Owtahear

Yes. They have a good size. Whole Foods wings also seem to be a decent size.

I am terrible with recipes because I often use them as guidelines then adjust to taste and feel on the fly. But this makes an outstanding dressing. I first made this as an accompaniment to barbecued carrots from the Publican cook book by Paul Kahan and it works so well with wings. Equal parts of Mayo, Sour Cream and Blue Cheese. So say 1/2 cup of each. Garlic Powder, dill, parsley, fresh grd black pepper and salt (tsp each tbsp of salt) Some acid either lemon juice or red wine vinegar. And then I balance it out to the consistency I like with buttermilk. Oh...and a splash or two of fish sauce or Worcestershire sauce because you can never have enough Unami. Let it sit for a few hours. Great with wings....fabulous with like a wedge salad.

Okay......I am a wing fiend. I have to admit. I went to college in the 80's not too far from Buffalo. So I discovered "Buffalo" wings well before the world made them popular. I am completely old school, I don't need all of those 500 different flavors. I prefer the following: 1) Your basic buffalo sauce of hot sauce/butter/vinegar in some combination. 2) I do like Asian flavors fish sauce/sweet/spice 3) Like a garlic butter/chimichurri combo 4) season salt. 5) Bar B Que sauce only if they are grilled or smoked. My main problem with wings are...they have become WAY TOO POPULAR and once the masses get involved...well you all know the rest. Secondly, the wings have become way too large!!! I hate large wings. They don't cook, sauce or eat right. If you want chicken tenders (alot of meat) then order friggin chicken tenders. And chicken tenders are not "boneless wings". I love duck wings and turkey wings also. I just love poultry skin and the biggest crime against wingdom is the lack of crispy skin. Fried is still the best. You cannot beat deep fried. Though I have marinated in baking powder and par baked, then finish bake at a higher temperature that does a nice job. But still, fried wings are the best. But air fried, baked, grilled are good too. Again, big wings suck and often leads to sloppy skin. Sloppy skin is greasy and just not fun or good to eat. I am a perfectionist when it comes to my buffalo sauce. I now make my own hot sauce. I make both the "Franks" style of peppers/vinegar and salt and also a fermented version more like tabasco. To make the wing sauce, I like to blend, add some garlic, maybe a touch of honey to balance, and some splash of Worcestershire or Fish sauce for some umami. I do like it hot, but not insane that you can't taste. And home made ranch or bleu cheese is so easy it is a no brainer accompaniment. Someday I will eventually perfect my wing sauce. It is an never ending quest.

I am not into a lot of these goofy flavors. But I love La Zi Ri ( Chongking Chicken) and figured that this would translate well to wings.

Straight up Buffalo style hot wings I make my own hot sauce from garden peppers. I am fanatical about getting it right. As I am getting the wings the proper crispiness. Home made blue cheese dressing.

I have eaten and grown Kohlrabi since I was a kid. Best way? Raw. Thinly sliced. Cold. Salt and pepper. Thank me later. Crisp, cool, savory, healthy, a bit sweetness, the salt pulls it out, the pepper accentuates its savoriness. Cooked? It is like a turnip. You also can make Kohlrabi slaw. It is best raw, not cooked.

So I make my own hot sauce. The best thing maybe is the leftover seeds/peppers, which I jar as almost a "chili crisp" and is incredible as it adds hear/salt/acid (vinegar) and a bit of garlic to any dishes. Because of the salt and vinegar, it keeps in the refridgerator forever.

Go big or go home. Lobster over corn/truffle puree with caviar and some garden herbs/tomatoes.

So, I have now got into growing my own chili peppers and making my own hot sauce. The great byproduct of doing this, I get this awesome leftover chili residue that keeps forever in the fridge that is a cross between sambal, chili crisp and chili flakes. It is awesome. I did it last year, and now. being in mid September as my chilis are ready to harvest, it is time to do it this year!!

Growing up in Western Pa and the heavy Eastern European influence in food, I have eaten kohlrabi since I was a kid. Now with my own veggie garden, I always grow a row. You can probably do more with them than I do....but slicing thin on a mandolin then salting and pepper is the way to go. Letting it sit with the salt for maybe 20 minutes is best. It is unbelievably good...crisp, but like a flavor of a cabbage heart only sweeter.

I just got this.

I hate these Jurassic "JUMBO" wings. They are impossible to cook correctly. As I tell people, leave wings alone, if you want meat, order chicken tenders!! Yes, Whole Foods actually has decent wings size wise. I have gotten a bunch of wings from Porter Road online and froze them. I can trust the source and they are a good size, not too big, not too small for "wingy" things.

I hated, hated, HATED cucumbers all of my life, up until 2 years ago. Then I tasted smashed cucumbers with some sesame oil and red chili and have been hooked ever since!

It's Spring!!! Halibut with fresh peas and fresh morels!!

I made homemade Biang Biang Noodles for the very first time. I learned from doing this, they still were chewy and great, but not quite as good as X'ian Foods. I had some leftover lamb from Elysian Farms from Easter that I used to make a spicy cumin lamb sauce. Man it was good. I can eat biang biang noodles every day!!

I had some duck breast, I had some oranges. This really turned out well. Not the best artist as far as plating....but this was pretty awesome. Duck was cooked med rare, but not too rare. Well seasoned, but the Orange sauce was great. I made a gastrique, using parts fresh squeezed orange juice, sherry vinegar, Cointreau and a splash of cognac. But the kicker, what sent this to another level was the star anise I used. That made this fantastic, not overpowering at all, just a hint of the anise but man it added alot. Made braised then sauteed potatoes and parsnips with some micro greens.

I have been away and lazy but here are some past meals. Cinco De Mayo. Seafood Enchiladas

That's fantastic and I will definitely try this!

I am extremely careful about where I source seafood from. Obviously this gets a bit expensive. But I am wary of many species and also how they have been handled. For example, I love scallops but will rarely order them out because I have had so many poor quality scallops (I source mine from Maine). But a lot of this is due to the fact that we don't respect the seasonality of some species and forms and expect them year round and fresh.

Chili Crisp is good on everything!!!!

Biang Biang Noodles! I got this from Xi'an Famous Foods off of Goldbelly. I read so much about them and these noodles. It is ingenious how they shipped it. They included the raw noodle dough and then instructions (good You Tube clip) on how to pull the noodles. I wasn't sure....but my god, I see what the fuss was. I was addicted to these noodles and even did my own thing with them making a Lobster Chongking style over the noodles. This was the original Mt Qui Pork stew from Xi'an Famous Foods. Doesn't look like much, but the texture of these noodles and the sauce, it is a game changer!

Spicy Beef Noodle Soup! Chengdu Style. So good....homemade broth, used beef shank which was perfect.

I played around with Duck Confit a L'Orange

I made a tray of Lasagna Always a good comfort food.

This is exactly what I do. I spray the items with a light coating of Pam and it seems to help it crisp up and act more like fried food.