Jump to content
IGNORED

Food Thread


mvmac

Recommended Posts

  • Administrator

No. PA is not Philadelphia.

Erik J. Barzeski —  I knock a ball. It goes in a gopher hole. 🏌🏼‍♂️
Director of Instruction Golf Evolution • Owner, The Sand Trap .com • AuthorLowest Score Wins
Golf Digest "Best Young Teachers in America" 2016-17 & "Best in State" 2017-20 • WNY Section PGA Teacher of the Year 2019 :edel: :true_linkswear:

Check Out: New Topics | TST Blog | Golf Terms | Instructional Content | Analyzr | LSW | Instructional Droplets

Link to comment
Share on other sites

Awards, Achievements, and Accolades

1 hour ago, nevets88 said:

Accurate? Or not?

m6lQxkO.png

Florida is dead-solid perfect.  Cuban is the bomb, though a good Media Noche is good as well.  I associate the Chik-fil-A Chicken Sandwich with Georgia, but I can see the Pimento makes sense.

I lived in Alabama for roughly a decade, and I've never had a sandwich like the one listed. 

:ping:

  • G400 - 9° /Alta CB 55 Stiff / G410-SFT - 16° /Project X 6.0S 85G / G410 - 20.5° /Tensei Orange 75S
  • G710 - 4 iron/SteelFiber i110cw Stiff • / i210 - 5 iron - UW / AWT 2.0 Stiff
  • Glide SS - 54° / CFS Wedge / Glide 2.0 SS - 58°/10 / KBS 120S / Hoofer - Black

:scotty_cameron: - Select Squareback / 35"  -  :titleist: - Pro V1 / White  -  :clicgear: - 3.5+ / White

Link to comment
Share on other sites

Awards, Achievements, and Accolades

1 hour ago, Carl3 said:

Parma?

I googled it and it's up in Cleveland. 

I really can't think of any other iconic sandwich just known to a place in Ohio. There are a few restaurants with their won creations, but the Polish Boy looks to be more widespread in Cleveland at least. 

Matt Dougherty, P.E.
 fasdfa dfdsaf 

What's in My Bag
Driver; :pxg: 0311 Gen 5,  3-Wood: 
:titleist: 917h3 ,  Hybrid:  :titleist: 915 2-Hybrid,  Irons: Sub 70 TAIII Fordged
Wedges: :edel: (52, 56, 60),  Putter: :edel:,  Ball: :snell: MTB,  Shoe: :true_linkswear:,  Rangfinder: :leupold:
Bag: :ping:

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Moderator
3 hours ago, nevets88 said:

Accurate? Or not?

m6lQxkO.png

Now that I'm looking at this again, not only am I bothered by the fact that Taylor Ham, egg, and cheese is not the NJ sandwich, but the Italian sub pictured is lame. Salami and ham, but where's the gabagool? How can you have an Italian sub without gabagool? This is like the Quick Check version of an Italian sub. Actually, it's worse, because I just checked, and Quick Check at least puts pepperoni on theirs in lieu of capicola.

Tony Soprano is rolling in his grave right now. Whoever made this has never been to NJ.

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

My Swing Thread

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Wisconsin, grilled cheese?  Not any more so than anywhere else.

Bratwurst, hands down.  

 

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
Putter: Scotty Cameron Kombi S
Ball: ProV1

Link to comment
Share on other sites

Awards, Achievements, and Accolades

5 hours ago, nevets88 said:

Accurate? Or not?

m6lQxkO.png

Connecticut is accurate. Hot lobster roll >> cold lobster roll, and anyone who disagrees can fight me. 

Can also vouch for Delaware. I love a bobbie. 

Massachusetts gets the fluffernutter, which was invented there and I think is the state sandwich. But it's not like people eat them constantly. Growing up I was always under the assumption that people ate them everywhere, which I guess isn't true?

Can't say I really associate the fried clam sandwich with Rhode Island over the other coastal New England states. 

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

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Eat red meat more rarely, but every now and then I have to go buy a steak and some fresh bread. Could probably live with this diet, probably not very long but happy. 😅

 

20200409_201625.jpg

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Moderator

Fluffernutter is the state sandwich, but they are assembling it wrong. Peanut butter goes on both sides with Fluff in the middle.

Scott

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

My Swing Thread

boogielicious - Adjective describing the perfect surf wave

Link to comment
Share on other sites

Awards, Achievements, and Accolades

A quiet day at home so a little time for cooking.  
 

Lasagna, with garlic bread and marinara, accompanied by a nice Chianti.  :-)
 

 

73620E50-7C45-4C06-9957-A4B9E09A3386.jpeg

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
Putter: Scotty Cameron Kombi S
Ball: ProV1

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Reuben sandwich?   Oh no.    In Michigan it's the coney dog.    In the UP it's the pastie.   

From the land of perpetual cloudiness.   I'm Denny

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • 2 months later...
  • Moderator

I finally bought an Instant Pot and the air fryer lid. Anyone with recipe recommendations other than the obvious ones? Have already done Chicken and rice and beef stew for IP and fries/fish/wings/brussel sprouts for the AF.

Steve

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

Link to comment
Share on other sites

Awards, Achievements, and Accolades

4 hours ago, nevets88 said:

I finally bought an Instant Pot and the air fryer lid. Anyone with recipe recommendations other than the obvious ones? Have already done Chicken and rice and beef stew for IP and fries/fish/wings/brussel sprouts for the AF.

Luau Pork:

Rub Black Hawaiian lava salt to generously cover the pork butt.

Lay strips of bacon across the top to cover the pork.

2 Tbsp liquid smoke

1 tblsp olive oil

1/2 cup of water or beef stock.

Cook 15min/lb.

———————-

The black salt gives the appearance of the pork being cooked underground as it usually is in a deep cooking pit.

The liquid smoke gives that rich ‘slow cooked Smokey’ flavor. Amazingly good!

:ping: G25 Driver Stiff :ping: G20 3W, 5W :ping: S55 4-W (aerotech steel fiber 110g shafts) :ping: Tour Wedges 50*, 54*, 58* :nike: Method Putter Floating clubs: :edel: 54* trapper wedge

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Moderator
13 hours ago, Vinsk said:

Luau Pork:

Rub Black Hawaiian lava salt to generously cover the pork butt.

Lay strips of bacon across the top to cover the pork.

2 Tbsp liquid smoke

1 tblsp olive oil

1/2 cup of water or beef stock.

Cook 15min/lb.

———————-

The black salt gives the appearance of the pork being cooked underground as it usually is in a deep cooking pit.

The liquid smoke gives that rich ‘slow cooked Smokey’ flavor. Amazingly good!

Thanks! Will have to go buy some liquid smoke.

Pressure_Cooking_Today_Kalua_Pork_9417@0

Smokey tender, juicy shredded pork served over rice is a Hawaiian luau favorite. I've transformed a popular slow cooker recipe requiring a 16 hour...

 

Steve

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

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Moderator
6 minutes ago, nevets88 said:

Thanks! Will have to go buy some liquid smoke.

Pressure_Cooking_Today_Kalua_Pork_9417@0

Smokey tender, juicy shredded pork served over rice is a Hawaiian luau favorite. I've transformed a popular slow cooker recipe requiring a 16 hour...

 

Some other recipes for Kalua Pork require banana leaves, and cooking cabbage with it all is even better.  This recipe is pretty close to the one I used:

0S9A6871.jpg

This Instant Pot Kalua Pork, ready in only 1 hour, makes it so much easier to have a Hawaiian feast, complete with a simple macaroni salad and rice!

I don't see Liquid Smoke in that one, but it definitely adds flavor.

Dave

:callaway: Rogue SubZero Driver

:titleist: 915F 15 Fairway, 816 H1 19 Hybrid, AP2 4 iron to PW, Vokey 52, 56, and 60 wedges, ProV1 balls 
:ping: G5i putter, B60 version
 :ping:Hoofer Bag, complete with Newport Cup logo
:footjoy::true_linkswear:, and Ashworth shoes

the only thing wrong with this car is the nut behind the wheel.

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Moderator
23 minutes ago, DaveP043 said:

Some other recipes for Kalua Pork require banana leaves, and cooking cabbage with it all is even better.  This recipe is pretty close to the one I used:

0S9A6871.jpg

This Instant Pot Kalua Pork, ready in only 1 hour, makes it so much easier to have a Hawaiian feast, complete with a simple macaroni salad and rice!

I don't see Liquid Smoke in that one, but it definitely adds flavor.

Yup. Banana leaves add a depth of flavor to the pork. That’s how my ex makes it. We tried it once without them and it’s just not the same.

IIRC, @Vinsk and I had this discussion earlier in the thread.

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

My Swing Thread

Link to comment
Share on other sites

Awards, Achievements, and Accolades

  • Moderator
2 hours ago, nevets88 said:

Thanks! Will have to go buy some liquid smoke.

Pressure_Cooking_Today_Kalua_Pork_9417@0

Smokey tender, juicy shredded pork served over rice is a Hawaiian luau favorite. I've transformed a popular slow cooker recipe requiring a 16 hour...

 

 

16 hours ago, Vinsk said:

Luau Pork:

Rub Black Hawaiian lava salt to generously cover the pork butt.

Lay strips of bacon across the top to cover the pork.

2 Tbsp liquid smoke

1 tblsp olive oil

1/2 cup of water or beef stock.

Cook 15min/lb.

———————-

The black salt gives the appearance of the pork being cooked underground as it usually is in a deep cooking pit.

The liquid smoke gives that rich ‘slow cooked Smokey’ flavor. Amazingly good!

If you want to take it one step further, wrap the whole set up above in banana leaves. It adds just a hint of that flavor making it closer to Kalua Pork. I did this for my 60th birthday in March. It was the bomb.

Scott

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

My Swing Thread

boogielicious - Adjective describing the perfect surf wave

Link to comment
Share on other sites

Awards, Achievements, and Accolades

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


  • Want to join this community?

    We'd love to have you!

    Sign Up
  • TST Partners

    Golfer's Journal
    ShotScope
    The Stack System
    FlightScope Mevo
    Direct: Mevo, Mevo+, and Pro Package.

    Coupon Codes (save 10-15%): "IACAS" for Mevo/Stack, "IACASPLUS" for Mevo+/Pro Package, and "THESANDTRAP" for ShotScope.
  • Posts

    • Great info.  Played my local course here in Virginia Beach, (Heron Ridge) had a very short putt, hit it dead center and was shocked to see the ball rebound out of the hole.  I could hear it hit the plastic cup liner.  This cup was sunk around 1/4" from the surface, maximum of 1/2".  Tried the same putt on numerous other holes where the cup was sunk deeper with no problem.  Guess the greens keeper got lazy on this hole.
    • 2-Iron leaving 240 yards, I wasn't interpolating 255 yards. Driver going about 285. So, I assumed 180 yards left in. He said he would hit 6 iron in on a straight drive, it isn't going to be exact because the strokes gained are PGA Tour values from every shot counts. It might be dated a bit to. Also, it is just to give a comparison of 2 iron versus driver. I do not know his strokes gained data. Being a +0.6, I doubt the difference in strokes gained between 2-iron and driver would be that far off.  Yea, 4.1 strokes if the fairway is hit, which makes up 47% of the shot zone. 4.3 strokes if the rough is hit, which makes up 35% of the shot zone. I assumed 5.2 strokes the remaining 18% since it's a dead-area.  The 4.5 strokes is for the 2-iron. Not for the driver. I didn't say 4.5 82% of the time.  Here is an example. The % is based on the shot zone and what percentage of area that is made up by rough, hazard, and fairway. Now, the distribution of shots in that zone might not be uniform, but assuming that is all I have. The SG for each area is the SG chart. The dead-area, I assumed stroke in distance. A recovery shot from 180 yards is 3.8.  I just multiplied the SG by the area to get a weighted SG for this situation. Adding up and adding a stroke for the tee shot gives me the average SG for this particular hole, which is 4.37 for the driver.  A PGA Tour player, the % would change. Let's say they have like 0% dead-area. Then it might be like 55% fairway, 45% rough. Then on this tee shot, the average strokes gained will be around 4.19. Getting closer to the 4.1 average. They would not be hitting 180 yards in here on average. 
    • Maybe I'm not fully understanding the math here but you think he will average a 4.1 47% of the time that he hits driver? Even though he will still likely have 190-200yds left in, and from 200 out PGA Tour players average 3.19 strokes to hole out from the fairway and 3.42 from the rough. It's not like if he hits driver he will have a flip wedge in or something, it's still going to be like a 4/5iron, maybe even a hybrid. From 460yds on the tee PGA Tour players average 4.17 strokes to hole out and that's with a much lower penalty rate than ~18% so I don't really see how he would average a 4.1 47% of the time and under 4.5 82% of the time hitting driver. 
    • Ok, I did some analysis of this using strokes gained.    2 iron 4.65-ish (26% of the time) 4.45-ish (74% of the time) *Pray you just don't hit one OB Driver 5.2 (18% of the time) * Probably less since you said right is not necessarily dead 4.3 (35% of the time) 4.1 (47% of the time) *Note, the width of that ellipse is 70 yards wide. I think that fits with what you described as your miss being more than 50 yards. Could be a bit less, than that makes driver better.  Overall, it is 4.50 for the 2-iron and 4.36 for the Driver.  This is a one-off tournament, so not sure if you want to bring crap into play, dead on the left is about 9% of the time. Right is about 9% of the time, you said it wasn't as bad as left.  82% of the time you are good and saving almost 1/3rd a stroke over hitting 2-iron.  If your short game is very good, then maybe that plays a part here. 
    • If the process has always been that everyone plays from the same tee for the one CTP par three, it seems reasonable to finish the season following that process. During the off season, requests for a change can be considered. Our club has never included CTP as part of our competitions so I am no help.
×
×
  • Create New...

Important Information

Welcome to TST! Signing up is free, and you'll see fewer ads and can talk with fellow golf enthusiasts! By using TST, you agree to our Terms of Use, our Privacy Policy, and our Guidelines.

The popup will be closed in 10 seconds...