Clubhouse Grille (*** NO LIV DISCUSSIONS ***) (*** NO POLITICS/RELIGION ***)

[BIG STU]

1 hour ago, bladehunter said:

Second this. @Reasonability  I think sometimes we take the whole bottle of aspirin. Meaning , we’re taught not to blame clubs and sometimes to the point that when we get a horrible fit in hand, we rail against the idea that the club is the issue.  I know I’m guilty of it. 
 

I have a good driver at the moment.  But I hit a friends new Wilson driver last week and instantly knew it wasn’t for me. Why ?  Instantly hit a big high moonball.  That never works for me in any wind.  Two swings two drivers , two entirely different windows of launch.  Night and day.  

This may sound funny but first off to me it has to look good at address to my eye. Along with that it has to feel good when I static swing it. One of the things I had to get over when for my health reasons I had to switch to the irons in my signature. They felt good on a static swing and actually felt good hitting a ball. I had to get over the looks compared to a sexy MacGregor blade. LOL that has taken me darn near 2 years now. I guess they wore on me because I can look at other CBs now and compare them to my TMs and they do not look as good to my eye. I know I am quirky. On the bright side the Wife and I are planning on playing the Par3 today and so the infamous Mac Hogans will be in the bag well at least the 8 thru PW will be

[Soloman1]

 

[mshills]

7 hours ago, Soloman1 said:

I’m going to take back a lot of what I said about sushi. Seriously, for a change.

 

I don’t like clinging to old customs or ways of doing things just “because.”

 

It’s food. Change it up, try new combinations, try new flavors, make it any way you want.

 

Sure, there is a history and convention, but all that really matters is the flavor and texture using quality ingredients in a clean environment. I don’t care who makes it or who serves it.

 

I don’t care who washes the dishes or what the customary way of washing dishes is, as long as they’re clean.

 

Japan is steeped in convention to the point of being pedantic. That’s how they like it, but I’m not pedantic about their convention. However, Japanese sushi chefs are pedantic about the cleanliness of keeping and preparing seafood, and I like that.

 

Who’s to judge what is real sushi or BBQ?

 

Well said and nothing to disagree with here.
 

Try something new, see if it works. Is it interesting, does it have some nutritional value, is it pleasing to the eye, does it taste good, and does it taste even better along with something else on the plate? If it is some combination of the above, do it!

 

On who is making the sushi, look, if you know technique, sourcing, and cleanliness and have the knife skills, you are a sushi chef whether you are from Tokyo or Tegucigalpa. I think it was Bourdain who wrote quite a meaningful tribute to the Latino community who really make the restaurant industry go, the backbone of fine food in the US. I’ll have to find that — it was really quite good. 
 

[nitram]

15 hours ago, braincramp52 said:

I do like some Sweet Baby Rays on my chicken breasts and ribs. 

Try this just once . . .

 

[Reasonability]

1 hour ago, bladehunter said:

Second this. @Reasonability  I think sometimes we take the whole bottle of aspirin. Meaning , we’re taught not to blame clubs and sometimes to the point that when we get a horrible fit in hand, we rail against the idea that the club is the issue.  I know I’m guilty of it. 
 

I have a good driver at the moment.  But I hit a friends new Wilson driver last week and instantly knew it wasn’t for me. Why ?  Instantly hit a big high moonball.  That never works for me in any wind.  Two swings two drivers , two entirely different windows of launch.  Night and day.  

 

You guys are nailing exactly what I was fishing for (no pun intended).  

 

To me at least, I don't have Stu's chops when it comes to lead tape.  How much to apply, where it should go... the little bit of experimenting I've done was always a crap shoot.  Wish I had a thimble full of what he can do in his sleep on this front.  

 

BUT - I did find that there's some mythical combo of weight and feel in one club that's totally opposite of the next.  And at least in my case, a lot of it seems to boil down to the shaft.  As we all know, some launch it lower and others, higher.  If the assumption is we're good up and down the bag except for one club - and if the assumption is the swing has been revisited to ridiculous levels...  then to your point... why keep banging your head against the wall expecting something is going to change?  One club is acting different would seem to suggest the issue is right there, no?  

 

Confess to making a recent $600 mistake.  My driver was getting some years on it.  Went to a fitter.  I like the guy.   Trusted what he showed me.  Took the plunge.   Now, $600 later, I get to either mutilate that $600 investment experimenting with shaft replacements to get it dialed-in, or just dump it for what I can get for it and swing the old standby that was and still is actually fine to begin with.  

 

 Oh I can hit the new one.  And she may have gained me a good ten yards.  But man they are some really low bullets when it comes to trajectory.   

[braincramp52]

2 minutes ago, Reasonability said:

 

You guys are nailing exactly what I was fishing for (no pun intended).  

 

To me at least, I don't have Stu's chops when it comes to lead tape.  How much to apply, where it should go... the little bit of experimenting I've done was always a crap shoot.  Wish I had a thimble full of what he can do in his sleep on this front.  

 

BUT - I did find that there's some mythical combo of weight and feel in one club that's totally opposite of the next.  And at least in my case, a lot of it seems to boil down to the shaft.  As we all know, some launch it lower and others, higher.  If the assumption is we're good up and down the bag except for one club - and if the assumption is the swing has been revisited to ridiculous levels...  then to your point... why keep banging your head against the wall expecting something is going to change?  One club is acting different would seem to suggest the issue is right there, no?  

 

Confess to making a recent $600 mistake.  My driver was getting some years on it.  Went to a fitter.  I like the guy.   Trusted what he showed me.  Took the plunge.   Now, $600 later, I get to either mutilate that $600 investment experimenting with shaft replacements to get it dialed-in, or just dump it for what I can get for it and swing the old standby that was and still is actually fine to begin with.  

 

 Oh I can hit the new one.  And she may have gained me a good ten yards.  But man they are some really low bullets when it comes to trajectory.   

Will the fitter make it right if you go back to him? 

[braincramp52]

@nitram Did you feel any of the earthquake down your way?

[Reasonability]

6 minutes ago, braincramp52 said:

Will the fitter make it right if you go back to him? 

Well, it all started back in November and so while I've given that stick a lot of TLC and she still looks brand-new, I can only imagine he's going to give me what he can sell it for as used.  

 

Even though I feel he sort of "failed" - it's true I get a little more out of it.  So, I suppose the bottom-line answer is "some" relief my way would likely be granted but that 600 bucks has been spent and I had to learn my lesson the hard way.   

 

The worst part is my wife gave me all this fitting and purchase power as a birthday gift.   She's a saint and I hate the notion of even touching the reality of how this time her giving nature just didn't pan-out.   Heaven knows I've tried everything in my power to make it work.  

[nitram]

Club Fitters are like mechanics, some can fix your problem and some can't.  Either way, they take your money.

 

I'd start by using some foot spray on the club face and see if you're hitting it out of the middle of the face. If so, I'd go back to the fitter and see if he can "set up" the club the way he envisioned when he fit you. If he built it for you or had it built off-site and shipped, people make mistakes in shaft stiffness, head loft, swing weight, etc.

 

This is the main reason I leave the facility with the exact club and shaft I hit during the session. It may not be a virgin or say demo somewhere, but those trivialities seem to mean a lot more to some folks than to me.

 

Do you still have your old driver?? Do you still it it as well as you did before the new one arrived??

Edited February 3, 2024 by nitram

[braincramp52]

4 minutes ago, Reasonability said:

Well, it all started back in November and so while I've given that stick a lot of TLC and she still looks brand-new, I can only imagine he's going to give me what he can sell it for as used.  

 

Even though I feel he sort of "failed" - it's true I get a little more out of it.  So, I suppose the bottom-line answer is "some" relief my way would likely be granted but that 600 bucks has been spent and I had to learn my lesson the hard way.   

 

The worst part is my wife gave me all this fitting and purchase power as a birthday gift.   She's a saint and I hate the notion of even touching the reality of how this time her giving nature just didn't pan-out.   Heaven knows I've tried everything in my power to make it work.  

What kind of driver is it? If it happens to be a Ping or a Callaway I might be able to help you out.

[nitram]

16 minutes ago, braincramp52 said:

@nitram Did you feel any of the earthquake down your way?

Nah, the only time I feel the earth shake is when my DW gives me the "look of desire" during the day when no one is home . . .

[Reasonability]

2 hours ago, BIG STU said:

That is good--- The reason I do the disclaimer is the fact (among others) is everyone's swing bottoms out at different points and their AOA is different. You can not convince most "gurus" of that. They think everyone must have the ball at a particular set position period. Everyone's body is different and thus the swing and the way they go about it. Good example is Scotty Scheffler. His feet go all over the place. People like my Old Man call it shuffling and modern gurus call it happy feet. LOL if I tried that I would have to be picked off the ground. Now I have always had happy feet but not to that extent. But it works for him after all he is World #1. If you look at what some "gurus" call a "perfect" swing plane you will see some guys go over or under it but it works after all they work it well enough to be on Tour. Trust me growing up at a course and observing all kinds of players from future and past Tour players and weekend warriors I have seen all kinds of swings and results. I have seen weekend warriors with "bad" swings and no practice shoot dead near even par and I have seen those with cookie cutter swings that could not break 100. One of the reasons I never wanted to teach especially the way my old man did "by the book". I have stated this many times and will stand by it to my dying day--- There is no one etched in stone way to "properly" play this game whether it is the swing or the equipment for that matter

 There isn't a word of this I'd remotely begin to dispute.  We all relate to this goofy motion in our own way.

 

The brain has this unique way of serving up mid-course corrections that end up planting that clubhead on the ball.  One man's feast is another's poison.

 

Where dumb-ankled me see's it (that "may" stray from your perspective) is that wounded warriors can hit that darn thing.  Old folks, beginning children, tall, thin, short, fat, and all God's chill'un "can" whack it, right?  

 

So in my pea brain there are a multitude of "if/thens" that can lead just about anyone who wants it badly enough, to at least set themselves on the path of more relaxed, consistent, and enjoyable golf.

 

Unpacking these "if/thens" is where I tend to turn my Wrx buds off.  It's pure joy to me personally to explore and share.  To so many, it's a world of crap no-one need to enter, is fraught with danger, should not even be discussed, and represents one giant smell in the elevator.  

 

So.... you notice these days I'm more than willing to back-burner it all.  My passions don't have to be everyone's.  It's OK.  We're all still buds and that fellowship is more than enough for this guy.  

[nitram]

12 hours ago, bladehunter said:

Bro( sarcastically said 🤣) !!!!   I’ve been a dip my fries in Dukes guy for years.  Sometimes I go crazy and have a little mustard mixed in or to the side. To Double dip.  Way better than ketchup.  

Can't get Dukes in my part of the world (at least consistently) but have used Blue Plate for decades. To paraphrase someone from long ago, at times I like a little mustard on my french fried taters and biscuits.

 

Started making my own 'Raising Canes' sauce a couple years ago and that's pretty well supplanted plain ketchup, mayo, or mustard. On another note, the USMC ensured I'd eat my eggs and most other edible items with Tabasco. I literally can't eat an egg (in any form) without it. When I get to parts of the globe that doesn't have it on-hand, Franks and/or Texas Pete's will work in a pinch.

 

 

[Duct Tape]

20 hours ago, bscinstnct said:

 

You actually eatin the raw fish or just hangin with teriyaki and California roll for now?

 

Wife won’t eat raw fish lol, no way. 

Wait, the Cali rolls don’t count?      

[nitram]

2 minutes ago, Duct Tape said:

Wait, the Cali rolls don’t count?      

No more so than a HIO at a Putt Putt golf . . .

[bscinstnct]

38 minutes ago, Duct Tape said:

Wait, the Cali rolls don’t count?      

 

No sushi card for Cali roll, doc 🤣

 

Its made of this 😳

 

 

Edited February 3, 2024 by bscinstnct

[dashanks]

7 minutes ago, bscinstnct said:

 

No sushi card for Cali roll, doc 🤣

 

Its made of this 😳

 

 

Those things are the ultimate disappointment for someone who thinks he's about to eat a piece of crab or lobster.   

[scotee]

Around here everyone likes "fry sauce"  which is usually just Ketchup and Mayo. I am more of a mustard guy and prefer savory to sweet. My easy fry sauce was inspired by a visit to Maui years ago and a cheeseburger in paradise. I came home and copied their burger sauce which turned out to be mayo, mustard and a few drops of liquid smoke. You could use smoked paprika or smoked salt as well. Also good on corn dogs.

[bscinstnct]

22 minutes ago, dashanks said:

Those things are the ultimate disappointment for someone who thinks he's about to eat a piece of crab or lobster.   

 

Lol, ya “fake crab” is a non starter for me

 

But haven’t had sushi in few months and all this talk got me craving! 
 

We debating sushi or 🍔 tonight 🤔 but it’s surprisingly tough to get a burger to get excited about around here! Bastids 🤣

 

Best burger in these parts in my book is

 

Five guys double with bacon and greasy bag o fries 🍟 🤗 and soda! 🥤 

 

Soda! Soda!

 

 

[scotee]

13 hours ago, Reasonability said:

And here comes the proverbial gas passage in the elevator.  

 

Golf question.  (Imagine that)

 

Let's assume for grins we all make reasonable contact on the face, and we see fairly consistent ball flights.  Trajectory is fine up and down the bag. 

 

All is well except for one stick - DRIVER.  Ball flights are too low.  You've triple checked grip, setup, balance, rhythm, face contact, tension management.  Ball flights with driver are still too low.  You've adjusted the loft settings, but flights are really not there yet.  

 

What do you change? 

 

Shaft? Lead Tape? Length?  Swing weight?  Static weight? 

 

You've exhausted what it could be relative to yourself and your swing motion.  What would you change with your driver to raise ball flights?     

 

That's right.  I stepped up.  Trotted golf right out in the sunshine in a golf forum.  🤣

   

 

Golf talk in a golf Grille?  Bring it on.  My favorite driver some years ago was a Cleveland Comp. 8.5 deg with a stiff Aldila  Pro Launch Blue shaft like Conrad likes. I could hit that thing up over the tall Oaks on the corner of our #16 dogleg left number one handicap hole. Almost over night I could no longer get that thing up in the air. I thought I might have worn out the face. Got a new driver with regular shaft and more loft which seemed to help for awhile. Got another now up to 10.5 and still can't hit it like I used to.  Got my club speed checked and sad to say the age thing has infected my game. Hitting a high driver is easier if you are over the century mark in speed. I have dropped under that now and I am not happy about that! But like you I will not quit, I will never give up, I will search for swing tips, shafts, tape and whatever else I can think of or be enticed to try. Love this darn game!

[mshills]

There is an unpopular opinions about golf thread out there I’ve posted in a couple of times. Now I’ll sack up and post an unpopular opinion here. 😁

 

For me, the burger is all about the toppings!
 

Furthermore, when I eat beef I don’t feel good the next day. No idea why, but it’s undeniable and unfortunately I’ve proven it’s not from the two martinis and half a bottle of claret that go along so well with a good steak. Remove the alcohol and I still feel lousy after any significant portion of beef. 😡
 

You know what’s coming.
 

I’ve been making Impossible burgers on the smooth griddle side of my gas grill. Season the mixture the same way I would beef, do not overcook, and they are delicious! I’m also now free from the morning-after earthquake 😳 a beef meal causes. 
 

I am not making anyone else in the house eat them but for me they are dang good!

[bscinstnct]

4 minutes ago, mshills said:

There is an unpopular opinions about golf thread out there I’ve posted in a couple of times. Now I’ll sack up and post an unpopular opinion here. 😁

 

For me, the burger is all about the toppings!
 

Furthermore, when I eat beef I don’t feel good the next day. No idea why, but it’s undeniable and unfortunately I’ve proven it’s not from the two martinis and half a bottle of claret that go along so well with a good steak. Remove the alcohol and I still feel lousy after any significant portion of beef. 😡
 

You know what’s coming.
 

I’ve been making Impossible burgers on the smooth griddle side of my gas grill. Season the mixture the same way I would beef, do not overcook, and they are delicious! I’m also now free from the morning-after earthquake 😳 a beef meal causes. 
 

I am not making anyone else in the house eat them but for me they are dang good!

 

Could just be all the fat in a rich cut of steak or a burger. Plus even more fat with all the fries usually eaten with it. 
 

I eat 90% lean protein myself, chicken, fish etc and definitely don’t gorge as much of a big steak as I used to, just don’t like too much fat. 
 

I heard some of those “fake” burgers are really good though! 

[mshills]

I’ve tried Impossible and Beyond. To my taste the Impossible is really good. It’s not “like” a good beef hamburger. If I don’t compare it….taste it on its own merits, season, and don’t overcook? Winner!

 

The black bean based ones are not worth considering….awful, eat something else!

 

A well seasoned and not over cooked turkey burger can be good too. 

[Conrad1953]

Years ago would frequent this little middle eastern fast food place in SoCal. They served up falafels.

Had never heard of them before going to that place in the early 70s. Man, those things were so good.

 

One day we were curious what the "meat" in them was so we asked the guy and he showed us. The

little meatball things were made from garbanzo beans (chick peas to some). So good.

 

Those falafels were served up in pita pocket bread (which was new to us at the time) with those

"meatballs" and some sort of cabbage and some other vegetables and a sesame type sauce.

 

We got addicted to that little place. Something different.😃

[bscinstnct]

8 minutes ago, Conrad1953 said:

Years ago would frequent this little middle eastern fast food place in SoCal. They served up falafels.

Had never heard of them before going to that place in the early 70s. Man, those things were so good.

 

One day we were curious what the "meat" in them was so we asked the guy and he showed us. The

little meatball things were made from garbanzo beans (chick peas to some). So good.

 

Those falafels were served up in pita pocket bread (which was new to us at the time) with those

"meatballs" and some sort of cabbage and some other vegetables and a sesame type sauce.

 

We got addicted to that little place. Something different.😃

 

Ha! Ya they chick peas, good and good for ya!

 

Man, you reminded me, getting lunch at the halal food trucks on 6th Ave , one was amazing, crazy good lamb and rice with the red and white sauce, like $6 and you were set!

[Conrad1953]

That place also served up a dessert made with filo dough, which at the time, was our

first time eating that, too. Of course, later everyone was making baklava and it 

became very common. This guy had a different name for his dessert. Can't remember

now what he called it.

 

 

Edited February 3, 2024 by Conrad1953

[bscinstnct]

That’s golf for ya

 

Golf gods say,

 

“Oh you’re a hall of fame billionaire living legend?

Here you go chump 🤣”

 

 

[nitram]

1 hour ago, bscinstnct said:

 

No sushi card for Cali roll, doc 🤣

 

Its made of this 😳

 

 

This crap^^^^^^^^ is as fake as the booty implants from a few pages ago. 🤮

[nitram]

9 minutes ago, Conrad1953 said:

That place also served up a dessert made with filo dough, which at the time, was our

first time eating that, too. Of course, later everyone was making baklava and it 

became very common. This guy had a different name for his dessert. Can't remember

now what he called it.

 

Kinda fun when young experiencing new foods. SoCal like some other places in that

respect as it was/is a real melting pot with people moving in from all over the world 

............and opening restaurants and fast food places.  

We have several Greek and Lebanese families out here and they either call it Baklava or Samousades. Either way it's easy to founder thyself.

[TiScape]

2 hours ago, Duct Tape said:

Wait, the Cali rolls don’t count?      

Ha! I was gonna say if I was only havin Cali. roll or teriyaki, I wouldn’t even say I was going to sushi! 😂