Ad for Jeno's pizza rolls remind me of the Whitest Kids U Know "Pizza's Not For Breakfast!" skit (youtube it, if you haven't seen the skit).
Like the recipe; though I wont be cooking these (financial reasons). I drop a veritable shitton of wings in a commercial fryer everyday, and the majority of the wings we get from our farmer are of a consistent size/weight. The confit process described in this recipe should work for most home cooks, or anyone, really. The size of the wings is negligible, after the confit process. Just sayin'.
@BostonRye -- To me, it sounds like the fry oil wasn't at temp before you threw the wings in.
@Kenji --- Science article on why things settle/stick to bottom of fryer while cooking? Should be interesting.
"(optional)" If the writer of a recipe takes into account the possibility that those following the recipe might want to omit something, then the recipe loses some legitimacy as far as intended audience is concerned. Make it as you would, or don't make it. Anyone with any semblance of intelligence could recognize that you should omit something if it isn't necessary or functional, so why bother putting "(optional)" into the recipe at all?
I second the northwestern parts (irving park, etc)
Good old spicy, salty, smoky, and sometimes more thickly-sliced pepperoni! No doubt!
Just made this using exact recipe (and using store-bought cider) ; seems just a _little_ too sweet for my personal liking, but i'll make this again and tone down the sugar. Also, for my taste, i'd multiply the spices by 1.5. Smacks of apples, but for me, the spiciness of the "apple pie" taste just isn't fully there. Very good recipe'tho, thanks!
Bahahaha! Well-written article!
There's one not too far down the street from me here in Springfield, IL -- Personally, can't stand any of their stuff; it's all bland and uninspiring, even with their hot sauce (the saltiness of the hot sauce itself is baffling to me).
Also, I loathe seeing "enrobed".
My favorite fermented bites would be some seriously fermented sauerkraut (with lots of caraway), and nearly everyone's favorite: Beer!
Grainy brown mustard and carmelized onions. Alternatively, minced white onion, minced green pepper, with a little bit of minced jalapeno.
Nuts! There's no excuse for telling a guest any of that! If you don't "trust the beef", you shouldn't be serving it, period.
There's a local (to me, 2.5hrs away) BBQ eatery that also exports it's sauce to supermarkets in some of Illinois, Uncle Joe's , and i've had every one of the offerings except for the "Red Sauce", because I don't dig jarred tomato sauces. Anyhow, every single one of these sauces seems pretty even-handed, and I posit might be a contender against Bull's Eye.
*Maybe* consider this a win for the food oil market..?
Eggs! I thought I was the only one! I too, can typically only eat them in a strata, quiche, or fritatta where eggy flavour isn't full-on. Also, McDonald's.
Orange beef, crab rangoon, egg rolls (the last two, might I add, are NEVER exactly the same from place to place)
@hhdeluxe - I felt the same way! Like an EpicMealTime video wannabe. The point of epicmealtime was excess; this is somewhat pandering. The best thing about this video for me was the step-by-step techniques presented simply.
@chanterelle -- Ah, but it isn't a traditional "burger"! The patty is made out of pork! I can get the pork/seafood combo, but notions of "this can't work together" are immediately squashed by the amount of seasonings fused to the burger. Beef/fish seems like a hard sell to most people's palate.
At first nod, it seems like there's way too much going on for this "burger". I haven't tried it, so I can't attest to its taste. There are burgers, and there are po'boys, and there are muffalettas. Do they play nicely as a trifecta? I'll have to make one to know for sure.
I keep a jar of spicy, nutty dukka around (dukka is a mixture of ground nuts, typically hazelnuts and/or pistachios, with cumin, coriander, and sesame). It makes for a good coating for a impromptu chicken cutlet breading, and it's even better when spread with olive oil on top of a piece of semi-firm bread
One of the most interesting slideshows on SE that i've ever seen, bar none
Springfield, IL had two failed locations of these. Nothing spectacular.
My original post was more meant to dig at if anyone knows of any particular scientific reason why someone might find ice-cold liquid particularly refreshing after ice cream... Anyone? Bueller?
I thought it _was_ really just me! Thought I was crazy to love cold after cold! @mrnick: 'sok! Try drinking some cold water right nearly after ice cream! It's any kind of ice cream for me, but it seems to be even more refreshing after a scoop of mint chocolate chip
Well, this is one thing the Chinese won't steal :/
In short, learn a little bit about what you like so that you can make somewhat-informed decisions -- no matter what wine list you come up against. If you're at the point where you don't know what tastes good to you, or doesn't, you're probably also at the point where you should order ANYTHING in your price range that sounds tasty.
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