crappyjones123 Posted December 7, 2014 Report Share Posted December 7, 2014 Whoaaaaa Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 7, 2014 Report Share Posted December 7, 2014 I just told the chef here at Not Your Average Joe's to make me as similar a burger as he could, we'll see what he comes up with. Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 7, 2014 Report Share Posted December 7, 2014 For science! 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 7, 2014 Report Share Posted December 7, 2014 Meh, too much cream cheese (he put more like a patty's worth on, rather than a slice-of-cheese' worth on), I'll try again. Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 8, 2014 Report Share Posted December 8, 2014 No science, but plenty of magic. 2 Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 8, 2014 Report Share Posted December 8, 2014 (edited) I Spy Bacon (and a thumb top left?). What? / Where? Big Picture == Big Taste? Edited December 8, 2014 by Grahame Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 8, 2014 Report Share Posted December 8, 2014 Answered directly in chat, as it seems Grahame couldn't wait for my burger report, but it was the 8oz Signature Burger from 8oz Burger Company,which had an 8oz grass fed burger cooked medium rare with arugula, balsamic onions, hills bacon, beechers flagship cheddar, truffle aioli. Probably one of the top 3 burgers I have had in the past couple years. Quote Link to comment Share on other sites More sharing options...
shellylh Posted December 8, 2014 Report Share Posted December 8, 2014 That looks fantastic! Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 8, 2014 Report Share Posted December 8, 2014 Beef stew Sunday again. This time beef stew with leeks from Epicurious 1 Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 8, 2014 Report Share Posted December 8, 2014 That looks delicious, Al. I have promised myself that I will start making soups and stews this winter. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 9, 2014 Report Share Posted December 9, 2014 sammich -- deli sliced honey roasted turkey breast, deli sliced cajun seasoned turkey breast, and a little chili paste spread on like ketchup Fucking yum. Quote Link to comment Share on other sites More sharing options...
VPI Posted December 12, 2014 Report Share Posted December 12, 2014 Bone Marrow and Onions With everyone's favorite Brit Stretch 6 Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted December 12, 2014 Report Share Posted December 12, 2014 Ribeyes, Shiraz, duck fat fries and Jeff. 5 Quote Link to comment Share on other sites More sharing options...
agile_one Posted December 12, 2014 Report Share Posted December 12, 2014 ^^^ Win followed by WIn. Quote Link to comment Share on other sites More sharing options...
Hopstretch Posted December 12, 2014 Report Share Posted December 12, 2014 We were having a bald-off! It was tie. Also featured, potted beef and bacon with Yorkshire pudding, Stilton hollandaise and two fried eggs per steak, bcos u need yr proteinz rite? 4 Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 12, 2014 Report Share Posted December 12, 2014 Did you visit the "Protest" by Parliament? Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 12, 2014 Report Share Posted December 12, 2014 *sigh* 2 Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 12, 2014 Report Share Posted December 12, 2014 *sigh* 2 Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 12, 2014 Report Share Posted December 12, 2014 Made a sous vide 3.5lb brisket, 48 hours at 130F with a rub of sweet paprika, cayenne, shallots, garlic, and ground pepper. Took it in to work today and finished it off on one of the grills, salted and then grilled for about 5 minutes on on the fat cap and a minute on the meat side. Also made a sriracha aioli from scratch. One of my coworkers brought in pasta salad, rolls, and slaw. Was a good lunch. 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 13, 2014 Report Share Posted December 13, 2014 You grill at work? I bet your vegetarian coworkers hate you. Quote Link to comment Share on other sites More sharing options...
grawk Posted December 13, 2014 Report Share Posted December 13, 2014 We grill at work. Not many vegans on an army base tho. Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 13, 2014 Report Share Posted December 13, 2014 Bring in some bacon, and break them Quote Link to comment Share on other sites More sharing options...
cetoole Posted December 13, 2014 Report Share Posted December 13, 2014 We have grills at a large number of our buildings. I heard no complaints. Quote Link to comment Share on other sites More sharing options...
Augsburger Posted December 13, 2014 Report Share Posted December 13, 2014 (edited) *sigh * *sigh* "sigh3" Edited December 13, 2014 by Augsburger Quote Link to comment Share on other sites More sharing options...
grawk Posted December 14, 2014 Report Share Posted December 14, 2014 Sous vide drumsticks, plus sous vide red potatoes with fresh rosemary and lard, all finished under the broiler. Eaten too fast for pictures. 1 Quote Link to comment Share on other sites More sharing options...
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