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Posted

Made Chicken and Dumpling soup. YUM!!! 

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:

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Posted

Breaking out the BBQ grill tonight for the first time this season.  Going to applewood grill some salmon steaks.

8 minutes ago, saevel25 said:

Made Chicken and Dumpling soup. YUM!!! 

Pictures or it wasn't cooked...


Posted

My roommate and I already decimated it! 

BF97D8E9-0DBE-42B5-BDFE-1C241CFF074C.jpeg

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:

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  • Moderator
Posted
1 minute ago, saevel25 said:

My roommate and I already decimated it! 

BF97D8E9-0DBE-42B5-BDFE-1C241CFF074C.jpeg

This is why I don't take more pictures of my food. I tend not to think about taking a picture until after I've already started eating it.

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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Posted
3 hours ago, Double Mocha Man said:

Where was my invite?

Social Distancing 😛 

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:

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Posted (edited)

A nice rare ribeye with pan fried fingerling potatoes.  A surprisingly nice Napa Zinfandel…

 

C41F9AFD-0C3A-4B5D-AEA1-16689C1E33F7.jpeg

Edited by David in FL

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

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Posted
1 minute ago, David in FL said:

A nice rare ribeye with pan fried fingerling potatoes.  A surprisingly nice Napa Zinfandel…

What is your prefer cooking method for such a good looking steak.

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:

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Posted (edited)
11 minutes ago, saevel25 said:

What is your prefer cooking method for such a good looking steak.

Brush with bacon or duck fat, and liberally season.  Sear in cast iron pan on a smoking hot cooktop.  2 minutes, turn and immediately finish in a 350° oven for 6-8 minutes...dependent on thickness and desired final temp.

Rest 5 minutes as you finish accompaniments...
 

 

Edited by David in FL

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

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Posted
51 minutes ago, David in FL said:

A nice rare ribeye with pan fried fingerling potatoes.  A surprisingly nice Napa Zinfandel…

 

C41F9AFD-0C3A-4B5D-AEA1-16689C1E33F7.jpeg

Beautiful

I've had Trifecta and Factor 75 meals home delivered since December.  They're pretty good and it's very convenient.  

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Posted

Beef Bacon wrapped Meat Loaf

7F795DD8-825A-40CF-B928-DB23B79D4C3E.jpeg

I’m going to chill it down and then cut slices of it to sear in a pan before serving. 

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:

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Posted
3 hours ago, saevel25 said:

Beef Bacon wrapped Meat Loaf

7F795DD8-825A-40CF-B928-DB23B79D4C3E.jpeg

I’m going to chill it down and then cut slices of it to sear in a pan before serving. 

Nice!

But bacon is pig!   :-D

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

Awards, Achievements, and Accolades

Posted
20 minutes ago, David in FL said:

But bacon is pig!

Well they sell it as beef bacon. I understand that bacon is thinly or thickly sliced pork belly that is cured, non-cured, or smoked. Still, it's thinly sliced beef belly. And bacon gets the description done. 🙂 

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:

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Posted

Speaking of pig...

A meat and potatoes weekend.  Seared pork chop with potatoes au gratin.  Heavy cream and Fontina cheese is the key to a perfect au gratin.


 

 

7D31453D-D18B-4F1D-AF92-AA71BA4D4AA9.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

Awards, Achievements, and Accolades

  • Moderator
Posted
19 minutes ago, David in FL said:

Speaking of pig...

A meat and potatoes weekend.  Seared pork chop with potatoes au gratin.  Heavy cream and Fontina cheese is the key to a perfect au gratin.


 

 

7D31453D-D18B-4F1D-AF92-AA71BA4D4AA9.jpeg

I used to work in a fine dining restaurant that served au gratin. They made it large pans and cut it into cylinders for presentation purposes. The trimmings were given to the staff almost every day for staff meal. It’s amazing how quickly you can get tired of eating really good food if you’re eating it all the time.

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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  • Moderator
Posted

Accurate? Or not?

m6lQxkO.png

Steve

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

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  • Moderator
Posted
14 minutes ago, nevets88 said:

Accurate? Or not?

m6lQxkO.png

Everybody knows the quintessential sandwich of NJ is a pork roll, egg, and cheese. Or a Taylor Ham, egg, and cheese. They just can’t agree on what to call it.

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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Posted

I’m not sure where in Ohio they sell a polish boy.

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:

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