REC - Charliam's Favorite Chicken Wings
Damsel in dis Dress
procedure (which is fantastic). I just pulled together seasonings
according to our tastes. Have fun with seasoning them!
Anyone heard from Charlie lately?
* Exported from MasterCook *
Charliam's Favorite Chicken Wings
Recipe By :Pat (Cryambers)
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers/Dips Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds chicken wings -- (about 20)
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chipotle pepper -- or cayenne
Optional Hot Sauce:
1/2 cup butter -- (1 stick)
1/2 cup Frank's hot sauce -- Frank's
1 tablespoon white vinegar
juice of one lime -- (2 tablespoons)
* Seasonings are just a suggestion
1. Wash chicken wings and pat dry. Separate drummies from paddles,
and cut off wing tips -reserve for another use.
2. Line 2 cookie sheets with foil and spray with nonstick cooking
spray. Put flour and seasonings in ziplock bag; shake to mix. Add
wing pieces, a few at a time, and shake to coat. Put flour-coated
wings on foil-covered cookie sheets. Bake in preheated 375°F oven for
1 hour.
3. When wings are done, melt butter in medium saucepan. Add hot
sauce, vinegar, and lime juice. Turn off heat. Toss wings with sauce
and serve.
Yield:
"48 pieces"
Start to Finish Time:
"2:15"
- - - - - - - - - - - - - - - - -
Serving Ideas : Serve with celery sticks and blue cheese or ranch
dressing.
NOTES : Named in honor of Charlie (Liam) Gifford. I call them
"Cracklin' Wings" because they're so crisp. I've altered the recipe
substantially. (Carol)
--
Change "invalid" to JamesBond's agent number to reply.
Janet Bostwick
Janet
Bob Terwilliger
My take is that they go into the flour. That's based on the recipe stating,
"Put flour and seasonings in ziplock bag".
Bob
Janet Bostwick
I must have read that recipe a half dozen times before asking. apparently
my coffee isn't doing its job. Sorry Dams.
Janet
ChattyCathy
> This one was developed by Pat (cryambers). Pat developed the
> procedure (which is fantastic). I just pulled together seasonings
> according to our tastes. Have fun with seasoning them!
>
> Anyone heard from Charlie lately?
>
>
> * Exported from MasterCook *
>
> Charliam's Favorite Chicken Wings
<snipped for space>
> 1/2 cup Frank's hot sauce -- Frank's
We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot' is
it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
Thanks, love chicken wings, wanna try this one too.
--
Cheers
Chatty Cathy
Bob Terwilliger
> We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot' is
> it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
Not particularly hot. Maybe a 3.5 out of 10. Not sweet at all; it's made
from vinegar and ground cayennes. You can read about it at
www.frenchsfoodservice.com/recipe/foodservice/prod_franks.jsp?fc=1
Bob
ChattyCathy
Thanks, Bob. I like my wings more of a 5 out of 10 for wings. I am sure
some of the local sauces I already have at hand will do the trick.
--
Cheers
Chatty Cathy
PeterL
$1s6....@newsfe01.iad:
We were getting 'Buffalo Wings' at a pizza place in Lindisfarne,
Tasmania.
"Heat" Pizzeria.
They made their own sauce. We liked it that much, we cajoled the recipe
out of the surfer dudes working the joint.
1/3 BBQ sauce
1/3 Sweet Chilli sauce
1/3 Hot Chilli sauce
*Damn* nice combo!!
--
Peter Lucas
Brisbane
Australia
All that is necessary for the triumph of evil is that good men do
nothing.
Edmund Burke.
Kathleen
they just get rinsed, patted dry, laid out on a rack over a roasting pan
and baked for 1 hour at 450. I've learned to put some water in the
bottom of the pan to avoid setting off the smoke alarm.
My sauce is 2 cloves of garlic, crushed, sauteed in 1/3 cup butter. You
can add 1 finely chopped habanero pepper, seeds and veins removed for
extra heat. Stir in 1/3 cup Frank's Red Hot Sauce*, the juice of 1 lime
and a tablespoon of honey. Simmer over low heat until the wings are done.
Note: Make sure you grab the Frank's Red Hot Sauce, not the Frank's
Chicken Wing Sauce, which is already mixed (and not very good, either).
ChattyCathy
>
> They made their own sauce. We liked it that much, we cajoled the
> recipe out of the surfer dudes working the joint.
>
> 1/3 BBQ sauce
> 1/3 Sweet Chilli sauce
> 1/3 Hot Chilli sauce
>
> *Damn* nice combo!!
Sounds good to me.
I have in my fridge a bottle of "OMG this is so hot, but so good" chili
sauce that I got from a lady who makes her own. Well, that's the
reaction it gets from my son and DH <lol> but it's a tad hot for me
though.
Anyway, think I might try it with this combo - the BBQ sauce and the
sweet chili sauce I have might take some of the 'heat' out of it,
maybe. Worth a shot anyway <g> Thanks.
--
Cheers
Chatty Cathy
PeterL
@newsfe19.iad:
No sweat. You'll like it.
Especially on really crispy skinned chicken wings :-)
sf
<cath...@mailinator.com> wrote:
>We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot' is
>it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
I think it all depends on how asbestos your mouth is. For me, it's
"medium". Not so hot my nose runs, but I notice it.
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.
Mae West
Wayne Boatwright
> Damsel in dis Dress <carol-5...@charter.net>
> news:errem41rn82rndj03...@4ax.com: in rec.food.cooking
>
>> On 09 Jan 2009 14:33:26 GMT, "Michael \"Dog3\""
>> <don'ta...@donttell.huh> wrote:
>>
>>>I love chicken wings but have never used this method for them. Looks
>>>real easy to do. Doesn't the flour sort of just fall off the wings or
>>>am I totally missing something. From what I've read you just toss the
>>>wing into the flour and then onto the baking sheet. Either I missed
>>>the binding part or it's not there. *sigh* I'm not awake yet this
>>>morning.
>>
>> It says on by MAGIC. It really does!
>
> LOL... Witchcraft. I'm finally waking up. I'm going to try these wings
> this weekend. Will email you the results ;-)
>
> Michael
>
>
There's enough fat in the wing skin to make it stick.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Friday, 01(I)/09(IX)/09(MMIX)
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A little too much like reality eh????
************************************************************************
sf
<khhfmde...@charter.net> wrote:
>Interesting. When I do hot wings I don't dredge them in seasoned flour,
>they just get rinsed, patted dry, laid out on a rack over a roasting pan
>and baked for 1 hour at 450. I've learned to put some water in the
>bottom of the pan to avoid setting off the smoke alarm.
That's the way I do them too. No need to add unnecessary calories.
You can eat more wings that way. ;)
>
>My sauce is 2 cloves of garlic, crushed, sauteed in 1/3 cup butter. You
>can add 1 finely chopped habanero pepper, seeds and veins removed for
>extra heat. Stir in 1/3 cup Frank's Red Hot Sauce*, the juice of 1 lime
>and a tablespoon of honey. Simmer over low heat until the wings are done.
Sweet/hot, that sounds good!
>
>Note: Make sure you grab the Frank's Red Hot Sauce, not the Frank's
>Chicken Wing Sauce, which is already mixed (and not very good, either).
--
Robert Klute
You certainly can substitute Crystal or Louisiana for Frank's. If you
like it a little hotter, then use Tabasco's Garlic Pepper sauce.
Damsel in dis Dress
wrote:
For Cathy, "local" is South Africa.
Carol
Andy
Braai welcomed in Pennsylvania at all times!
Even bring 2D Jack! [the BUM!!!]
Andy <--- Has Cholula
Wayne Boatwright
Cathy needs to travel more.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
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************************************************************************
ChattyCathy
>
> Cathy needs to travel more.
>
That I do. Remember, if I win the lottery I'm there - better keep the
guest room free (just in case) <g>
--
Cheers
Chatty Cathy
ChattyCathy
>
> Braai welcomed in Pennsylvania at all times!
I'll bring the 'skottel' - you get the charcoal <g>
>
> Even bring 2D Jack! [the BUM!!!]
hehehehe
--
Cheers
Chatty Cathy
Wayne Boatwright
> Wayne Boatwright wrote:
>
>
>>
>> Cathy needs to travel more.
>>
>
> That I do. Remember, if I win the lottery I'm there - better keep the
> guest room free (just in case) <g>
Ready and waiting. <g>
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Friday, 01(I)/09(IX)/09(MMIX)
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Cats must sit on Mom's hand and purr while she is using the computer.
************************************************************************
Robert Klute
Be that way. How about Zulu Zulu or Nando's Peri-Peri Garlic, or Dego's
Prego Portugese sauce
ChattyCathy
>>>
>>>You certainly can substitute Crystal or Louisiana for Frank's. If
>>>you like it a little hotter, then use Tabasco's Garlic Pepper sauce.
>>
>>For Cathy, "local" is South Africa.
>
> Be that way. How about Zulu Zulu or Nando's Peri-Peri Garlic, or
> Dego's Prego Portugese sauce
Nando's Peri-Peri is pretty good, yes :) Must admit am not familiar with
the other two...
--
Cheers
Chatty Cathy
Andy
> Andy wrote:
>
>>
>> Braai welcomed in Pennsylvania at all times!
>
> I'll bring the 'skottel' - you get the charcoal <g>
>>
>> Even bring 2D Jack! [the BUM!!!]
>
> hehehehe
<GRINS!>
Andy
Kathleen
> On Fri, 09 Jan 2009 08:43:35 -0600, Kathleen
> <khhfmde...@charter.net> wrote:
>
>
>>Interesting. When I do hot wings I don't dredge them in seasoned flour,
>>they just get rinsed, patted dry, laid out on a rack over a roasting pan
>>and baked for 1 hour at 450. I've learned to put some water in the
>>bottom of the pan to avoid setting off the smoke alarm.
>
>
> That's the way I do them too. No need to add unnecessary calories.
> You can eat more wings that way. ;)
>
>>My sauce is 2 cloves of garlic, crushed, sauteed in 1/3 cup butter. You
>>can add 1 finely chopped habanero pepper, seeds and veins removed for
>>extra heat. Stir in 1/3 cup Frank's Red Hot Sauce*, the juice of 1 lime
>>and a tablespoon of honey. Simmer over low heat until the wings are done.
>
>
> Sweet/hot, that sounds good!
>
>>Note: Make sure you grab the Frank's Red Hot Sauce, not the Frank's
>>Chicken Wing Sauce, which is already mixed (and not very good, either).
It's not even really noticeably sweet. Just.... better.
Melba's Jammin'
"Janet Bostwick" <nos...@nospam.net> wrote:
> Damsel in dis Dress wrote:
> > This one was developed by Pat (cryambers). Pat developed the
> > procedure (which is fantastic). I just pulled together seasonings
> > according to our tastes. Have fun with seasoning them!
> >
> > Anyone heard from Charlie lately?
> >
> >
> > * Exported from MasterCook *
> >
> > Charliam's Favorite Chicken Wings
> >
> > Recipe By :Pat (Cryambers)
> > Serving Size : 8 Preparation Time :0:00
> > Categories : Appetizers/Dips Chicken
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 4 1/2 pounds chicken wings -- (about 20)
> > 1 cup flour
> > 1 teaspoon garlic powder
> > 1/2 teaspoon celery seed
> > 1/2 teaspoon salt
> > 1/2 teaspoon pepper
> > 1/4 teaspoon chipotle pepper -- or cayenne
(snip sauce recipe)
> > spray. Put flour and seasonings in ziplock bag; shake to mix.
> Do the seasonings go in the flour mix or the hot sauce?
> Janet
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."
Lynn from Fargo
My recipe for Buffalo Wings (from the Anchor Bar in Buffalo, NY) calls
for"
Wings, oil for deep frying, melted butter and Tabasco. Period.
But I bet I would like the "sweet hot" ones just as much!
Lynn in Fargo
Bob Terwilliger
> I have in my fridge a bottle of "OMG this is so hot, but so good" chili
> sauce that I got from a lady who makes her own. Well, that's the
> reaction it gets from my son and DH <lol> but it's a tad hot for me
> though.
>
> Anyway, think I might try it with this combo - the BBQ sauce and the
> sweet chili sauce I have might take some of the 'heat' out of it,
> maybe. Worth a shot anyway <g> Thanks.
You might try mixing your OMG-hot sauce with butter to temper the heat. If
you need the heat cut still further, it might be interesting to mix in
something like mango purée and a touch of lime juice.
Bob
Bob Terwilliger
> Doesn't the flour sort of just fall off the wings or am I totally missing
> something. From what I've read you just toss the wing into the flour and
> then onto the baking sheet. Either I missed the binding part or it's not
> there. *sigh* I'm not awake yet this morning.
You only want a very thin layer of flour, so no further binding is
necessary. When the wings are dredged in the flour, excess flour should be
brushed or tapped off.
Bob
Bob Terwilliger
> My recipe for Buffalo Wings (from the Anchor Bar in Buffalo, NY) calls for
> "Wings, oil for deep frying, melted butter and Tabasco." Period.
The Anchor Bar uses Frank's hot sauce, not Tabasco.
> But I bet I would like the "sweet hot" ones just as much!
My favorite wing sauce is the apparently-defunct Inner Beauty Hot Sauce,
which is a mango-habañero-curry sauce. (I've posted a copycat recipe for the
sauce here before.)
Thai "volcano" sauce is also very good. I make the sauce using the "Volcano
Chicken" recipe on Clay Irving's web site.
Bob
sf
<lynn...@i29.net> wrote:
>My recipe for Buffalo Wings (from the Anchor Bar in Buffalo, NY) calls
>for"
>Wings, oil for deep frying, melted butter and Tabasco. Period.
Mine too.
>But I bet I would like the "sweet hot" ones just as much!
Yep! Wanna do a Buffalo Wing party sometime?
:) Jest kidding.
sf
<waynebo...@geemail.com> wrote:
>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>
>> LOL... Witchcraft. I'm finally waking up. I'm going to try these wings
>> this weekend. Will email you the results ;-)
>>
>
>There's enough fat in the wing skin to make it stick.
I think the real point is *why* would you want flour on Buffalo Wings?
sf
wrote:
>On Fri, 09 Jan 2009 16:02:50 +0200, ChattyCathy
They are different from Frank's, but I they would be good too. I'll
look for the Tabasco Garlic Pepper sauce. It sounds like something
I'd like universally.
sf
<waynebo...@geemail.com> wrote:
>On Fri 09 Jan 2009 11:07:28a, Damsel in dis Dress told us...
>
>>
>> For Cathy, "local" is South Africa.
>>
>
>Cathy needs to travel more.
Think about it. She lives in a vacation destination. LOL!
Wayne Boatwright
> On Fri, 09 Jan 2009 19:17:20 GMT, Wayne Boatwright
> <waynebo...@geemail.com> wrote:
>
>>On Fri 09 Jan 2009 11:07:28a, Damsel in dis Dress told us...
>>
>>>
>>> For Cathy, "local" is South Africa.
>>>
>>
>>Cathy needs to travel more.
>
> Think about it. She lives in a vacation destination. LOL!
>
>
So do I, but that doesn't mean I don't want to vacation elsewhere.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Friday, 01(I)/09(IX)/09(MMIX)
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sf
<waynebo...@geemail.com> wrote:
>So do I, but that doesn't mean I don't want to vacation elsewhere.
That was a big problem of my childhood. "Summer People" were all
around us. Most of them owned their vacation cottage/home. I asked
and was told we *lived* in a vacation destination and I was supposed
to appreciate it... so basically: shaddup already. I guess it's ok if
living there is your choice - but if you grew up in a vacation
destination (summer sports) like I did, it's not a big deal.
Wayne Boatwright
> On Sat, 10 Jan 2009 04:41:06 GMT, Wayne Boatwright
> <waynebo...@geemail.com> wrote:
>
>>So do I, but that doesn't mean I don't want to vacation elsewhere.
>
> That was a big problem of my childhood. "Summer People" were all
> around us. Most of them owned their vacation cottage/home. I asked
> and was told we *lived* in a vacation destination and I was supposed
> to appreciate it... so basically: shaddup already. I guess it's ok if
> living there is your choice - but if you grew up in a vacation
> destination (summer sports) like I did, it's not a big deal.
>
>
Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
really pisses me off about many of them is their feeling of entitlement, as
though permanent residents simply don't matter and they should *always* get
preferential treatment. It's hard to resist slapping the shit out of some
of them.
One memorable incident happened last winter. I was in an express checkout
line with about 8 items where the limit was ten. Behind me was a Snow Bird
couple with a basket brimming over the top. The old woman poked me in the
side and said, "let us get in front of you!" I told her, "unless you're on
your deathbed and on the way to the undertaker, you have a lot more time to
wait than I do. The bitch! I have no patience for this crap.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Friday, 01(I)/09(IX)/09(MMIX)
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If you're in a car travelling at the speed of light in reverse and
turn on the headlights, what happens?
************************************************************************
sf
<waynebo...@geemail.com> wrote:
>
>Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
>really pisses me off about many of them is their feeling of entitlement, as
>though permanent residents simply don't matter and they should *always* get
>preferential treatment. It's hard to resist slapping the shit out of some
>of them.
When I was a kid, summer people didn't make anyone within my hearing
go
>
>One memorable incident happened last winter. I was in an express checkout
>line with about 8 items where the limit was ten. Behind me was a Snow Bird
>couple with a basket brimming over the top. The old woman poked me in the
>side and said, "let us get in front of you!" I told her, "unless you're on
>your deathbed and on the way to the undertaker, you have a lot more time to
>wait than I do. The bitch! I have no patience for this crap.
GAH! This is a new "you" to me, honey buns.
Wayne Boatwright
> On Sat, 10 Jan 2009 06:17:43 GMT, Wayne Boatwright
> <waynebo...@geemail.com> wrote:
>
>>
>>Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
>>really pisses me off about many of them is their feeling of entitlement,
>>as though permanent residents simply don't matter and they should
>>*always* get preferential treatment. It's hard to resist slapping the
>>shit out of some of them.
>
> When I was a kid, summer people didn't make anyone within my hearing
> go
When you were a kid, times and things were considerably different than they
are today.
>>One memorable incident happened last winter. I was in an express
>>checkout line with about 8 items where the limit was ten. Behind me was
>>a Snow Bird couple with a basket brimming over the top. The old woman
>>poked me in the side and said, "let us get in front of you!" I told
>>her, "unless you're on your deathbed and on the way to the undertaker,
>>you have a lot more time to wait than I do. The bitch! I have no
>>patience for this crap.
>
> GAH! This is a new "you" to me, honey buns.
If this behavior wasn't an occurrence that you can witness on an almost
daily basis, it *might* be tolerable. I don't suffer fools or those who
feel they are more entitled than I am. The keyword here might be
"equality".
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Saturday, 01(I)/10(X)/09(MMIX)
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'Everywhere is walking distance if you have the time.' - s.w.
************************************************************************
sf
>When I was a kid, summer people didn't make anyone within my hearing
>go
HUH? what did I say? Sorry for the bad editing.
Dan Abel
Wayne Boatwright <waynebo...@geemail.com> wrote:
So how do you so readily tell the locals from these Snow Birds?
There's a joke in SF (San Francisco, where sf lives) that you can tell
the tourists during the summer because they're the ones with blue legs
wearing shorts.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Kathleen
> On Fri 09 Jan 2009 10:59:03p, sf told us...
>
>
>>On Sat, 10 Jan 2009 04:41:06 GMT, Wayne Boatwright
>><waynebo...@geemail.com> wrote:
>>
>>
>>>So do I, but that doesn't mean I don't want to vacation elsewhere.
>>
>>That was a big problem of my childhood. "Summer People" were all
>>around us. Most of them owned their vacation cottage/home. I asked
>>and was told we *lived* in a vacation destination and I was supposed
>>to appreciate it... so basically: shaddup already. I guess it's ok if
>>living there is your choice - but if you grew up in a vacation
>>destination (summer sports) like I did, it's not a big deal.
>>
>>
>
>
> Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
> really pisses me off about many of them is their feeling of entitlement, as
> though permanent residents simply don't matter and they should *always* get
> preferential treatment. It's hard to resist slapping the shit out of some
> of them.
>
> One memorable incident happened last winter. I was in an express checkout
> line with about 8 items where the limit was ten. Behind me was a Snow Bird
> couple with a basket brimming over the top. The old woman poked me in the
> side and said, "let us get in front of you!" I told her, "unless you're on
> your deathbed and on the way to the undertaker, you have a lot more time to
> wait than I do. The bitch! I have no patience for this crap.
>
We attend a lot of flyball tournaments in Amana, Iowa. The events are
held at the Amana Colonies RV Park so there lots of retired travelers
wandering around. Most of us enjoy an audience and are happy to explain
what the heck we're doing with those dogs, so that's fine.
However, I have seen some pretty egregious behavior. Last spring the
local Lions Club hosted an all-you-can-eat for $5.00 breakfast for the
handlers. Attracted by the smell of cheap food, the RVers descended en
mass, butting in line, elbowing, complaining that they asked for FOUR
slices of bacon and only got three, while the handlers, due to start
racing in 15 minutes, fumed. My dogs have better manners.
blake murphy
> Damsel in dis Dress <carol-5...@charter.net>
> news:tmqdm4d9uhst6jhef...@4ax.com: in rec.food.cooking
>
>> This one was developed by Pat (cryambers). Pat developed the
>> procedure (which is fantastic). I just pulled together seasonings
>> according to our tastes. Have fun with seasoning them!
>>
>> Anyone heard from Charlie lately?
>>
>
> <snipped and saved>
>
> I love chicken wings but have never used this method for them. Looks real
> easy to do. Doesn't the flour sort of just fall off the wings or am I
> totally missing something. From what I've read you just toss the wing into
> the flour and then onto the baking sheet. Either I missed the binding part
> or it's not there. *sigh* I'm not awake yet this morning.
>
> Michael
you don't rinse the wings beforehand. therefore, all the gunk, blood and
bone fragments aid in binding the flour.
your pal,
blake
blake murphy
my impression was that the 'canonical' buffwings called for magarine and
frank's. half-and-half magarine (i would use butter, though) would be
pretty fucking hot.
your pal,
blake
blake murphy
> On Fri, 09 Jan 2009 15:45:03 +0200, ChattyCathy
> <cath...@mailinator.com> wrote:
>
>>We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot' is
>>it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
>
> I think it all depends on how asbestos your mouth is. For me, it's
> "medium". Not so hot my nose runs, but I notice it.
franks is not as hot as, say, tabasco.
ingredients in tabasco: distilled vinegar, red pepper, salt.
frank's: Aged Cayenne Red Peppers, Vinegar, Water, Salt and Garlic Powder.
your pal,
blake
Kathleen
Gods, Blake, I'm gaggy right now as it is, so thanks ever so much for
that lovely image.
Enough about food, I'm going to go sew something.
Wayne Boatwright
Typically, they are the most ancient, demanding, and insulting. On the
road, obviously, one has but to glance at all the license plates. Thank
God that most of them are only here through the winter.
> There's a joke in SF (San Francisco, where sf lives) that you can tell
> the tourists during the summer because they're the ones with blue legs
> wearing shorts.
>
That, too, unless they've been here long enough to acquire a winter tan,
and that would usually be only the golfing fanatics.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
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Gloria P
>>
> Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
> really pisses me off about many of them is their feeling of entitlement,
> as though permanent residents simply don't matter and they should
> *always* get preferential treatment. It's hard to resist slapping the
> shit out of some of them.
It's not just snowbirds, Wayne. I think it happens anywhere visitors
are spending lots of time and money to stay longer than a few days.
I saw it all the time during the summer in RI where we lived near the
beaches where the "summer folk" owned or rented mansions. They drove,
dined out, shopped, and even sunbathed as though they were royalty and
"natives" were peons to do their bidding or at least get out or their
way because they were IMPORTANT!
I found the answer for me in coping was to be unctuously polite while
not giving an inch.
gloria p
Wayne Boatwright
You're absolutely right, Gloria. It's any massive influx of people who are
"escaping" to a more comfortable climate for extended periods, wherever and
whenever that might be. Their general attitude is pervasive. Many of them
know each other and regroup upon arrival, only to take over places like a
plague of locusts.
Your coping strategy is excellent, and I do try to do that, but sometimes
my patience simply wears thin.
We have learned, however, the time frames to avoid when dining out or
grocery shopping, etc. We've also learned many places they simply don't
frequent, due either to cost (many are notoriously cheap), or incovenient.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Saturday, 01(I)/10(X)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
1wks 1dys 5hrs 20mins
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--George Carlin
************************************************************************
blake murphy
shit, that should read 'half-and-half margarine *and tabasco*.'
ypb
blake murphy
me, i'm afraid of needles.
your pal,
blake
Kathleen
I'm not scared of them but I have a healthy respect for the things. I
use #20 needles (not quite as big as a round toothpick but close) for
sewing leather and neoprene skid boots and 1000 denier cordura, and my
industrial machine will run at 3,000 stitches per minute with the pedal
to the metal, and will drive a needle through a half inch of
vegetable-tanned leather without breaking a sweat. I work barefoot for
better control but I've still had a couple of near misses, including
once where I put a needle through the tip of a long nail - I got in the
way of the walking foot. Just remembering that gives me the heebie
jeebies. Needless to say, I keep my claws clipped these days.
Lou Decruss
>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
><waynebo...@geemail.com> wrote:
>
>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>
>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these wings
>>> this weekend. Will email you the results ;-)
>>>
>>
>>There's enough fat in the wing skin to make it stick.
>
>I think the real point is *why* would you want flour on Buffalo Wings?
My point would be confusion as to why anyone would waste time on wings
period. Gimme a drumstick or thigh so I can have some meat!
Lou
Kathleen
Any baked wing recipe can be made with drumsticks with no alterations in
time or procedure. Bake them on a rack in a hot oven, or, for that
matter, plunge them into boiling oil, it's all good. The skin ends up
just as crisp, the comparitively bountiful meat is well cooked right to
the bone.
Douse the entire piece with sauce, or tear it off the bone by the finger
full and dip it.
Wayne Boatwright
My point would be that I prefer the higher ratio of crispy skin to meat. I
like drumsticks and thighs as well as I like wings, but they don't
represent the same thing at all.
We used to go to a restaurant in OH that served Buffalo fried chicken. It
had no coating, but was deep fried until crisp, then plunged into sauce.
It was very good, but still not wings.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Sunday, 01(I)/11(XI)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
1wks 6hrs 53mins
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Foolproof operation: All parameters are hard coded.
************************************************************************
David Harmon
<waynebo...@geemail.com> wrote,
>My point would be that I prefer the higher ratio of crispy skin to meat. I
>like drumsticks and thighs as well as I like wings, but they don't
>represent the same thing at all.
That is a point of view that simply would never have occurred to me.
I figured all the wings fans were people looking for something to carry
the sauce on, who hadn't discovered spoons. I like the meaty pieces.
I wonder what happens to all the skin from all the packages of skinless
chicken that gets sold (actually, I probably don't want to know.) Maybe
somebody could fry it and sell "Chicken Chicarones" for sauce dipping.
My main complaint with wings is the high ratio of bones to edible bits.
blake murphy
but with wings you get all that nummy fat-laden skin.
your pal,
blake
Melba's Jammin'
Kathleen <khhfmde...@charter.net> wrote:
> Douse the entire piece with sauce, or tear it off the bone by the finger
> full and dip it.
I think gnawing directly from the bone is sanctioned for wings,
Kathleen. At least in my barnyard.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."
Kathleen
> In article <wLval.6957$1L3....@newsfe20.iad>,
> Kathleen <khhfmde...@charter.net> wrote:
>
>
>>Douse the entire piece with sauce, or tear it off the bone by the finger
>>full and dip it.
>
>
> I think gnawing directly from the bone is sanctioned for wings,
> Kathleen. At least in my barnyard.
Of course. But if you're trying to achieve maximum sauce-age, tearing
off pieces creates extra surface area.
Kathleen
And besides I just realized you might have noticed that I was talking
about Buffalo Drumsticks.
Wayne Boatwright
> On Mon, 12 Jan 2009 00:12:49 GMT in rec.food.cooking, Wayne Boatwright
> <waynebo...@geemail.com> wrote,
>>My point would be that I prefer the higher ratio of crispy skin to meat.
>> I like drumsticks and thighs as well as I like wings, but they don't
>>represent the same thing at all.
>
> That is a point of view that simply would never have occurred to me.
> I figured all the wings fans were people looking for something to carry
> the sauce on, who hadn't discovered spoons. I like the meaty pieces.
I tend to like my wings a bit on the dryer side, but I enjoy the texture of
the crisp skin with the meat. Since I eat all of it except the bones
themselves, a nice helping of wings is very satisfying.
OTOH, if I'm having fried chicken, I prefer that the pieces are meaty and
that the meat is very moist with a crisp crust.
> I wonder what happens to all the skin from all the packages of skinless
> chicken that gets sold (actually, I probably don't want to know.) Maybe
> somebody could fry it and sell "Chicken Chicarones" for sauce dipping.
No, I'm sure you don't want to know. Actually, if you slowly render
chicken skin to accumulate the fat, the remaining crisp skin is rather
good.
> My main complaint with wings is the high ratio of bones to edible bits.
>
Well, there is that. The thing is, you just need *lots* of wings. <g>
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Monday, 01(I)/12(XII)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
6dys 5hrs 53mins
************************************************************************
Facts are stupid things. (Ronald Reagan, 1988 Republican Convention)
************************************************************************
Wayne Boatwright
Exactly!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Monday, 01(I)/12(XII)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
6dys 5hrs 49mins
************************************************************************
Now, assuming that I'm right. And I invariably am...
************************************************************************
Melba's Jammin'
Kathleen <khhfmde...@charter.net> wrote:
> Melba's Jammin' wrote:
> > I think gnawing directly from the bone is sanctioned for wings,
> > Kathleen. At least in my barnyard.
>
> Of course. But if you're trying to achieve maximum sauce-age, tearing
> off pieces creates extra surface area.
Got it! If. I prefer to dip my wing into the sauce. Then I have
a handle. :-)
Melba's Jammin'
Kathleen <khhfmde...@charter.net> wrote:
You were and I think I wasn't necessarily. :-)
sf
<blakepm...@verizon.net> wrote:
>but with wings you get all that nummy fat-laden skin.
skin/schim... doesn't matter to me except for the sauce. I hate those
bones too. I agree with mo' meat - only I prefer thighs (unless
someone else is willing go to the trouble of turning a wing part into
a cocktail drumstick).
:)
sf
<waynebo...@geemail.com> wrote:
>On Mon 12 Jan 2009 11:33:41a, blake murphy told us...
>
>> On Sun, 11 Jan 2009 15:50:12 -0600, Lou Decruss wrote:
>>
>>> On Fri, 09 Jan 2009 19:50:58 -0800, sf <s...@geemail.com> wrote:
>>>
>>>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
>>>><waynebo...@geemail.com> wrote:
>>>>
>>>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>>>
>>>>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these
>>>>>> wings this weekend. Will email you the results ;-)
>>>>>>
>>>>>
>>>>>There's enough fat in the wing skin to make it stick.
>>>>
>>>>I think the real point is *why* would you want flour on Buffalo Wings?
>>>
>>> My point would be confusion as to why anyone would waste time on wings
>>> period. Gimme a drumstick or thigh so I can have some meat!
>>>
>>> Lou
>>
>> but with wings you get all that nummy fat-laden skin.
>>
>> your pal,
>> blake
>>
>
>Exactly!
I'm going to report you to your cardiologist!
:P
Wayne Boatwright
Tattletale! My total cholesterol is 127.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Tuesday, 01(I)/13(XIII)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
5dys 15hrs 51mins
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Kicked wide of the goal with such precision.
************************************************************************
Lou Decruss
<don'ta...@donttell.huh> wrote:
>Lou Decruss <LouDe...@biteme.com>
>news:j7qkm4h10f7tcdeq1...@4ax.com: in rec.food.cooking
>Wings is good eats Lou. Nothing like a greasy pound of hot wings, salad
>and a cocktail to satisfy me.
I sure don't mind being in the minority here. And I absolutely do
love nice crispy chicken skin. But I don't enjoy skin and sauce as a
meal. If I'm goona gnaw on messy meat I'd prefer some properly
prepared ribs. The skin on a lone drumstick is plenty for me.
So I'll leave the wings for those who enjoy them.
Lou
Wayne Boatwright
More for me!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Wednesday, 01(I)/14(XIV)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
4dys 4hrs 18mins
************************************************************************
Ensign Expendable, step on that rock! - Kirk
************************************************************************
sf
<LouDe...@biteme.com> wrote:
>I'll leave the wings for those who enjoy them.
I've never understood the allure the allure of wings. Mom loved them,
but to me they were just skin and bones. What's to like?
I like buffalo wings, but I think I'd like the sauce on anything that
presented it properly.
Lou Decruss
>On Wed, 14 Jan 2009 20:36:41 -0600, Lou Decruss
><LouDe...@biteme.com> wrote:
>
>>I'll leave the wings for those who enjoy them.
>
>I've never understood the allure the allure of wings. Mom loved them,
>but to me they were just skin and bones. What's to like?
>
>I like buffalo wings, but I think I'd like the sauce on anything that
>presented it properly.
The wing allurement baffles me.
Lou
sf
<LouDe...@biteme.com> wrote:
>On Fri, 16 Jan 2009 20:46:27 -0800, sf <s...@geemail.com> wrote:
>
>>On Wed, 14 Jan 2009 20:36:41 -0600, Lou Decruss
>><LouDe...@biteme.com> wrote:
>>
>>>I'll leave the wings for those who enjoy them.
>>
>>I've never understood the allure the allure of wings. Mom loved them,
>>but to me they were just skin and bones. What's to like?
>>
>>I like buffalo wings, but I think I'd like the sauce on anything that
>>presented it properly.
>
>The wing allurement baffles me.
>
It was a poor way of saying I like the sauce better than the wings.
blake murphy
> On Sat, 17 Jan 2009 19:39:17 -0600, Lou Decruss
> <LouDe...@biteme.com> wrote:
>
>>On Fri, 16 Jan 2009 20:46:27 -0800, sf <s...@geemail.com> wrote:
>>
>>>On Wed, 14 Jan 2009 20:36:41 -0600, Lou Decruss
>>><LouDe...@biteme.com> wrote:
>>>
>>>>I'll leave the wings for those who enjoy them.
>>>
>>>I've never understood the allure the allure of wings. Mom loved them,
>>>but to me they were just skin and bones. What's to like?
>>>
>>>I like buffalo wings, but I think I'd like the sauce on anything that
>>>presented it properly.
>>
>>The wing allurement baffles me.
>>
> It was a poor way of saying I like the sauce better than the wings.
it's sort of like eating snails. just an excuse to eat lots of butter,
garlic and bread.
your pal,
blake
sf
<blakepm...@verizon.net> wrote:
>it's sort of like eating snails. just an excuse to eat lots of butter,
>garlic and bread.
Except with escargot, you can substitute mushrooms and be done with
it.