awbrig

Spicy Buffalo Wings 4 lb Chicken Wings 1/4 lb Butter 1/4 c of Red Hot sauce 1/4 c of Tabasco sauce 1 tsp of Dave's Insanity Sauce (or your favorite brand of "insanely" hot sauce) 1 T of vinegar cooking oil Prepare the wings by cutting them into two sections and toss the tip... they don't need it anymore and you're not gonna eat it. Start getting your deepest frying pan (or your fryer, if you have one) warmed up with enough oil to cover one layer of wings completely. You can tell when the oil is hot enough by sticking something like a wooden match or the end of a wooden spoon into the oil. If the oil bubbles around it, it's hot enough to fry. If you put food into oil before it is hot enough, it will just soak into the food and make it excessivly greasy. Melt the butter in a saucepan and add the vinegar and the Red Hot, Tabasco & Dave's Insanity Sauce. If you've never tried Dave's now is the time, and for Christ's sake, go easy on the Insanity sauce if it's your first time! Even the teaspoon we're adding can be throttled back on. Why are we adding three different hot sauces? Cause each of the two off the shelf sauces has a slightly different taste and the Dave's adds the serious heat. When the butters all melted and everything is mixed together, turn off the flame but keep the pan warm so the butter doesn't separate. Fry the wings about 10-12 minutes... don't try to cook them all at once unless you have a huge fryer. Six or seven at a time may be all your pan can handle before the oil bubbles over. When they're done, drain them off and toss them in the hot sauce (you can transfer the sauce into a larger bowl to make this easier). Keywords: Chicken, Deep Fryer ( RG368 )

why the pause, miniscule as it is?

I just bought this for Allison....

Please send this bottle to me asap so I may inspect it...Cant guarantee return delivery...

Is that a real lamb and pig suspended from the ceiling? Freaky!

I like my bacon chewy but not too crispy now...My favorite bacon is the Whole Foods Bacon cut from the slab abd a distant secong Niman Ranch... Heres a great thread on bacon from a way back... http://forums.egullet.org/index.php?act=ST...=14816&hl=bacon

Great Pics!! Looks like you had a great afternoon!

That sounds great BondGirl - Im going to try your method next time I make sauce!

Ive never seen anything like that before...Are they really good? Also, curious, How much do they cost?

And more will be written tomorrow cuz im on my way there!

Sounds like an incredible dinner! That foie gras sounds awesome. I was once had a Foie Gras dish @ Trotters that was paired with Seckel pear and I remember that it was a great pairing!

thats a pretty cool way of doing it, Tommy. Ive never heard of that approach before! Good for Trio as well as the future diner!

Hey Tommy, RyneSchraw, Quajolote and I are going to Trio tonight. Im taking a cab from the city so Ill let you know tomorrow how easy it is back and forth (as well how our experience @ Trio was)

I like it because, paired with spicy foods, it tends to temper the heat...

ANyone know anything about the food on the Disney Cruises? We are thinking of planning a cruise for next Winter...

I dont need Martha or her magazine anymore Shielke. I got you!

I do. You make 2 holes at the polar opposite sides of the egg. I usually use a fork tine to make a hole. And then you just blow on one end and the the yolk comes out the other hole. Rinse and dry... When we were kids we used to do this and thread a black sting through it. Then 2 people would grap the 2 ends and go on either side of our street with the egg in the middle of the string... giving the appearance that it was floating in the middle of the street! It would freak people out!

Thanks for the link...Im going to try that when we dye eggs Friday night...

COuld you explain a little further Shielke...What kind of oil?

Wow! Do you now like the taste of bottled milk?

Jesus, dude! Im not sure what else to say! Where's Tommy?

Ive never had Indian food. The only time close is when I made pork dumplings covered with Charlie Trotters Curry Apricot Sauce. Im going on Sat with fellow eG people and cant wait!!

So did I for, I think, a different reason...

During the week I always skip breakfast. I just dont have the appetite for it and am not hungry, at all. On the weekends, however, I am hungry for breakfast... Is breakfast still the most imortant meal of the day or this a myth?