onions down then finished it with some Marsala wine. Had stuffed portobello mushrooms with cheese, artichoke, and spinach 

92FB32E9-4FE6-4B85-8BFA-0EB9E9B50B71.jpeg

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1 minute ago, tommc23 said:

Did a nice reverse sear my strip tonight. Cooked it to 125* internal then seared it in cast iron. Turned out freaking perfect. Cooked some mushrooms and onions down then finished it with some Marsala wine. Had stuffed portobello mushrooms with cheese, artichoke, and spinach 

92FB32E9-4FE6-4B85-8BFA-0EB9E9B50B71.jpeg

That looks delicious! 

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26 minutes ago, tommc23 said:

Did a nice reverse sear my strip tonight. Cooked it to 125* internal then seared it in cast iron. Turned out freaking perfect. Cooked some mushrooms and onions down then finished it with some Marsala wine. Had stuffed portobello mushrooms with cheese, artichoke, and spinach 

92FB32E9-4FE6-4B85-8BFA-0EB9E9B50B71.jpeg

The Costco artichoke, jalapeño, and parmesan dip makes a great filling for portobello mushrooms.  Sprinkle with fresh parmesan and put under the broiler.  Yum!

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

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Dinner last night was roasted pork tenderloin with a Hershey's Dark Cocoa rub and a 3 cheese creamed spinach.IMG_4933.jpg.0e7af0a3fbaa24fb04770cbe3211cfef.jpg 

Driver: :cobra-small: Speed Zone 9* HZRDUS Smoke Yellow Shaft

3 Wood: :cobra-small: King Speedzone 13.5* HZRDUS Smoke Black Shaft

2 & 3 Hybrids: :cobra-small: Speedzone Recoil 480 ESX Shaft

Irons: :cobra-small: Speedzone 5-GW Recoil 460 ESX Shafts

Wedges::callaway-logo-1: PM Grind 54* & 58*

Putter: :odyssey-small: Dual Force Rossi II

Ball: Whatever I find in the woods

:Arccos:

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