heidih

I like the green sauce. The wings look like they have a good crisp. The yuzu makes sense as Peru has a lot of post WW2 immigrants. How did the green bananas go for you versus plantains? Love your family's drift to the Peruvians

Guess I am, as always, the outlier who wants the extra crispy. Those older KFC ads almost made me cave and Florence Henderson's Wesson oil commercials had an audible crunch for a reason.

Unless we cooking the mean old rooster who was terrorizing the hens, or an old hen - is "tender" even an issue with yhr chicken most of us are purchasing?

I've never it quorn - how would you describe it versus other plant based eat subs

Yes the beauty and connection to older methods of letting the dough work itself. So happy youi were able to bake and be satisfied. It is a primal thing - the staff of life.

It has been in the news. Marketing rules consumer behavior - we shall see. I will NOT be taste testing. Burger King did the nuggets and now KFC on the wagon https://www.kentucky.com/news/nation-world/national/article257125152.html

I'm a mutt. My mom was Volksdeutsch. I'd try it though I prefer a good Leberwurst - preferably mushroom or onion.

Ha - I've never experienced it in Wurst Salat but worth a try.

The baker's dozen (13)

I now I rag on Kenji a bit, but he does do his research/testing well. Thought his take on the crisp factor might inspire some of you. https://www.seriouseats.com/the-best-buffalo-wings-oven-fried-wings-recipe

Thanks for the idea as I have some past crisp Granny Smiths. I was gonna pitch them into the field for the critters but this sounds like a better plan + it will smell good.

I usually don't sautee the eggplant. Do you think your treatment results in better integrity of the eggplant?

I was hoping you'd say flat. The only thing I like about the curly stuff is feeding it to a rabbit and watching it twirl as the bunny keeps chewing. Now I want a stash of balls in my freezer. I kinda like bouncy ones and for a singleton found Trader Joes turkey ones (frozen) to be perfect nuked as a snack with a sharp mustard. Or to plop into soup. Does nuking count for a cook-off

John and Jesus are often shown together though John older- honoring that? At least no chipped teeth with the surprise one I hope.

@Shelby flat leaf or curly parsley? Also with venison being generally lean, does the amountof milk and breadcrumbs yield a fairly juicy ball?

Is it farmed or wild? The farmed stuff can be pretty neon pink depending on what they feed.

I never think of turnips as the root vegetable to use - thanks for that. Beautiful looking fish

ice! If you have nt seen this it is a nice view including Wes https://www.kcet.org/shows/the-migrant-kitchen/episodes/alta-california

Like a sealed plastic bag or nuking it with a drop of water. Not exactly Kenji Lab Science But I work with jaggery and piloncillo so maybe it becomes intuitive.

Thank you. You do know that "curating" brown sugar is dead easy

Oh just slip me a Moreton Bay/Balmain bug and we'll call it even. Yes more a slipper lobster Taste rules

Well there is the upside down punctuation thing - but ya know who wrote it and it is endearing. @weinoo how bout your salting and peppering with Yiddish https://www.thoughtco.com/upside-down-punctuation-in-spanish-3080317 Now I have wings on the mind thanks to the new Cook-Off

How would you say the onion butter was made? That sweet/savory combo is my preferred way to enjoy a good toasted bread.

Wings were always on my party menu, or "keep the hungry boys placated" go-to list - especially when I had a dedicated poultry guy down the road. He sold in 5 - 10 pound bags at great price. He'd have hacked off the tips and would give them for free to regulars. I used in stock. My personal preference is the flat - such sweet meat, but Americans in my experience prefer the "drumettes". I baked them on sheet pans after coating with whatever I concocted from the condiment selection. Often soy sauce, BBQ sauce, mustard, garlic powder. I did not go too spicy as wanted to please the majority. A no-brainer party food especially when I finally "discovered" parchment paper. I never had the fried Buffalo Wings w/ Frank's hot sauce until a neighbor fried some up at a gathering. Not my favorite. Between the hot sauce and the blue cheese dip - "where's the chicken taste?". I'll refer back to see what everyone comes up with once I really get my kitchen back. The Cook-Offs are a great reference and jumping off point.

Don't know that I'd drink it at that point but it raises something I thought of the other day - saving bits like the braising wine @Shelby mentioned to enrich a future dish. I save glass jars (w/o labels!!!) So when handed some rotisserie chicken bones after they parted out their Costco bird I snagged the black under-tray, added a bit of warm water and got out the congealed juices. Added to a quick stock from the bones it made a thoroughly enjoyable soup.