Dusty Chalk Posted December 26, 2014 Report Posted December 26, 2014 Have really enjoyed the recent run by Chef Al at Chez Mayberry! Much props your way, sir! Seconded. Also the "subscribe to your newsletter" comment.
agile_one Posted December 26, 2014 Report Posted December 26, 2014 Yup, looks amazing, Al. As did the 12 meats breakfast, and all the rest. Perhaps you should reconsider the lawyer gig, and open Chez Al. (Franchise opportunities and the big bucks to follow.)
tyrion Posted December 26, 2014 Report Posted December 26, 2014 Wow, that looks awesome Al! Made these for John: 5
Iron_Dreamer Posted December 26, 2014 Report Posted December 26, 2014 For any who didn't see my FB post on this, here was our attempt at doing Richard Blais' Spicy Chorizo Burger from this video: We'd made a first attempt the day before, and decided to try fries instead of griddled potatoes, and sliced cheese instead of shaved, both of which helped the flavor consistency from bite to bite: 4
agile_one Posted December 26, 2014 Report Posted December 26, 2014 Mike and Peter ... awesome grilling, the both of you. Would love to be there sharing.
Voltron Posted December 26, 2014 Report Posted December 26, 2014 I thought I was at meat maximum yesterday but now I want that chorizo burger on top of those ribs! Great grilling indeed.
909 Posted December 28, 2014 Report Posted December 28, 2014 Al, your prime rib roast looks insanely good. Wow, that looks awesome Al! Made these for John: Mike, I hope John shared a few ribs with you.
Voltron Posted December 29, 2014 Report Posted December 29, 2014 Well, Claire is doing the cooking but I provided the stout for her amazing gingerbread cake. Seeing as the Abyss is brewed with molasses and barrel aged it seemed like a perfect choice. 1
Augsburger Posted December 30, 2014 Report Posted December 30, 2014 I want to live with Al. Mikey, I will share my room for Scotch. 1
cetoole Posted December 31, 2014 Report Posted December 31, 2014 French toast, made with shoku pan bread. Best I have ever made. 1
cetoole Posted December 31, 2014 Report Posted December 31, 2014 I wasn't going to post this, but because I know mayonnaise is Brent's favorite food, just ahead of biscuits, I felt that I had no choice. Made sriracha aioli tonight, and it is amazing. 4
Voltron Posted December 31, 2014 Report Posted December 31, 2014 Gingerbread d-_-b man before and after heat 4
Grahame Posted December 31, 2014 Report Posted December 31, 2014 You've opened the Ark on that one, Al 1
cetoole Posted December 31, 2014 Report Posted December 31, 2014 Was that real aioli, made from garlic, lemon, yolk, salt and oil? I used to make it by hand with a big mortar and pestle, but I've found that an immersion blender works best. From the immersion blender in the background, I guess you've discovered the same thing. Yes. But no lemon, because I didn't have any and didn't feel like going out. Still delicious.
cetoole Posted December 31, 2014 Report Posted December 31, 2014 (edited) I will remember this. But probably instead just buy some damn lemons. And maybe a container which is sized a bit better than this Kroll coffee mug, as that seems to make a huge difference in the reliability of making aioli rather than egg soup. Edited December 31, 2014 by cetoole
Grahame Posted January 1, 2015 Report Posted January 1, 2015 Well seemed to work out OK, No peeking until 2015, Al. Bacon Maple Cornbread. Along with some of the normal kind
Voltron Posted January 1, 2015 Report Posted January 1, 2015 I started to figure it out, Grahame, but I'm not looking! Cheers and see you in the new year.
Voltron Posted January 6, 2015 Report Posted January 6, 2015 You've opened the Ark on that one, Al Had to dig for it but this one was even closer to Ark opening or maybe Scanners
Grahame Posted January 6, 2015 Report Posted January 6, 2015 (edited) Close enoughor perhapsBrain Damage Edited January 6, 2015 by Grahame
Emooze Posted January 11, 2015 Report Posted January 11, 2015 Pork tenderloin a la Dr. Gonzo. Cooked at 60C for a few hours then finished with the Searzall:
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