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nitram

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    WestOK on the South Canadian Riviera
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  1. Given the same loft for loft and center-face contact there's usually not enough difference to fret over except maybe a little lower ball flight with the blade. Back in the day I went from playing MP-14's to Z-101's simply because I'd won them and I really liked the Endo forging. I couldn't tell much difference in performance. About 3 years later I went to J33 Blades and then J40 CB's. Both were fantastic irons and again Endo forged. I can honestly say had the J40 been available to the masses in a blade I would've played it, but there was no performance degradation from playing the J40CB or the Z-101.
  2. He and Stricker were/are recognized as some of the best using this method and it will work very well for more than it won't.
  3. I have guys in our weekly dogfight who use the long putters. They have back and other health issues that preclude them from using the others, for at least any length of time. I have a PING Doc ( looks like half a wagon wheel), allegedly the highest MOI putter ever built, that someone can "borrow" if they want to try it.
  4. Everything from Haggard to Tupac, Marley to Masked Wolf, Bob Wills to Wild Cherry, Buckwheat Zydeco to Bob Seger, Fleetwood Mac to Audioslave, Buffett to Black Crowes. . .
  5. When I worked the road Stu, I used to encounter these dip$h!ts more than you'd think. I used to tell 'em all, "yeah, you have a 4WD or AWD, and it'll still go as fast on the ice but it obviously won't stop as well, or we wouldn't be having this conversation, now would we?".
  6. I'd shaft a head using both methods and give it an honest test before making that decision. I have a couple of college players who went from 7.0 and X7 and one went hard step and the other straight-in. Sorry, I can't remember which one chose to hard-step.
  7. One of the few certainties in life (let alone golf) is if you tell yourself that you suck, you're gonna suck.
  8. Shotgun sports (Trap, Skeet, and Sporting Clays) are in this category as well.
  9. Oh contraire amigo. I love Walleye and admittedly it's very hard to beat. But I'll offer this explanation as to why I rank it and bream (perch) where I do. Also I'd like to add in no way do I consider freshwater fish comparable to fish taken from salt water seas. There's a huge difference. If I'd have grown up on Halibut or Snapper I'm sure I'd have a better rating system for them. I had the good fortune to grow up in a fisherman's paradise where all 4 varieties I'm about to reference were prevalent and we had a fish fry seems like once a week. Notice I said fish fry as that is the ONLY way it was prepared and I can't argue with it now after almost 60 years. All of the fish were prepared in the following manner: The fish (depending on the species) were served either whole or filleted. Secondly, they are dipped in a light mustard/hot sauce mixture to allow the Zatarains Fish Fry to adhere. There's a little more yellow corn meal and some crushed corn flakes added to the Zatarains. Fish is fried in peanut oil at 350* F. Always served with hush puppies, fries, pinto beans, and an onion, (Vidalia if available). First up (#4) is perch or bream (brim) as it's called in my neck of the woods. These are de-headed, scaled, gutted, and fried whole. When these fish are taken from cold water and served fresh they are hard to beat, but I never eat them after Easter. There's a muddy taste to them when taken from warmer water that's definitely noticeable. To eat them requires a little more effort than most others. Just pull on the dorsal fin and 'un-zip' the backbone. The meat just falls away from the carcass but chew carefully as there are several small bones. Worth the effort and extra care when chewing though. Next is Walleye (#3), prepared the same way and can be served either whole or fillets depending on the size of the fish. I can honestly say I have never had a bad piece of Walleye, ever. Whenever I leave home and head towards northern climes I always search for Walleye on the menu. Walleye was the least available to us growing up as only one local lake had them and most of the time were in deeper water. Crappie (White Perch) is #2 on the list and can easily be no.1 on my list depending on how long it's been since I've last had a bite. Crappie has a very appealing smell when it's cooking and the meat is just as white and flaky as Walleye. It never fails to satisfy. There have been times when a bag of crappie fillets was literally worth it's weight in gold especially during the dog days of summer when they've gone below the thermocline. Lastly, the best piece of fish available on the North American continent (prepared the way I mention above) is a certain part of a particular catfish. Contrary to popular belief, all catfish are definitely not the same and sadly, most folks' opinion has been formed by eating some farm raised (foreign and domestic) in a restaurant where it's a secondary item on the menu. In other words, it's not what they do. It's about like eating canned tuna as opposed to fresh from the sea. The catfish I am talking about is a flathead or in some places called an opelousas or op, and caught from a river. When you process one of these fish that's of considerable size (> 8lbs.) you'll take the bacon or 'belly meat' and set it aside. Cut the rest into fillets or skin it and cook it whole, just whatever you prefer. The belly meat will render into a small horseshoe shape. These pieces horseshoes are the 'platinum standard' in freshwater fish. IMHO there is no finer piece of fish, cooked this way, available on the planet. They're all really good choices and have their distinctive positives. But give me that op belly meat any day of the week.
  10. It might have been the copious amount of Zatarains Crab Boil we used instead of Old Bay. It definitely will clear the sinuses and cause a 12-pack thirst. Speaking of the tamale, I've seen those Mainers reach over the tail and claws to grab the tamale. It just never appealed to me although I'm pretty sure I've eaten worse than boiled lobster guts and poop. My grand-mother used to make me an etouffeee every year when we came to visit over Christmas. Still my favorite dish (although the BLT runs a close 2nd) ever.
  11. Golf Pride makes almost all of his rubber grips. Send them an email and they'll tell you what model it is. It won't say Scotty Cameron but neither does Tiger's. Secondly, if you break a shaft, contact Chip @ Usher Golf and he can have you back in business (with the exact same shaft) in less than a week, depending on your shipping preference.
  12. I cook my home-made pizza on a Kamado charcoal grill and a cast iron skillet. And yes, there are occasions where a pineapple chunk will find it's way on the pie. A BLT made with Miracle Whip is my favorite sandwich in the world. Add a bag of yellow Lay's and a Coke and it's nirvana. No raisins or grape/plum varietals in my tuna or chicken salad. Raisins are for bread pudding and toast at Waffle House. Cilantro in my Guacamole and Pico de Gallo. Due to my advanced vocabulary at a young age I was introduced to all brands and flavors of soap and never did I find a bite of Safeguard or Lava that I thought belonged in something I "wanted" to eat. It seems like it became the "in" thing to do a while back and it just doesn't belong on everything. We do use Coriander on a lot of things though. True story Rad, we were on a project in lower Maine, a little town called Topsham, north of Portland. We were right off the Atlantic coast and lobster was everywhere. It's the only place I've ever been where McDonald's offered a Lobster Roll on the menu. Anyway we were there for Memorial Day and the landlord threw us a lobster boil. Now I was all into this and knowing these guys had grown up cooking lobster I had to see how this was done. They took a pot of boiling water, threw in a handful of salt, a dozen or so lobsters, and enough seaweed to cover the top of the pot. Around 10-12 minutes later they plucked them from the water and said "let's eat". It was the most disappointing culinary experience of my life. It was so bland and they were so happy. You know how good manners are key to being a good southern boy so we ate it and smiled but kinda wondered if we'd been punked, like we were in an episode of where Candid Camera merges with JackaS$. When July 4th rolls around we returned the favor by doing the cooking. We bought beautiful lobsters fresh off the boat and fired up the pots. This time we cooked them like a craw-fish boil. I mean, lobsters are huge craw-fish, right? We added crab boil to the water, along with corn, potatoes, Andouille & Kielbasa sausage, onion, garlic cloves, fresh mushrooms, etc. When it came time to eat, we put butcher paper down and put the food on the table. The New Englander's wouldn't touch it. Basically said this was an abomination. They stayed and drank with us but wouldn't even try a piece of sausage. Quite frankly, this was the best lobster experience I've ever had and have cooked them this way several times since. And they've never had that green, snotty-looking seaweed laid on top (nor anywhere else) and never will.
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