Text 21296, 57 rader
Skriven 2009-02-26 09:48:06 av Michael Loo (1:18/200.0)
  Kommentar till text 21276 av Dave Sacerdote (1:123/140)
Ärende: Bulk foods 279
======================
 ML> Buttered popcorn was especially amusing, as it tasted sort of
 ML> like vomit.
 DS> I once knew a woman who hated popcorn because she said it tasted
 DS> like "bad breath."

Sounds as though she'd spent too much time kissing drunks.
When I have bad breath it's usually a result of bleeding
into my mouth - for some reason the bacteria that eat on
old blood smell particularly foul to me. Vomit breath has
never been one of my vices, though drunkenness has.

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
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)