kayb

Here’s how I do traditional hot wings. I get in the car and drive to D’Bo’s in southeast Memphis. I walk in and order “regular hot,” sauce on the side. I then go to Pete and Sam’s, the Italian restaurant that makes the best blue cheese dressing on the planet, and pick up a pint of that. I come home and cut up about three large carrots into sticks. I recrisp the wings in the CSO, drizzle with sauce, and settle down with all that and a Yuengling to watch football. D’Bo’s has three heat levels: regular hot, extra hot and suicide. Suicide is the stuff of fraternity hazings. FWIW, the Georgia Dome serves a mean chili garlic wing in its suites.

Why does my mind immediately go to Hunter S. Thompson?

Shortages have so far been sporadic — one chain will be out of something, but another will have it. Until now. I was talking to a friend in the Philly area yesterday and he was complaining about not being able to find half and half. I had half and half on my grocery order to pick up this morning. Got a text it was out of stock. Ok, I had to get out and get the necessities — wine and dog food — for the coming cold weather, so I’ll hit another grocery and pick it up. Four grocery stores later, I finally discover and pounce on a half-gallon of half and half. I understand supply chain issues. But dairy is a time-dated product. Is all the half and half in the world sitting in refrigerated warehouses somewhere, slowly going bad? Or worse, is it sitting in the cow causing great distress? inquiring minds want to know.

umm. Kind of begs the meaning of crispy. Were they shatteringly crisp? No. Did they have a satisfying crunch/chew to them? Yes.

Took the air fryer on its maiden run with the wings last night. I think I’m going to like it. Ease of cleanup was marvelous!

Personally fond of Nuts on Clark, in Chicago.

Wangs. (In the local vernacular.) Roughly Peruvian seasoning. Had no aji Amarillo, so I subbed a mix of ancho, guajillo and RG chile powder. Limes were found DOA, so subbed lemon juice. Dipping sauce was LGD with mayo and sour cream. Potato skins. Nothing out of the ordinary there. Perfectly adequate.

Pre-breaded fish fillets are also a quick and easy start to fish tacos.

I put Honeycrisp and Granny Smith apples on my grocery order. Got the three honeycrisp. Instead of GS, I received one Gala, one Fuji and one Cosmic Crisp. I think I’ll make chicken salad and chop up the Fuji in that.

Hey, I tried to order Tuesday and first pickup I could get was Friday am. I’ve just been adding things ever since.

Just put wings on my Kroger order. I don’t recall that I’ve ever cooked a chicken wing. Kroger had 2-pound bags of its brand of chicken, frozen, for $3.99 a pound, vs. Perdue’s $7.99, so I went with Kroger. I’m thinking a combo of Peruvian with green sauce for me, and Buffalo for Child A. Steroids are kicking in and I finally have an appetite.

Hmmm. Wings may be an appropriate test topic for the new air fryer…

Yes. Down here, it’s rural enough inspectors get to a restaurant MAYBE once a year. And a huge number of little Mom and pop places aren’t licensed, and thus don’t even get that.

I’ve never eaten a smoked oyster other than the char-grilled variety. But I do have an ulu a friend brought back from Alaska. A fine knife for herb-chopping.

SIX French fries?.?

Very enjoyable, Chris. Thanks, especially for thee look at Peche. We walked past it a couple of times but never managed to go.

A FWIW on knife sizes. Last time I was in Tokyo, I was determined to buy Japanese knives to take home. Day before I left I betook myself to Kitchen Street, a wonderful rabbit hole I could have wandered in for DAYS…. Long story short, I came away with a set of carbon steel Misonos. A 10-inch gyuto, an 8-inch Gyuto, and a 5-inch utility knife. I gave away the 10-inch one. I have small hands. The 8-inch handles most of what I need, and the 5-inch is a workhorse.

Sunday, for a belated family Christmas/New Year I did pot roast w/veggies, Mac and cheese and green peas, along with the warmed up BE peas and greens from the day before. Monday was nothing because I was hung over and felt generally raunchy. Yesterday the pot roast reappeared as veggie beef soup, half of which was porch drop off to the ailing Child C and family. I’m thinking today is going to be either ham and scalloped potatoes, or steak and Guinness pie.

No corn???

So can your IP. Saute setting works like a charm. I don't remember who all did what, but eG has enabled me to acquire a lot of things I'd probably have never heard of otherwise. First, I think, was the Anova circulator, followed by the IP and the CSO. A Thermapen. A vast variety of Penzey's spices. Duck from Hudson Valley. Misfits Market. Goldbelly. Cajun Grocer (that was @Shelby!), Branston pickle (forgive me, @Kim Shook, but I wasn't impressed). Numerous cheeses. Castelvetrano olives.

I had planned latkes and caviar for this morning. With mimosas. Got up and didn't feel like latkes and caviar. So -- protein shake it is.

The Mid-South area is a haven of fried pickles. Most bars will serve them as snacks, and several fast-food places serve them as sides or appetizers. I am a fan of the fried thin slices; some places fry the spears, but the ratio of pickle to breading is off, to me.

I hate unloading the dishwasher. Don't mind loading it, don't mind running it. Hate to unload it. I also hate putting away freshly done laundry. I prefer to leave it stacked on the chair and observe it a day or two.

Sara Lee is our grocery store white bread of choice.

Bimbo bread. Never heard of such, but it makes me giggle.