Swing Caddie
Page 3 of 3 FirstFirst 123
Results 31 to 38 of 38

Thread: Why does food just...

  1. #31
    Major Champion Reframmellator's Avatar
    Join Date
    Feb 2016
    Location
    Ballston Lake, NY
    Posts
    2,578
    Member
    39508
    Handicap
    26.1
    Thanks Thanks Given 
    1,501
    Thanks Thanks Received 
    1,232
    Thanked in
    837 Posts
    I bought my car from Northway Toyota in Latham, the one that is currently being remodeled, and operating out of the old Friendly's building. I was offered nothing (which stunk because I really wanted a Jim Dandy).
    But did you ask them for one?

    I know that area well. It's between Bellini's Counter and BurgerFi.
    WITB:
    THP Long-Term Test: M4 Irons, 4-SW, Stock Stiff KBS Max 85 Shafts

    G400 Max Driver, 10.5°/Mitsubishi Kuro Kage Silver Dual-Core TiNi 60 Stiff Shaft
    Exotics EX10 Beta 3 Wood, 15°/Aldila Rogue M-AX 65 Stiff Shaft
    G30 5 Wood, 18°/TFC 419F Stiff
    G 4 Hybrid, 22°/Alta 70 Regular Shaft
    G Irons, 5-UW/AFT Stock Regular Shaft
    Glide Wedges, 54° WS/58° SS, Stock Shaft
    Giant M1t Putter, Rosemark Thorn 1.52 grip

  2. #32
    Major Champion


    brianmk24's Avatar
    Join Date
    Nov 2014
    Location
    Scotch Plains, NJ
    Posts
    9,134
    Member
    25153
    Handicap
    10.5
    Thanks Thanks Given 
    4,648
    Thanks Thanks Received 
    7,318
    Thanked in
    3,706 Posts
    I don't think it's because of the homemade taste, but I don't really enjoy cooking much anymore so that doesn't help the taste. I agree with others that healthy eating can be done well, but it's still not the same as using a lot of delicious butter.

    Quote Originally Posted by O'Carroll View Post
    You nailed it here. I always figured I couldn't replicate my mom's cooking because she uses an entire stick of butter to cook anything, but maybe it's salt as well?

    I bought my car from Northway Toyota in Latham, the one that is currently being remodeled, and operating out of the old Friendly's building. I was offered nothing (which stunk because I really wanted a Jim Dandy).
    This homeless-looking guy will help you negotiate for a Fribble

    WITB
    What's in the Ogio Grandaddy bag:
    Driver: Rogue 10.5* - HZRDUS Yellow 6.0 63g
    FW: GBB 3W 15* - Aldila Rogue 110 MSI
    Hybrid: Apex 2H 18* - Mitsubishi Kuro Kage
    Irons: XR Pro 4-AW - True Temper XP 95 S300
    Wedges: RTX-3 54/11, 58/6 - True Temper Dynamic Gold Wedge
    Putter: EXO Seven 34"
    Ball: ChromeSoft/ Penta TP/TP5

  3. #33
    Moderator



    Tadashi70's Avatar
    Join Date
    Nov 2010
    Location
    Orlando
    Posts
    60,674
    Member
    3484
    Handicap
    2.7
    Thanks Thanks Given 
    17,152
    Thanks Thanks Received 
    46,008
    Thanked in
    16,727 Posts
    Quote Originally Posted by Reframmellator View Post
    I get a Keuring coffee and a granola bar at my Honda dealer . . .
    Not only did I get eggs but after I signed for the wife’s car they treated us to Capital Grill.



    Ddog: F8+ Black 9.5* w/ Evenflow 6.5 Blue
    FWs: F8+ 3/4 Evenflow 6.0 Blue
    Hybrid:
    Irons: Black Forgedtec(4-PW) w/ $Taper Stiff+ Black
    Wedges: King Black 50* & 54* w/
    Flat stick: Royalty Str8t flush ♣️
    Ball: ​PRO V1x

    CAPTAIN OF #TeamParadise #morgancup2018


  4. The Following User Says Thank You to Tadashi70 For This Useful Post:

    Reframmellator (02-20-2018)

  5. #34
    "c" "a" "EL-urr-ick"

    c.a.eleric's Avatar
    Join Date
    Jul 2014
    Location
    orlando
    Posts
    19,032
    Member
    23812
    Handicap
    8.0
    Thanks Thanks Given 
    29,791
    Thanks Thanks Received 
    13,652
    Thanked in
    7,379 Posts
    Quote Originally Posted by GolferGal View Post
    I truly believe it all comes down to salt. Chefs cook with so much more salt than home cooks do. No matter how much salt we think we use, chefs always use more.
    so true, but also when the salt is used. it’s used throughout and along the way to build flavor.


    Sent from my iPhone using Tapatalk
    F8 Tour Length THCE16 Custom shaft
    F8 3/4 2KXNV Blue 70 Stiff
    F8 4H Recoil 780 ES SmacWrap F4
    King Forged TEC Black 5-GW Nippon Modus3 Tour 105 S
    King Black 52v/56c/60c Dynamic Gold S200 Black
    O-Works Red 7s 33.5"
    Snell MTB Black

    Excited to be a member of the 2018 Morgan Cup with #TeamParadise #2018MORGANCUP

  6. #35
    Major Champion luvagoodshot's Avatar
    Join Date
    Jun 2016
    Location
    Lockport, NY
    Posts
    2,472
    Member
    40785
    Handicap
    Yes
    Thanks Thanks Given 
    185
    Thanks Thanks Received 
    904
    Thanked in
    572 Posts
    My wife is the world's best cook. Everything she makes tastes better than what I order out

  7. #36
    The Shogun of Harlem checkered's Avatar
    Join Date
    May 2011
    Location
    WA State
    Posts
    11,853
    Member
    5710
    Handicap
    too high
    Thanks Thanks Given 
    21,190
    Thanks Thanks Received 
    3,765
    Thanked in
    2,443 Posts
    Breakfast always seems to taste better out for me. It's the one meal I feel that way about consistently. Don't know what it is.
    Driver: callaway Razr Fit Xtreme w/Miazaki Kusala Blue 72S
    Fairway Wood: Cleveland Launcher 3W
    Hybrid:
    XHot Pro 4H
    Irons: Callaway XR Pro w/Recoil 680 F4
    588RTX 50* Wedge
    54 and 59* Wedges
    Putter: SeeMore One CS - or Cleveland TFI 2135 1.0

    Proud lefty
    #TeamEthanator #TheGauntlet 2014
    #TeamBrews #THPBridgestoneChamp
    2016

  8. #37
    Major Champion Reframmellator's Avatar
    Join Date
    Feb 2016
    Location
    Ballston Lake, NY
    Posts
    2,578
    Member
    39508
    Handicap
    26.1
    Thanks Thanks Given 
    1,501
    Thanks Thanks Received 
    1,232
    Thanked in
    837 Posts
    Quote Originally Posted by Tadashi70 View Post
    Not only did I get eggs but after I signed for the wife’s car they treated us to Capital Grill.
    Well played, sir. Well played.
    WITB:
    THP Long-Term Test: M4 Irons, 4-SW, Stock Stiff KBS Max 85 Shafts

    G400 Max Driver, 10.5°/Mitsubishi Kuro Kage Silver Dual-Core TiNi 60 Stiff Shaft
    Exotics EX10 Beta 3 Wood, 15°/Aldila Rogue M-AX 65 Stiff Shaft
    G30 5 Wood, 18°/TFC 419F Stiff
    G 4 Hybrid, 22°/Alta 70 Regular Shaft
    G Irons, 5-UW/AFT Stock Regular Shaft
    Glide Wedges, 54° WS/58° SS, Stock Shaft
    Giant M1t Putter, Rosemark Thorn 1.52 grip

  9. The Following User Says Thank You to Reframmellator For This Useful Post:

    Tadashi70 (02-20-2018)

  10. #38
    Moderator



    Tadashi70's Avatar
    Join Date
    Nov 2010
    Location
    Orlando
    Posts
    60,674
    Member
    3484
    Handicap
    2.7
    Thanks Thanks Given 
    17,152
    Thanks Thanks Received 
    46,008
    Thanked in
    16,727 Posts
    Quote Originally Posted by GolferGal View Post
    I truly believe it all comes down to salt. Chefs cook with so much more salt than home cooks do. No matter how much salt we think we use, chefs always use more.

    I totally agree on salads too, and I think a big part of that is because it's too expensive to make those beautiful salads at home because you would need so many ingredients, and if they are using homemade dressing, that is going to taste way better than the store bought stuff most people use.
    It is seasoning thing. Over salted food seems to be every chefs M.O. I try use different seasonings when cooking to impart good flavor.



    Ddog: F8+ Black 9.5* w/ Evenflow 6.5 Blue
    FWs: F8+ 3/4 Evenflow 6.0 Blue
    Hybrid:
    Irons: Black Forgedtec(4-PW) w/ $Taper Stiff+ Black
    Wedges: King Black 50* & 54* w/
    Flat stick: Royalty Str8t flush ♣️
    Ball: ​PRO V1x

    CAPTAIN OF #TeamParadise #morgancup2018


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •