Done

Mmm, that looks so good!

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.

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.)

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

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:

 

Mike and Peter ... awesome grilling, the both of you.  Would love to be there sharing.

I thought I was at meat maximum yesterday but now I want that chorizo burger on top of those ribs! Great grilling indeed.

French dip with leftovers

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.

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.

I want to live with Al.

Mikey, I will share my room for Scotch.

French toast, made with shoku pan bread.  Best I have ever made.

 

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.

 

Gingerbread d-_-b man before and after heat

You've opened the Ark on that one, Al

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.

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, 201411 yr by cetoole

Happiness in a pan

Well seemed to work out OK,

No peeking until 2015, Al.

Bacon Maple Cornbread.

Along with some of the normal kind

I started to figure it out, Grahame, but I'm not looking! Cheers and see you in the new year.

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

Close enough

or perhaps

Brain Damage

Edited January 6, 201511 yr by Grahame

Pork tenderloin a la Dr. Gonzo. Cooked at 60C for a few hours then finished with the Searzall: