Text 19510, 71 rader
Skriven 2007-08-19 07:10:24 av Michael Loo (1:18/200)
     Kommentar till en text av Burton Ford
Ärende: hello 7
===============
 ml-> It's mostly a lark that celebrates the incongruity of blueness
 ml-> in the food supply.
 BF> I guess I have assumed that it was a reaction on your part to the old,
 BF> color of food experiment that held that people would react very
 BF> negatively [i.e. refuse to drink] blue milk.   Do you remember that
 BF> from yonks ago? 

Some clever psychologist-gourmand "yonks" before even you were born
once did invited his gluttonous friends to a dinner that he promised
would be well prepared, healthful, abundant, and good to taste, and
he bet them that they wouldn't be able to eat the food. Then he had
his minions or assistants put blue shields on all the lights, and
he more than recouped the cost of the meal from his winnings. I
would likely have been one of the few who got both a meal and some
cash out of the deal.

 BF> It seemed like the kind of thing that would rise your rebelliousness.

I don't recall ever rebelling agin that kind of thing. There
are all sorts of other appropriate things to rebel against.

Anyhow, I too would react very negatively to blue milk. There are,
after all, blue foods that I won't eat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Anchor Bar Hot Wings
 Categories: Snacks, Chicken, Wings
      Yield: 12 Servings

           Chicken wings
           Read below

  The key to good Buffalo Wings is how you prepare them as well as the
  ingredients and the handling of the wings. The most successful wings
  served up here in Buffalo are what they call "Grade A Grinders."
  Fresh wings that are very large and meaty. Usually, you cannot get
  them in a frozen package, but can get them from a poultry dealer.
  Once you find them make sure they are absolutely fresh. Wash them in
  cold water, split them at the joint and remove the tips. Place them
  on a rack on a pan and refrigerate overnight to let the blood and
  water drain out of the wings. THIS IS A REAL KEY. Drying the wings
  under refrigeration will help to make them a much crispier product,
  once deep fried. Next, use a deep fryer or a very heavy deep pot with
  a thermometer and add the oil. Peanut oil is very good, or a
  commercial product such as can be found at a restaurant cash and
  carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending
  on the size of the fryer, deep fry the dry wings 6-8 minutes in small
  batches, until thoroughly done and golden brown. Hold the cooked
  wings in a warm oven if necessary. A combination of melted margarine
  and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce
  will add the right zing. The key here is to add just enough sauce to
  coat the wings - the more sauce you add, the hotter they will be. For
  the very brave, 1 part margarine to 3 parts hot sauce and 1 part
  Tabasco is referred to as "Suicidal Wings" by the late and dear Don
  Bellissimo, who owned the Anchor Bar. Working quickly, place the deep
  fried wings in a large bowl and add the sauce mixture, shaking to
  coat them. There are many good hot sauces to use; the one they use is
  either Durkee Franks Red Hot Sauce or Wingers Original, again found
  in a restaurant cash and carry. Celery sticks and chunky blue cheese
  dressing (Ken's Buffalo Style Blue Cheese is a popular one) and
  plenty of napkins.

  FROM: Uncle Dirty Dave's Kitchen

MMMMM


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