Paul Azinger joins The Clubhouse podcast to preview the U.S. Open at Oakmont, talk his experiences as a Ryder Cup captain and much more.

Listen above and be sure to check out FOX's coverage of the U.S. Open, beginning Thursday at 10 a.m. ET on FS1 and FS Go.

Among the topics covered:

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-- (4:14): Azinger talks about diet on tour, and how being in contention at a tournament made food not taste good. He shares a fun story about Phil Mickelson's legendary eating habits. We also learn that Tiger Woods can "crush egg-white omelets."

-- (10:13): The guys talk about the excessive tinkering a lot of players do with their games and whether it's a wise move. Azinger says it was the same back when he played.

-- (13:50): What is that clicks when a golfer kicks into a groove? "Feel creates thought," Azinger says. "How the guys think makes the difference," Azinger says. "But I think that what they feel transfers into thought."

-- (17:38): Is Oakmont the type of course that suits a particular type of player? Azinger thinks it's wide open: "I don't know that any U.S. Open course favors anybody." The putting, he says, will be key. Azinger also names his favorite.

-- (19:40): Was Tiger's shortfall at the 2007 U.S. Open at Oakmont be his most painful loss ever when he looks back on it all?

-- (23:00): The guys discuss Oakmont as the definitive U.S. Open course. "This looks like our U.S. Open," Azinger says. "The ones that scared the tar out of me."

-- (28:39): Do guys who play today appreciate how much different their tour lives are in the big-money era?