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Gen. Applewhite

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Everything posted by Gen. Applewhite

  1. You could play a provisional before leaving the box, so as not to have to go back to the tee if you end up incurring a stroke+distance penalty. Or you could play it under the new rule where you take a drop in the fairway adjacent to where it went OB, and then play your fourth from there (thus approximating a provisional that reached the fairway). If you're going to count your strokes, much less post a score for your handicap, then one should play by the "actual rules."
  2. Walked yesterday with a half bag and hit 12/13 fairways with a 5W off every tee. Took the full bag out to play the front nine this afternoon and hit 7/7 with driver. I need to work on my chipping because I had way too may 12-15 footers for par, many of which were dicey 2 putts since the greens were rolling 13+. Amazing weather.
  3. I played 36 at the San Pedro pitch and putt yesterday. 27/33 from the tips and then 28/30 from the reds. I think that's going to be my new go-to for practice. The grass at the Quarry's chipping green is way too fluffy. You get nothing but primo lies that you'd rarely see on even the best manicured courses. San Pedro's greens are healthy, but much slower and grainier than I am used to. I am looking forward to "working late" and getting in some weeknight loops under the lights.
  4. Saving Private Ryan Inglorious Basterds Big Lebowski Top Gun Blue Crush Shawshank Redemption Cast Away Hunt for Red October Goodfellas No Country for Old Men
  5. 145 yards with a creek in front. I got over with a 7 but yanked it 15 feet left of the green into some deep rough. Never found it. Back to the drop area and couldn't get up and down.
  6. I get choked up every time I think about Cedric's last carry as a Horn. We needed to get to the left hash and couldn't lose yardage. He got hit in the backfield and dragged the entire Michigan defense five yards forward. It was just enough.
  7. Yesterday I completely botched a golden chance to break 80 for the first time in at least 15 years. Was 6 over through 15 and smoked my drive right down the fairway, but ended up with a double on 16 followed by another double on the short par 3 17th. Could have saved an 80 with a birdie on the par 5 18th (par 71 course), but three-jacked it from 20 feet for an 82. I haven't hit the ball this well since I was playing every day in undergrad. I have been trending steadily down through the 80s in my dozen or so rounds this year, and I definitely have the bug again after years of being indifferent towards the game. I actually want to go to the range and hit a bucket of practice balls, which is a foreign concept to me.
  8. That's the thing. If show up 20 minutes before a round I'll spend 15 of it on the green. I usually stretch, hit 3-4 wedge shots, a couple 7-irons and a couple drivers then head over to putt. My problem lately with putting has been leaving it short so I said to myself none of that on Sunday. I probably should have known that meant I'd knock every lag 10 feet past the hole.
  9. I probably had my best ever round driving the ball on Sunday. Only hit one bad one all day. Missed two more fairways by a few feet. Everything else was splitting the middle. I also chipped decently and hit a few irons close on the back 9. But aside from making two four footers for birdie, my putting was absolutely atrocious. 39 total on my way to an 47/40. It's maddening cause Thursday's round was the exact opposite scenario (in a two-man scramble with my dad I couldn't find a fairway but was sinking putts). Shit like that makes me want to go out and actually practice.
  10. Yep. At address I like to reassure myself that I have plenty of club and just need to swing easy. When I step up to the tee with the swing thought of "I am going to murder this ball" it doesn't always work out that way.
  11. I had a good meal at Monello in 2016, but no idea how it compares to other Italian places nearby. Some outstanding non-Italian spots in that same neighborhood are Ironside (seafood), Juniper & Ivy (American), and Crack Shack (fried chicken).
  12. That was me. Sorry I didn't see this in time to help dispose of the diddlies in question. Looks like the pics on Shaggy don't work anymore, so I'll repost below. You can use pretty much any crawfish pie filling recipe you find on the internet, but you'll want to tweak if necessary so that the end result has a consistency of refried beans. Basically: make a light roux; add finely diced trinity, garlic and cajun seasoning; stir in cooked rice, green onions, sharp cheddar/cream, and crawfish meat; cool and roll up in store-bought wanton wrappers; deep fry and serve with remoulade.
  13. Just ate there tonight and every dish we had was fantastic. I want to go back to try several things we didn't order. Wish they had liquor/cocktails.
  14. Yeah. The chalkboard on the first tee had them listed as 11.5 over Memorial Day weekend. I went off without any practice strokes on Sunday and basically left everything short all day. It's crazy to call that slow, but compared to how they were running the last few months it was an adjustment. I need to mix in some rounds at the munis here in SA to remind me that not everything is glass.
  15. Escondido greens have been running slower than usual since they micro punched a few weeks ago, but they are bringing them back up to speed slowly.
  16. Dropped it in before playing 18.
  17. Ribeye, pork chops and sirloin, cut into chunks so everybody can have a bit of each. Had to do some QC on that missing bit sirloin to see how it handled 6 hours of sous vide at 130 before a quick blast on the grill.
  18. I say it every time the LA question comes up: Bay Cities Italian Deli in Santa Monica.
  19. I was Ubering my way back to DT from Clay Pigeon on White Settlement when it hit. That was intense.
  20. Instead of garnishing with a paprika, I use this. Try it. You'll love it!
  21. I once tried to make drunken beans using the Cooks Illustrated advice to use a shot of tequila instead of a bottle of beer. I said tried because it was an unmitigated disaster. If it's Kosher, I could repost the baked beans and cassoulet recipes that were on the old site before it went to shit. But elfenix rocked my world with his Cajun cassoulet Frankenbeans a few months ago. I am still in awe and will defer to him on that. I'm currently scouting dal makhani and rajma recipes. I won't stop until my wife demands separate bedrooms.
  22. As Cooter mentioned, salsa works. I'd be willing to bet that just plain old tomato sauce would work too (honestly, that's pretty much what Pace is). If all I had was pico I would sauté it with the onions to soften the chunks, and not count it as part of the liquid ratio, so just add more stock. Also, I would not expect it to impart enough orange color to make it look right.
  23. Good call on the salsa if you don't have sofrito on hand. I have used it myself in a pinch and the results were indistinguishable. I like mine to taste mostly like chicken, and will sometimes add a scoop of Better than Boullion to an already strong homemade stock. I think the sofrito mostly just adds a pleasant orange color to the rice, as I can't and don't want to taste the tomatoes. As for the rice, one of the reasons I always cook two cups is because I have zeroed in on the precise ratio and process that works for me. If I had to cook it on an electric cook top (which can't go from high to low heat instantly), or with something other than my 3 quart sauce pan, I'd probably fuck it up. Once I figured that out I got rid of my rice cooker because it was always mushy by comparison, and I like it fluffy and chewy.
  24. Goya brand. The constant 2:1 water to rice ratio is a pernicious myth. You have to play around to find what works for your particular cooking setup and type of rice. Here is a good explanation from Cooks Illustrated.
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