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Just now, David in FL said:

Noooooooo!   

Made me think of this, 

 

Matt Dougherty, P.E.
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Driver; :pxg: 0311 Gen 5,  3-Wood: 
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2 minutes ago, David in FL said:

Probably the same people that use bacon instead of pancetta!  :-D

Authentic Carbonara is made with guanciale, not pancetta, though pancetta is much easier to find here in the U.S. Yet I still use bacon. The kids like it, I'm not going to change it now. They call it bacon spaghetti, which is exactly what it is :-D

2 minutes ago, dennyjones said:

Oh my God.....no..

Ok, it's a lie. I put it on a plate, first.

Bill

“By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.” - Confucius

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Just now, billchao said:

Authentic Carbonara is made with guanciale, not pancetta, though pancetta is much easier to find here in the U.S. Yet I still use bacon. The kids like it, I'm not going to change it now. They call it bacon spaghetti, which is exactly what it is :-D

Gotta love kids... they call it precisely what it is.  And I'm sure they call the pecorino, cheese.

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12 hours ago, billchao said:

17480747-881A-41A9-BAAE-261B00750EFD.jpeg

I made Cacio e Pepe with spaghetti. I didn’t have Pecorino so I used Parmesan. This dish definitely could use the punch of Pecorino, though. Next time I’ll make sure I have some.

It’s not bad, but to be honest, my starchy water spaghetti dish of choice is Mentaiko Pasta.

This was my Mom’s go-to dish for us when we were kids and weren’t feeling well. Sometimes she made it with butter. I think this is where I grew my love for black pepper too. She still makes it now and is a huge fan of Pecorino Romano.

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

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On 11/30/2019 at 8:20 PM, saevel25 said:

Made some wings tonight. 

Baked the wings till tender. In a sauce pan I saute'd some garlic in butter. I then added in about 2 tablespoon of honey. I added in the wings and let the honey caramelize. I then finished it off with a mixture of soy sauce, mirim, and hot sauce for some heat. 

They turned out pretty well. 

I've made wings for the Super Bowl the last few years. Toss with salt and let them sit out overnight, low temp fly, then a high temp fry. Comes out crazy crispy. 

 

18 hours ago, billchao said:

17480747-881A-41A9-BAAE-261B00750EFD.jpeg

I made Cacio e Pepe with spaghetti. I didn’t have Pecorino so I used Parmesan. This dish definitely could use the punch of Pecorino, though. Next time I’ll make sure I have some.

It’s not bad, but to be honest, my starchy water spaghetti dish of choice is Mentaiko Pasta.

One of my favorite dishes to make. I like to make it with gemelli. 

I also got on a carbonara kick a few months ago. Scrambled the eggs by accident the first time, but the second time I nailed it. 

60202389449__1056BB78-07B9-40EA-804B-63CB807E0808.jpg

The last few weeks I've been on a bread kick. First I made focaccia, then a simple no-knead bread. 

60721135951__8E8914B6-0F96-443B-9AD9-4B31AD79F53C.jpg

60721575717__E6126F66-D69C-46D0-8A79-165F3ECF4481.jpg

I've got enough yeast and flour for a few more tries too. 

In my bag:

Driver: Titleist TSi3 | 15º 3-Wood: Ping G410 | 17º 2-Hybrid: Ping G410 | 19º 3-Iron: TaylorMade GAPR Lo |4-PW Irons: Nike VR Pro Combo | 54º SW, 60º LW: Titleist Vokey SM8 | Putter: Odyssey Toulon Las Vegas H7

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1 minute ago, jamo said:

I've made wings for the Super Bowl the last few years. Toss with salt and let them sit out overnight, low temp fly, then a high temp fry. Comes out crazy crispy. 

 

One of my favorite dishes to make. I like to make it with gemelli. 

I also got on a carbonara kick a few months ago. Scrambled the eggs by accident the first time, but the second time I nailed it. 

60202389449__1056BB78-07B9-40EA-804B-63CB807E0808.jpg

The last few weeks I've been on a bread kick. First I made focaccia, then a simple no-knead bread. 

60721135951__8E8914B6-0F96-443B-9AD9-4B31AD79F53C.jpg

60721575717__E6126F66-D69C-46D0-8A79-165F3ECF4481.jpg

I've got enough yeast and flour for a few more tries too. 

Looks great. I’ve been making bread too.

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

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1 minute ago, boogielicious said:

Looks great. I’ve been making bread too.

The focaccia rose a little more than I expected, but came out very tasty. The bottom was insanely good. 

The no-knead bread didn't rise quite enough. I think the dough was a little too wet. Still tasted great though. 

In my bag:

Driver: Titleist TSi3 | 15º 3-Wood: Ping G410 | 17º 2-Hybrid: Ping G410 | 19º 3-Iron: TaylorMade GAPR Lo |4-PW Irons: Nike VR Pro Combo | 54º SW, 60º LW: Titleist Vokey SM8 | Putter: Odyssey Toulon Las Vegas H7

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I also just made a chicken stew with biscuits that cook right on top of the stew. I've made it twice now, and it always comes out great. Pretty fool proof. 

IMG_0616.jpeg

IMG_0617.jpeg

 

 

In my bag:

Driver: Titleist TSi3 | 15º 3-Wood: Ping G410 | 17º 2-Hybrid: Ping G410 | 19º 3-Iron: TaylorMade GAPR Lo |4-PW Irons: Nike VR Pro Combo | 54º SW, 60º LW: Titleist Vokey SM8 | Putter: Odyssey Toulon Las Vegas H7

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58 minutes ago, boogielicious said:

Looks great. I’ve been making bread too.

I love bread. My plan was to learn to make it as something to do when i retire. Well I did a couple months ago. You think I can find yeast? No.....why yeast? Peeps making TP out of it?

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2 hours ago, Papa Steve 55 said:

I love bread. My plan was to learn to make it as something to do when i retire. Well I did a couple months ago. You think I can find yeast? No.....why yeast? Peeps making TP out of it?

I didn’t notice that. I started making bread a few months ago and got some back then.

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

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boogielicious - Adjective describing the perfect surf wave

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4 hours ago, jamo said:

The focaccia rose a little more than I expected, but came out very tasty. The bottom was insanely good. 

The no-knead bread didn't rise quite enough. I think the dough was a little too wet. Still tasted great though. 

Hey, that looks great! Can I bother you with the recipe for any of those?

Steve

Kill slow play. Allow walking. Reduce ineffective golf instruction. Use environmentally friendly course maintenance.

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50 minutes ago, nevets88 said:

Hey, that looks great! Can I bother you with the recipe for any of those?

20150205-olive-rosemary-pistachio-focacc

It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread...
mb-no-knead-bread-articleLarge.jpg

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey...

 

In my bag:

Driver: Titleist TSi3 | 15º 3-Wood: Ping G410 | 17º 2-Hybrid: Ping G410 | 19º 3-Iron: TaylorMade GAPR Lo |4-PW Irons: Nike VR Pro Combo | 54º SW, 60º LW: Titleist Vokey SM8 | Putter: Odyssey Toulon Las Vegas H7

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1 hour ago, jamo said:
20150205-olive-rosemary-pistachio-focacc

It's difficult to make good bread today, but it's darned easy to make hot, fresh...
mb-no-knead-bread-articleLarge.jpg

Here is one of the most popular recipes The Times has ever published, courtesy of...

 

Thanks!

Steve

Kill slow play. Allow walking. Reduce ineffective golf instruction. Use environmentally friendly course maintenance.

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18 hours ago, jamo said:

I've made wings for the Super Bowl the last few years. Toss with salt and let them sit out overnight, low temp fly, then a high temp fry. Comes out crazy crispy. 

"Sit out" like on the countertop overnight????? Or do you mean on a wire rack in the fridge uncovered?

Colin P.

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22 minutes ago, colin007 said:

"Sit out" like on the countertop overnight????? Or do you mean on a wire rack in the fridge uncovered?

Surely the latter.  He’s still alive after all!  

In David's bag....

Driver: Titleist 910 D-3;  9.5* Diamana Kai'li
3-Wood: Titleist 910F;  15* Diamana Kai'li
Hybrids: Titleist 910H 19* and 21* Diamana Kai'li
Irons: Titleist 695cb 5-Pw

Wedges: Scratch 51-11 TNC grind, Vokey SM-5's;  56-14 F grind and 60-11 K grind
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18 hours ago, jamo said:

I also just made a chicken stew with biscuits that cook right on top of the stew. I've made it twice now, and it always comes out great. Pretty fool proof. 

IMG_0616.jpeg

IMG_0617.jpeg

 

 

That looks awesome.

 :tmade: Stealth2 driver, 3 Fairway  :titleist: TSR 4 Hy. T-300 5-PW  :vokey: 52/56/60 SM9

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4 hours ago, David in FL said:

Surely the latter.  He’s still alive after all!  

Haha yeah, on a wire rack in the fridge uncovered. 

In my bag:

Driver: Titleist TSi3 | 15º 3-Wood: Ping G410 | 17º 2-Hybrid: Ping G410 | 19º 3-Iron: TaylorMade GAPR Lo |4-PW Irons: Nike VR Pro Combo | 54º SW, 60º LW: Titleist Vokey SM8 | Putter: Odyssey Toulon Las Vegas H7

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On 4/2/2020 at 12:52 PM, jamo said:

I also just made a chicken stew with biscuits that cook right on top of the stew. I've made it twice now, and it always comes out great. Pretty fool proof. 

 

Thanks for the recipe. We made it tonight and it came out great. I cheated and used refrigerated biscuits but they were fine. I used Abita Amber and (at my wife's suggestion}  will probably try something a different beer next time. I also won't substitute more beer for the water that is in the recipe. LOL

IMG_5636.jpeg

My old but trusty bag is filled with clubs I built...Integra SoooLong 450 10.5°, Jackaroo II 13* 16* 23*  hybrids, Dynacraft irons and wedges...plus a sweet Tad Moore Peach putter.

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