Serious Eats: trwalters001's Profile

A Hole in One!!!! My grandfather used to make these for me when I was a very little girl, visiting him in Lancaster, PA. He was not a golfer. He was first-generation American of Swedish descent, who had grown up in Salt Lake City, Utah.

merischino at 10:08PM on 10/19/09

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Egg in Toast: What Do You Call It?

One-eyed Jack

Morgan G. at 1:49PM on 10/06/09

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Egg in Toast: What Do You Call It?

Some great names here - I love Egyptian Eyes especially! But wow: over 200 comments, and apparently no one else calls them "top hats". (And yes, I always thought my mother invented them, too. :) )

Catiline at 5:21AM on 09/09/09

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Egg in Toast: What Do You Call It?

My hubby made these for me for me all the time when we were in college - we call them Eggs in a Basket.

madfishgrill at 10:55AM on 09/08/09

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Egg in Toast: What Do You Call It?

@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.

TwoSugah at 9:59AM on 09/08/09

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Egg in Toast: What Do You Call It?

Eggy in a basket, from V for Vendetta.

avaryne at 7:52AM on 09/08/09

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Egg in Toast: What Do You Call It?

lighthouses still love 'em

peticook at 12:54AM on 09/06/09

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Egg in Toast: What Do You Call It?

Everyone knows it's called a "bunny egg". My grandmother invented it.

bunnyegg at 11:44AM on 09/05/09

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Egg in Toast: What Do You Call It?

Bull's Eye!

alexandrapace at 12:40AM on 09/03/09

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Egg in Toast: What Do You Call It?

Growing up Dad called it a Bulls Eye (from Rhode Island). We always loved when Dad had to make breakfast! He cut the hole with a shot glass so the hole was just big enough for the yolk part and the rest of the egg ran over the bread so you had to flip it and cook that side too! Just don't over cook it and it won't be dry. The hardest part was buttering both sides of the bread. I get around that now by using a brush and softened butter.

justmy2cents at 9:53AM on 09/02/09

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Buffalo Chicken Challenge

I just made a recipe they had for an apple coffee cake actually, and its amazing stuff. Never thought I'd be a such a huge fan of a mix anything. I was talking to the owner yesterday when I went up and he said a resteraunt up in chattanoga had just ordered 100 lbs of the pancake mix this week. lol I can also vouch for their plain cornmeal (best ever cornbread!) and all their flours are outstanding as well. As if all that wasnt enough, they are really great people who love what they are doing and work very hard to do things "the right way"

huneybumper at 8:00AM on 08/05/09

From Talk

Buffalo Chicken Challenge

@huneybumper - I just checked their website, looks like there is a lot of yummy stuff in the Falls Mill mix. My fridge has nothing but 6 jars of olives, 12 jars of mustard, three jars of simple syrup (for the humming birds), a brita pitcher, and a few other odds and ends, so I think I could find room for a 2 lb sack of mix. :) I'll have to order some next time I get in an online shopping mood.

ProfessorChaos at 10:46PM on 08/04/09

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Buffalo Chicken Challenge

@professor Chaos, I get mine from Falls Mill in winchester Tn and its all fresh ground and sooo good, I always made pancakes and waffles from scratch till I found this stuff. only problem I have is the amount of room it takes up in the fridge, because it has all the bran coat on everything, it has to be refrigerated.

huneybumper at 7:17PM on 08/04/09

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Buffalo Chicken Challenge

Sometimes I just use franks, no butter. I like the tang. Butter softens it.

Fresh ingredients-- hey, hey....that's a whole 'nother ball game.
What flavor profile are you thinking of? Buffalo? Chiles? Jerk? Teriyaki?
Thai? Tex-Mex? A little old Bay, garlic and lemon? BBQ?

CJ McD at 6:21PM on 08/04/09

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Buffalo Chicken Challenge

@NotAmerican - that sauce sounds yummy. We have some fresh jalapenos in the garden I could use...

@everyone - sounds like Franks + butter is the most popular. Has anyone had any success imitating it with fresh ingredients?

williaka at 3:31PM on 08/04/09

From Talk

Buffalo Chicken Challenge

Try par-boiling. Heat a big container of water to a hard boil.drop the wings in and when the water returns to a boil, cook for 3 minutes. remove the chicken, drain I coat my wings with a product called Kentucky Kernel.(it's a seasoned flour: www.HodgsonMill.com) I put the breaded wings in a 400 degree oven for about 40 minutes /20 to a side. Then I remove and coat with the sauce of your choice. I like wingman bottled sauce, also louisiana hot sauce is a good as franks and a little cheaper.
,

steve123 at 1:14PM on 08/04/09

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Buffalo Chicken Challenge

Yep, Frank's Red Hot.

@huneybumper I just discovered the other day that pancake mix makes good breading. I was making baked zucchini fries and my flour canister was empty. I was feeling too lazy to wash it out and fill it with new bag, so I dug through the pantry and found the remnants of a box of pancake mix (I think it has come with me the last 3 times I moved). Season it up and used it on my zukes and they were really good.

ProfessorChaos at 12:02PM on 08/04/09

From Talk

Buffalo Chicken Challenge

I used to make 'pub wings', which are like Buffalo wings, but not deep fried. Marinate them in whatever sauce you like overnight, then chuck 'em onto a searing-hot pan. Let them get blackened, then turn them over. Douse them with more sauce from time to time.

The sauce I used was a blend of pureed tomato, mustard, vinegar (white balsamic), finely diced peppers, garlic and onions, molasses, black pepper and salt, with a shot or two of bourbon thrown in, with a big slice of butter. I don't have an exact recipe, I'm afraid, but just use whatever you like. Simmer it for as long as possible, and if you have a mixer, puree it.

Use a cast-iron pan, well-oiled, and as hot as possible.

These also work well on a grill, if you have access to one. And you can play around with the peppers...try Thai sweet peppers and soy sauce, or habaneros for a firey wing.

NotAmerican at 11:55AM on 08/04/09

From Talk

Buffalo Chicken Challenge

I don't think it would matter what you do, it will be better. I've tried those Tyson tenders-- they're horribly salty and just plain yukky.

My suggestion-
Cut the chicken breasts into "tenders", season with garlic or onion powder and a little seasoned salt (Lawry's). Dip in a mixture of melted butter and Frank's hot sauce, then roll in seasoned flour. Shake off the excess. Refrigerate for several hours so the flour moistens. Spray with cooking oil and oven fry in a 450 degree oven until done. Toss with a little more Franks and melted butter. Return to the oven (low, 200 deg.) to dry slightly.

You can grill them too.

Either way, you will win. Let us know who is judging and what the outcome is. You need a third party judge because some people (like your friend) like the taste of frozen entrees and crappy nuggets.

CJ McD at 11:20AM on 08/04/09

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Buffalo Chicken Challenge

When I make wings, I use the recipe on the bottle of Frank's for the sauce. I sub butter for margarine, though. If I want it hotter, I replace a portion of the Frank's with sriracha. Oh, it is good!

Knitter at 9:43AM on 08/04/09

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Buffalo Chicken Challenge

ANY buffalo chicken made at home from scratch will be better than Tyson. Most of what you get from Tyson is fat, even if they're fresh, raw wings. As with any food, quality & freshnessness is best. Season the wings with salt, pepper, galic powder, etc. and grill (or deep fry) them until done. Melt butter and hot sauce (tabasco or any other) and add chicken wings to coat.

2fussie at 9:43AM on 08/04/09

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Buffalo Chicken Challenge

Do you need a deep-fryer for this? Or could you could do it in a cast iron skillet, too?

Junie at 9:16AM on 08/04/09

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Egg in Toast: What Do You Call It?

My mom always called this "egg in a hat" - I guess when you put the cut-out circle back on top of the hole in the toast, without pushing it all the way in, it looks a little like a hat...

dogloverdc at 10:17PM on 07/08/09

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