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Posted

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.)

Posted

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:

 

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  • Like 4
Posted

Al, your prime rib roast looks insanely good.

 

Wow, that looks awesome Al! Made these for John:

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Mike, I hope John shared a few ribs with you. :P

Posted

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.

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  • Like 1
Posted

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.

 

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  • Like 4
Posted

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.

Posted (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 by cetoole

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