Kanoito Posted August 20, 2021 Share Posted August 20, 2021 Just fried some sardines last week. Cover them in a little flour and baking powder so you get them really crispy instead of the heavier flour/egg/milk batter. I do like the bitter taste of the innards, but my kids didn't like it. So next time have to gut them all and remove it. bens197, GolfSpy_SHARK, MattF and 1 other 4 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
Kanoito Posted August 20, 2021 Share Posted August 20, 2021 Also did some roasted peanuts for snacking I usually don't buy the canned ones from the supermarket, they are just salty. So I buy "raw" ones, and stir fry them with some chili, garlic, pepper, salt and spices. The result is a much richer (and less salty) flavor. bens197, Rickp, Peaksy68 and 2 others 5 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
Kanoito Posted August 20, 2021 Share Posted August 20, 2021 And for tomorrow, which appears to be the last summer weekend this year, we'll be firing up the grill. One of my latest favorites is bone marrow. If you can get your butcher to slice a femur (beef) in half, rub it with some olive oil, garlic, salt, pepper, parsley, whatever spice you like and throw it in the oven. Once the marrow is boiling and golden, spread it on some toasted french bread and down the hatch. I have a vegetarian friend who tried it and well... she is not vegetarian anymore lol I do recommend using an oven though. On a charcoal grill, the fat will make a mess and you can't get the top nicely brown without dripping. bens197, tommc23, Peaksy68 and 2 others 4 1 Quote SpeedZone 9* w/ Aldila Rogue Silver 60 S X2 Hot 3 Deep 14.5* w/ Aldila Tour Green 75 S JetSpeed 5W 19* w/ Matrix Velox T 69 S OR Super LS 3H 19* w/ Kuro Kage Black 80 S JPX919 Forged 4-PW w/ Modus3 105 S Vokey SM7 50/08F, 54/14F & 58/08M w/ Modus3 115 Wedge ER1 34" w/ SuperStroke Fatso 2.0 Pro / H2NO Lite Cart Bag / 3.0 / NX7 Pro LRF My reviews: MLA Putter // Titleist SM7 // PING i500 // PuttOUT Link to comment Share on other sites More sharing options...
bens197 Posted August 20, 2021 Share Posted August 20, 2021 38 minutes ago, Kanoito said: Just fried some sardines last week. Cover them in a little flour and baking powder so you get them really crispy instead of the heavier flour/egg/milk batter. I do like the bitter taste of the innards, but my kids didn't like it. So next time have to gut them all and remove it. The whitebait snack is so good but I understand why it’s all or nothing with some. Fantastic looking marrow bones btw! MattF, GolfSpy_SHARK and Kanoito 3 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...
ThePhillB Posted August 20, 2021 Share Posted August 20, 2021 When in doubt….wrap it with bacon and smoke it . tommc23, Headhammer, GolfSpy_SHARK and 4 others 6 1 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted August 20, 2021 Author Share Posted August 20, 2021 Made spaghetti sauce for the guys at work cooked it all day between my nights and they devoured it. You can see how little is left and how high the sauce was on the pot ThePhillB, MattF, GolfSpy_SHARK and 5 others 6 2 Quote Link to comment Share on other sites More sharing options...
Headhammer Posted August 21, 2021 Share Posted August 21, 2021 Dinner last night was grilled sockeye salmon with a home grown tomato, olive & caper relish. Shankster, MattF, tommc23 and 5 others 7 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...
ThePhillB Posted August 21, 2021 Share Posted August 21, 2021 Speaking of homegrown tomatoes, patiently waiting for these gorgeous Black Beauty tomatoes to ripen. Headhammer, tommc23, Kanoito and 4 others 4 2 1 Quote Link to comment Share on other sites More sharing options...
tommc23 Posted August 21, 2021 Author Share Posted August 21, 2021 7 hours ago, ThePhillB said: Speaking of homegrown tomatoes, patiently waiting for these gorgeous Black Beauty tomatoes to ripen. That is different never saw them before Rickp 1 Quote Link to comment Share on other sites More sharing options...
Rickp Posted August 21, 2021 Share Posted August 21, 2021 1 minute ago, tommc23 said: That is different never saw them before That makes 2 of us! Quote Rick Left Hand, Driver; PXG 0311XF Cypher 50 gr Senior 5 wood; Ping 425, Senior Shaft 55 gr 7 wood; Ping 425, Senior Shaft 55 gr 5 hybrid; Cally Steelhead, Hazardous R2 Irons; Mizuno JPX 923HM 7-GW Recoil 460 F2 Wedges; Titleist S9 54*, Mizuno SW 56* Putter; Waaay too many to list Link to comment Share on other sites More sharing options...
Headhammer Posted August 22, 2021 Share Posted August 22, 2021 Dinner last night was lasagna roll-ups stuffed with ricotta, spinach, prosciutto & parmesan baked in béchamel & marinara sauces and topped with mozzarella. Giada, eat your heart out! GolfSpy_SHARK, bens197, Rickp and 5 others 6 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...
ThePhillB Posted August 22, 2021 Share Posted August 22, 2021 16 hours ago, tommc23 said: That is different never saw them before They are gorgeous in person and very tasty. The more sunlight these are exposed to during the day, the darker the fruits get. There are a ton of really unique varieties out there, these came from https://www.carmelbellafarm.com bens197, Shankster, tommc23 and 4 others 7 Quote Link to comment Share on other sites More sharing options...
Shankster Posted August 22, 2021 Share Posted August 22, 2021 On 8/21/2021 at 7:23 AM, Headhammer said: Dinner last night was grilled sockeye salmon with a home grown tomato, olive & caper relish. Emeril is that you? bens197, GolfSpy_SHARK, Rickp and 2 others 1 4 Quote Link to comment Share on other sites More sharing options...
Headhammer Posted August 22, 2021 Share Posted August 22, 2021 1 hour ago, Shankster said: Emeril is that you? tommc23, GolfSpy_SHARK, Rickp and 2 others 1 4 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...
JFish350 Posted August 24, 2021 Share Posted August 24, 2021 This isn't tonight's meal, but these were fantastic. azstu324, GolfSpy_SHARK, Rickp and 4 others 6 1 Quote Sub 70 949 D 9* HZRUDS 60G 6.5 smoke RDX shaft. Sub 70 949X 4 wood ALDILA ABV 65-S shaft Sub 70 699 Pro 4-AW Sub 70 3 utility 19* Callaway 56 and 58 wedge. OG White Hot #1 putter Link to comment Share on other sites More sharing options...
azstu324 Posted August 26, 2021 Share Posted August 26, 2021 It's been a while. Haven't stopped cooking.. just haven't posted here in a minute. This week's protein smoked up and seared on the Pit Boss. Paired with a pot of red quinoa and steamed broccoli. JFish350, Kenny B, bens197 and 6 others 9 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...
Headhammer Posted August 26, 2021 Share Posted August 26, 2021 Dinner last night was Breakfast! Broccoli & cheddar frittata. bens197, tommc23, Rickp and 2 others 4 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...
azstu324 Posted August 26, 2021 Share Posted August 26, 2021 3 hours ago, Headhammer said: Dinner last night was Breakfast! Broccoli & cheddar frittata. as delicious as that looks.. The Mrs would 100% prohibit me from eating that.. Guessing Eggs, Cheese and of course Broccoli? ... imagine many covered wagons all firing RPG's.. That would be a guaranteed night on the couch for me Headhammer and MattF 2 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...
Headhammer Posted August 29, 2021 Share Posted August 29, 2021 Dinner last night was bacon wrapped filets with roasted veggies and a short, wide stack of red velvet buckwheat cakes for breakfast this morning. bens197, tommc23, Kenny B and 1 other 4 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...
ThePhillB Posted August 29, 2021 Share Posted August 29, 2021 Made some smoked Hasselback potatoes the other night, pretty pleased with how they turned out. Kenny B, Headhammer, bens197 and 4 others 7 Quote Link to comment Share on other sites More sharing options...
bens197 Posted August 29, 2021 Share Posted August 29, 2021 2 hours ago, ThePhillB said: Made some smoked Hasselback potatoes the other night, pretty pleased with how they turned out. This is such a fantastic technique...I've never had a bad hasselback potato. Looks amazing. GolfSpy_SHARK, sirchunksalot and ThePhillB 3 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...
sirchunksalot Posted August 29, 2021 Share Posted August 29, 2021 My wife made sushi tonight and paired it with some inarizushi. I almost cleared the whole plate. Headhammer, tommc23, Rickp and 3 others 5 1 Quote Link to comment Share on other sites More sharing options...
MattF Posted August 30, 2021 Share Posted August 30, 2021 I'll just leave these here. 250° on the drum, nekkid, for about 5 ours. Oakridge BBQ Secret Weapon rub. bens197, GolfSpy_SHARK, sirchunksalot and 4 others 4 3 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...
ThePhillB Posted August 31, 2021 Share Posted August 31, 2021 Burgers off the smoker made for a good easy dinner. Headhammer, GolfSpy_SHARK, bens197 and 5 others 7 1 Quote Link to comment Share on other sites More sharing options...
Headhammer Posted September 4, 2021 Share Posted September 4, 2021 Big holiday weekend of cooking coming up. Kicked off dinner last night with squid ink pasta with asparagus in a creme fraiche & champagne vinegar sauce topped with browned bread crumbs & parmesan-reggiano. Paired perfectly with a crispy clean sauvignon blanc. Rickp, MattF, tommc23 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...
bens197 Posted September 4, 2021 Share Posted September 4, 2021 1 hour ago, Headhammer said: Big holiday weekend of cooking coming up. Kicked off dinner last night with squid ink pasta with asparagus in a creme fraiche & champagne vinegar sauce topped with browned bread crumbs & parmesan-reggiano. Paired perfectly with a crispy clean sauvignon blanc. How's that Russian River Sauvignon Blanc? They're known for the Pinot Noirs and I am always trying to find a better Sauvignon Blanc. Currently, Cakebread is my SB choice, less aggressive than a Kim Crawford and associated brands. GolfSpy_SHARK and Headhammer 2 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...
Headhammer Posted September 4, 2021 Share Posted September 4, 2021 (edited) 7 hours ago, bens197 said: How's that Russian River Sauvignon Blanc? They're known for the Pinot Noirs and I am always trying to find a better Sauvignon Blanc. Currently, Cakebread is my SB choice, less aggressive than a Kim Crawford and associated brands. I love SBs, but the missus is not a fan so I don't get to drink it much anymore. This offering from Merry Edwards is really good, less aggressive than some of the grapefruit bombs. Giesen from New Zealand is also on the tamer side and Brancott is a great cheap & cheerful if you want to go the other direction. Try some Sanceres from France which also utilize the SB grape! Edited September 4, 2021 by Headhammer GolfSpy_SHARK and bens197 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...
bens197 Posted September 4, 2021 Share Posted September 4, 2021 2 hours ago, Headhammer said: I love SBs, but the missus is not a fan so I don't get to drink it much anymore. This offering from Merry Edwards is really good, less aggressive than some of the grapefruit bombs. Giesen from New Zealand is also on the tamer side and Brancott is a great cheap & cheerful if you want to go the other direction. Try some Sanceres from France which also utilize the SB grape! Thanks man Headhammer 1 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...
Headhammer Posted September 5, 2021 Share Posted September 5, 2021 (edited) Dinner last night was grilled flank steak marinated in a grainy mustard & white balsamic with a watermelon, pinolis & ricotta salata. Paired well with a really nice red blend. Edited September 5, 2021 by Headhammer Kenny B, yungkory, MattF and 5 others 7 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...
GolfSpy_SHARK Posted September 5, 2021 Share Posted September 5, 2021 Whipped up some salsa today. Small batch so didn’t do any mason jar boiling. Made 4 pints can shell out to a few people. the green peppers, tomatoes and jalapeños all home grown. Went a little heavy on the salt but who doesn’t like a little extra salt? yungkory, tommc23, Headhammer and 5 others 7 1 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...
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