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Food Thread


mvmac

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20 minutes ago, nevets88 said:

Anyone ever have a hot dog with smoked salmon? This looks pretty good actually.

PXL_20220206_222635439.PORTRAIT.jpg

Never tried it, but it looks good to me.

My bag is an ever-changing combination of clubs. 

A mix I am forever tinkering with. 

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  • 4 weeks later...

Made mushroom risotto tonight. 

IMG_0326.png

Into

66821347836__5647DC4E-6043-4E5C-95B0-AFB3CC14910F.png

Turned out really well. 

"A good conversation is not designed to win the argument. It is designed to enjoy the exchange."

Matt "Dough", P.E.
 fasdfa dfdsaf 

What's in My Bag
Driver: :callaway: GBB Epic,  3-Wood: 
:titleist: 917h3 ,  Hybrid:  :titleist: 915 2-Hybrid,  Irons: :srixon: (4-PW)
Wedges:
:edel: Trapper (52, 56, 60),  Putter: :edel:,  Ball: :snell: MTB,  Shoe: :true_linkswear:,  Rangfinder: :bushnell: Tour V2

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Looks tantalizing good.  No skimping on the olive oil. Are those large criminis?

I wish I had taken a picture.  I was out at a local lounge (here in WA) for Fat Tuesday and the chef (yes, a bar with a chef) had made a superb shrimp and grits appetizer, Creole style.  He even went to the trouble to order and buy his grits from South Carolina.  Don't know where the shrimp came from.  I can attest that it was delicious.  I can also attest that it was 24 bucks...

Did you have leftovers of the mushroom risotto, for tomorrow?

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3 minutes ago, Double Mocha Man said:

No skimping on the olive oil.

I mean, it's delicious and very good for you. A rare combination. 

4 minutes ago, Double Mocha Man said:

Are those large criminis?

Shiitake Mushrooms.

5 minutes ago, Double Mocha Man said:

superb shrimp and grits appetizer, Creole style. 

I never had a good grits dish. I just don't like grits. 

5 minutes ago, Double Mocha Man said:

Did you have leftovers of the mushroom risotto, for tomorrow?

No, I measured out enough rice for one dish. 

"A good conversation is not designed to win the argument. It is designed to enjoy the exchange."

Matt "Dough", P.E.
 fasdfa dfdsaf 

What's in My Bag
Driver: :callaway: GBB Epic,  3-Wood: 
:titleist: 917h3 ,  Hybrid:  :titleist: 915 2-Hybrid,  Irons: :srixon: (4-PW)
Wedges:
:edel: Trapper (52, 56, 60),  Putter: :edel:,  Ball: :snell: MTB,  Shoe: :true_linkswear:,  Rangfinder: :bushnell: Tour V2

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1 minute ago, saevel25 said:

Shiitake Mushrooms.

Excellent choice, much more flavorful than criminis.

1 minute ago, saevel25 said:

I never had a good grits dish. I just don't like grits. 

My dad introduced me to grits in a Howard Johnson's in Tennessee on a vacation.  He told me they were just like the cooked breakfast cereal I had at home.

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2 hours ago, Double Mocha Man said:

My dad introduced me to grits in a Howard Johnson's in Tennessee on a vacation.  He told me they were just like the cooked breakfast cereal I had at home.

He lied to you.   I realize that grits are a staple in the south but ugh!   They aren't as good as the old Malt-O-Meal or Coco Wheats which are ridiculously bad.

From the land of perpetual cloudiness.   I'm Denny

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1 hour ago, dennyjones said:

He lied to you.   I realize that grits are a staple in the south but ugh!   They aren't as good as the old Malt-O-Meal or Coco Wheats which are ridiculously bad.

Oh my. Southern blasphemy! 

: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

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Never cared much for plain grits.  I prefer to go an extra step, or two, and make polenta or fried mush.  Corn meal needs some help.  Although I like shrimp and grits;  it isn't the grits that make the dish.

In der bag:
Cleveland Hi-Bore driver, Maltby 5 wood, Maltby hybrid, Maltby irons and wedges (23 to 50) Vokey 59/07, Cleveland Niblick (LH-42), and a Maltby mallet putter.                                                                                                                                                 "When the going gets tough...it's tough to get going."

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All I know about grits is that one should only eat grits in the south or made by a southerner.....and that no self-respecting southerner would make instant grits, Vinnie told me.

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I love shrimp and grits. We make cheesy grits when ever we make them. Same with polenta, which is a different part of the corn kernel and a different grind. 

Scott

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

My Swing Thread

boogielicious - Adjective describing the perfect surf wave

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13 hours ago, Double Mocha Man said:

Are those large criminis?

Wow, I'm Mr Observant.  Sheesh, the empty shiitake mushroom box is sitting right there on top of the trash.  There go any hopes of me ever becoming a forensic detective.

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1 hour ago, Double Mocha Man said:

Wow, I'm Mr Observant.  Sheesh, the empty shiitake mushroom box is sitting right there on top of the trash.  There go any hopes of me ever becoming a forensic detective.

Well in your defense it would have required reading 😜

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

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1 minute ago, billchao said:

Well in your defense it would have required reading 😜

Reading the post on my phone I wouldn't typically zoom in on the trash receptacle in the photo.

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18 minutes ago, Double Mocha Man said:

Reading the post on my phone I wouldn't typically zoom in on the trash receptacle in the photo.

I didn’t look, either. I’m just busting your chops.

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

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Just purchases a new set of knives. 


Maximum versatility, minimum counter space. The three essential knives you need to start cooking better.

They have pretty good review. I like they use a higher quality of steel. I like the minimal look of them. I am big fan of full tang knives. 

One review I read had a a con being they were to sharp? Like, not like it was chipping the blade, but because it was unsafe? 

A sharp knife is a safe knife. Learn how to use a knife. I never hurt myself when my knives were properly sharpened. 

 

"A good conversation is not designed to win the argument. It is designed to enjoy the exchange."

Matt "Dough", P.E.
 fasdfa dfdsaf 

What's in My Bag
Driver: :callaway: GBB Epic,  3-Wood: 
:titleist: 917h3 ,  Hybrid:  :titleist: 915 2-Hybrid,  Irons: :srixon: (4-PW)
Wedges:
:edel: Trapper (52, 56, 60),  Putter: :edel:,  Ball: :snell: MTB,  Shoe: :true_linkswear:,  Rangfinder: :bushnell: Tour V2

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1 minute ago, saevel25 said:

Just purchases a new set of knives. 


Maximum versatility, minimum counter space. The three essential knives you need to...

They have pretty good review. I like they use a higher quality of steel. I like the minimal look of them. I am big fan of full tang knives. 

That’s a good looking knife set. Let me know how the balance is. 

2 minutes ago, saevel25 said:

One review I read had a a con being they were to sharp? Like, not like it was chipping the blade, but because it was unsafe? 

A sharp knife is a safe knife. Learn how to use a knife. I never hurt myself when my knives were properly sharpened. 

That reminds me of the time I took over the bar at a restaurant I used to work at and the first thing I did was sharpen the knife we had. One of the other bartenders told me she was afraid to use the knife because it was too sharp. Made me laugh.

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

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2 minutes ago, billchao said:

That’s a good looking knife set. Let me know how the balance is. 

That reminds me of the time I took over the bar at a restaurant I used to work at and the first thing I did was sharpen the knife we had. One of the other bartenders told me she was afraid to use the knife because it was too sharp. Made me laugh.

The safest feeling is when you barely have to use any force and the knife cuts. I mean, don't drop the knife. Always cut away from you. Just be aware of the sharp edge when cleaning. 

Things get sketchy when you need to put some muscle into a cut and the cutting board may be wet, or the item you are cutting is unstable. 

The worst cut I ever had is from a mandolin. Those things are dangerous.  

"A good conversation is not designed to win the argument. It is designed to enjoy the exchange."

Matt "Dough", P.E.
 fasdfa dfdsaf 

What's in My Bag
Driver: :callaway: GBB Epic,  3-Wood: 
:titleist: 917h3 ,  Hybrid:  :titleist: 915 2-Hybrid,  Irons: :srixon: (4-PW)
Wedges:
:edel: Trapper (52, 56, 60),  Putter: :edel:,  Ball: :snell: MTB,  Shoe: :true_linkswear:,  Rangfinder: :bushnell: Tour V2

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The worst cut I've ever experienced was cutting an old, hard Tootsie Roll for my young son.  Took a small portion of my finger tip off.  And it was the first day of our week at the ocean.  I don't think they make a knife a knife that'll cut through that.  I should have used a power saw...

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