tommc23 Posted August 8, 2017 Share Posted August 8, 2017 Something different anyone here have any good recipes?? I'm sitting at my house after coming him from the fire department and started making spaghetti sauce to take to work tonight. Sent from my SM-G950U using MyGolfSpy mobile app sirchunksalot and HardcoreLooper 2 Quote Link to comment Share on other sites More sharing options...
Shankster Posted August 8, 2017 Share Posted August 8, 2017 I love cooking traditional dishes.... Tonight I made a nice Chicken and Tomato Ragu. Sent from my iPhone using MyGolfSpy sirchunksalot and tommc23 2 Quote Driver: Callway Rogue St Triple Diamond 9* 2 HY: Mizuno STZ 230 16* (set to 13.75) 2 Iron: Taylormade UDI 17* Irons: 2019 Titleist T100S 3-PW Wedges: Vokey SM6 54* and SM9 48* / Taylormade MG3 TW 56* Putter: PING Anser Ball: Pro V1 Bag: Jones Link to comment Share on other sites More sharing options...
poprocksncoke Posted August 8, 2017 Share Posted August 8, 2017 Just made cannelloni for my daughters birthday the other day, mmmmmmmmmmmm Don't get to cook much, wife is an excellent cook but enjoy it when I get a chance. Shankster and sirchunksalot 2 Quote SLDR 10.5 Fujikura Ventus Velocore+ Red 6S R11s Rip Phenom Apex Pro 16 Rivl 52 Black Rivl 58 Black EV 5.3 Duo Quote Link to comment Share on other sites More sharing options...
tommc23 Posted August 9, 2017 Author Share Posted August 9, 2017 I'm waiting for my friend to butcher one of their pigs again I want to make some pulled pork. Sent from my SM-G950U using MyGolfSpy mobile app Rickp and sirchunksalot 2 Quote Link to comment Share on other sites More sharing options...
TBT Posted August 9, 2017 Share Posted August 9, 2017 I do a lot of cooking, I made a homemade lasagna from scratch last weekend poprocksncoke, Rickp, sirchunksalot and 2 others 5 Quote XR Driver Matrix Ozik 8m3 Black Tie Shaft King F7 3W UST Mamiya Chrome Elements 7F4 Shaft King F7 5W UST Mamiya Chrome Elements 7F4 Shaft King F7 4 Hybrid Graphite Designs Tour AD-HY 95 Shaft PXG 0211 DC 5-PW Mitsubishi MMT 80 Shafts RTX ZIPCORE 50*,54*,58* UST Mamiya Recoil 95 Shafts Metal X Milled #7 with SuperStroke 2.0 grip MTB Twitter: @timldotson Instagram: timldotson Facebook: TimDotson Link to comment Share on other sites More sharing options...
TheWahoo Posted August 9, 2017 Share Posted August 9, 2017 I know from my youth that one should have an empty coffee can with which to collect and store bacon grease. Most things taste great when cooked in bacon grease. Hackabilly, sirchunksalot, DaveP043 and 2 others 4 1 Quote Link to comment Share on other sites More sharing options...
DaveP043 Posted August 9, 2017 Share Posted August 9, 2017 I know from my youth that one should have an empty coffee can with which to collect and store bacon grease. Most things taste great when cooked in bacon grease. Maybe once a year I make gumbo with duck and mushrooms, and render the fat from the ducks to use to make the roux. I always hope I get more duck fat than I need, so I can use it another time to cook my home-fries in. Duck fat is even better than bacon fat. Rickp, TheWahoo, sirchunksalot and 2 others 4 1 Quote Irons Titleist T200, AMT Red stiff Rogue SubZero, GD YS-Six X T22 54 and 58 wedges 7-wood 5-wood B60 G5i putter Right handed Reston, Virginia Link to comment Share on other sites More sharing options...
MattF Posted August 9, 2017 Share Posted August 9, 2017 I cook from scratch a lot...even have my own blog (which I haven't updated in a while). I do Chinese, Japanese, Italian, Greek, some American like sausage gravy, and quite a few Australian foods that you can't get here, like Australian beef sausages, meat pies, sausage rolls, pavlova. I also make a quick and dirty Apple Pie Shine. I'm smoking a butt on Saturday for pulled pork on my home built UDS. All that and brewing beer and vinting wine as well. artful_golfer, Rickp, silver & black and 1 other 4 Quote In the bag: Driver: Darkspeed X 9° UST Mamiya LIN-Q M40X Blue 7F4 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: Fairway 14 stand bag Balls: Chrome Tour X Cart: CaddyLite ONE Ver. 8 Link to comment Share on other sites More sharing options...
tommc23 Posted July 15, 2018 Author Share Posted July 15, 2018 I just found some moose hamburger in my freezer, I thought I ate it all. So with me finding that and it being 3 pounds and I cook for myself I'm looking for some ideas on what to cook. Going to make some into tacos and with it being so lean I'm trying to avoid hamburgers themselves. Any ideas is much appreciated. Rickp and sirchunksalot 2 Quote Link to comment Share on other sites More sharing options...
RoverRick Posted July 16, 2018 Share Posted July 16, 2018 My best friends mother used to edit cookbooks. He was also my first college roommate, so I have been cooking for many years. And am pretty good. My first cooking experience was when I was 10 and spending the summer with my grandparents on their farm. My grandmother had a gall bladder problem and we took her to the hospital. When we got home my grandfather sat me at the table and set a frying pan and a mirror in front of me and said "You can either learn how to cook, or watch yourself starve to death." He then told me I was going to cook fried chicken, mashed potatoes and cream gravy. I could come ask him if I needed any help. He was kind enough to point out the chicken I was to catch and cook that night. The pieces only vaguely resembled what most people think of as chicken legs, thighs etc. It was nearly burnt on the outside and bloody on the inside, and the mashed potatoes had to be poured over the gravy because of their viscosity. The next night I cooked pork chops but, mercifully, I did not have to catch a hog first. tommc23, HardcoreLooper, sirchunksalot and 1 other 4 Quote G430 LST 10.5° on T P T POWER 18 Hi Driver G430 Max 15° on T P T POWER 18 Hi Fairway iCrossover 3i on T P T POWER 18 Hi Hybrid iCrossover 4i on Graphite Design ADDI 7S i525 5-U on TGI 90 S SM9 54° & 58° on Wedge DF2.1 on White LINK1on T P T Putter (on order) ProV1 Precision Pro NX7 Pro All Iron grips are BestGrips Micro-Perforated Mid Link to comment Share on other sites More sharing options...
Headhammer Posted July 16, 2018 Share Posted July 16, 2018 You should get a subscription to Food & Wine magazine. My mother got me 2 years for like $12 as a Christmas present one year. Its an excellent way to try out new recipes and they offer wine pairings to go with the meal. My wife and I would rip out any recipes that looked interesting and throw them in a notebook. We would make the recipe and pair it with a bottle of wine and if we liked it we would keep it and make notes on it and if we didn't we would toss it. We haven't received the magazine in over 4 years, yet we still have a stack of new stuff to try. 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...
MattF Posted July 16, 2018 Share Posted July 16, 2018 Another fairly good recipe source that I have found is Yummly.com Quote In the bag: Driver: Darkspeed X 9° UST Mamiya LIN-Q M40X Blue 7F4 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: Fairway 14 stand bag Balls: Chrome Tour X Cart: CaddyLite ONE Ver. 8 Link to comment Share on other sites More sharing options...
HardcoreLooper Posted July 16, 2018 Share Posted July 16, 2018 My cooking origin story isn't quite as good as Rick's, but I did spend a summer cooking on a guest ranch in Wyoming (A-Bar-A) under a French-trained chef. That's where I learned to cook. Some of the most useful skills I've learned. My goto is the Serious Eats blog, especially Kenji Alt's Food Lab. I like to know how food works. Sent from my SM-J727VPP using MyGolfSpy mobile app tommc23 and bardle 2 Quote What's in the bag: Driver - TaylorMade Qi10 - Mitsubishi Diamana 60g (S) 3 Wood - Callaway OG Big Bertha - RCH 90 (Firm) 5 Wood - Cobra Speed LD (L) Driving Iron - New Level NLU-01 5i - PW - Wilson Staff D7 Forged - Recoil 760 ( S ) 52* - Cleveland CBX 58* - Cleveland CBX Full Face 2 Putter - Ping Craz-e Bag - Sun Mountain 2.5 (Blue) Ball - Titleist AVX Instagram - @hardcorelooper Twitter - @meovino Facebook - mike.eovino Link to comment Share on other sites More sharing options...
bens197 Posted July 16, 2018 Share Posted July 16, 2018 Which genre Turn on Parts Unknown on Netflix with Anthony Bourdain and you'll have a ton of great ideas. My favorites? Breakfast themed meals. A simple potato with a crunch on the sides with some over easy eggs, rye toast and a braised beef or brisket. Even some bacon. There's no sadness that can't be cured by breakfast food. -Ron Swanson Sent from my iPhone using MyGolfSpy HardcoreLooper, tommc23 and Kanoito 3 Quote PING G400 LST Mitsubishi Tensei White 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 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...
Kanoito Posted July 16, 2018 Share Posted July 16, 2018 Which genre Turn on Parts Unknown on Netflix with Anthony Bourdain and you'll have a ton of great ideas. My favorites? Breakfast themed meals. A simple potato with a crunch on the sides with some over easy eggs, rye toast and a braised beef or brisket. Even some bacon. There's no sadness that can't be cured by breakfast food. -Ron Swanson Sent from my iPhone using MyGolfSpy I would agree with that. Love how hearty or light a breakfast can be. Even better when using leftover from the night before. I think I started to cook when I was about 10. My parents were always out for business and I had 2 younger brothers to take care of. Do started making fried eggs, then increased difficulty with pasta, etc... When I turned 18, I came to Germany by myself, no family, living alone. Eating out was expensive so just like Rick, you either learn or starve. Luckily, I got my chicken from the supermarket. 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 July 16, 2018 Share Posted July 16, 2018 I would agree with that. Love how hearty or light a breakfast can be. Even better when using leftover from the night before. I think I started to cook when I was about 10. My parents were always out for business and I had 2 younger brothers to take care of. Do started making fried eggs, then increased difficulty with pasta, etc... When I turned 18, I came to Germany by myself, no family, living alone. Eating out was expensive so just like Rick, you either learn or starve. Luckily, I got my chicken from the supermarket. Food is the one language we all collectively speak. It's a means to bring each other together and forget our differences. Eating is great but cooking for my friends brings me pure joy. I am making this for breakfast this weekend. Cheers and good eating to you! https://explorepartsunknown.com/london/eggs-in-purgatory-recipe-nigella-lawson/ tommc23, silver & black, bardle and 1 other 4 Quote PING G400 LST Mitsubishi Tensei White 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 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...
tommc23 Posted July 17, 2018 Author Share Posted July 17, 2018 I made a stir fry with the moose I had and of course I picked the whole time and was unable to eat it from eating too much. There's lunch for tomorrow at least. Sent from my SM-G950U using MyGolfSpy mobile app sirchunksalot 1 Quote Link to comment Share on other sites More sharing options...
Kor.A.Door Posted July 17, 2018 Share Posted July 17, 2018 Chili. Spaghetti. Sloppy joes Toppings on Pizza sirchunksalot and tommc23 2 Quote Lefties are always in their Right Mind Link to comment Share on other sites More sharing options...
tommc23 Posted July 17, 2018 Author Share Posted July 17, 2018 Chili. Spaghetti. Sloppy joes Toppings on Pizza I'm out now deer chilli is great Sent from my SM-G950U using MyGolfSpy mobile app sirchunksalot 1 Quote Link to comment Share on other sites More sharing options...
Kor.A.Door Posted July 17, 2018 Share Posted July 17, 2018 Yes, deer chili is the best. sirchunksalot 1 Quote Lefties are always in their Right Mind Link to comment Share on other sites More sharing options...
tommc23 Posted March 24, 2019 Author Share Posted March 24, 2019 So as some of you know being a firefighter and being one of the new guys means cooking occasionally. Tonight I cooked about 6 or so lbs of sausage for sausage and peppers. Started it this morning before taking a nap. So question is have any of you guys ever had sausage and peppers in oil and red wine or is it always in a tomato sauce? bens197, perseveringgolfer and Rickp 3 Quote Link to comment Share on other sites More sharing options...
perseveringgolfer Posted March 24, 2019 Share Posted March 24, 2019 1 minute ago, tommc23 said: So as some of you know being a firefighter and being one of the new guys means cooking occasionally. Tonight I cooked about 6 or so lbs of sausage for sausage and peppers. Started it this morning before taking a nap. So question is have any of you guys ever had sausage and peppers in oil and red wine or is it always in a tomato sauce? spooky- we are having sausages in a gravy of wine, peppers, onions and a few herbs tonight (in 20 mins actually). I've added long grain rice as well to soak up the juice and add more filling. There will be tomato sauce added to each persons taste as well. tommc23 1 Quote Driver Awaiting NEW Driver (after 10 yrs) 4 Wood Callaway Big Bertha Steelhead plus 4+ Callaway shaft in 'Firm' flex Hybrid Titleist 910H 19* Diamana ahina 'flower' shaft in 'S' Irons Mizuno MP18SC 4-PW N.S Pro Modus3 Tour 105 in 'S' Wedges Callaway Mack Daddy forged in black 50* and 54* KBS Tour in 'R' Putter 'YES' Tracy 11 C groove 34.5" Link to comment Share on other sites More sharing options...
tommc23 Posted March 24, 2019 Author Share Posted March 24, 2019 11 minutes ago, perseveringgolfer said: spooky- we are having sausages in a gravy of wine, peppers, onions and a few herbs tonight (in 20 mins actually). I've added long grain rice as well to soak up the juice and add more filling. There will be tomato sauce added to each persons taste as well. I did tomato based the guys at the firehouse never heard of red wine based so I'll have to introduce them to it. perseveringgolfer 1 Quote Link to comment Share on other sites More sharing options...
bens197 Posted March 24, 2019 Share Posted March 24, 2019 I did tomato based the guys at the firehouse never heard of red wine based so I'll have to introduce them to it.My boss’ mother is 2nd generation off the boat. He makes it the same way you do. We liked it so much it became our Sunday meal. Quote PING G400 LST Mitsubishi Tensei White 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 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...
tommc23 Posted March 25, 2019 Author Share Posted March 25, 2019 14 hours ago, bens197 said: My boss’ mother is 2nd generation off the boat. He makes it the same way you do. We liked it so much it became our Sunday meal. I'm not Italian at all I've just had some friends who are cook it in red wine. I had no red wine so had to go tomato but the guys at the firehouse liked it. bens197 1 Quote Link to comment Share on other sites More sharing options...
bens197 Posted March 25, 2019 Share Posted March 25, 2019 I'm not Italian at all I've just had some friends who are cook it in red wine. I had no red wine so had to go tomato but the guys at the firehouse liked it.Me neither but I can eat like one . I’ve had both with wine and with tomatoes. So long as they’re San Marzano’s it’s always been good. tommc23 1 Quote PING G400 LST Mitsubishi Tensei White 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 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...
tommc23 Posted April 23, 2020 Author Share Posted April 23, 2020 I'm resurrecting this thread so we can have one thread with multiple recipes instead of multiple threads. I did pan seared scallops tonight for dinner. sirchunksalot, bens197, MattF and 1 other 4 Quote Link to comment Share on other sites More sharing options...
bens197 Posted April 24, 2020 Share Posted April 24, 2020 I'm resurrecting this thread so we can have one thread with multiple recipes instead of multiple threads. I did pan seared scallops tonight for dinner.I love them after a good butter sear and finished with some grated orange and lemon peel. Short ribs were on sale at Wegman’s. I braised them and served with brown rice and a quick julienned cucumber and carrot pickle. sirchunksalot and tommc23 2 Quote PING G400 LST Mitsubishi Tensei White 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 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...
tommc23 Posted April 24, 2020 Author Share Posted April 24, 2020 I'm cooking 1 in thick pork chops and bacon dressing potato salad for the guys I work with in 2 days. bens197, sirchunksalot, Kenny B and 1 other 4 Quote Link to comment Share on other sites More sharing options...
bens197 Posted April 24, 2020 Share Posted April 24, 2020 I'm cooking 1 in thick pork chops and bacon dressing potato salad for the guys I work with in 2 days.Bacon. Dressing. Potato. Salad. sirchunksalot 1 Quote PING G400 LST Mitsubishi Tensei White 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 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...
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