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mvmac

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Hey look, it's an incredibly good Cuban from a place in Tampa.

2018-01-17 09.34.30.jpg

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:

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2 minutes ago, iacas said:

Hey look, it's an incredibly good Cuban from a place in Tampa.

2018-01-17 09.34.30.jpg

ZOMG, that looks so good. Now I'm hungry.

Steve

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

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  • 2 weeks later...
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WTF?

 

Steve

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

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21 minutes ago, nevets88 said:

WTF?

 

Yea that t-shirt seems like inappropriate attire for that restaurant ;-)

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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14 hours ago, nevets88 said:

WTF?

 

 

13 hours ago, billchao said:

Yea that t-shirt seems like inappropriate attire for that restaurant ;-)

The comedy team of Steve and Bill tonight only at the Belagio!

Scott

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I went to Franklin BBQ in Austin back in December, and just realized I never posted it here. It was more of a pilgrimage than anything. IMG_5304.jpgIMG_5307.jpg

On the same trip I also went to (in order of the following pictures) Q39 BBQ in Kansas City, Pequod's in Chicago, and Midwood Smokehouse in Charlotte. The burnt ends at Q39 were awesome (great beer selection too), Pequod's deep dish was amazing (half peppers and onions, half pepperoni and mushroom), and the brisket cheesesteak at Midwood was unreal. 

IMG_5711.jpgIMG_5726.jpgIMG_5168.jpg

I also went to a bunch of fast food joints I'd never been to: Raising Cane's, Whataburger, Waffle House, Jack in the Box, Del Taco, Denny's ... I'm sure I'm missing one or two. Raising Cane's was incredible. And, of course, I went to In-n-Out multiple times. 

While I'm at it, I recently went to Louis' Lunch in New Haven, CT, which claims to be the creator of the hamburger. I plan on some day going to the classic pizza trio of Frank Pepe's, Modern, and Sally's, but for now I've only been to Modern and a non-New Haven location of Frank Pepe's. 

IMG_5751.jpg

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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@jamo, I'm going to make your 2018 (unless I already told you about this): http://realdeepdish.com. Specifically… http://www.realdeepdish.com/deepdishholygrail/ and http://www.realdeepdish.com/deep-dish-equipment/ (you just need the pan, the pan grabber, maybe the pizza stone, and I recommend a good metal spatula).

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

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3 minutes ago, iacas said:

@jamo, I'm going to make your 2018 (unless I already told you about this): http://realdeepdish.com. Specifically… http://www.realdeepdish.com/deepdishholygrail/ and http://www.realdeepdish.com/deep-dish-equipment/ (you just need the pan, the pan grabber, maybe the pizza stone, and I recommend a good metal spatula).

Cool.  Tell us how the dough comes out. We’ve made. Few recipes, but the dough is key.

Scott

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

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3 minutes ago, boogielicious said:

Cool.  Tell us how the dough comes out. We’ve made. Few recipes, but the dough is key.

Oh, I've been making these for years. They're phenomenal.

Don't knead the dough much. You want it crumbly, flaky. Not stretchy.

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

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2 minutes ago, iacas said:

Oh, I've been making these for years. They're phenomenal.

Don't knead the dough much. You want it crumbly, flaky. Not stretchy.

Thanks.

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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39 minutes ago, dennyjones said:

@jamo when you travel do you have room in your suitcase?   Your food escapades look fantastic.

Most of these came during a two-week road trip I took across the country back in December (had some vacation I had to use or lose), so I had four empty seats in my car! :-P

 

1 hour ago, iacas said:

@jamo, I'm going to make your 2018 (unless I already told you about this): http://realdeepdish.com. Specifically… http://www.realdeepdish.com/deepdishholygrail/ and http://www.realdeepdish.com/deep-dish-equipment/ (you just need the pan, the pan grabber, maybe the pizza stone, and I recommend a good metal spatula).

I'll definitely have to do that. I'd never really had deep dish besides Pizzeria Uno, and the stuff at Pequod's blew me away. 

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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That cheesesteak looks so good. Gonna put those places on my list. Is that mac and cheese next to the cheesesteak brisket @jamo?

This thread is so refreshing. None of the filtered over produced HDR'd stuff you see on Instagram. Just the food straight up.

Steve

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

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38 minutes ago, jamo said:

I'll definitely have to do that. I'd never really had deep dish besides Pizzeria Uno, and the stuff at Pequod's blew me away. 

Yeah, uhhhhh, Pizzeria Uno doesn't count. May as well have just had a Pizza Hut pan pizza. :-P

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

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This one came out pretty good.

20180126_194559.jpg

20180126_194613.jpg

Ogio Grom | Callaway X Hot Pro | Callaway X-Utility 3i | Mizuno MX-700 23º | Titleist Vokey SM 52.08, 58.12 | Mizuno MX-700 15º | Titleist 910 D2 9,5º | Scotty Cameron Newport 2 | Titleist Pro V1x and Taylormade Penta | Leupold GX-1

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Made a recent pizza with Chinese sausages and scallion. Someone mentioned try dried shrimp, well, anchovies, no, I'll pass. I've thought about roast pork, Chinese style, the red roast pork they hang in the window. Passed on that too.

Screen Shot 2018-02-04 at 9.32.06 AM.png

Steve

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

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EAT THE ICE CREAM! EVERYONE YOU KNOW AND LOVE IS DEAD! AHHHHHHHH!!!!

http://www.grubstreet.com/2018/02/ben-and-jerrys-low-calorie-ice-cream-halo-top.html

07-ben-jerrys-halo-top.nocrop.w710.h2147

Steve

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

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Today is National Pizza Day in the US. What are some tips you have that make your pizza tastier?

Quote

“Add some enhancers. Use nuts - they are great to enhance flavour especially pistachios. And lemon squeezed on top will bring out the flavour of charcuterie - we are a big fan of lemon to drive out flavours.”

http://www.independent.co.uk/life-style/food-and-drink/pizza-how-to-make-homemade-dough-sauce-from-scratch-easy-london-pizzeria-chefs-recipes-a8201166.html

Steve

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

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