Ask Chef Boy Ari
A Saucy Rejoinder
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.
Count on the Monte Cristo
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?”
Get Out There
It’s summer in Burque and myriad patios await your presence. Snap the kids out of their bought air-and-video game trance for an outing that culminates in the joyful consumption of healthful and delicious paletas—no, really!—or invite some colleagues and comrades out to smash the swanky local rooftop bar scene with you. If you’re looking for a more pastoral vibe, get your farm-to-table on in Albuquerque’s resplendent North Valley. Here are a handful of our favorite patios in The Duke City. Don’t neglect to slather on some sunscreen and install a rideshare app (such as Uber, Lyft or zTrip) on your smartphone ... in case you over-hydrate.