Whether it's your first Bonnaroo or you’re a music festival veteran, we welcome you to Inforoo.
Here you'll find info about artists, rumors, camping tips, and the infamous Roo Clues. Have a look around then create an account and join in the fun. See you at Bonnaroo!!
Chicken wings are for the lazy. Nacho's are an art. Nacho's all the way, and especially if they're made with doritos. I need my cheese to have cheese on it.
Anybody can grab some wings and toss sauce on them, it takes an artist to perfectly craft the chip/ground beef/guac/sour cream/shredded cheese/queso/lettuce/tomato/jalepeno combination to create something that is truly divine. Now I'm gonna need to visit Freebirds for lunch.
Y'all obviously are not making your own restaurant quality chicken wings. It takes me about an hour and a half to two hours to make a full batch. They have to be seasoned, then pre-coated with a layer of plain flour. You then have to dip them in egg-wash or buttermilk, and then coat them in seasoned flour. Next you have to deep-fat fry them, but they can't be layered or else they will lose the light breading that holds the moisture in and makes the sauce stick. So you have to do them in batches of 4-6 individual wing parts, shaking them gently the first 30 seconds of frying to assure they don't stick to the basket.
Once you have made your way through the small batches, you then coat them in sauce. I make garlic/butter/parm, sriracha honey mustard (the neighborhood favorite), hot, mild, Korean style and sweet+hot BBQ. I make all of my sauces homemade.
Once the wings are coated in sauce and all in their own separate pans or wrapped in foil to prevent mixing of the sauces, you oven bake them for a short time to infuse the sauce onto the coating.
Next you top the wings with their toppings before serving. Garlic/butter/parm gets some fresh grated parm on top, hot gets fresh jalapenos sprinkled on top, Korean style gets some scallions tossed on top, etc. Then you serve them with homemade buttermilk ranch, some bleu cheese dressing and fresh crumbled bleu cheese, along with carrots, celery, cucumbers and grape tomatoes. This is how you eat chicken wings, my friends. And they will always be moist, and juicy, and full of flavor.
Nachos are for children and ball games. Wings, made the correct way, are where it is at, Batman.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
tЯist♡n
Inforoo Influencer Totally Robbed of TIN 2016
beautiful human submarines
Joined: December 2014
Posts: 30,983 Member is Online
Listened to (part of) an album called "The Beauty Between" by Kings Kaleidoscope today because I liked the cover. Didn't realize that it was a Christian album, but it sounded like Vulfpeck-lite plus a rapper that sounds a little like Kendrick/Drake. I enjoyed it for the most part. Ultimately the subject matter turned me off and the song structures were uninteresting, but they had a pretty cool sound and the project is probably worth listening to if you like that sort of thing.
Chicken wings are for the lazy. Nacho's are an art. Nacho's all the way, and especially if they're made with doritos. I need my cheese to have cheese on it.
Anybody can grab some wings and toss sauce on them, it takes an artist to perfectly craft the chip/ground beef/guac/sour cream/shredded cheese/queso/lettuce/tomato/jalepeno combination to create something that is truly divine. Now I'm gonna need to visit Freebirds for lunch.
Y'all obviously are not making your own restaurant quality chicken wings. It takes me about an hour and a half to two hours to make a full batch. They have to be seasoned, then pre-coated with a layer of plain flour. You then have to dip them in egg-wash or buttermilk, and then coat them in seasoned flour. Next you have to deep-fat fry them, but they can't be layered or else they will lose the light breading that holds the moisture in and makes the sauce stick. So you have to do them in batches of 4-6 individual wing parts, shaking them gently the first 30 seconds of frying to assure they don't stick to the basket.
Once you have made your way through the small batches, you then coat them in sauce. I make garlic/butter/parm, sriracha honey mustard (the neighborhood favorite), hot, mild, Korean style and sweet+hot BBQ. I make all of my sauces homemade.
Once the wings are coated in sauce and all in their own separate pans or wrapped in foil to prevent mixing of the sauces, you oven bake them for a short time to infuse the sauce onto the coating.
Next you top the wings with their toppings before serving. Garlic/butter/parm gets some fresh grated parm on top, hot gets fresh jalapenos sprinkled on top, Korean style gets some scallions tossed on top, etc. Then you serve them with homemade buttermilk ranch, some bleu cheese dressing and fresh crumbled bleu cheese, along with carrots, celery, cucumbers and grape tomatoes. This is how you eat chicken wings, my friends.
Nachos are for children and ball games. Wings, made the correct way, are where it is at, Batman.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Chicken wings are for the lazy. Nacho's are an art. Nacho's all the way, and especially if they're made with doritos. I need my cheese to have cheese on it.
Anybody can grab some wings and toss sauce on them, it takes an artist to perfectly craft the chip/ground beef/guac/sour cream/shredded cheese/queso/lettuce/tomato/jalepeno combination to create something that is truly divine. Now I'm gonna need to visit Freebirds for lunch.
Y'all obviously are not making your own restaurant quality chicken wings. It takes me about an hour and a half to two hours to make a full batch. They have to be seasoned, then pre-coated with a layer of plain flour. You then have to dip them in egg-wash or buttermilk, and then coat them in seasoned flour. Next you have to deep-fat fry them, but they can't be layered or else they will lose the light breading that holds the moisture in and makes the sauce stick. So you have to do them in batches of 4-6 individual wing parts, shaking them gently the first 30 seconds of frying to assure they don't stick to the basket.
Once you have made your way through the small batches, you then coat them in sauce. I make garlic/butter/parm, sriracha honey mustard (the neighborhood favorite), hot, mild, Korean style and sweet+hot BBQ. I make all of my sauces homemade.
Once the wings are coated in sauce and all in their own separate pans or wrapped in foil to prevent mixing of the sauces, you oven bake them for a short time to infuse the sauce onto the coating.
Next you top the wings with their toppings before serving. Garlic/butter/parm gets some fresh grated parm on top, hot gets fresh jalapenos sprinkled on top, Korean style gets some scallions tossed on top, etc. Then you serve them with homemade buttermilk ranch, some bleu cheese dressing and fresh crumbled bleu cheese, along with carrots, celery, cucumbers and grape tomatoes. This is how you eat chicken wings, my friends. And they will always be moist, and juicy, and full of flavor.
Nachos are for children and ball games. Wings, made the correct way, are where it is at, Batman. ;)
Oh come on L3, you can't describe complex Korean style wings and then compare them to stadium nachos. If I spend the day toasting up some homemade tortilla chips, then slathering them with cheese, scallions and homemade crab dip, I'm not gonna turn around and compare them to wings I just pulled out of the dumpster.
The average chicken wing is probably better than the average nacho, but great nachos blow great chicken wings out of the water. So you just have to ask yourself are you the type of person who settles for consistently above average, or do you strive for that fleeting excellence?
Y'all obviously are not making your own restaurant quality chicken wings. It takes me about an hour and a half to two hours to make a full batch. They have to be seasoned, then pre-coated with a layer of plain flour. You then have to dip them in egg-wash or buttermilk, and then coat them in seasoned flour. Next you have to deep-fat fry them, but they can't be layered or else they will lose the light breading that holds the moisture in and makes the sauce stick. So you have to do them in batches of 4-6 individual wing parts, shaking them gently the first 30 seconds of frying to assure they don't stick to the basket.
Once you have made your way through the small batches, you then coat them in sauce. I make garlic/butter/parm, sriracha honey mustard (the neighborhood favorite), hot, mild, Korean style and sweet+hot BBQ. I make all of my sauces homemade.
Once the wings are coated in sauce and all in their own separate pans or wrapped in foil to prevent mixing of the sauces, you oven bake them for a short time to infuse the sauce onto the coating.
Next you top the wings with their toppings before serving. Garlic/butter/parm gets some fresh grated parm on top, hot gets fresh jalapenos sprinkled on top, Korean style gets some scallions tossed on top, etc. Then you serve them with homemade buttermilk ranch, some bleu cheese dressing and fresh crumbled bleu cheese, along with carrots, celery, cucumbers and grape tomatoes. This is how you eat chicken wings, my friends. And they will always be moist, and juicy, and full of flavor.
Nachos are for children and ball games. Wings, made the correct way, are where it is at, Batman.
Oh come on L3, you can't describe complex Korean style wings and then compare them to stadium nachos. If I spend the day toasting up some homemade tortilla chips, then slathering them with cheese, scallions and homemade crab dip, I'm not gonna turn around and compare them to wings I just pulled out of the dumpster.
The average chicken wing is probably better than the average nacho, but great nachos blow great chicken wings out of the water. So you just have to ask yourself are you the type of person who settles for consistently above average, or do you strive for that fleeting excellence?
Yeah for real. This question should have been gourmet chicken or 7-11 chips and "cheese".
Y'all obviously are not making your own restaurant quality chicken wings. It takes me about an hour and a half to two hours to make a full batch. They have to be seasoned, then pre-coated with a layer of plain flour. You then have to dip them in egg-wash or buttermilk, and then coat them in seasoned flour. Next you have to deep-fat fry them, but they can't be layered or else they will lose the light breading that holds the moisture in and makes the sauce stick. So you have to do them in batches of 4-6 individual wing parts, shaking them gently the first 30 seconds of frying to assure they don't stick to the basket.
Once you have made your way through the small batches, you then coat them in sauce. I make garlic/butter/parm, sriracha honey mustard (the neighborhood favorite), hot, mild, Korean style and sweet+hot BBQ. I make all of my sauces homemade.
Once the wings are coated in sauce and all in their own separate pans or wrapped in foil to prevent mixing of the sauces, you oven bake them for a short time to infuse the sauce onto the coating.
Next you top the wings with their toppings before serving. Garlic/butter/parm gets some fresh grated parm on top, hot gets fresh jalapenos sprinkled on top, Korean style gets some scallions tossed on top, etc. Then you serve them with homemade buttermilk ranch, some bleu cheese dressing and fresh crumbled bleu cheese, along with carrots, celery, cucumbers and grape tomatoes. This is how you eat chicken wings, my friends. And they will always be moist, and juicy, and full of flavor.
Nachos are for children and ball games. Wings, made the correct way, are where it is at, Batman.
Oh come on L3, you can't describe complex Korean style wings and then compare them to stadium nachos. If I spend the day toasting up some homemade tortilla chips, then slathering them with cheese, scallions and homemade crab dip, I'm not gonna turn around and compare them to wings I just pulled out of the dumpster.
The average chicken wing is probably better than the average nacho, but great nachos blow great chicken wings out of the water. So you just have to ask yourself are you the type of person who settles for consistently above average, or do you strive for that fleeting excellence?
Lies. The best nachos I've had or made have NEVER been better than the best wings I've had.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Post by Delicious Meatball Sub on Aug 24, 2017 16:13:41 GMT -5
Chicken wings are like Live Nation festivals, basically the same everywhere but enjoyable with beer. Nachos are more like Golden Voice fests, ya, sometimes you get Firefly, but other times you get Coachella.
Oh come on L3, you can't describe complex Korean style wings and then compare them to stadium nachos. If I spend the day toasting up some homemade tortilla chips, then slathering them with cheese, scallions and homemade crab dip, I'm not gonna turn around and compare them to wings I just pulled out of the dumpster.
The average chicken wing is probably better than the average nacho, but great nachos blow great chicken wings out of the water. So you just have to ask yourself are you the type of person who settles for consistently above average, or do you strive for that fleeting excellence?
Yeah for real. This question should have been gourmet chicken or 7-11 chips and "cheese".
What this thread thinks I put on nachos...
What I actually put on nachos...
I'm obviously not a rookie in the kitchen, boys. When I make nachos, I make them with pulled smoked pork shoulder, homemade carne asada, smoked chicken. The more complex you make them and the more you pile on them, the soggier they get. I guess if you are going to eat them as a small plate, only putting 5 chips and then topping them, you can prevent that, but what a pain in the ass. Wings. Get it right, kids.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Chicken wings are like Live Nation festivals, basically the same everywhere but enjoyable with beer. Nachos are more like Golden Voice fests, ya, sometimes you get Firefly, but other times you get Coachella.
You've lost your mind. Man I wish Whoreshack was still here. He would be eating you alive right now.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Vieux
Global Moderator Moderator Goddess Extraordinaire
I am going to end up blowing my diet tonight making either wings or nachos. That is for certain.
All this wing and nacho talk has me hungry. I guess after yoga I can justify eating like a pig.
I was just looking at Snowman's ribs in the Food Lovers thread. I may end up eating actual pig. How many miles do I have to bike to burn off a 1/2 slab? That is the question.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
Chicken wings are for the lazy. Nacho's are an art. Nacho's all the way, and especially if they're made with doritos. I need my cheese to have cheese on it.
Anybody can grab some wings and toss sauce on them, it takes an artist to perfectly craft the chip/ground beef/guac/sour cream/shredded cheese/queso/lettuce/tomato/jalepeno combination to create something that is truly divine. Now I'm gonna need to visit Freebirds for lunch.
Y'all obviously are not making your own restaurant quality chicken wings. It takes me about an hour and a half to two hours to make a full batch. They have to be seasoned, then pre-coated with a layer of plain flour. You then have to dip them in egg-wash or buttermilk, and then coat them in seasoned flour. Next you have to deep-fat fry them, but they can't be layered or else they will lose the light breading that holds the moisture in and makes the sauce stick. So you have to do them in batches of 4-6 individual wing parts, shaking them gently the first 30 seconds of frying to assure they don't stick to the basket.
Once you have made your way through the small batches, you then coat them in sauce. I make garlic/butter/parm, sriracha honey mustard (the neighborhood favorite), hot, mild, Korean style and sweet+hot BBQ. I make all of my sauces homemade.
Once the wings are coated in sauce and all in their own separate pans or wrapped in foil to prevent mixing of the sauces, you oven bake them for a short time to infuse the sauce onto the coating.
Next you top the wings with their toppings before serving. Garlic/butter/parm gets some fresh grated parm on top, hot gets fresh jalapenos sprinkled on top, Korean style gets some scallions tossed on top, etc. Then you serve them with homemade buttermilk ranch, some bleu cheese dressing and fresh crumbled bleu cheese, along with carrots, celery, cucumbers and grape tomatoes. This is how you eat chicken wings, my friends. And they will always be moist, and juicy, and full of flavor.
Nachos are for children and ball games. Wings, made the correct way, are where it is at, Batman.
If nachos are for children and ball games, wings are for fat men that wear football jerseys like "they're part of the team" and talk about their fantasy football team.
Edit: Spelling, cause I was educated in Louisiana.
You did what you had to do, I thought you were MVP.
Ya Maddog you did great. Your reveal would have basically confirmed Danbob even if he hadn't faked. Two mafia down, leading to Pablo, tainted, and jr being virtually cleared? That's a good inspector.
Ya Maddog you did great. Your reveal would have basically confirmed Danbob even if he hadn't faked. Two mafia down, leading to Pablo, tainted, and jr being virtually cleared? That's a good inspector.
The rest of this board gives zero fucks about Mafia.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
SupeЯfuЯЯyanimal
Bleary-Eyed Bonnawook Globlist Facist Slave Dog
