Serious Eats - seriouseats.com

The butter helps scrub the carbonation from the wine, right? It reduces the surface of the combined liquid.

I bet this recipe would be great using turkey cutlets. They would add a slightly meatier flavor. You could go all out and add an anchovy filet to the mayo. You would end up with a sandwich with the complexity of vitello tonnata. As is, it looks delicious.

I learned to cook professionally when I was a catering manager for Marriott Food Service Management. They had the contract at the college I was going to, and I needed a job. The catering we did was exquisite, but the real gift was watching the former navy chefs producing all three meals for 2000 kids. I supervised the regular staff and not just those associated with catering. I got to watch the baker produce wonderful danish with way too much butter. I also learned how to scale recipes from 10 people up to hundreds. During my times of unemployment I have always catered, and cooking for a crowd is easy.

I was just reminded of this because I remember watching 10 fryers full of chicken quarters go for two hours getting ready for dinner at school.

Good luck and have fun.

Oh... Plenty of restaurants use Whirl as the "butter" component. If you ever see someone pouring what looks like creamy melted butter into the sauce, it is likely Whirl.

@Marcusj42

I try to add as little liquid as possible to the blue cheese/mayo mix. The more you add buttermilk/sour cream etc., the greater the chance of it breaking a day or two later. You can always thin it at the last moment if it is to tight.

We would bake them off first, then refrigerate. We only had a two basket fryer and 40 lbs of wing per day would gum them up. Frying 10 at a time when ordered at 365 yielded delicious, crispy, and near grease-less wings. Tossing them with the combination of Franks or Crystal and room temp butter-not melted-gives you a perfect hot sauce/butter emulsion. I can talk about blue cheese in anyone is interested.

The tacos are really yummy in a trashy sort of way. I'll eat two a year, and it will bring me right back to being 10, riding my bike home from a morning of surfing in Seal Beach, and getting two tacos for less than two quarters. They just tore down the Jack in SB, by the way.

Vodka Seethroughs are low cal.

Hydration.

Hand sliced with great bread and olive oil.

Dr. Hogly Wogly's Tyler Texas BBQ

Hand sliced.

Try this.

Each recipe makes about a gallon.

12 large eggs
2 cups granulated sugar
Pinch salt
3 teaspoons vanilla extract
Fresh nutmeg
2 cups rum
2 cups bourbon
2 cups brandy
1 quart light cream
1 quart heavy cream

Beat eggs, sugar, and salt until light and lemon colored. Beat in rum, and let sit one hour.

In large container, combine egg mixture, bourbon and brandy, and the light and heavy cream.

Refrigerate for at least 3 hours, then serve.