This Is Worth The Drive, Everytime

25 Epic Los Angeles Sandwiches

12 Beef Double-Dip at The Original Philippe

• The purported inventor of the French dip over a century ago, Philippe the Original makes everything feel like the time hasn't passed, with sawdust floors, old time servers who prepare sandwiches to order, and coffee that's payable in pennies. The beef double-dip is what the aficionados get, with a heavy dose of salty jus, and tender slices of roast beef with a few dabs of the famous spicy mustard to round it out. Others opt for a similar version with sliced lamb, another treat.

Complete list (LA.Eater.com)

#1 Definitely Suprises

A Golfer's Guide to the Best Halfway-House Grub in America

1. BURGER DOG

• Olympic Club, San Francisco
• With Hollywood types, some hyperbole is to be expected. It's one thing for Justin Timberlake to declare the venerated burger dog served at San Francisco's Olympic Club as the best burger he has ever eaten. But the hamburger shaped to fit a hot-dog bun has become a part of the 156-year-old club's landscape—literally. Originally created by Bill Parrish for his Hot Dog Bills stand outside the club's Lake Course, the sandwich became so popular with players stepping across the street for a food break that Olympic asked Parrish to move the stand inside the grounds to serve as the halfway house. Bill's daughter, Candy, took over the operation in the 1980s. Today, she, her husband, Jack, and her two sons, Max and Grahm, oversee three stands across Olympic's 45 holes and practice range and cook up roughly 200 burger dogs each day for lucky members and guests. The star of the show hasn't changed a lick since the beginning: a quarter pound of ground chuck (85 percent lean) formed into an oblong patty, cooked medium rare and topped with cheese, red relish, mustard, dill pickles and onions. Parrish isn't possessive of the burger dog's secrets: The recipe is on the Hot Dog Bills website, and she'll even sell you a plastic mold to get the torpedo shape just right. "It's a good grind of meat, a really hot grill and some salt and pepper," Parrish says. "And the bun? It has to be toasted."

Complete list (GolfDigest.com)

Hell Yah!

(CavemanCircus.com)

These Are So Easy To Implement

Here Are 9 Suggestions to Make the Great Game of Golf Even Better

2. Separate the Twins. 

• Bifurcate! Golf has been in decline since about the time the USGA instituted speed limits on clubs (moment of inertia; coefficient of restitution). Coincidence? One set of rules for amateurs would allow equipment makers to develop hotter, easier-to-hit clubs and maybe win back customers and generate renewed interest. Meanwhile, another set for the pros would rein in the ball and cut back on the number of Happy Gilmore drives, making 7,200-yard courses relevant again without changing any of the drama in professional golf. (Last year there were more than 1,000 drives of at least 350 yards on the PGA Tour.) It's a win-win.

3. Get Territorial.  

• The PGA Tour is a business. Why let the amateurs at the USGA, who had to apologize for letting a potential penalty hang over Johnson throughout the U.S. Open's final seven holes, make the rules for professional golf? The Tour can play by its own rules, which means it could bring back anchored putting and square grooves if it wanted. Shorts for players? Sure. Laser rangefinders? Yes. Better parking for caddies than the media? Hey, no, wait—whose dumb idea is that?

5. Beat the Buzzer. 

• You're never going to speed up tournament play until the shot clock quits being subjective. Using a shot clock that begins when an official proclaims it's a player's turn to hit eliminates any gray area. You either get the shot off in time or you don't. Three strikes and you're out—after three shots played outside the 50-second time limit, a player draws a one-shot penalty for each infraction. You won't believe how quickly the pace of play will pick up. 

Complete list (Golf.com) 

A Good Read If You Got A Few Minutes

With draft bust label behind him, Mike Williams embraces life as a HS coach

Wait—Mike Williams, former first-round pick known best for temporarily eating himself out of the league, is a head coach at any level?!  Yes, the receiver whose late-career resurgence with the Seahawks could only partially salvage his reputation has become an interesting example of just how far a football life can come, 10 years after his fate was sealed as a high-profile draft bust.

Once he retired, Williams was able to pursue the career he always envisioned he’d end up having.

"I always wanted to be a coach,” he says. “I was going to be a high-school teacher and a football coach. USC and the NFL just kinda happened—that all became extra. There's a million kids who want to be NFL players. That dream is not as realistic as you want to dream. So, my goal was always something more attainable, and I'm living the dream now."

(SI.com)

 

Something To Ponder

(CavemanCircus.com)