Troble

@Basher my golf rounds have gone down significantly with small kids. I used to play 1-2/week for about 10 years but I can’t justify spending an entire weekend day away from my kids now. So I strictly moved to weekday/business golf. This yielded about 5 rounds a year the past few years big since COVID my wife and I have tried to schedule time for each other to do something solo away from the family and kids. I chose golf and once a month I go to Torrey pines on a weekday when my kids are at preschool and j can “work remotely” from work. It’s been a nice break and in November I was able to do a work meeting on the golf course so I played 2x in November

I’d like to see the list as well please!

Congrats @BigO! I also got a 32 almost a year ago. Very happy I did. You’ll love it

I’m a Russian river Pinot guy

@jonj that’s great! I’m jealous. Always wanted to play music but never put in the time. Tried a little bass in college but I’m super into music and wine. Pink Floyd, zeppelin, talking heads etc my favorite though is Phish I’ve seen them way too many times and that’s the other thing keeping me sane during COVID watching my favorite bands on my backyard with the surround sound/lighting system we set up in the spring. The music has been a godsend! I love the sign on the wine cellar as well. What’s your favorite wines/grapes?

@USUAggie - next time you come to SD we'll have to get out and play? @jonjthose sound like solid options. What kind of music does your band play and what instrument? I have destroyed my wine fridge during COVID and we've been playing with pretty much the same foursome this entire time, although we all walk and there is really never much time when we're closer than 6 feet to each other. My family and I have been very careful as well and really limited all of our social activities outside of seeing my wifes parents and seeing my parents, usually outside by the KK eating a meal Golfing at Torrey was the only real thing I've gotten to do and I disintitly remember the first round when it opened up right around Cinco de Mayo and the joy i felt getting to play and getting in nature like that. As a City resident I get to play there for $60 so it's kind of like why would you not play there if you can? Just gotta know how to book the times! @Jon B. that is relaxing in style my friend!

@tekobo- that is definitely commercial and is amazing. We have a relatively small kitchen/fridge combo that is recessed into our cabinets. We got a second fridge/freezer in October in the garage and I thought it upgraded our life significantly.

I was reading through some of all your profiles this morning and I stumbled across @tony b who apparently has in interest in golf. Which is something I quite enjoy. Being in San Diego and a resident of the City of San Diego we get to play the City owned golf course and home of the 2008 & 2021 US Open Torrey Pines. ive been making a point to schedule one day a month to go to this beautiful spot, which as all of my friends know, I’d like my ashes spread around hole 3 on the South Course. It’s a very special and beautiful place. It’s been incredibly therapeutic to do that. I love about 15-20 minutes away so I’ve also done a couple of brisket smoked while golfing. Here a few photos of the scenery. cooking on my KK and golfing at Torrey Pines has been great for me, what have you been doing in 2020 to bring you enjoyment? btw @tony bin case you were wondering last week it was a bit chilly 66 degrees when we teed off at noon

Me too. I have English humor and I’m a tongue in cheek, cheeky smart ass and my co-workers tell me they aren’t sure I’m serious or joking and I like to keep it that way 😀

@Braai-Q I knew you were teasing. When I think of gadgets I always think of watching Inspector Gadget as a kid and how he always had the right tool to solve the problem. Nothing wrong with gadgets in my book my wife and I have a very good deal. I do all the cooking. She does all the cleaning, it works well cause I hate doing dishes. But it’s when she’s doing the dishes and cleaning my “cooking things” that comments can come up. The French fry press is a particularly big and heavy “gadget” that elicits comments. The air fryer and big food processor had their break in periods but the results of the those tools have forced the comments to subside, only the newly introduced French fry press brought back the conversation

Thanks @MacKenzie. One more day to go for my butcher box challenge. Tonight is bone in pork chop

@bgrant3406 I was trying to come up with something witty about how if she’s got 3 KKs she must have a space for an industrial size freezer @ckreefhow are you preparing your chips?

Wow @tekobo this is great information thank you. I have literally just planted my potatoes this week and look forward to my first tomatoes this spring. Thank you for laying this out so clearly one question I do have is what kind of freezer do you have that you can fit trays in it? I have an extra fridge/freezer in my garage but I don’t have space for trays.

@RokDok - let us know how that conversation goes. Or maybe more accurately when you’re going to have that conversation so that if we don’t we don’t see you for awhile we’ll know why 😀 also - the asparagus was wrapped in prosciutto, bacon could be too much but thinly sliced prosciutto was perfect especially when it crisps up. Super easy, looks fancy, it’s a keeper

Day 4 of the butcher box challenge....A5 Waygu flat iron steak. Marinated in olive oil, salt & pepper served with roasted baby potatoes with olive oil, garlic, thyme, rosemary, black pepper and black truffle salt. Finished with Parmesan cheese accompanied by olive oil, garlic, pepper, prosciutto wrapped asparagus Side salad of grilled romaine Caesar salad grilled over mesquite wood served with a bottle of Justin cab

I appreciate all the feedback. My conclusion it it seems like a lot of work for fries. I originally tried this when I started cooking Lomo Saltado years ago but quickly pivoted to frozen fries from Whole Foods and now circling back in just not sure the upside. If I’m attempting gourmet hamburgers like yesterday attempt I’ll try but otherwise for everyday fry needs I’ll likely stick with frozen @Braai-Q I called them gadgets she just says “your cooking stuff”, I always make a point of pointing out the gadget that produces the component when we eat and she’s always appreciative, but I am truly running out of space

@Braai-Q thanks for the advice. Not sure I’m ready to commit to a deep fryer at this moment. The wife has been on me about all my cooking gadgets and I’ve pretty much run out of space at the moment, that French fry press sat in my garage in a box for 4 months partly due to the space/storage issue and I somehow managed to find a suitable storage spot that didn’t upset the Mrs. Im going to attempt the air fryer in batches next time see how that goes and then if that doesn’t work I’ll get a deep fryer and start frying me some chicken!

@Steve MI’ve never actually deep fried anything in my life. Do you cook your fries that way? I’m searching for the proper way to execute this.

@Steve H truth be told the fries looked better than they tasted i tried to bake them in the oven per the recipe and they were a bit soggy. not sure if it was because I was too excited to finally use my new fresh fry press and i cut them early and let them sit for two hours outside in the air or if it's just because it's cooking them in the oven. when i took them out there were stil a big soggy so i threw them back in under the broiler and rotated the baking sheet a few times to get them crispy. ended up saving them, but next time I will use the air fryer, problem with the air dryer is the basket it too small to do a single air fry and get enough fries for the amily. so my theory is i will do 2-3 air fry batches get the fries crispy, put them on a baking sheet then hit them with herbs and truffl oil and cheese and warm/finish the batch in the oven to get them all warm. not sure, maybe the venerable @tony b has already worked this out. he's the Air Fryer master, my attempt at the fries left a lot to be improved on. I will say though that I've had that french fry press in a box since August and that was fun to use and super easy so that was a W. And the kids absolutely loved the Kale chips so that was another W.

@tekobo best thing to do is to keep diving in headfirst till you figure it all out. But looks like you’re on the right path. I agree with Tony that the brisket cut is a bit different than my eye is used to. What’s the menu for tomorrow?

Peruvian pollo a la brasa roasted on the spit at 350 degrees. marinated in garlic, cumin, aji amarillo paste, aji amarilo chunks & aji panca powder with Peruvian salt, and a dash of soy and pisco roasted purple Peruvian potatoes with cilantro, garlic, Peruvian salt, black pepper, thyme and a dash of aji pamca. Finished with a bit of pane Sean cheese once pulled and rested served with spicy Peruvian green sauce over chicken & potatoes servrd with crispy kale chips tossed with olive oil & sea salt

@Braai-Qfabulous looking cook. I did a double take on that beef. Thanks for sharing the potato recipe

@Aussie Ora what did you think of the rub compared to your usual?

Garlic, Parmesan, chive & truffle oil fries, homemade ketchup, crispy kale chips and prime beef cheeseburger with tillamook sliced cheddar marinated in soy, Worcester, garlic, cumin and Peruvian salt, served with grilled butter lettuce & homemade ketchup

Thanks @tony b for the tips and compliment. I ended up doing a forward sear, worked well but I left the cast iron pan on the lower grate too long after I took the steaks off (was doing other things) and had a massive grease fire that almost got real bad. Spilled grease all over my new concrete then frantically spraying the grease with a hose in the dark and scrubbing with a wire brush so it didn’t set in, while steaks are cooking. Cleaned it again this morning and looks like things will work out, but I digress. the Joseph Phelps is my wife’s favorite and since yesterday was the last day of school for her after a long semester I surprised he’d with the meal and wine....she was happy 😀