GolfSpy_SHARK Posted January 22, 2021 Share Posted January 22, 2021 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. yungkory, Rickp and sirchunksalot 3 Quote Check out my reviews: G710 Irons Official Review I MC Shaft & V Series Putter Official Review 2022 Forged Tec's Official Review I Nitron Push Cart Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Are you a veteran? Check out the Veterans Golf Association (VGA) Thread! Link to comment Share on other sites More sharing options...
tommc23 Posted January 23, 2021 Author Share Posted January 23, 2021 Did a beef, pepper and onion stir fry in teriyaki sauce and a side of chilli ramen noodles MattF, fozcycle, GolfSpy_SHARK and 5 others 6 2 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted January 23, 2021 Share Posted January 23, 2021 14 minutes ago, tommc23 said: Did a beef, pepper and onion stir fry in teriyaki sauce and a side of chilli ramen noodles You forgot the soda that from what looks like to me deliciousness Rickp and Kenny B 2 Quote Check out my reviews: G710 Irons Official Review I MC Shaft & V Series Putter Official Review 2022 Forged Tec's Official Review I Nitron Push Cart Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Are you a veteran? Check out the Veterans Golf Association (VGA) Thread! Link to comment Share on other sites More sharing options...
Peaksy68 Posted January 23, 2021 Share Posted January 23, 2021 Grilled up a Tomahawk Steak for the first time. Slightly overdone but extremely tasty nonetheless. Served it wth grilled corn and leeks. Went a treat with a 2014 Barossa Mataro Rickp, yungkory, MattF and 3 others 6 Quote 849 Pro Evenflow Riptide 6.0 F8 3 & 5 Woods Project X Evenflow Blue 6.0 TS2 7 Wood Project X Evenflow Blue 6.0 MP18 MMC - Project X LZ 5.5 Zipcore Wedges 50,54,58 - Project X LZ 5.5 MLA Tour Mallet 33" Z Star Pioneer bag buggy Link to comment Share on other sites More sharing options...
tommc23 Posted January 23, 2021 Author Share Posted January 23, 2021 12 hours ago, Lacassem said: You forgot the soda that from what looks like to me deliciousness That soda is a PA company been around forever. I buy it in glass bottles because they use real sugar instead of corn syrup and it reminds me of my youth. GolfSpy_SHARK and Rickp 2 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted January 23, 2021 Author Share Posted January 23, 2021 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. MattF, Kenny B, GolfSpy_SHARK and 1 other 3 1 Quote Link to comment Share on other sites More sharing options...
yungkory Posted January 23, 2021 Share Posted January 23, 2021 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. 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. MattF, azstu324, Rickp and 1 other 4 Quote Driver: Rogue ST Max LS Tensei AV Blue S 3w/5w: TSi2 Tensei AV Raw Blue S 4h: CLK 22* Hybrid Tensei CK Pro Blue 80HY S Irons 5-PW: 223 Steelfiber PR 95 S Wedges: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105 Putter: LAB Link.1 Ball: Z-Star Diamond Link to comment Share on other sites More sharing options...
tommc23 Posted January 23, 2021 Author Share Posted January 23, 2021 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 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted January 23, 2021 Share Posted January 23, 2021 Scalloped potato’s tonight. Non dairy and I would put these up against any regular scalloped, delicious. Rickp, MattF, Kenny B and 3 others 6 Quote Check out my reviews: G710 Irons Official Review I MC Shaft & V Series Putter Official Review 2022 Forged Tec's Official Review I Nitron Push Cart Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Are you a veteran? Check out the Veterans Golf Association (VGA) Thread! Link to comment Share on other sites More sharing options...
MattF Posted January 24, 2021 Share Posted January 24, 2021 Made Aussie sausage rolls last night, they were great! Rickp, SlowNLow, tony@CIC and 4 others 6 1 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Alpha Convoy 514 Balls: Chrome Soft X Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
yungkory Posted January 25, 2021 Share Posted January 25, 2021 16 hours ago, MattF said: Made Aussie sausage rolls last night, they were great! These look AWESOME! MattF and sirchunksalot 2 Quote Driver: Rogue ST Max LS Tensei AV Blue S 3w/5w: TSi2 Tensei AV Raw Blue S 4h: CLK 22* Hybrid Tensei CK Pro Blue 80HY S Irons 5-PW: 223 Steelfiber PR 95 S Wedges: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105 Putter: LAB Link.1 Ball: Z-Star Diamond Link to comment Share on other sites More sharing options...
sirchunksalot Posted January 28, 2021 Share Posted January 28, 2021 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. 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. yungkory, tommc23, SlowNLow and 6 others 5 4 Quote Link to comment Share on other sites More sharing options...
yungkory Posted January 28, 2021 Share Posted January 28, 2021 Chicken, cheese, and sauce -- can't go wrong! I can smell the cheese and caramelized onions all the way over here tony@CIC, sirchunksalot, MattF and 1 other 4 Quote Driver: Rogue ST Max LS Tensei AV Blue S 3w/5w: TSi2 Tensei AV Raw Blue S 4h: CLK 22* Hybrid Tensei CK Pro Blue 80HY S Irons 5-PW: 223 Steelfiber PR 95 S Wedges: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105 Putter: LAB Link.1 Ball: Z-Star Diamond Link to comment Share on other sites More sharing options...
SlowNLow Posted January 28, 2021 Share Posted January 28, 2021 Made Aussie sausage rolls last night, they were great! Those look fantastic. I'll take 12, delivered.Sent from my SM-A716U using MyGolfSpy mobile app sirchunksalot, tony@CIC and MattF 1 2 Quote Link to comment Share on other sites More sharing options...
MattF Posted January 28, 2021 Share Posted January 28, 2021 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! SlowNLow, tony@CIC and Rickp 2 1 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Alpha Convoy 514 Balls: Chrome Soft X Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
yungkory Posted January 29, 2021 Share Posted January 29, 2021 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 Headhammer, azstu324, sirchunksalot and 5 others 6 1 1 Quote Driver: Rogue ST Max LS Tensei AV Blue S 3w/5w: TSi2 Tensei AV Raw Blue S 4h: CLK 22* Hybrid Tensei CK Pro Blue 80HY S Irons 5-PW: 223 Steelfiber PR 95 S Wedges: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105 Putter: LAB Link.1 Ball: Z-Star Diamond Link to comment Share on other sites More sharing options...
tommc23 Posted January 31, 2021 Author Share Posted January 31, 2021 Did some pork chops with rice. Did my bbq rub then I finished them in the broiler with bbq sauce Kenny B, yungkory, tony@CIC and 3 others 6 Quote Link to comment Share on other sites More sharing options...
MattF Posted January 31, 2021 Share Posted January 31, 2021 Made pulled pork tacos with home made Carolina slaw and a side of Mexican rice. tommc23, yungkory, Kenny B and 5 others 6 2 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Alpha Convoy 514 Balls: Chrome Soft X Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
yungkory Posted January 31, 2021 Share Posted January 31, 2021 2 hours ago, MattF said: Made pulled pork tacos with home made Carolina slaw and a side of Mexican rice. Tacosssssssss Can't wait to get a house so I can delve into the world of smoking tony@CIC, GolfSpy_SHARK, MattF and 2 others 5 Quote Driver: Rogue ST Max LS Tensei AV Blue S 3w/5w: TSi2 Tensei AV Raw Blue S 4h: CLK 22* Hybrid Tensei CK Pro Blue 80HY S Irons 5-PW: 223 Steelfiber PR 95 S Wedges: RTX Zipcore Tour Rack 50, 54, 58 Steelfiber PR 105 Putter: LAB Link.1 Ball: Z-Star Diamond Link to comment Share on other sites More sharing options...
azstu324 Posted January 31, 2021 Share Posted January 31, 2021 Made pulled pork tacos with home made Carolina slaw and a side of Mexican rice. 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.. sirchunksalot, MattF, yungkory and 1 other 4 Quote PXG 0311 Gen 5 9°/ Fujikura MotoreX F1 6X F6 3 Wood 14* / Kuro Kage Silver 65X F8 6 wood 20* / Fujikura MotoreX F3 6S RADSpeed Hybrid 24* TS1 4-GW / FCM Precision 6.5 Rifle TSW Wedge - 56/12 EAS 1.0 / Grip master 2.0 MAXFLI Tour CG Link to comment Share on other sites More sharing options...
tommc23 Posted January 31, 2021 Author Share Posted January 31, 2021 Made chicken noodle soup from scratch to take to work while working this snow storm Kenny B, GolfSpy_SHARK, yungkory and 5 others 7 1 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted January 31, 2021 Share Posted January 31, 2021 1 hour ago, tommc23 said: Made chicken noodle soup from scratch to take to work while working this snow storm 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! MattF, sirchunksalot, Rickp and 3 others 6 Quote Check out my reviews: G710 Irons Official Review I MC Shaft & V Series Putter Official Review 2022 Forged Tec's Official Review I Nitron Push Cart Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Are you a veteran? Check out the Veterans Golf Association (VGA) Thread! Link to comment Share on other sites More sharing options...
tommc23 Posted January 31, 2021 Author Share Posted January 31, 2021 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 tony@CIC, Rickp, GolfSpy_SHARK and 1 other 4 Quote Link to comment Share on other sites More sharing options...
GolfSpy_SHARK Posted January 31, 2021 Share Posted January 31, 2021 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 Rickp, tony@CIC, tommc23 and 1 other 4 Quote Check out my reviews: G710 Irons Official Review I MC Shaft & V Series Putter Official Review 2022 Forged Tec's Official Review I Nitron Push Cart Official Review WITB: Weapons of grass destruction (link to WITB) Traverse is filled with all this shiny metal and tracked by RadSpeed 8* - MotoreX F1 6X SIM 3W - Project X HZRDUS Green U505 Driving Iron 17* - Project X HZRDUS Black SpeedZone 4H - Project X HZRDUS Black 2022 King Forged Tec's 4-PW - KBS $ Tape 130 48 (SM8), 52 & 60 (SM7) - Nippon Modus 125 S ER2VI PROV1X #19 Are you a veteran? Check out the Veterans Golf Association (VGA) Thread! Link to comment Share on other sites More sharing options...
MattF Posted February 1, 2021 Share Posted February 1, 2021 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.. 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. tony@CIC, Rickp, tommc23 and 1 other 4 Quote In the bag: Driver: TSR2 Project X HZRDUS Black 5.5 Fairway: Apex UW 19° & 21° Project X HZRDUS Smoke RDX Black 5.5 Irons: JPX 923 HMP 5-PW UST Mamiya Recoil 95 F4 Wedges: T-22 Denim Copper 48°, 52° & 56° UST Mamiya Recoil 95 F4 Putter Sycamore 005 Wide Blade Bag: Alpha Convoy 514 Balls: Chrome Soft X Cart: CaddyLite ONE Ver. 8 God Bless America, God save the King, God defend New Zealand and thank Christ for Australia! Link to comment Share on other sites More sharing options...
tommc23 Posted February 1, 2021 Author Share Posted February 1, 2021 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 MattF and tony@CIC 2 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted February 6, 2021 Author Share Posted February 6, 2021 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 yungkory, MattF, sirchunksalot and 4 others 3 4 Quote Link to comment Share on other sites More sharing options...
sirchunksalot Posted February 6, 2021 Share Posted February 6, 2021 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 That looks delicious! tommc23 and GolfSpy_SHARK 2 Quote Link to comment Share on other sites More sharing options...
Kenny B Posted February 6, 2021 Share Posted February 6, 2021 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 The Costco artichoke, jalapeño, and parmesan dip makes a great filling for portobello mushrooms. Sprinkle with fresh parmesan and put under the broiler. Yum! GolfSpy_SHARK, tony@CIC, MattF and 2 others 5 Quote “We don’t stop playing the game because we get old; we get old because we stop playing the game.” Link to comment Share on other sites More sharing options...
Headhammer Posted February 6, 2021 Share Posted February 6, 2021 Dinner last night was roasted pork tenderloin with a Hershey's Dark Cocoa rub and a 3 cheese creamed spinach. tony@CIC, GolfSpy_SHARK, yungkory and 5 others 8 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...
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