Whoaaaaa

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.

For science!

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.

No science, but plenty of magic.

 

I Spy Bacon (and a thumb top left?). What? / Where? Big Picture == Big Taste?

Edited December 8, 201411 yr by Grahame

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.

That looks fantastic!

Beef stew Sunday again. This time beef stew with leeks from Epicurious

That looks delicious, Al.  I have promised myself that I will start making soups and stews this winter.

sammich -- deli sliced honey roasted turkey breast, deli sliced cajun seasoned turkey breast, and a little chili paste spread on like ketchup

 

Fucking yum.

Bone Marrow and Onions

With everyone's favorite Brit Stretch

Ribeyes, Shiraz, duck fat fries and Jeff.

^^^ Win followed by WIn.

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?

Did you visit the "Protest" by Parliament?

*sigh*

*sigh*

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.

You grill at work?  I bet your vegetarian coworkers hate you.

We grill at work. Not many vegans on an army base tho.

Bring in some bacon, and break them 

We have grills at a large number of our buildings.  I heard no complaints.

*sigh

 

 

*

 

 

 

*sigh*

 

 

 

 

"sigh3"

Edited December 13, 201411 yr by Augsburger

Sous vide drumsticks, plus sous vide red potatoes with fresh rosemary and lard, all finished under the broiler. Eaten too fast for pictures.