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tommc23

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Nice and easy last night. Sirloin that soaked in Chiavetta’s (A WNY vinegary) marinade. I haven’t had kabobs in forever and it really was a treat.

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[mention=76102]azstu324[/mention] did you make these?
So.. I had plans to make these on Saturday and smoke that tenderloin Sunday. I was almost more excited to make some tenderloin sandwiches with these.

Friday I wasn't feeling great. Don't worry, no COVID symptoms. But my stomach just wasn't right. Saturday I had a fever and was thinking maybe I got a stomach bug or are ate something bad.. weird thing is that with the stay at home order, my family is all eating the same stuff and I'm the only one feeling the pain.

Yesterday I had to call the tele-doc for some advice because things weren't getting any better. Was told to go to the ER right away for a CT scan. Turns out I've got Diverticulitis. Good news is that it's in a treatable stage and no surgery is needed.. but antibiotics, clear liquid diet, and rest for 2 weeks.



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

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So.. I had plans to make these on Saturday and smoke that tenderloin Sunday. I was almost more excited to make some tenderloin sandwiches with these.

Friday I wasn't feeling great. Don't worry, no COVID symptoms. But my stomach just wasn't right. Saturday I had a fever and was thinking maybe I got a stomach bug or are ate something bad.. weird thing is that with the stay at home order, my family is all eating the same stuff and I'm the only one feeling the pain.

Yesterday I had to call the tele-doc for some advice because things weren't getting any better. Was told to go to the ER right away for a CT scan. Turns out I've got Diverticulitis. Good news is that it's in a treatable stage and no surgery is needed.. but antibiotics, clear liquid diet, and rest for 2 weeks.



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


Not something to like. Take care, follow the Doc’s advice and get better.


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Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr   
5 wood; Ping 425, Senior Shaft 55 gr       
7 wood; Ping 425, Senior Shaft 55 gr      
5 hybrid; Cally Steelhead, Hazardous R2     
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Not something to like. Take care, follow the Doc’s advice and get better.


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Thanks buddy! This is a walk on the park compared to what others are going through right now. It's just a tummy ache

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

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: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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On 8/9/2017 at 8:41 AM, TheWahoo said:

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.

True story.

A guy used to be the chef to make up airline menu for more than a dozen airlines in the 90's.  He thought he had discovered the best tasting  fried rice on the commuter airline, on one of his trip from Macau to Mainland China.  He visited their SkyChef kitchen to observe just how this delicious fried rice was made.

The conclusion was, pork fat was used to cook the fried rice.  He told me this recipe will never work here because airlines here require Healthy Ingredients.    Salty pork fat from bacon is excellent for cooking eggs.  One of the secret when old fashioned dinner cook eggs alongside the bacon on the same surface.  Eggs will soak up all the goodness from the bacon fat, much better than using butter.

Except for, watch out for kidney stone buildup..... so drink lots of water.  I mean lots !

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So.. I had plans to make these on Saturday and smoke that tenderloin Sunday. I was almost more excited to make some tenderloin sandwiches with these.

Friday I wasn't feeling great. Don't worry, no COVID symptoms. But my stomach just wasn't right. Saturday I had a fever and was thinking maybe I got a stomach bug or are ate something bad.. weird thing is that with the stay at home order, my family is all eating the same stuff and I'm the only one feeling the pain.

Yesterday I had to call the tele-doc for some advice because things weren't getting any better. Was told to go to the ER right away for a CT scan. Turns out I've got Diverticulitis. Good news is that it's in a treatable stage and no surgery is needed.. but antibiotics, clear liquid diet, and rest for 2 weeks.



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


Wow that was a close call


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I know most here won't like it but I made about the best liver, bacon and onions that I've ever made last night. I grew up eating that sort of thing so I'm used to it. The sprog tried a small bite and said it would be better if the aftertaste was different.

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1 minute ago, MattF said:

I know most here won't like it but I made about the best liver, bacon and onions that I've ever made last night. I grew up eating that sort of thing so I'm used to it. The sprog tried a small bite and said it would be better if the aftertaste was different.

I think I'd rather eat your hat than liver, bacon and onions. Perhaps one of my worst childhood memories is being forced to eat it.

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Nothing wrong with Liver and Onions. 

Or liverwurst...on some good rye
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I know most here won't like it but I made about the best liver, bacon and onions that I've ever made last night. I grew up eating that sort of thing so I'm used to it. The sprog tried a small bite and said it would be better if the aftertaste was different.

It’s an acquired taste. I didn’t really care for L&O until a few years ago.


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Rick

 

 

Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr   
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

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Or liverwurst...on some good rye

Yup! Good stuff.


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Rick

 

 

Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr   
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

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6 hours ago, MattF said:

I know most here won't like it but I made about the best liver, bacon and onions that I've ever made last night. I grew up eating that sort of thing so I'm used to it. The sprog tried a small bite and said it would be better if the aftertaste was different.

Never had it ever

4 hours ago, bens197 said:


Or liverwurst...on some good rye emoji4.png

We make our own when we make our own deer scrapple it isn't bad

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We make our own when we make our own deer scrapple it isn't bad

That brings back memories from when I was a kid.



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Rick

 

 

Left Hand, 

Driver; Titleist TSi2, Kuro Kage 50 gr   
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

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On 5/4/2020 at 4:27 PM, bens197 said:

Nice and easy last night. Sirloin that soaked in Chiavetta’s (A WNY vinegary) marinade. I haven’t had kabobs in forever and it really was a treat.

Adjustments.jpg

Chiavetta huh? Gonna have to check them out when I'm out of these Lupo's marinades 

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Trying these tonight.

https://pinchofyum.com/best-easy-fish-tacos


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Chiavetta huh? Gonna have to check them out when I'm out of these Lupo's marinades 

Think Spiedie...
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3 minutes ago, bens197 said:


Think Spiedie...

Part of a Christmas gift from my girlfriend hoping that we would be moved in and grilling by now. Stupid Covid. Upside is, Masterclass cooking stuff is going to be really helpful

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In a :ping-small: Hoofer Lite bag

 :mizuno-small: ST180, 10.5, Kuro Kage Silver TINI Dual Core 60-S 

:callaway-small: Epic Flash Sub Zero, 15*, Kuro Kage Silver TINI Dual Core 60-S 

:755178188_TourEdge: CBX119 18* Hybrid, Project X Evenflow Blue, 6.0

:mizuno-small: JPX 921 Hot Metal Pro 4-P, Nippon 950GH Stiff Flex

 :cleveland-small: CBX Zipcore 50* (bent to *49) and RTX Zipcore Tour Rack 54* (bent to *55), DG 115 Spinner, Tour Issue

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Part of a Christmas gift from my girlfriend hoping that we would be moved in and grilling by now. Stupid Covid. Upside is, Masterclass cooking stuff is going to be really helpful

That and this thread tbh. I’m liking what I’ve seen thus far.
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  • Vokey SM8 50, SM9 54 & 60  Nippon Modus 3 120s
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Western, NY - Go Bills!

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