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

[Conrad1953]

26 minutes ago, Triple Lindy said:

We fly in on 1/30. Since we have Epic passes, we may get a few runs in that afternoon, but I doubt it. We have our own boots, but need to rent skis, so we’ll have to take care of that when we arrive. One of the great things about PCMR - you’re a 45 minute ride from the airport to the town and no need for a rental car. If we don’t get out that day, the lifts open at 9am. We’ll be out early! There aren’t a lot of ski in/out options at PC, unless you’re in Canyons Village, but we found small condo on VRBO right at the base of the Eagle lift, so we can jump right on. We almost went with a condo in town, which has the Town Lift, but it gets pretty crowded in the morning and the ski in runs can be sketchy if the snow isn’t great.

 

We’re excited! This will be our first ski trip in 3 years - seems like forever.

 

Wow, admitting my advanced age...........have not skied at Park City in 43 years! Is it still

the same? Can't be.

 

My memory of Park City is it being an unusual layout with the bunny runs at the top and 

the advanced/expert runs at the bottom. No doubt they have opened up more advanced

terrain at the higher elevations long before now.

 

Didn't actually ski there much when I lived in the area. Locals were like....."Park City a

Touron mountain", lol. I had to do the "local" thing to be cool and ski primarily at Alta

and maybe Snowbird now and then. 

 

No towns or nightlife in those places though; at least back then. Just drive up the

canyon, ski, drive home and go back to work the next day! Park City a much better

place as a ski destination.

 

I did drive by Park City many times in the truck on I-80 before I retired. Saw the growth

going on there over the years with condos and homes sprouting up. 

 

Do they still have the weird drinking rules there in Utah?

 

 

[bladehunter]

4 hours ago, Soloman1 said:

Well, need to put together a putter with a little unusual spec for the tour guy. Smart young man with a great attitude. Humble, sincere and thankful for reaching his goal of getting his tour card.

 

I think the tour has done a disservice to the new guys this year. They follow the prescribed path, grind it out in the KF tour, graduate to the tour based on being the best on that tour, then get bumped down the priority for tournaments this year by 10 European tour guys.

 

Instead of having a reasonable number of tournaments to play, they’ll get fewer chances.

Do share the specs if you will.  Unusual is always interesting.  

[scotee]

Speaking of bungie jumping?

 

 

[scotee]

And this has to be fuzzy math

 

 

[BIG STU]

16 hours ago, Duct Tape said:

Weirdly, im replying to my own post.  Bored at work?  Yes. 
 

I think I have my PW loft wrong. Prob closer to 44-46. Who knows. But what I do know is now I’m stressed with gaps between my wedges I never worried about before.  This is not going to end well. 

Well I am bored period---- It was 27* here last night which is cold for us. It is now 45* which is as high as it is going to get so no outside activity for me. Starting tonight we are supposed to have massive rain for tomorrow but the silver lining is it is supposed to be 65*. We get a break for Sunday and Monday then the big rain storm for Tuesday with wind almost like we had right before Christmas.

 

On the wedge front I have been in the same situation as you are. Ever since switching to the more modern irons it has been hard. I am used to a 48 to 50* PW and then a 56*SW. Back before I was hurt I could manipulate the 9 thru Sw pretty decent with my hands. My Modern PW is 47* and due to the construction is a lot hotter. I have messed around with various "Gap" wedges for a year of more. I have not found anything that fit in until a few weeks ago. I had been messing around on the Par3 some with my old Mac FC-4000s including the 11 iron. I had been doing good with it in the 75 to 90 yard range. Messed around some and found out that I chipped well with it too. When we played our "Memorial" event 2 weeks ago our course was made into a Par3 event. There I did well with the old PW. Did some checking and found it was 50* and 0* bounce. I went into the shop and found an identical one same shaft same loft and everything. I did have to regrip it. I have only practiced it one time and played it last weekend in the Shootout and did good with it the 2 times I used it. When the weather breaks I will try it out some more and see but I think I am on to something

[Conrad1953]

1 minute ago, scotee said:

And this has to be fuzzy math

 

 

 

Wow, that's depressing, lol.😀

[Fellaheen51]

1 hour ago, bscinstnct said:

 

I can see how cuisine can morph radically into local tastes.

 

As far as sauce goes, truth be told, when wife makes anything with tomato sauce, meat sauce, ziti, etc, she just uses the Raos sauce! And she’s Italian and grown up with all kinds of homemade Sunday sauce, made by mom, grandma, aunts, family friends etc lol

 

She can whip up a tomato sauce in an easy way like only Italians can seem to, in her sleep. But opening  jar is a lot easier and that Raos sauce is freakin good man. 
 

The only time she uses fresh tomatoes is to make an awesome dish which is basically just fresh cherry tomatoes , some oil and  balsamic garlic and seasoning mixed in a bowl. Then she pours it over still hot penne, mixes it all up, and tosses on some fresh mozz. Then some parm

 

Looks like this but without the chick peas. Can eat a pound of this with a loaf of bread in the summer lol

 

 

 

 

 

Yeah, Rao's has been a fall back when out of the home canned tomato sauce base.  But still have some preference issues with it.  Like tomato chunks (no want).  Don't want the added ingredients, prefer to use my own mix and quantities.  The Mrs. has hypertension, so want to limit sodium wherever possible.  The Rao's has 420mg per 1/2 cup serving.  Can do better than that.  And at $8 per 24 oz. jar, more than on the pricey side.  WTS, it's pretty good for store bought sauce.  Campbell's bought Rao's in 2023.  So who knows if the quality will be maintained moving forward.  

 

Perhaps your Italian Mrs. could explain.  She's likely forgotten more than I'll ever know.  But find subtle differences between marinara, pasta, and pizza sauce.  IDK.  Essentially the same, but they're not.  Want my pasta sauce to have a certain flavor and consistency that's difficult to articulate.  But I can tell by tasting and stirring when it's right.  Aided by splash of red wine into the sauce, and a glass full for inspiration while cooking.  

 

The Mrs. makes a penne salad similar you what you posted.  Grow a very sweet yellow cherry tomato called Sungold.  When they're running, pick mass quantities of them.  She uses fresh feta rather than mozzarella.  Roasted and mashed garlic mixed with EEVO.  Some seasonings.  Good.  

[Conrad1953]

Glad I saw a @braincramp52 post this morning. Was just thinking he's been pretty quiet the

past few days. Maybe getting sentimental and missing work life......or maybe the weather is

awful and he's stuck indoors?

[BIG STU]

13 hours ago, Conrad1953 said:

Nah, we do play out of bunkers but we do play the ball up, to the green, exclusive of sand.

Place within 1 club length no closer to the hole. No need to hit the ball among rocks and

tree roots or out of casual water/wet areas or divots....or hit mud balls.

 

It just makes things simple and keeps everyone moving and playing. 

Our bunkers are in such bad shape that in our league we are allowed to move the ball or even rake under the ball. Now we do move the ball in the fairway and play down in the rough. LOL one time the President was running the game that day and I had him and the VP talked into playing it down everywhere. Two of the guys spoke up and said it was in the by-laws of the league to improve the lie in the fairways and bunkers. I laughed and said well in Rome do as the Romans. Someone brought up later that the ones who kept a GHIN handicap that it was not legit. I told them as bad as I hated to say it that it was legit under Local and league rules. When I used to play my vintage stuff I always played it down because It added to the fun for me. But now I do play by the league rules because we have money on the line. 

We are supposed to post all rounds. I talked to the President about that because sometimes I play my vintage stuff not often these days but still some mostly 9 hole rounds. If I posted the rounds with that equipment and playing it down then my handicap would go up about 5 to 6 shots in 18 hoes. I told him if they insisted I could post then play our events with the modern stuff. Wooh talk about sandbagging!! He is a good guy and smart too and told me not to post those rounds. Most of the guys know anyhow what I do. One of the guys did see me one day messing around with the vintage stuff and asked if I posted that round? I told him no it was with my vintage stuff. He said oh I know the Prez told me about that. Basically our League is a good bunch of guys and no one gives a rip what someone does or does not do. But as in most groups you may have a couple

[Double Mocha Man]

5 hours ago, Fellaheen51 said:

 For some unknown reason, always been a pretty decent bunker player.  Lay it slightly open and drop it down behind the ball with authority.  Trust the club.

 

I love bunker shots. It's the only time you get to intentionally hit a fat shot.

[BIG STU]

3 hours ago, Divot License said:

My wedges are stamped with 4 degree gaps but have been bent 1 or 2 degrees in each direction to makes the carry distance on full swings work to what I want. 

 

My wedges are so dinged up, we play everything as it lies. I took a nice little chunk out the leading edge of a wedge a few months back when I played out of a dry stream and hit a rock post impact. 

 

I also wear bag chatter on my clubs with pride and only use headcovers on woods and putters. 

I agree on the bag chatter and dings IMHO adds street creed. As far as chunks on wedges etc I just file them down and play on. LOL when I first started playing the irons in my signature even though they are 2014 models they were pristine. One of my buds remarked that those irons were too new and shiny for me. Now days after over 100 rounds plus practice last year they are getting some dings and chatter. Not to be misconstrued though I do keep the grooves clean and wipe with a wet towel after every shot and I do keep new clean grips on them. 

[Double Mocha Man]

12 minutes ago, Conrad1953 said:

Glad I saw a @braincramp52 post this morning. Was just thinking he's been pretty quiet the

past few days. Maybe getting sentimental and missing work life......or maybe the weather is

awful and he's stuck indoors?

 

Or maybe he's busier in retirement than when he was working.

[Soloman1]

38 minutes ago, bladehunter said:

Do share the specs if you will.  Unusual is always interesting.  

 

62° lie.

 

He calls it 8 under, just like he likes his score. 🙂

 

[bscinstnct]

25 minutes ago, Fellaheen51 said:

 

Yeah, Rao's has been a fall back when out of the home canned tomato sauce base.  But still have some preference issues with it.  Like tomato chunks (no want).  Don't want the added ingredients, prefer to use my own mix and quantities.  The Mrs. has hypertension, so want to limit sodium wherever possible.  The Rao's has 420mg per 1/2 cup serving.  Can do better than that.  And at $8 per 24 oz. jar, more than on the pricey side.  WTS, it's pretty good for store bought sauce.  Campbell's bought Rao's in 2023.  So who knows if the quality will be maintained moving forward.  

 

Perhaps your Italian Mrs. could explain.  She's likely forgotten more than I'll ever know.  But find subtle differences between marinara, pasta, and pizza sauce.  IDK.  Essentially the same, but they're not.  Want my pasta sauce to have a certain flavor and consistency that's difficult to articulate.  But I can tell by tasting and stirring when it's right.  Aided by splash of red wine into the sauce, and a glass full for inspiration while cooking.  

 

The Mrs. makes a penne salad similar you what you posted.  Grow a very sweet yellow cherry tomato called Sungold.  When they're running, pick mass quantities of them.  She uses fresh feta rather than mozzarella.  Roasted and mashed garlic mixed with EEVO.  Some seasonings.  Good.  

 

That is a lot of salt!

 

We so rarely eat pasta now, just at restaurants or MiLs, kind of sticking to whole food carbs these days 

 

I don’t know there is a “difference” as far as all sauce tomato based sauce just being tomatoes, olive oil, and garlic/seasoning. 
 

But pizza sauce ranges, some make it sweeter, some with more oregano etc. And pizza sauce and “pasta” sauce usually thicker cause they reduce more. And some add this or that like you and Mrs do to make it perfect. 
 

The best is the Sunday sauce cause it simmers with sausage, meatballs, braciole, and the sauce ends up with bits of all of them in it in addition to the treasure. 
 

 

[Duct Tape]

2 hours ago, bscinstnct said:

 

Garden grown tomatoes are a totally different story! Thats flavor you’ll never get otherwise 

 

Ask wife to try the penne recipe I mentioned above if she doesn’t already make it. The tomatoes are not even cooked and are the “star” of the dish!

i have a veggie garden with four raised beds. All I plant are brandy wine and big beef tomatoes, plus Sun Sugar and Million cherry ones,  b/c dirt tomatoes are better than anything store bought or hydroponic. Sometimes I add a zucchini plant but never more than two or by Sept we’re buried in them and they’re hard to find under the leaves. Sneaky little suckers. 
 

About every other year we have a tomato bumper crop. Other years are wiped out by hail. Pics below. Last year sucked, cold and wet through June. Then it got dry but I left town and, umm, forgot to remind my neighbor to water them. Ooops. 
 

Why do I keep planting them?  It’s worth it when you have one on a sandwich or caprese salad. The cherry tomatoes usually never make it past the vine to my mouth. 

[Conrad1953]

3 minutes ago, Duct Tape said:

i have a veggie garden with four raised beds. All I plant are brandy wine and big beef tomatoes, plus Sun Sugar and Million cherry ones,  b/c dirt tomatoes are better than anything store bought or hydroponic. Sometimes I add a zucchini plant but never more than two or by Sept we’re buried in them and they’re hard to find under the leaves. Sneaky little suckers. 
 

About every other year we have a tomato bumper crop. Other years are wiped out by hail. Pics below. Last year sucked, cold and wet through June. Then it got dry but I left town and, umm, forgot to remind my neighbor to water them. Ooops. 
 

Why do I keep planting them?  It’s worth it when you have one on a sandwich or caprese salad. The cherry tomatoes usually never make it past the vine to my mouth. 

 

That's some serious hail!

 

I see you have closed the garden to deer. They're probably not happy about that.

[braincramp52]

36 minutes ago, Conrad1953 said:

Glad I saw a @braincramp52 post this morning. Was just thinking he's been pretty quiet the

past few days. Maybe getting sentimental and missing work life......or maybe the weather is

awful and he's stuck indoors?

Yea, I've been on cleaning and organizing the garage mission. Wife and I took a trip to Costco yesterday. I haven't been bored for a second yet. 😁

[Duct Tape]

1 hour ago, Conrad1953 said:

 

Wow, admitting my advanced age...........have not skied at Park City in 43 years! Is it still

the same? Can't be.

 

My memory of Park City is it being an unusual layout with the bunny runs at the top and 

the advanced/expert runs at the bottom. No doubt they have opened up more advanced

terrain at the higher elevations long before now.

 

Didn't actually ski there much when I lived in the area. Locals were like....."Park City a

Touron mountain", lol. I had to do the "local" thing to be cool and ski primarily at Alta

and maybe Snowbird now and then. 

 

No towns or nightlife in those places though; at least back then. Just drive up the

canyon, ski, drive home and go back to work the next day! Park City a much better

place as a ski destination.

 

I did drive by Park City many times in the truck on I-80 before I retired. Saw the growth

going on there over the years with condos and homes sprouting up. 

 

Do they still have the weird drinking rules there in Utah?

 

 

Just a few less years for me.   I lived in Alta 81/82.   Was a chef at Alta Peruvian Lodge which was filled with a bunch of characters. The owner John Cahill even more so. Snow that year was the record until this past winter. We were so spoiled we’d never go out if the powder was gone and we saw a mogul. We spent a day at the then brand new Deer Valley. To us it seemed (then) like a beginners mountain. So we managed to get our passes pulled, and later thrown out by the man himself Stein Ericksen, for going too fast despite several warnings. Dumb, arrogant and stupid?  Yes. He was nice about it but said they didn’t want our kind at DV. Don’t come back. Then it was off to the bars in Park City where at that time you had to buy a club membership. I think it transferred to other bars but memory is a little fuzzy. I’ve never skied at PC but I hear the Jupiter Bowl is very good. 
 

Edited January 5 by Duct Tape

[bscinstnct]

21 minutes ago, Duct Tape said:

i have a veggie garden with four raised beds. All I plant are brandy wine and big beef tomatoes, plus Sun Sugar and Million cherry ones,  b/c dirt tomatoes are better than anything store bought or hydroponic. Sometimes I add a zucchini plant but never more than two or by Sept we’re buried in them and they’re hard to find under the leaves. Sneaky little suckers. 
 

About every other year we have a tomato bumper crop. Other years are wiped out by hail. Pics below. Last year sucked, cold and wet through June. Then it got dry but I left town and, umm, forgot to remind my neighbor to water them. Ooops. 
 

Why do I keep planting them?  It’s worth it when you have one on a sandwich or caprese salad. The cherry tomatoes usually never make it past the vine to my mouth. 

 

Thats awesome!

 

Awww you reminded me of me Ma 😔😊

 

She kept an enormous garden, be tons of work we’d help her prep but she had a killer green thumb

 

Tomatoes, eggplant, and zucchini were the mainstay. Some string beans

 

The tomatoes I could eat literally like an apple. And she’d slice, flour, and sauté the eggplant and I’d eat it as fast as she’d take them out of the pan!

 

And zucchini flowers! Omg those are delectable 

[Duct Tape]

9 minutes ago, Conrad1953 said:

 

That's some serious hail!

 

I see you have closed the garden to deer. They're probably not happy about that.

My first year I built the beds and then planted. The deer got fat.  Next year it was war on deer, rabbits, voles, gophers. I dug a trench and buried hardwire 2 feet down and then put the fence up in sections connected to posts in concrete.  So far no deer has made it inside but they spend a lot of time looking. We hate mule deer here in CO. Like vermin. You can tell a tourist when they stop to look. Locals just speed up😳

[bladehunter]

42 minutes ago, Soloman1 said:

 

62° lie.

 

He calls it 8 under, just like he likes his score. 🙂

 

Oh my.  I couldn’t help but hook the bejebus out of the ball if I stood that far inside.  But it is very interesting.  Short guy ?  Or 80 inch putter 🤣

[bscinstnct]

3 minutes ago, Duct Tape said:

My first year I built the beds and then planted. The deer got fat.  Next year it was war on deer, rabbits, voles, gophers. I dug a trench and buried hardwire 2 feet down and then put the fence up in sections connected to posts in concrete.  So far no deer has made it inside but they spend a lot of time looking. We hate mule deer here in CO. Like vermin. You can tell a tourist when they stop to look. Locals just speed up😳

 

Ya, I grew up in a standard suburb but our property was adjacent to at least a few hundred acres of woodland. We had to put fencing around the gardens and they still could sometimes get it! But it wasn’t as professional as your fence lol

 

Deer all over, no hunting at all, one time in HS I came home drunk and was quietly trying to sneak to the side door and I snuck right up to a deer. We like 3 feet from each other like WTH?! 🤣

 

 

[bladehunter]

52 minutes ago, Soloman1 said:

 

62° lie.

 

He calls it 8 under, just like he likes his score. 🙂

 

You able to bend one that far ?  Or custom neck ? As in welded with enough angle to bend.  

[braincramp52]

1 hour ago, scotee said:

And this has to be fuzzy math

 

 

Thanks a lot for that!!😅

[braincramp52]

57 minutes ago, Double Mocha Man said:

 

Or maybe he's busier in retirement than when he was working.

This is very close to the truth.😄

 

The good news is there have been no punches thrown between the wife and me. Yet.🤣

Edited January 5 by braincramp52

[sunbeltgolfer]

12 minutes ago, braincramp52 said:

This is very close to the truth.😄

 

The good news is there have been no punches thrown between the wife and me. Yet.🤣

Keep the 16oz gloves close by. Those are heavy enough to wear her arms down, unless she's been working a speed bag in anticipation of you being home more frequently.

[Soloman1]

1 hour ago, bladehunter said:

You able to bend one that far ?  Or custom neck ? As in welded with enough angle to bend.  

 

35” He likes it up near the guillotine line. He shot -5 for 9 holes later on first time course. Course is no pushover. All par 3’s over 200 yards.

 

Yeah, I can bend it. One piece mill with softer than normal stainless. A modified 303. Won’t do it in one place, a little bit in steps up the hosel.

 

 

Edited: Upon reflection, I should add "I hope."

Edited January 5 by Soloman1

[bladehunter]

27 minutes ago, Soloman1 said:

 

35” He likes it up near the guillotine line. He shot -5 for 9 holes later on first time course. Course is no pushover. All par 3’s over 200 yards.

 

Yeah, I can bend it. One piece mill with softer than normal stainless. A modified 303. Won’t do it in one place, a little bit in steps up the hosel.

 

 

Edited: Upon reflection, I should add "I hope."

Cool.  Just goes to show you , we’re all different. And guys who at the extremes have to fight the norms.  March that  guy into a pga super store equivalent and they’d tell him how wrong he is 😂.  

[Soloman1]

1 minute ago, bladehunter said:

Cool.  Just goes to show you , we’re all different. And guys who at the extremes have to fight the norms.  March that  guy into a pga super store equivalent and they’d tell him how wrong he is 😂.  

 

Could you imagine the sound of gears grinding if said something outside of here?

 

It never fails to make my head shake glancing at things 12-handicaps say to enlighten others of how wrong they are about things they know nothing about. It’s an oasis for me when I spend time with tour pros.

[Conrad1953]

56 minutes ago, Duct Tape said:

Just a few less years for me.   I lived in Alta 81/82.   Was a chef at Alta Peruvian Lodge which was filled with a bunch of characters. The owner John Cahill even more so. Snow that year was the record until this past winter. We were so spoiled we’d never go out if the powder was gone and we saw a mogul. We spent a day at the then brand new Deer Valley. To us it seemed (then) like a beginners mountain. So we managed to get our passes pulled, and later thrown out by the man himself Stein Ericksen, for going too fast despite several warnings. Dumb, arrogant and stupid?  Yes. He was nice about it but said they didn’t want our kind at DV. Don’t come back. Then it was off to the bars in Park City where at that time you had to buy a club membership. I think it transferred to other bars but memory is a little fuzzy. I’ve never skied at PC but I hear the Jupiter Bowl is very good. 
 

 

So, you actually lived in Alta. Very cool. I lived in Murray. It was short drive up the canyon 

to Alta and Snowbird. That season I had studded snow tires on my car so it was an easy 

drive up and back. Maybe 15 miles each way? Don't remember exactly.

 

Snowfall that season ('79-'80) was a "then" record. Jan and Feb great powder skiing.

I see in your post the record fell soon after. 

 

Deer Valley was a coming attraction. I remember seeing a map of the proposed layout.

Trying to remember Jupiter Bowl at PC. I think I may have skied it. It would have been

newly opened or some such. The runs at the bottom of PC were steep. I remember

those well.