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Alibi Bucks
 Dec 28 - Jan 3, 2007 
... On a slow boat to Gravy Town, baby!

Ask Chef Boy Ari

A Saucy Rejoinder

By

Dear Chef Boy Ari,

I’m hardly God’s gift to the kitchen, but I make a pretty good chicken-fried steak. I use only the shwaggiest ingredients, as required, and plus I’m from Texas. So when the steak comes out of the hot oil it’s perfectly crispy on the outside, chewy on the inside and ready for a nice pour of good ol’ milk gravy.

Only problem is, my gravy is so bland it makes Wonder Bread seem spicy by comparison.

All I do is I take a few spoonfuls of fry oil, heat it in a pan with flour and add milk, salt and pepper like my recipe says, but the gravy is bland. I still serve it on my chicken-fried steak, as is required, and it’s the better for it. But I want a better gravy. Any advice you could offer would be greatly appreciated.


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Polished wood furniture with brass and copper accents, Tiffany glass-style lighting and white linens welcome diners.
Tabatha Roybal

Restaurant Review

Starky’s ABQ

Count on the Monte Cristo

By

I could pen a best-selling novel about some of the weird, inane or just plain ridiculous things I’ve heard people ask for when ordering food at a restaurant. My top three picks from when I used to wait tables (I was young and needed the money): No. 3: “Can I get a hamburger with cheese?” (“You mean a cheeseburger?” I asked. “No, just a hamburger with cheese.”) No. 2: “Can I get a glass of the pink wine?” And my No. 1 most irritating question, “My croutons are stale, can I get some new ones?”


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Vanessa Partricks

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Drag Yourself to Brunch

Legs and Eggs: A Drag Brunch Extravaganza

By Mayo Lua de Frenchie
Enjoy a special, elegantly curated brunch menu featuring comedy and musical performances by Albuquerque's finest drag entertainers. Reservations recommended.
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Sweet and Saucy

Rebel Donut Beer Pairing

By Robin Babb
Featuring four of Rebel Donuts' most famous recipes paired with some favorite beers on tap.
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