quote:

Originally posted by MJAlbers:

quote:

Originally posted by KSC02:

quote:

Originally posted by Brian Loring:
Margaritas.

Excellent!

Margaritas on the mind? Sombrero night!

Not tonight, but's it funny you remember.
Taking a break this evening. Something about wanting to reduce calories in the Tequila.

quote:

Originally posted by Stefania Wine:
http://www.factorydirect2you.c...1&zmac=2&zmap=PCJ218

I will fax in my order form today if you promise to spend the money on some proper limes.

Sorry... fresh juice doesn't cut it for me. I like my margs a bit sweeter... and Rose's + a mix makes me happy.

quote:

Originally posted by Stefania Wine:

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Originally posted by Brian Loring:
2 oz Rose's Lime Juice, 4-6 oz margarita mix. Yummy!!!

http://www.factorydirect2you.c...1&zmac=2&zmap=PCJ218

I will fax in my order form today if you promise to spend the money on some proper limes.

You guys use margarita mix!?

A juicer for a ton of limes, Cointreau, good quality Tequila, a little salt on the rim & ice.

It's not difficult guys.

that's what the gran marnier does...

quote:

Originally posted by Brian Loring:
Sorry... fresh juice doesn't cut it for me. I like my margs a bit sweeter... and Rose's + a mix makes me happy.

I absolutely love wings. The first time I had them I was in college and I went to my roommate's home in Rochester, NY. Back in 1983.

Beer is generally my first choice, but a margarita would work as well.

quote:

Originally posted by Brian Loring:

Sorry... fresh juice doesn't cut it for me. I like my margs a bit sweeter... and Rose's + a mix makes me happy.

Most limes you can buy in the market, just aren't ripe, so I can see that. That's why I planted a couple lime trees in the backyard. A sugar cube in the shaker works well.

quote:

Originally posted by Board-O:
I have a deep frier but it's a pain in the behind to clean, so I don't make them often. There's a place near me where I buy the wings deep fried without sauce, and then come home and make my own sauce.

When my son was in college, he worked part-time at a bar/wing joint and they taught him how to make outrageous wing sauce. He taught me and I make it better than any restaurant I've tried, including The Anchor Bar in Buffalo where they are supposed to have been invented.

Board-o, would you mind sharing your recipe?

Yes, Board-O, don't set us up like that and leave us hanging...


I have a friend who insists that the best wings to be had are at Hooter's. I think the setting has more to do with it than anything else.

quote:

Originally posted by mneeley490:
Yes, Board-O, don't set us up like that and leave us hanging...

True enough.

Board-O, it's only the right thing to do at this point.

Share the recipe with your brothers...

quote:

Originally posted by mneeley490:
I have a friend who insists that the best wings to be had are at Hooter's. I think the setting has more to do with it than anything else.

Part of dining out is the ambiance afterall, no?

As a native Buffalonian, I can tell you that it is generally accepted that the best wings in the area can be found at Duff's. Anchor Bar wings are considered only slightly above average.

But if you are ever in Hamburg (south suburb) and want to try an "underground" spot that hard core heat-seeking wing enthusiasts usually only whisper to each other, duck into an absolute dive bar called Mammoser's and order their hottest wings. It takes me two days to regain feeling in my lips, but it hurts so good. Perhaps the last remaining unique and authentic Buffalo wing experience to be had. But now I've spilled the beans. You have been warned.

Cheers,

Otis

quote:

Originally posted by otisabdul:
But if you are ever in Hamburg (south suburb) and want to try an "underground" spot that hard core heat-seeking wing enthusiasts usually only whisper to each other, duck into an absolute dive bar called Mammoser's and order their hottest wings. It takes me two days to regain feeling in my lips, but it hurts so good. Perhaps the last remaining unique and authentic Buffalo wing experience to be had. But now I've spilled the beans. You have been warned.

Cheers,

Otis

That's almost worth a road trip!

Thanks for the insight, Otis.

Well, it's not my recipe. It's the way they make the wing sauce at Uncle Tony's in Binghmaton, NY. I don't know the exact amounts, but there are four ingredients. It's mostly butter and hot sauce, with some garlic and horseradish added.

Growing up in Buffalo, when we made them at home, we usually used Franks Redhot, Butter and a few shots of Worcestershire. More/Less butter for mild/med or your choice of additinal heat (Horseradish, Cayenne or some like Tobasco). This is on par with Board-O's. Maybe next time I will try the garlic. It may just be the missing item.

Thanks Board-O.

quote:

Originally posted by KSC02:
A juicer for a ton of limes, Cointreau, good quality Tequila, a little salt on the rim & ice.
It's not difficult guys.

Add some Blue Curacao for blue margaritas for an interesting twist!

Do you pan fry them first in the butter?
I had a "Frugal Gourmet" recipe that called for the wings to be pan fried with an entire stick of margarine. Yeah, I was stupid enough to try it once. Horrible.
I don't deep fry often enough to make purchasing a fryer worthwhile. And besides, we're all trying to eat healthier, right? Right?
Ah, who am I kidding? Gimme that bleu cheese dressing.

quote:

Originally posted by mneeley490:
Do you pan fry them first in the butter?
I had a "Frugal Gourmet" recipe that called for the wings to be pan fried with an entire stick of margarine. Yeah, I was stupid enough to try it once. Horrible.
I don't deep fry often enough to make purchasing a fryer worthwhile. And besides, we're all trying to eat healthier, right? Right?
Ah, who am I kidding? Gimme that bleu cheese dressing.

Use the melted butter to help make the sauce stick to the wings when you toss them in said sauce. Toss in butter, then add sauce and toss some more.

And I agree that a proper margarita contains no more lime flavor than fresh squeezed lime. 15 limes per 750ml has been my go to number. High fructose corn syrup be damned in my marg.

I *love* buffalo wings. I recently started making them at home. My favorites are using the Frank RedHot sauce (with butter of course) and a Mango Habenero sauce. I would make them more often except they are too time consuming and uses too much oil that is thrown out after frying.

Like shooting fish in a barrel!

quote:

Originally posted by otisabdul:
As a native Buffalonian, I can tell you that it is generally accepted that the best wings in the area can be found at Duff's.

Two of these in Toronto and they're pretty awesome. I ate six Armageddon wings once and couldn't take my contacts out for three days.

I'll be stopping by Runyons my favorite local dive bar later today for some buffalo wings to bring home after my workout to snack on during the open.

Alton Brown has a recipe that calls for steaming the wings for about 10 minutes then popping into an oven on a rack at about 425, about 10-15 each side, turn once. Take out of oven and toss in sauce (butter, Tobasco).