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Post by heyyitskait on Sept 5, 2020 7:09:52 GMT -5
I think NYs wing addiction comes from the laws around serving booze. You have to serve food if you serve alcohol. Wings everywhere. Bars, restaurants, pizza places. Everyone makes wings.
Post by potentpotables on Sept 5, 2020 7:49:59 GMT -5
I've been smoking my own wings during the pandemic. I do them at 250 for about 90 minutes, maybe a touch longer, and then put them in the oven at 425 for like 25 minutes. Teriyaki, lemon pepper, just made my own buffalo sauce with Frank's/butter/garlic powder, and that was my favorite way to do them. Tried hickory, mesquite, and cherry wood so far.
I'm putting a few racks of ribs (one baby back, one st louis, and some precut riblets my butcher had ready to go) in a few hours. And I think I'm doing a pork butt overnight. I've gotten more use out of my smoker during quarantine than I did before it.
Are chains pretty much the only place you guys get wings normally or has the pandemic spiked your patronage of the wing chain?
You shouldn't be shocked to learn that I'm pretty strictly local for wings.
I will say that in the past I've lived in some places with awful wings - say, Lynchburg, VA - and BWW has been the best option around. Not great but a significant improvement over the monstrosities that local pizza places sold. And don't get me started on the failure that was pizza in a lot of places that I've lived...
I think NYs wing addiction comes from the laws around serving booze. You have to serve food if you serve alcohol. Wings everywhere. Bars, restaurants, pizza places. Everyone makes wings.
This is not true. Maybe at one point it was but there are plenty of bars that don't serve food in NYS.
I've been smoking my own wings during the pandemic. I do them at 250 for about 90 minutes, maybe a touch longer, and then put them in the oven at 425 for like 25 minutes. Teriyaki, lemon pepper, just made my own buffalo sauce with Frank's/butter/garlic powder, and that was my favorite way to do them. Tried hickory, mesquite, and cherry wood so far.
I'm putting a few racks of ribs (one baby back, one st louis, and some precut riblets my butcher had ready to go) in a few hours. And I think I'm doing a pork butt overnight. I've gotten more use out of my smoker during quarantine than I did before it.
I recently was given my in laws' smoker. I had no desire for a smoker. Now I have to figure out how and what to smoke. Also, whatever it is, my kids already hate it.
I think NYs wing addiction comes from the laws around serving booze. You have to serve food if you serve alcohol. Wings everywhere. Bars, restaurants, pizza places. Everyone makes wings.
This is not true. Maybe at one point it was but there are plenty of bars that don't serve food in NYS.
There are plenty of very easy work arounds. A bar in Troy just has a can of soup behind the bar that you can buy and/or cookie platters out for free. A bowl of nuts/pretzels/popcorn counts too.
It’s really the most pointless law because of how easy it is to get around.
This is not true. Maybe at one point it was but there are plenty of bars that don't serve food in NYS.
There are plenty of very easy work arounds. A bar in Troy just has a can of soup behind the bar that you can buy and/or cookie platters out for free. A bowl of nuts/pretzels/popcorn counts too.
It’s really the most pointless law because of how easy it is to get around.
I can’t remember why it came up at the time, but I read an article that’s kind of related to this recently.
I've been smoking my own wings during the pandemic. I do them at 250 for about 90 minutes, maybe a touch longer, and then put them in the oven at 425 for like 25 minutes. Teriyaki, lemon pepper, just made my own buffalo sauce with Frank's/butter/garlic powder, and that was my favorite way to do them. Tried hickory, mesquite, and cherry wood so far.
I'm putting a few racks of ribs (one baby back, one st louis, and some precut riblets my butcher had ready to go) in a few hours. And I think I'm doing a pork butt overnight. I've gotten more use out of my smoker during quarantine than I did before it.
I recently was given my in laws' smoker. I had no desire for a smoker. Now I have to figure out how and what to smoke. Also, whatever it is, my kids already hate it.
Based on my friends behavior, you should watch youtube videos about brisket for six months then get some brisket and be in complete anxiety while smoking it.
I recently was given my in laws' smoker. I had no desire for a smoker. Now I have to figure out how and what to smoke. Also, whatever it is, my kids already hate it.
Based on my friends behavior, you should watch youtube videos about brisket for six months then get some brisket and be in complete anxiety while smoking it.
Get one. I was just jamming on and reminiscing on PCP PEP which to this day was one of the most insane albums and off the hook shows I ever saw. Shah did not sleep in 85. Texas.
V Paul’s in Pcola takeout tonight. I got chicken piccata, side meatballs and split some limoncello cake and tiramisu. Damn all that shit was fire and still good on takeout.
I've been smoking my own wings during the pandemic. I do them at 250 for about 90 minutes, maybe a touch longer, and then put them in the oven at 425 for like 25 minutes. Teriyaki, lemon pepper, just made my own buffalo sauce with Frank's/butter/garlic powder, and that was my favorite way to do them. Tried hickory, mesquite, and cherry wood so far.
I'm putting a few racks of ribs (one baby back, one st louis, and some precut riblets my butcher had ready to go) in a few hours. And I think I'm doing a pork butt overnight. I've gotten more use out of my smoker during quarantine than I did before it.
I recently was given my in laws' smoker. I had no desire for a smoker. Now I have to figure out how and what to smoke. Also, whatever it is, my kids already hate it.
I've not always had a grill, but I've been toting my smoker with me since '99.
Post by piggy pablo on Sept 11, 2020 18:04:15 GMT -5
I'm obsessed with this Thai place near me right now. Every week I've been getting two orders of mussamum curry, one with chicken, one with tofu, and one order of pad thai, either beef or tofu, and eating off that for several meals. It all keeps pretty well.
I'm obsessed with this Thai place near me right now. Every week I've been getting two orders of mussamum curry, one with chicken, one with tofu, and one order of pad thai, either beef or tofu, and eating off that for several meals. It all keeps pretty well.
We don’t do Thai food because my husband is allergic to coconut. And I’m doubtful there’s even a Thai place around here anyway. So the only time I eat Thai is when I’m visiting my family in Tennessee, and my current plan is that one day, when I get to go back, I’m going to make them take me twice so that one time I can get yellow curry and one time I can get pad thai. I’m looking forward to that almost as much as I’m looking forward to seeing my family.
I'm obsessed with this Thai place near me right now. Every week I've been getting two orders of mussamum curry, one with chicken, one with tofu, and one order of pad thai, either beef or tofu, and eating off that for several meals. It all keeps pretty well.
We don’t do Thai food because my husband is allergic to coconut. And I’m doubtful there’s even a Thai place around here anyway. So the only time I eat Thai is when I’m visiting my family in Tennessee, and my current plan is that one day, when I get to go back, I’m going to make them take me twice so that one time I can get yellow curry and one time I can get pad thai. I’m looking forward to that almost as much as I’m looking forward to seeing my family.
I actually made a recipe for yellow/mussamum curry a couple of times recently. It's good when I make it, but the restaurant's is so good. They probably put more coconut oil in it than I do.
We don’t do Thai food because my husband is allergic to coconut. And I’m doubtful there’s even a Thai place around here anyway. So the only time I eat Thai is when I’m visiting my family in Tennessee, and my current plan is that one day, when I get to go back, I’m going to make them take me twice so that one time I can get yellow curry and one time I can get pad thai. I’m looking forward to that almost as much as I’m looking forward to seeing my family.
I actually made a recipe for yellow/mussamum curry a couple of times recently. It's good when I make it, but the restaurant's is so good. They probably put more coconut oil in it than I do.
there's also a pretty good chance they toss some msg in there, which always helps
We were talking food in text which reminded me of this. I got some golden organic beets from Whole Foods and a softball sized purple one that I have cubed and sitting in a giant bowl with garlic, olive oil, fresh rosemary and white, black and cayenne pepper. Those will get some kosher salt and will be roasted off tomorrow in the oven. I was thinking about possibly frying some of them after roasting, but I’m not sure yet. We will have mashed potatoes with that. And I got a rump roast which I stuffed with some sliced toes of garlic and a bunch of roasting spices, olive oil and a shake or two of balsamic. That will sit overnight and then get salted and further spiced before hitting the rotisserie.
For gravy I’m using au jus packet base which will be augmented by red wine, beef stock, roasting juices and 3 cups of chopped mushrooms. I don’t really like to use beef base. And while you can certainly start a quality gravy off with a roux, you really don’t have to. My dad was an expert at gravies and usually didn’t do them completely from scratch.
It’ll be nice to grab that Sunday football meal.
*a note on gravy if you’ve never made it - while you are reducing if you want to thicken it up, put a little bit of corn starch into cold water and stir to dissolve and then add to the liquid (like a 1/2 tsp in a 1/2 tsp of water - 1:1 ratio aka a slurry). You have to put starch in cold water so it won’t clump. Stir or whisk that into your liquid and let boil for at least a minute. The more you let it go, the thicker your gravy will get.
Tonight the gf and I went out to dinner with my grandparents. They ordered steak (filet) and it came with brown gravy.
Thats totally weird, right?
Not really. But not like breakfast gravy. Mushroom, onion, red wine, broth are all pretty popular in steak sauces. Sure it wasn't something more like that?
