Dusty Chalk Posted December 7, 2014 Report 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.
Dusty Chalk Posted December 7, 2014 Report 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.
Grahame Posted December 8, 2014 Report 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
cetoole Posted December 8, 2014 Report 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.
Voltron Posted December 8, 2014 Report Posted December 8, 2014 Beef stew Sunday again. This time beef stew with leeks from Epicurious 1
cetoole Posted December 8, 2014 Report Posted December 8, 2014 That looks delicious, Al. I have promised myself that I will start making soups and stews this winter.
Dusty Chalk Posted December 9, 2014 Report 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.
VPI Posted December 12, 2014 Report Posted December 12, 2014 Bone Marrow and Onions With everyone's favorite Brit Stretch 6
Hopstretch Posted December 12, 2014 Report Posted December 12, 2014 Ribeyes, Shiraz, duck fat fries and Jeff. 5
Hopstretch Posted December 12, 2014 Report 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
Grahame Posted December 12, 2014 Report Posted December 12, 2014 Did you visit the "Protest" by Parliament?
cetoole Posted December 12, 2014 Report 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
Dusty Chalk Posted December 13, 2014 Report Posted December 13, 2014 You grill at work? I bet your vegetarian coworkers hate you.
grawk Posted December 13, 2014 Report Posted December 13, 2014 We grill at work. Not many vegans on an army base tho.
cetoole Posted December 13, 2014 Report Posted December 13, 2014 We have grills at a large number of our buildings. I heard no complaints.
Augsburger Posted December 13, 2014 Report Posted December 13, 2014 (edited) *sigh * *sigh* "sigh3" Edited December 13, 2014 by Augsburger
grawk Posted December 14, 2014 Report 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
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