Fairway Rollin' - Post-Masters Golfing and Eating With Adam Rapoport | ShackHouse (Ep. 62)

Episode Date: April 24, 2018

Geoff Shackelford and Joe House check in on the world of golf post-Masters (3:49). Then, they connect with 'Bon Appetit' editor-in-chief Adam Rapoport to talk about the food scene in New Orleans (25:11) and what to eat before, during, and after a round of golf (37:03). Finally, the guys look ahead to the Zurich Classic and make some predictions for the event (64:35). Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today's episode of Shackhouse, we discuss all things we really don't want to talk about from the Valero, Texas Open, the Tiger Woods biography, Patrick Reed's postmaster's victory, and in an almost House of Cards, Wee, carbs episode, we will explore the state of food and golf with Bon Appetit editor Adam Rappaport, fresh off of attending his first masters and more. But of course, as you know, Shackhouse is brought to you by our friends at Callaway, makers of the Chrome Soft and Chrome Soft X, which will soon be available in a new Truvice. that is to be unveiled on Tuesday's morning drive on the golf channel. So check it out. I don't want to spoil it. But if you're hearing the show after the airing, which is most likely, check out my website or go to Callaway, search around. There's going to be some really cool video inside the factory.

If you're one of those people like me who loves to know how things are made, you're going to get to see how a Chromesoft is put together in beautiful Massachusetts. I've been up there to another ball company's plant, and it is a lot of fun to see what goes into making a golf ball. House, I can't wait to hear how many Chrome Sauce you played in your 100-hole hike. But also, did you wear any proper cloth shirts while you played? I'm going to give a shout out to our friends at Proper Cloth. Shaq, it was freezing cold here in Washington, D.C.

This past Friday. Yeah, it was, the windshield was 31 degrees at 8.30 of the morning when I teed off. But so I didn't exactly have my proper cloth on for the round. But as the listeners know, proper cloth is the leader. in men's custom shirts. Are you having trouble finding shirts that fit check? Let me tell you at propercloth.com, ordering custom shirts has never been easier. You create your custom shirt size by answering quickly 10 easy questions.

Shirts start at just 80 bucks and are delivered in two weeks. Perfect fit is guaranteed. So 80 bucks for a perfect fit, that's a good deal. If a shirt doesn't fit, they will remake it. For free, and the whole process is risk-free for that reason. For premium quality, perfect fitting shirts, visit propercloth.com slash shack hoes. And use gift code Shackhouse, S-H-A-C-K-H-O-U-S-E to get $20 off your first custom shirt today. Well, nice, yeah, I was just checking out their site.

They've got some good stuff. I'm on time. I'm working the code. I'm going to use, and my name's in it. I'm so excited. All right. Let's go to the Shackhouse. Greetings from the Shackhouse, part of the Ringer podcast Network, where, of course, the House of Carbs resides as well.

And I know you have a little NBA playoffs food city shows. Yeah, we, the podfather, Bill Simmons and I sat down and ranked all of the cities that are hosting NBA playoff competitions 16 to 1. And there was a lot of debate, mainly on the latter half of the last half of the. the list. Cities that came in at the sort of the 10 to 16 range did not like their placement. So we had a follow-up show. We had the first show with the rankings with the pod father Bill

Simmons and then we had on a native Clevelander or at least a guy that spent some time there, the chief Craig Gaines from the ringer universe came on and gave us a nice defensive Cleveland. He had he argued for Cleveland well inside the top 10, maybe even

cracking the top five. But I don't know whether that are going to land there or not. But don't forget the ringer.com has you covered in all things NBA playoffs and for this upcoming Thursday NFL draft. I just want to know how a city complained that

they weren't where they wanted to be on your list, but I'm assuming that was just kind of the people in the cities that lodges. Correct. Correct. The either. It's all the hungry homies. You played a hundred golf holes on Friday for a fantastic cause. How are you doing? Have you recovered?

I have never played more than 45 in a day, I believe. That's incredible. Thank you very much. It was a collaboration between our friends at golf fights cancer, who we've championed many times here on the podcast. And they came down here at the request and insistence of the Duffy brothers, Rob Duffy in particular, scheduled and organized one of these golf marathons here in the DMV.

And golf fights cancer coming into my backyard, you know that I had to go make an appearance at it. The beneficiary of everybody's fundraising is a wonderful facility here in the Washington, D.C. area, called the Children's Inn, which is located on the grounds of the National Institutes of Health. Families and kids that are dealing with pediatric cancer can come and stay. It is a hotel. It is a place, a comfortable place for families to come to take on the challenges that the kids are confronted with and buy and, you know, try and make as normal as an experience as possible, notwithstanding the treatment and the protocols the kids might be going through. So obviously a very, very worthwhile charity. There was about 35 of us that went out into the freezing cold. This was April the 20th here in the Washington, D.C. area.

It was, I'm telling you, 31 degree wind chill at 8.30. 30 in the morning. I had winter gloves on both hands, a winter hat, a turtleneck up to my nose, a windbreaker sweater over top of it. The flannels were on underneath the pants. I mean, I had on ski socks. It was the whole nine yards. But, you know, no complaining whatsoever when you're out there for a great cause. I would say I'm half recovered right now. My lower half, my legs and everything are kind of fine. It's the upper body. A lot of swings for a guy in my age shack. That's a lot of, you know, rotation, a lot of getting the wrist into the proper spot,

you know, a lot of follow through. The nice thing about this, it was very, just from a pure golf perspective, it was very liberating. I enjoyed, well, you can swing freely because you know you're going to swing. There's so many swings. Exactly. You're not standing over this like, please don't go left, please don't go right. And I had a two-way miss on Friday.

And the nice thing is, like, each hole you play with several balls at a time because it's the only sensible way to get in 100 holes over the course of the day. So we would put, you know, we might play five balls on one par three and three balls on one par four, shortish part four. And so if I missed left, then I would turn my whole outfit so I could miss the next two left as well. So I could zoom the card over and play all three balls. But we played all three balls into the hole. I was paired up with a great guy, Mike Antalini from the Tiger Woods Foundation. Oh, great. Oh, I know, Mike.

Of course, yeah. And he gives you his best. A little shout out to you. And we just had a wonderful time going around the track. It got warmer throughout the course of the day. It may or may not have been helped by the fact that they had beer in bottles. One of my all-time favorite things. When they serve the beer in the bottle, it's very authentic.

and I enjoyed enough of those to warm up in the morning, and then, you know, it carried on through the balance of the day. And we really wrapped up probably pretty close. 8.30 start time. We were done about 6 o'clock with our 100 holes. And I was very, very proud, the very first swing of the day. Now, I hit more off of this T, but my very first swing of the day, 100, let's call it 62-yard par 3.

I hit a ball, a little butter cut with, of course, one of my brand new Rogue X irons to about 12 feet and I made the putt shack. Burdy on the first ball of the day. It all went downhill from there, of course. But, you know, awesome experience. I highly recommend it. If the golf marathon comes to your town, sign up right away. And so how do people kind of get involved in those kinds of 100 hole hikes?

Is it individuals in certain areas that just get together and start one? I think that's what happened. It has traditionally been, and, you know, golf fights cancer. Its history tracks back to about 15 years ago, a collaboration between the current commissioner of the PGA tour, Jay Monaghan, and his co-collaborator, Brian Oates, who works for the Patriots, had a friend pass away way too early

and just were motivated to go do something, and both of them immediately signed up for the Boston Marathon and started raising money by way of, you know, you know, mile by mile, how can we do this? And so as time went on with the charity, they came to understand not everybody's going to run a marathon, like I'm never running a marathon. So they invented kind of a golf appropriate marathon, which is 100 holes in a day. And it's traditionally been up in the New England area. But, you know, as word has spread and folks want to do their part, it has sort of, you know, there are opportunities up and down at least the East Coast now.

And I think it's just a simple matter of sort of coordinating with the charity, golf fights cancer. They know exactly what they're doing in terms of creating these events. You have to find, you know, 30 to 40 hearty souls and you have to find the right venue for it. And God bless the great facility out at Bretton Woods here in the D.C. area. It's out in Germantown, Maryland. And it's a club that was created for the family's international families coming here to the D.C. area at work at the World Bank and the International Monetary. fund. Yep. And so it's a pretty neat place, pretty diverse, and international, and a great club, perfect venue for this experience. So everything worked out great.

Beautiful. Beautiful. That's awesome. Well, we haven't talked to anybody, really, since Sunday night of the Masters. So it's been an interesting few weeks of recuperating. But my sense has been that it's a master's that even if people didn't really care for Patrick Ree, they really felt good about. I've had a lot of people bring it up, you know, the usual place. as you kind of test out what a great exciting finish it was. So I think all is well in the world of golf in that sense. It was, I mean, I don't think we really want to belabor too much of Patrick Reed's victory tour. I don't quite get people the moaning his wearing of the green jacket everywhere.

But it may just. It's so weird. What else is what you do? Are you kidding me? Of course. I would never take it off. And I would be going to like, where are the most people right now? That's where I want to go. That's where I want to be.

I want to be where there's great concentration of humanity because I'm going to be the dude in the green jacket. I just want the green jacket for Christ's sakes. Let the kid live a little bit. Yeah, I don't understand it. Again, I think it's probably more personal with him. But he resurfaces this week at the Zurich Classic, which we'll talk about in a little bit after our chat with Adam Rappaport of Bon Appetit, which is going to get into a lot of food stuff. It's going to be fun. What else do you not want to talk about this week before we get to that?

because we don't want to belabor too much. But did you get a chance yet to listen to Bill and Chuck Kloesterman talking about the Tiger Woods biography by chance? I listened to a little bit of it. And I also, you know, had done a little bit on my own research around excerpts of the book and just sort of reading to get a feel for what it's all about. I have to tell you, I think everybody that listens to this podcast knows what a tiger apologist I am. And I have found, I've been really turned off by the approach and by the content of this book. It is, to me, just from the bit that I've read of the book and the bits of, you know, the descriptions of folks and other folks' reactions, it's a linear presentation of facts already known with a, to me, an over the line,

interpolation of, you know, this is what Tiger was thinking and this is what, you know, so like when, when you're talking about what the inside of his house looks like as he's sort of going through his recovery and so forth, or we're talking about he's in a car driving to the airport with Stevie Williams and you're purporting to, you know, present what really feels like firsthand information about what each of those individuals was thinking and the nature of that experience. I just am really skeptical. It's a hard sell for me. I just can't get myself there. And it's a credibility imperer for me. So that's kind of my reaction. I have a hard time with it. Yeah. No, I do too. And part of it is it's just tough to get excited about a biography of somebody

who's still living and breathing and performing in front of us. And I was a little surprised that Bill and Chuck kind of read it as a almost a post-mortem and that the chances of him coming back are kind of over or that was the feeling they had. It was interesting and it just left them with sort of a bad feeling about Tiger in a lot of ways, and I think that's unfortunate. I understand certainly people being offended by some of the things that they read. But personally, I'm just kind of more interested in the golf side of things,

and where he goes and what he does. And so right now it just feels like rehashing a lot of things, very, very, in a very well-written and certainly well-documented way. But even some of the conversations they went through and some of the stuff related to Bill Clinton, you know, just has been, you could be interpreted a lot of different ways. And there's no question, Tiger has blown off a lot of things he should have gone to or this or that. But I just don't know if it's something I want to belabor right now. and you could probably really nitpick with a lot of the great stars.

So it's not been, I'll be honest with you, House, I'm really enjoying much more Golden Days by Jack McCallum, the great Sports Illustrated writer, has done a cool morphing of the Lakers of 71, 72, and Jerry West's era with the building of the Warriors. And I'm just finding that a lot more fun to read. But anyway, that's just me. Maybe I wanted a little diversion from golf.

I don't really need to know about, you know, the rehab and the women. again. I've been through it once. Yep, exactly. So what else do we not want to talk about this week? Anything else? The Valero, Texas Open, the Hugal JTBC LA Open at Wilshire Country Club. Anything you got to? I know that we are going

to talk about Wilshire a little bit with Rappo. And that whole deal it was visually stunning. So it's something that I would like to talk about because I know you were physically there. So let's spend at least 120 seconds. Let's give a

a good full two minutes on that LPGA event at Wilshire because it felt like we were getting a glimpse at something that is special and rare and, you know, exclusive. And I really applaud the LPGA and the club for, you know, figuring out a way to let the outside world come get a perspective of great players on that course. It's such so visually arresting. I loved watching it. How was it on the grounds there? Sensational.

And they knew there was a good chance we'd get good crowds, but you still never know until it happens. And this is when Rancho Park hosted the seniors years ago in the middle of the city, we'd get great crowds. And the turnout was phenomenal for this for a tournament that had been on the schedule for all of five months. And the venue, I thought the golf channel team just did it. amazing job of capturing what is, of course, it just doesn't get a lot of attention often because of Riviera and Los Angeles Country Club in this town. But I guess it was just a combination of

the weather, the late light, the cool architecture, the great camera shots of Hollywood and the old studios. And of course, Terry Gannon lives here. So he had just the right amount of kind of LA insights. And then the women really played beautifully. You know, I don't get to enough LPGA events. So it was fun for me just to go out and watch. And I'm seeing some impressive things going on in the women's game that really get me excited. And so it's really fun to see them get put on a golf course like this, to get to see players with a – it reminded me an old-style men's golf. You know, NB. Park's kind of this methodical precision player, and she made a couple of gaffes yesterday that was really ended up being the difference.

And then, Jutantagarn, she's tiny and she's got a really powerful swing. And then Coe, the other player in the last group, just has a phenomenal golf swing. Absolutely beautiful. And a little bit different style, also kind of a power player. And that's kind of what you used to see in men's golf. So it'll be fun. And then the short games are just getting better and better on women's golf. That's always been an issue to me.

And I don't know what that's about. If it's probably dedication, the dedication of the players out there is amazing. And then they're just fan-friendlyer. And so the vibe is a little bit different than a men's event. So it's always fun to kind of see all. all that. And then to have it put in prime time, and then I think juxtapose against the Valero, Texas Open on a kind of big soulless golf course that you don't really sense the players are enjoying even that much, I think helped even more as well. So let me pick up on that,

because you just sort of tapped onto something. This is going to be much more than a two-minute conversation. Yeah, we've already exceeded the 120. Here's the interesting thing about the observation you just made is I'm listening to it and thinking about it. the great challenge of whatever combination of the current crop of men's players and the equipment and the ball and the impact of those three factors on, you know, sort of more traditional courses, by traditional, I mean courses from another era who are no longer able to host events. maybe the way that we can celebrate great architecture and great courses that have been, by virtue of the three factors I mentioned, perhaps rendered vulnerable or even obsolete

by the distance in the men's game. What if we got the women to places like, you know, Marion? And I don't know if the national falls in that category. but some of our nation's most prized venues that are really not able to sort of host men's events without significant alteration of the design concept. Yeah. Is that an option? What about the women? Absolutely. Marion's already actually been incredible in terms of supporting the women's game. But National would be a fascinating one. Chicago Golf Club is hosting the first U.S. Senior Women's Open, and it's kind of, I think, going to be a breakthrough. get for women's golf. And Wilshire, I believe, will end up being viewed that way because, frankly, I went through the schedule. And architecturally, it's as good as anything they play in the United States. And I think when people see that combination, and then I think it's mostly the clubs, is they have to get over probably a little bit of sexism or whatever it is. But I know seeing the way the Wilshire members were last week, how proud they were the way their course translated to television. And seeing those

women, how well they played their golf course, and how good their ball striking was, how, I mean, it was fast and firm. And to win at 12 under was really impressive. And we had some pretty good breezes out there. So I think when clubs get over some of those kind of stereotypes of what and the prestige of hosting a men's versus a women's, they have a chance to really scoop up a lot of courses. And the Champions Tour has had that too, but they're struggling at times for sponsors. And there is so much a hospitality thing. So I think you're absolutely right. I wrote a piece on Golf Week that touched on this a little bit. And I think it's something that the LPGA tour needs to kind of pounce on. And you just look at it in every city, there are places like

Wilshers of the world that could host. Yeah, it feels like there's an opportunity there. And, you know, this, I don't mean to diminish the women's game at all. But the fact that the crowds will be smaller definitely creates opportunities in terms of the ability of the venue to navigate, you know, just the press of people. So that is, I'm, I'm into this. I hope that they seize the opportunity. Maybe we should talk to Mike Wan. Can we, can we have him on?

He was out walking with the last group yesterday and I decided to leave him alone. I decided not to bend his ear because I think it was, he was kind of taking in the scene. I remember it was on the seventh and eighth halls and the crowd was just, enormous. So it was, I just, I had a blast out there. I was so happy for the whole thing, because it really came together last minute. So they'll build on it. And next year, they'll, they'll do more. I mean, Mark Wahlberg recorded a great little intro piece. And golf channel did an amazing job showing off the place. And then it just helped. Like today, we just had, we had brutal haze. But for the four days of the tournament, it was absolutely breathtaking out and

clear views of downtown and all that stuff. So it was, it was, Nice for L.A. and nice. And there were more people with the last group yesterday than there were for the entire U.S. Amateur at Riviera. So that was exciting, too. Okay. So anything else we want to kick around before we get to our good pal, Adam Rappaport? Anything on food you want to? I'm hungry.

Let's just talk to Rappapel. He's going to make you hungry. But before we do that, of course, our friends at Calloway are makers of the number one putter in golf, the Odyssey. And House, I know you're excited about this because you actually have studied. these photographs more intricately than I have of the new line of XEO putters that were announced just last week and will be available on May 18th. If you're into industrial design, if you're just into design period, I think you're going to really get a kick out of these. These are absolutely beautiful putters. Of course, they have the new white hot microhinge insert. You know, we have to have

that. But they have the feel, the sound with the immediate roll from the microhinge. The X, the EXO features three of Odyssey's most popular mallethead shapes, the 7, the Rossi, and the Indianapolis, and each of these models is offered in face balance and tow-hanging options to fit a golfer stroke. Go Google around XO or go to CallawayGolf.com and check those

out. I know how you have, and they're up in the design game. I'm loving this industrial thing. Yeah, I got to see these putters at the PGA show, and I might have touched one with both hands of mine. They're kidding. And it was, it was quite glorious. I really recommend

just give it a test drive, right? I mean, you know, putters are a very personal thing. I understand. May 18th. Everybody needs to experience it themselves. I recommend everybody put both of your hands on one of these things. All right, so May 18th, now,

in the meantime, though, House, we've got the Zara Classic this week, and we thought, if we're going to go talk about golf in New Orleans, we've got to have our good buddy who knows everything there is to know about food, style, life, golf, everything as we know it. That's Adam Rappaport,

the editor of Bone Appetit since 2011. You know House this week, they've got restaurants like Arnauds, Bourbon House, Drogos. Oh, of course,

I mean, New Orleans event has got it right. And they should. It's New Orleans. It's known for its food. And so that's why we want to talk to Adam. Of course, he was previously at GQ for 10 years. He oversaw a range of coverage.

He's done everything, food, fashion, and even snuck in a round of golf with Justin Timberlake. He's a regular on House of Carbs. Thank God. I love listening to him. Although you're going to keep him seasonal. I know you said that. But I love his appearances. He just attended his first Masters. We're going to grow him about that. And he's going to join us from Condi Nest headquarters in New York City. Let's get to our chat with Adam Rappaport of Bon Appetit. All right, Adam Rappaport, welcome to the Shack House. You know Joe House quite well from all of your appearances on House of Carves. But how are you doing? Have you recovered from the Masters? Well, at the Masters. I drink well at the Masters.

You've had a little time to think about it. So reflect on your first impressions on your first trip to Augusta. You know, I think what's amazing about the swarming with people going this way and everything, and everyone was quiet. Everyone was sitting where they were supposed to sit. There was no running. There was no milling about. Well, and House, you guys did a great job on House of Carbs, I thought, covering all the food. And, of course, Adam nailed what I love about the Georgia Peach ice cream sandwich.

It's not just the flavor. It's the construction of it, the way it doesn't just explode when you take the first bite. It was a great listen if people haven't checked out the show. House, was there anything you wanted to reflect upon master's wise from your time with Adam? I just enjoyed having the opportunity to sit with such an expert food person and get some live reviews as I attempted various hacks. Most of my hacks, he gave me two thumbs down. But he did. It gave me a little bit of a thumbs up approval when I combined half of a pimento

cheese sandwich with a – and you're not supposed to say pimento cheese. You're supposed to say half a penta with one of the classic chicken. You know, the classic chicken comes off as kind of a dry thing. It's just the protein in the bun. But you take the penta and layer it on with the chicken. Now you got yourself something. And I was very pleased Rappo gave me a thumbs up on that one. All right.

So we had you on Adam this week because it's New Orleans. There's a lot of focus on the food. The PGA Tour has really gotten into food at tournaments, more and more food trucks. And I think New Orleans is one of the events that's really raised a bar in our introduction of you. I mentioned some of the people involved. But just kind of your overall view of the state of the – we'll first start with the New Orleans. Orleans food scene and just your impressions of golf tournaments going in this direction with on-site food.

That's actually edible. Let's talk New Orleans first. You know, New Orleans is fascinating because for the long, I mean, for decades and decades and centuries, that's right, criticism the last 10 years, certainly post-Katrina, it's modernized a lot. And there's a lot more diversity now to sort of complicate. It literally feels like there's nothing else in America. And trying to translate that, obviously, to a golf tournament is not the easiest thing.

But they are bringing in. I think I sent you the list of some of the names. I don't know if it looks, if that excites your senses or if that's something that raises the bar on people's taste buds and kind of their awareness of food. Yeah, I think so. I mean, you walk in and then if, and so you essentially go to lunch and you'll see like Archie Manning

and those types of folks there. You can go at noon or on a Friday, and you will be there until 5 o'clock. And when you sit down, what you're not, give you a menu till you request to the menu. So you can sit there and drink for an hour and a half. You've got your Saziraks going. You're hanging out with your friends. And then

when you're ready to order, then you order. But it is a very leisurely afternoon affair. And you're getting the kind of the classic Norland's food you're getting. You've got these souffle. Okay, so that's lunch. And do we even have room for dinner? That just sounds amazing.

That's one. On the old side of things, on the new side of things, our best new restaurant in America. House has gone quiet on us. I'm worried, Adam, that he's just kind of disappeared. No, I'm taking it all in. It's not like you usually make groaning noises or other noises. Here's the thing.

I was fortunate enough to have a pass at this New Orleans itinerary just two weeks ago. We, in a ranking on the House of Carbs, I'm not sure if you had a chance to listen yet. Bill Simmons came on and we did a ranking of 16 to 1 of all 16 NBA cities, all the cities that host NBA teams that are in this 2018 NBA playoffs. And of course, New Orleans came in number one. So I've been, you know, I want to hear Adams roster here and then compare it to the notes that I took as we, you know, how we came up with our ranking of New Orleans number one. It's not really that far of a stretch, though, to declare New Orleans, at least among the 16 cities that have NBA teams in these playoffs as number one.

I mean, it edged out Houston and Toronto and the Bay Area, but still, it's not like anything that anybody could really get outraged about. No, it would be nice if our New York City Knicks were in the NBA food city. Got to make the playoffs. Got to make the playoffs, New York. So, North, yeah, my take on New York, Orleans is, unlike any other, to steal them. The culture is as deep and rich as it gets.

The one knock against New Orleans, monotonous, if you will, not as many types. You're going to have to look. We'll take a toll on you. You will be bringing the extra large pack of tums with you. And you also, listen, you've got to go on a po-boys tour. We join. You've also has great gumbo. We've got Vietnamese riffs on po-boys, and they've got some shrimp pom-poys, like a bond meat.

They do a pork belly one. So they've sort of like sort of modernized the game. And is there, I love New Orleans music. I love the kind of the vibe. Is there any place that combines great food and the music scene? Oh, that's a really good question. Last time I was at the, it's rollicking, it's jumping outside. The last time I was there, they had like the, just like people were just sitting there on this.

Yeah, and didn't Commander's Palace? Doesn't that place get credit for inventing the jazz brunch? Yeah, there's two words that I don't particularly love are jazz and brunch and those together. You know, I digress. And most cities, that would scare me like five ways to hell. But in New Orleans, you're like, oh, that's actually probably good. And they got good music and they got good drinks and they got good food. So they actually know how to do it right there.

Yeah, birthplace of jazz. And basically all of the food you might eat in New Orleans, it's all brunch food because it's all day food. All the food in New Orleans is all day food as far as I'm concerned. If you're in New Orleans, you can have gumbo at 11 o'clock at night or 6.30 in the morning. And hopefully in the same day, 6.30 in the morning is your first. And then 11 o'clock at night is your is your caper. I would say, no, I would do it the other way around. 6.30.

That's what you're eating right before you go to bed because you, Joe, come on, man. Yes, yes. Well, well, none of the pro golfers this week will be doing that because they actually have to play golf in the Zurich Classic. But, Adam, to pivot to the actual purpose of this podcast, tell us a little bit about your life and golf. How did you get into the game? And kind of your assessment of your level of passion and frequency of play these days. I see where I grew up with Joe Helps, although I did not know Joe House, but we're at the same age,

Rock Creek Court. I think it was like back in the day we'd take our dad's big, you know, big, you know, got into it there and then got back. When you have a job, but you're not married more than you do it, especially living in New York City. It's, like, it takes, you know, it's expense and kid now and a job. So how has golf or has golf in any way shaped your leanings in terms of taste, style, food? I know golf tends to be a few years behind the rest of culture, so that may be an issue for you. But has it been a part of your life that way?

My skill level, these guys at Golf Digest, which is part of our company, I've been able to play Shinnecock. the last like five years every October where this obviously the U.S. Open is coming up soon. Done which is... Yeah, so what's your take on? Of course, you can't go there and not have the turtle soup. I was a guy who didn't want it. I'm like, I don't want

turtle soup for lunch. I just want my club sandwich. I don't want it to do the whole thing where you get the sherry and you pour it in there and that gumbo-like stock. Why not? What are you talking about? I'm a very delicate eater. I don't want to upset my stomach

before I get on the course. And I just wanted like a light lunch. You know, I didn't want to overdo it. Well, this is a good segue into one of the topics. I know Shaq wanted to make sure that we covered today, which is your, you know, you're in charge. It's your golf course. We'll call it Rapo links or the links at Rappo, you know, fields.

National. Yeah, links at Rappo National. That's right. and you get to design the food, the menu, and the kind of situation. Like, where do you want the halfway house? Do you want it halfway? And what do you want to be on that halfway house menu? I don't want to overwhelm you with all the variables here.

Let's start with that as kind of the lead item. Okay, you've got to have a good egg and cheese sandwich. And maybe you got a little hand, wake up and make breakfast for yourself. Right. American cheese. I want a little hot. You got to give me something. I don't want a granola bar for brex.

Give me some egg and cheese. That's what I mean. You know when you and I were at Sea Island, Georgia last month, people that you could grab them and go. As you're walking by. They're on your way through the clubhouse on route to the first tea. And I wanted to add a good one. Yeah.

And is the egg runny on that? Or do you want it cooked a little longer so that you don't make a big mess to start the day? Yeah, you know, I've been the guy where I bite into like the, and I've got the, straight out onto the table, sort of a soft scramble with a little thornpan. And the American cheese gives me the gooiness that I need. Okay. Okay. So grab and go for breakfast.

Yeah, grab and go for breakfast. Halfway house, I think there's some good ones now where they're a drawer, the refrigerator drawer, and you were talking about the burger. Yeah, it's the perfect food really for a golf course because it's, First of all, the Bill Burger there is situated in the halfway house comfort station, whatever you want to call it. It's at the 10th green, which is great, but what's even better, it's not far from the 14th green. It's not far from the 6th green.

So you can hit it a few different times during the round. And it's just a cool tradition. It was a shack that was off property. The members loved it. They brought it on property. There's a great piece on golf digest.com by Matt Rudy, if you want all the details on Bill and how it became this hot dog stand slash burger. But they sell about 200 of them a day.

They've been doing it for, gosh, probably 40 years. But what's great about it is that if you're walking, and most people are walking the Olympic club, it's the verticality. It's the hot dog shape. but it's done as a burger. And it just, you get the smell throughout the golf course, which to me is vital. It just gets you excited as you're kind of building up to the 10th hole and you can smell it.

And then they prepare it for you. Now, you can ask for some things to be left off. But they kind of do it a certain way. And I seem to remember somebody asking for ketchup last time that I was there and they were they were kind of scoffing at that. But it's cheese, red relish, mustard, dill pickles and onions. And it's just very simple, really. They even put the recipe on the Hot Dog Bill's website.

And it's just you can walk and eat it. It's easy to set down. It's not, it's tasty, but it's not messy. And then again, the smell throughout the golf course is just, it's just amazing. I think the hot dog shape is genius because you can grab it with one hand. And so that's key. I had one small issue. you on when they're talking about the recipe, they said they use beef.

Yeah. That's too late. You want 20% fat. That's what's going to give you that. That daddy has a foul. That's a small complaint. No, that's good to know. That's absolutely good to know.

Exactly. And I think with the halfway house that you point out, A, it needs to be accessible more than just once turned around. There's not some worse. Of course, you only come by at once, like on the ninth hole. You're like, that's, well, you know, maybe I'm hungry before that. Is there anything worse when you order something? You're just waiting and waiting.

and waiting. Yeah. Yeah. No, it doesn't work. And the call ahead thing isn't right. Now, that's probably what people love about the comfort stations now, where it's sort of the all you can eat. They just tend to be a little bit too conspicuous consumption driven for me. That's what I love about the bill stand there at Olympic because it's just, they keep it very simple. They don't do a whole lot, but they know what they do well. Now, to your point, though, on hitting it multiple times in the round, there are places in different parts of the world that are doing something I like that's different, and you have to prepare for it, but where they actually have a little more elaborate situation, and it's almost something you know as part of the round.

You almost stop, and if somebody wants to go through, it's a great place to let them go through, but it's kind of a spot where you sit, you chill, you take in the view of whatever it is. There are a few of, I mean, the Valley Club in Montecito has an unbelievable one up in the Oaks that they set up for weekends and tournaments that's just incredible. And again, it's a place like, hey, if there's a group of people that are flying, you let them go. Gil Hanson, I routed a course in Puerto Vallarta. It was kind of a weird sight.

And we had it starting down at the ocean. You go up to this high point, and we were going to have a spot where literally there was just a cool outdoor setting where you kind of chilled. You had some saviche and maybe a little tequila. And it was just you knew it was going to be part of the run. round and the experience. Most people don't like that. They're in a hurry. But I think if you know it's coming, it's okay. You know it as some of them, you get a letter from the boss man.

About like the milkshakes at, what is it, Castle Pines in Colorado or the one at Jack's Place in Ohio? Have you had the milkshakes at those joints? I have, and they are sensational. There's no question. They really are special. But you don't consume those during the round, do you? Yeah, see that? No, they're more locker room post-round. And that's, yeah, because you can't have a shake on the course. It just isn't, it isn't right. But I think that's what's cool about golf right now. There are a lot of places doing their own thing, their own little twist on something. Yeah, I think we've hit, you guys have both hit on sort of the key attributes, the key

features of what you're trying to consume during a round in the various ways you might do it. It has to be portable. That's a vital characteristic. And it has to be, to me, it needs to be something that can be eaten in six bites or less. I can't have anything. that's more involved than six bites, and it can't be, it can have a sauce or a condiment of some sort, but it can't be messy because there's an excellent chance I'm eating it with my golf glove still on my hand, and I can't get into a situation where my golf glove is befouled by whatever, you know, saucing. So one of the things I like that...

Also, have like the barbecue sauce and everything driven all over your white pants. Well, this is a great segue. I was going to observe one of the things I've liked and seen. Now, the chicken salad in a cup is a classic. The innovation that I've observed and enjoyed quite a bit down at the Piedmont Driving Club down in Atlanta is one place I've enjoyed this cue in a cup. So it's a little bit of a pulled pork kind of deal or beef barbecue, depending on what they have going that day, not overly sourced.

just, you know, they might present it with just the smoked flavor, and then you can add a little sauce if you're inclined to do so and you want to live dangerously. Now, that requires you just have an utensil. What if you're driving the answer to all? That's the house. Come on. No, it's part of the routing.

So as you proceed from one side to the other side of the golf course, this is properly located, and the idea is that you will be done consuming this, by the time you make it to the next hole. And you are able to navigate the fork and the cup by virtue of one of two things. Either you're with a caddy that's helping you along, or you are in a cart and everything is self-contained. And you can go ahead and take a minute and have a couple bites and then roll over to the next tee and finish off the remaining two or three bites.

Again, six bites or less. And then you're on to the next portion of the golf course. I'm going to have to play it. I guess it also appeals to the gluten-free crowd because there's no bun involved. I guess they would like that. All right. What about after the round? What's your dream set up?

If you play early, you've got lunch. I'm okay with getting a little bit creative. I don't care about your chef. Like, I go to enough restaurants with fancy chefs. Like, I don't need to go to the clubhouse and get a fancy chef. I want a cop salad or I want a club sandwich. House and I at Sea Island House, those salads. And then you could choose between.

black and chicken, blue cheese, and the Christmas. That was wonderful. And they also offered a version of the club sandwich that you're talking about that had lump crab in it. And I'm going to botch the name. I don't have it off the top of my head now. But you could eat it in the men's clubhouse. And we were lucky enough to play some afternoon rounds

while we were down there at Sea Island in between some instruction in the morning and our afternoon round. And this lump crab club sandwich was just spectacular. It has a special name down there. and everybody knows it down there we go the Crabzino do you do i mean back me up that was a wonderful variation a local uh custom uh variation on it right and under but not fancy you know what i'm saying like also when we were and afterwards back how come you never come on these golf trips with us did how's not like you i tried to get invited this year but um hmm it was for people

who had to knock off the east coast rough uh russ We were a little... But we were at TBC songwax. No, it's jealousy, because we can play it off your round. Go ahead. A lot of fun. I mean, I know big it is and all that sort of good vibes in there. The potatoes chips were some sort of seasoning salt.

So when you get a sandwich to go, they put it in the little plastic clamshell thing with the shrimp we got. They were absolutely wonderful. And I remember them because we got a round of them. And they were like, whoa, whoa, whoa, whoa, this is not nearly enough. We need two more rounds of these. Yeah. So we immediately double-ordered because of the quality of that experience. But it's not trying to go into like restaurant, fancy, French or whatever sort of food.

Right. Like I don't know. That's. Okay. And then, but it's okay if they try the little twists on the classics. You do like that. If a place finds something kind of a sweet spot where something works. Yeah.

You know, as I said, if they do it well, that's great. Yeah. And I'm turkey, bacon. But I don't know. What do you guys think? Yeah, yeah, yeah. No, I agree. And so that's like when people go to a Mexican restaurant and get the number one with the beef taco and the cheese enchilada, this is your barometer, the club sandwich.

You just kind of. Exactly. Okay. Yeah. I love that. Well, I also think it's nice at a club at lunchtime. I like it in a town. They give you the half a sandwich and soup option.

Yeah. Yeah. As long as it's not the snapper soup. Now, kind of what do you take as sort of, because clubs are, right now, especially, and resorts. Everybody's struggling in golf where they want to improve the food and beverage and people are demanding it. But then there's so much competition from the restaurant industry.

It's so incredible now what you can do. So what is your view on kind of the formal dining, the evening post-round meal, the kind of the answer to that? What is a club and what does golf have going for it that, that restaurants? don't have. And what can it milk out of all of their great facilities? Well, I think, I think what it has, you got the bartending in the restaurant at a club. You know, right now, none of them have tablecloths. None of them have big flour displays or fine china and gun and young and like great food, but without the pretense and the arrogance. And clubs, I think, I mean, I've been with house.

We were drinking. Well, we, we have introduced the Fescue Rescue there. We just ordered those to our own heart's content, you know, the, the, uh, drink that, that the folks at, uh, Aaron Hills, um, were drinking, allegedly, you know, it's a ginger beer. Oh, yeah. Uh, bourbon, I think, if I'm, if I'm not recalling, uh, if I'm not, there's also a planters punch, a version of planners punch over there with a rum topper that, that is potent. But yeah, I mean, the, the Chevy Chase club's great because it's a family vibe where, you know, the dads can sit together and have a drink and the kids are having their fun. and we're off at the pool, and the moms are all, you know, doing their thing as well.

Yeah, next year. And they also have, you know what they have, which everyone loves America? They've got a good sushi bar. Everyone wants sushi. Again, what I love about that place, fun, then you're having fun. Yeah. And that's what a club can offer. Yeah, and a lot of clubs now are getting the pizza ovens so that the kids have something more fun to eat.

Oh, my God, yeah. You guys have to go. If you come back to August, oh, go ahead. Yeah. Do you know who else likes pizza? Everyone likes pizza. Yeah. You know, it's like, God, it's like I hate to say it for kids of all ages, but especially

out in California, and you can be hanging outside on the patio and you got a pizza oven, a big, you know, one of those cool clay pizza oven going, and you have a rotisserie grill, grill, and that's what you want. You want to be hanging out outside. I can go get fancy food any other night of the week. When I'm at the club, I want to just relax, you know, get my drink on and eat some tasty food, but nothing too fancy. Wow, yeah, everything you've described is what they do at Augusta Country Club. They've taken their money from Augusta National and spent it very well.

They have a couple of outdoor fire pits. They've got one with a couple of flat screens so that it's more, and it's a little bit away, so if you want to go and watch a sporting event. But the thing you have to have at the Augusta Country Club, and this gets to, Rapa, your parameters that you've laid out here, for a dessert drink. They do a velvet hammer. They've done it forever.

and it's all the little stuff they do. I asked my member who hosted last time, Chad Evans, who I met through Jonathan Baker, who works for the Masters. And the ingredients are simple. It's Breyers Vanilla, Kalua, vodka. They don't try to reinvent the wheel. But they do a couple of things you'll appreciate it. Little touches.

First of all, they don't make it ridiculously large because it is fairly potent. And they serve it in the club's logoed Styrofoam Cup. or sometimes the logo plastic cup like you guys got at the Masters with the beverages. And so that way you don't feel like you're being told to rush. It's kind of encouraged to be a social drink. You walk around. But you can take it home, you know, because it's a dessert shake. But it tastes so good.

They're so well prepared. And they've been doing it forever. Nobody can even recall when it started. It's been going on so long. And it's just one of those great little traditions at all their events. it's sort of expected. And I think it fits your parameters because even though, you know, ice cream is incredible in a lot of different ways. But Breyers is you can't go wrong and done right.

The execution is just masterful. So you have to go there. Their whole outdoor thing is amazing. And none of clubs really are highlighting the importance of the outdoor dining, I don't think. Shaq, we have to make you a deal, right? Because we can't just go there. Well, I would arrange to introduce you to the right people. Yeah, yeah.

So we'll invite you. You can come to knock off the rust 2019. If you can make this introduction for us to get over to the Gustav Country Club and enjoy this delicious drink. Oh, it's a great place. I want to very quickly, I'm not interrupting you, Rappo. I don't want to get yelled at for not knowing the ingredients of the Fescue Rescue. It's a third Jameson, a third lemonade, and a third ginger beer. Perfect summer drink.

I'm saying? Right. Like, there's nothing highfalutin about any of these, and these are what people love. And like, yeah, you're hanging outside. You got the fire pit going. You got your styrofoam cup with some ice cream and collo and vodka in there. Like, that's what makes you happy, man. Like, that's golf, you know?

Like, and that's why when golf's done well and clubhouses get it right, I don't want to leave, you know. And that's what the clubhouse wants you to be there. They want you to spend time there. And if they do it right, that's what you want to do. We're in agreement. Well, a house or anything else we want to get out of him while we've got him here before he goes and has probably some amazing food tonight. What are you having for dinner tonight? I'm going to be, so like roast pork, maybe a little pasta, a beautiful salad.

Again, no bells and whistles, but really nice ingredients prepared. So I just have one request, Shaq, and this is, you know, if we're going to, we want to, the last thing for Repo. As he mentioned, the U.S. Open this year is being competed. barely two hours away from New York City. Where else is it? What house do you describe it? It's being competed. It's being played.

Sure, whatever. Right outside of New York's two hours away, out there in a lovely Long Island, we're all going to be in each other's company at either in New York City proper or out at Shinnock. I mean, we got to have a meal together, right? Yeah. Well, or we could try to actually do golf beforehand. I think that would be the wiser move. I mean, I would love that.

I don't think we'll be able to lunch at the National Golf Links for a little while. I believe the kitchen is going to be down, but all is well. Nothing on the walls burned. Everything's good there. So, yeah, that wasn't a shot. I'm very happy to. I was worried about all the paintings and stuff. We'll work on an invite to like Friars Head or Maidstone or one of those.

Yeah, we shouldn't telegraph it too hard. But I've already started working on that, actually. Yeah, no, I've already started working on it. I know you. I know you have. So, yeah, keep those dates the weekend before the U.S. Open available. That makes me all very happy.

Keep the counter clear. We're going to eat and play golf. All right. Well, you go enjoy your dinner at King. House and I are going to talk about the Valero, Texas Open. Do we have to? No, we're not going to. We've already done it a little bit.

We're going to make some thrilling predictions about dessert. But we really appreciate the thoughts. Obviously, everybody can follow you on your best platforms or Instagram, Twitter, and Snapchat might be a little tough for House tonight. but those are your three primary accounts. You can find me on Instagram and, yeah, lots of food stuff and occasional golf and this and that. I love your stories. And, of course, Bon Appetit, I read on texture or courtesy of texture on the iPad,

but of course everybody knows they can go online and subscribe very easily. It's a phenomenal magazine. I love your comms. May is a travel issue, but there's no golf, but that's okay. We won't hold it against you, and we look forward to more great issues to come. All right. Thanks so much, guys. All right. Thanks, Rappo. Cheers. Bye, bye.

All right, as always, big, big thanks to the homie, Adam Rappaport for coming on this Shuck Hoos production and giving us all that glorious food and golf insight. Jack and I are about to give out our picks for this week's Zura Classic. But before we get there, quick word from our pals at Heelon. Helix sleep, there is nobody on the planet like you, so why would you buy a mattress built for anyone else? Working with the world's leading sleep experts, Helix sleep has developed a mattress that is customized to your specific height, weight, and sleep preferences so you can have the best sleep of your life at an unbeatable price. Just go to helix sleep.com and fill out their two-minute sleep quiz.

In 2018, Helix sleep has taken customized sleep to the next level with the Helix pillow, which are fully adjustable so you can achieve perfect comfort regardless of sleep position or body type. You know, Shaq, I'm getting two of those. I'm getting one from my head and one to put in between my legs because my hips. This is way too much information. No, I'm just telling you. Oh, it's only for the post 100 holes. Okay.

Yeah, for the 100 holes. I got to prop them up. Helix will also, Shaq, design your custom mattress for even you and a partner. So how about that? A little bit of a custom for you, custom for the partner. Helix Sleep has thousands of five-star reviews. Plus, you get 100 nights to try them out. Go to helixleep.com slash shug hoos right now.

and you will get up to $125 towards your mattress order. That's helixsleep.com slash shackhouse for up to $125 toward that mattress order. Helixleep.com slash shackhouse. Do it now. All right. House, the Zurich Classic returns for the second year now with two-man teams. They're playing alternate shot two rounds. They're playing best ball.

The other two rounds, it's going to be. a pretty good field again, actually a really good field. I think if you break down the world ranking, it's marked by the return of Brooks Kepka. And I think you're really most excited, not that he's paired with Mark Trenessa, or that they are debuting the team of Sergio Garcia and Rafa Cabrera-Bayo.

No, I think you're most excited about the walk-up music on the weekend. You know me so well. You know me so well, Shaq. All right, I'm going to give you mine. Yeah, I'm going to give you mine. You have to give me yours. I don't have a, oh, please. Come on.

What are you talking about? I have, obviously, I'm going with, I would choose, you know, I might actually, are they playing it all four days or for, no, no, no, just the weekend. Oh, just the weekend. You have to make the cut. So these guys who are scripting out there, their likely walk-up music really need to preface it by saying, if we make the weekend. But anyway, go on.

So Saturday, my son, both of these are iterations of the same song, obviously. You have a partner in this event, so you really only get to pick one, and the partner should, in theory, get the other song, right? The other day? I guess. I would try and, I would try and force my will. We're a team. You can pick our music.

All right, well, I'm picking for the Saturday. Obviously, you get to choose your own. I'm picking, I'm housing. I'm housing by EPMD, the classic rap duo. I'm going way back to the late 80s, early 90s, EPMD. I'm housing. Oh, dear. Come on, Shaq.

No. He got it for me? Yeah. And how are you going to, I guess I'd be, I'm struggling with. I mean, Regings against the machine did a version of it subsequent in the 2000s, but I like to go with the old school version. I want to kick it my way. And are you, like, are you going to come out dancing to this? I mean, that's what I may.

All I want to do is create the vibe. I'm not doing anything. I'm walking up. I'm putting my tea in the ground. I'm hitting the ball. The music speaks for itself. Yeah. I don't need to, the show is the song.

I don't need to put on an extra show. The show is the song and my glorious driver swing, Shaq. Yeah, I just know. I'm anxious to see how guys handled the actual walk. Now, Bubba, Bubba could probably pull off something with the music. There are a few guys I could see handling it, but, I mean, like, so like if I'm walking out to the Love Shack by the B-52s, which is, you know, really predictable choice for me, but I think it's safe. Like, what am I, I, I'm getting ready to play around a golf. What am I going to do?

Come out dancing like Al Servic and Caddyshack. I mean, it's just, it's, it's, it's awkward, it's awkward, it's awkward white people moments, but that's just me. That's glorious. Obviously, that's exactly what's going to happen. And that's why it's wonderful. Speaking of that, so Steve Stricker and Jerry Kelly are playing this week, as is John Daly from the Champions Tour. He's paired with Rory Sabatini. That's my very favorite pairing. Let there be no doubt. That's the best pairing on this whole T-sheet. Yeah, so I'm...

Two heroes. Stricker and Kelly, though, I'll be very curious to see what they'll play if they make the weekend. And the way they're playing, why not? I mean, they're, hey, they're number one and two in the Charles Schwab Cup points race right now, and they tied for 14th last year. Let's see, we got Bubba Watson Matt Coocher. There's three teams that are, where The duo is within the world top 25, and Sergio Raffa, the other one, and, of course, Justin Rose and Henrik Stenson, who are back both because of their love for Zurich insurance and then also this event. David Duvall is stepping out of the broadcast booth to play with Jim Furik. So the defenders are Jonas Blix, Cam Smith, and then, of course, our former Shackhouse guest and a phenomenal team player in both matchplay.

and this event, Kevin Kisner, who made that incredible Eagle last year. He's back with Scott Brown. He may have to do a little carrying this week, house. Scott Brown has not played well, has not been in the top 45 since last November. So I am going to pick Sean O'Hare and Jimmy Walker this week because they were playing so beautifully at the Valero. O'Hara finished with a T2 and Jimmy Walker finished for it. So they both have been showing signs of life.

and I think they're going to make a great duo. I am going to go with the combination of hot Espania and Taco Bell. I love John Rahm and Wesley Bryan. I very much enjoy just the background of how they've come to be friends and that they're close guys. Now, Rom is obviously in form. Wesley seems like, over the past 12 months, his approaches from beyond 12, 200 yards. He is well ahead of average in that respect,

but I feel like he hasn't been putting that great lately. So, you know, in some respects, if he has to jump on Big Johnny Rahms back, I mean, I know John can handle him. I would like to talk to Wes Bryan and get a little bit of insight into how, what did I say? Wes, it's okay.

Just remind me, he likes Wesley. It's like Headley versus Hetty Lamarion. I kind of like. But I just like the personalities of those two, what I've observed just from the television screen. I don't know whether or not up close and personal. But the fire of Rom and Wesley's cool style, I think they're a fun combo. That's my pick. Just because I think they're fun.

I feel like I thought I saw a story about how those two got linked up. But I think you're absolutely right. It'll be fascinating to see how Ron works in that environment with. Wesley personality-wise because he still is getting pretty hot on the course and if that is something that kind of calms him down. I wish the field or this tournament only had

one round of alternate shot. I think two is too much. That's a really tough format and it might even scare a few guys off just because you have to have really get along well. Somebody's having a bad day on alternate shot. It can be really tough. It's a better format for match play.

I personally would love to see one round of scramble kind of like the Shark Shootout does. I just think it'd be, I love the different disciplines, but either way, it's fun. We have the chance for, we have the chance for walk-up music intrigue, and it's a great celebration of all things, New Orleans,

and, of course, some very fine players in the field once again. So I'm really happy for Zurich that this format is so far holding together. House, is there anything else you want to kick around from the week? Anything else you want to mop up from our chat with Adel? No, I want to mop up a delicious gravy from the debris sandwich. You know, that's the roast beef version of the po-broy. Po-boy, and I'm starving right now after that chat. I do have one question for you before I yell Shackhouse under this microphone.

And it's this. Does the PGA tour permit players to smoke on the golf course, or is there an image issue with that? No, they're permitted. It's an interesting question you ask, though, because they are discouraged. Tim Fincham absolutely loathe smoking, and players who do smoke do seem to hide it. But I don't know of any specific clause that actually prevents them from doing it on course. It just feels like we might see 15 packs of cigarettes with Rory and John Daley. I just can't tell you how excited I am to see those two dudes out on the golf course together.

And I don't, you know, the combustibility of it feels like it's really mitigated because nobody can ever get mad at J.D. So Rory's not going to get mad. What if, what if, I mean, if those guys make the cut, I'm telling you, I'm watching the tournament. That's going to be must-see TV, that combo right there. Yeah, absolutely. Maybe they'll make it on PGA Tour live in the morning. But yeah, I'm going to look into that on the smoking because it has been a long time since I can picture somebody smoking. I've heard of a couple stories of LPGA players going into the portable restroom after the group in front of them

and walking into just a sea of smoke. So there are some players who just hide it because they don't like the look, which is an amazing thing. At the Masters, Ben Crenshaw was telling me this story about Sneed and Hogan that Jackie Burke had told them in the playoff in 1954, and Hogan was smoking in the playoff. Sure. Yeah, it was part of the image that Mr. Burke painted of Hogan standing over there leaning on his club with a cigarette in his mouth. And, yeah, it's kind of what you expect. But, and of course, Jack Nicholas used to smoke.

And then once he saw himself doing that, that was what caused him to quit. It was the visual. He just thought it looked awful. I think it looks glorious on JD. Oh, yeah. No, it's the dangling. It's the way it's just, it's just that limp dangling of the cigarette. But, hey, House, one last thing.

You know, jailbreak technology got put to the test last week at the Valero, Texas Open. And, you know, it's in the road now. And it employs, of course, that new hourglass-shaped titanium bar that is 25% lighter while fulfilling the function to stiffen the crown and soul. I know you know all this, but the stiffer body allows a face to take on more impact load to promote faster ball speed. And I really don't know why I'm telling you this because it's all. at the beautifully new redesigned callawaygolf.com. Great videos, great tutorials, educational stuff, fitting, customs. There's some cool promotions right now on personalizing golf balls.

Just go to Callowagoff.com. Don't listen to me about Rogue. Yeah, well, I can tell you. Plus, I don't want to say anymore because I'm going to go into an area with the Rogue right now. I just want to say. Oh, come on. Sergio's club toss was, it was spectacular. I have to say it.

It was beautiful. I love that he went and retrieved it. And that's another one of these combos that we're interested in, right? Sergio and Rafa, another straight out of Spain combo, that's going to be a great one. And Sergio likes Pete DiGolf courses, so I think he'll be a lot happier at the TPC, Louisiana this week. So that is a very strong team, I believe. And by the way, that Calloway driver came out of those bushes in great shape. So they are well manufactured.

I just love that he went and recovered it. Like everybody just walked away. He had to go get his own driver. I just want to know what he swatted at in the bushes. Because I don't know if there was a critter that kind of snarled at him, but he took another swing at something and didn't hurt anything. No animals were hurt in the process. But anyway, well, it's a long shack house this week, but we thank you all for listening because I'm really glad we finally got to have Adam Rappaport on. He's been a listener of the show.

He's a friend of yours, a great contributor to House of Carbs. And it was most enjoyable. And now I'm very hungry. as are you, I'm sure. Yeah, and I'm going to try not to hurt any more animals on with this week's edition of the Shagos part of the Ringer Podcast Network.