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Alex Garcia's Latin Burger

Steve

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

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Szechuan style pork, lamb, fish and beef.

Fowl and pig.

Dim sum to go - turnip cake, dumplings, eggrolls, etc...

Steve

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

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Szechuan style pork, lamb, fish and beef.

Fowl and pig.

Dim sum to go - turnip cake, dumplings, eggrolls, etc...


Mmmmmmm.  God I love Chinese cuisine!  I have mad chopstick skills too!

Scott

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I miss good turnip cakes at dim sum. Every restaurant makes it in the kitchen and brings it out on trays, so by the time it gets to your table it's not crispy anymore. There used to be on place by me that had a griddle cart and they would sear up the turnip cakes as they walked around the dining room, so it was always fresh, hot, and crispy.

What I actually do now for my turnip cake fix is I buy a block of it from the store and take it home and cook it myself. Flavor is just as good as the restaurant and I can get the texture that I like.

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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Alex Garcia's Latin Burger

Did you take it back and ask "where's the beef?"

"My ball is on top of a rock in the hazard, do I get some sort of relief?"

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Quote:

Originally Posted by nevets88

Alex Garcia's Latin Burger

Did you take it back and ask "where's the beef?"

The buns are pretty big and dense, it makes the meat portion look smaller than it is. It's a pretty good slab of meat.

From another angle:

I miss good turnip cakes at dim sum. Every restaurant makes it in the kitchen and brings it out on trays, so by the time it gets to your table it's not crispy anymore. There used to be on place by me that had a griddle cart and they would sear up the turnip cakes as they walked around the dining room, so it was always fresh, hot, and crispy.

What I actually do now for my turnip cake fix is I buy a block of it from the store and take it home and cook it myself. Flavor is just as good as the restaurant and I can get the texture that I like.

I do the same thing. If I can find a more "homemade" cook it yourself T cake, I buy that instead.

Steve

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

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I bought some of that PB2 powdered peanut butter because they had it at the supermarket for the first time. What can I do with this stuff?

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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 bought some of that PB2 powdered peanut butter because they had it at the supermarket for the first time.

What can I do with this stuff?

You can put it in cereal, oatmeal, yogurt or mix it with water/milk to make a sauce to put on ice cream, pancakes, fruit. I mostly use it in smoothies and mix it with chocolate protein powder to make this.

Also this

http://liveanddiet.com/2013/05/fff-5-things-to-do-with-pb2.html

Mike McLoughlin

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The guy in the apron worrys me. He should be wearing a shirt. I am sure somebody thinks he is good looking but that was creepy.

Tom R.

TM R1 on a USTv2, TM 3wHL on USTv2, TM Rescue 11 in 17,TM udi #3, Rocketbladez tour kbs reg, Mack Daddy 50.10,54.14,60.14, Cleveland putter

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You can put it in cereal, oatmeal, yogurt or mix it with water/milk to make a sauce to put on ice cream, pancakes, fruit. I mostly use it in smoothies and mix it with chocolate protein powder to [URL=https://www.youtube.com/watch?v=wLrQTbntBDU]make this.[/URL] Also this [URL=http://liveanddiet.com/2013/05/fff-5-things-to-do-with-pb2.html]http://liveanddiet.com/2013/05/fff-5-things-to-do-with-pb2.html[/URL]

Tried it on cereal (three parts corn flakes, one part raison bran crunch). Tasted pretty good once I mixed it all in.

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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The guy in the apron worrys me. He should be wearing a shirt. I am sure somebody thinks he is good looking but that was creepy.

Yeah, that's why I didn't embed the video ;-)

Mike McLoughlin

Check out my friends on Evolvr!
Follow The Sand Trap on Twitter!  and on Facebook
Golf Terminology -  Analyzr  -  My FacebookTwitter and Instagram 

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  • 2 weeks later...
What makes the best char sui marinade?

Tom R.

TM R1 on a USTv2, TM 3wHL on USTv2, TM Rescue 11 in 17,TM udi #3, Rocketbladez tour kbs reg, Mack Daddy 50.10,54.14,60.14, Cleveland putter

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Love me some falafel and hummus. Food of the gods.

Steve

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

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It taste as good as it looks, maybe I'll start sharing more of her dishes..

Recipes? :-D

I am a huge fan of seafood.

Matt Dougherty, P.E.
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