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(Live Science)   The Super Bowl is coming up and there is a chicken wing shortage. EVERYBODY PANIC   (livescience.com) divider line 142
    More: Scary, Super Bowl, National Chicken Council, Super Bowl XLVII, blue cheeses, BusinessNewsDaily, hot sauces, poultry  
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4769 clicks; posted to Main » on 24 Jan 2013 at 9:40 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



142 Comments   (+0 »)
   
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2013-01-24 07:13:21 AM  
It probably doesn't help that McDonald's is getting into the chicken wing business.
 
2013-01-24 07:59:52 AM  
Meh, I don't like Chicken Wings anyway. I'll be eating pizza at my SB party.
 
2013-01-24 08:18:14 AM  

Demetrius: It probably doesn't help that McDonald's is getting into the chicken wing business.


Ewww. Really?
 
2013-01-24 09:05:17 AM  
I hope subby got the NFL's permission to use that title for the upcoming contest in American football.
 
2013-01-24 09:05:41 AM  

sno man: Demetrius: It probably doesn't help that McDonald's is getting into the chicken wing business.

Ewww. Really?


They're starting with 500 locations and looking to expand, IIRC.  We'll see if the wings fly with their customers.
 
ZAZ [TotalFark]
2013-01-24 09:08:05 AM  
So press tofu into a wing shape. Do I have to solve all the world's problems?
 
2013-01-24 09:26:21 AM  
Ain't no thing but a chicken wing
 
2013-01-24 09:38:39 AM  
doesn't this story come out every year?
 
2013-01-24 09:41:31 AM  
But they have enough strippers, right? RIGHT?!?!?!?!?!
 
2013-01-24 09:41:40 AM  

Demetrius: It probably doesn't help that McDonald's is getting into the chicken wing business.


Shouldn't matter.

If they don't use beef in the hamburgers, why should they use chicken in the wings?
 
2013-01-24 09:44:36 AM  
I'm not a purist.  Boneless wings are fine for me.

I do, however, draw the line at Wyngs.
 
2013-01-24 09:46:26 AM  
Get a smaller bowl?
 
2013-01-24 09:46:34 AM  
What about Hot Dogs and Bologna?
 
2013-01-24 09:48:25 AM  

SuperT: doesn't this story come out every year?


Happened in 2009, too.

Its almost as if the industry wants to drive up prices to coincide with a spike in demand by creating false scarcity..
 
2013-01-24 09:48:59 AM  
Science just needs to invent a chicken with 6 wings instead of 2. Do I have to think of everything around here?
 
2013-01-24 09:49:39 AM  
As long as there is no chicken finger shortage, I'm fine
raisingcanes.com
 
2013-01-24 09:53:24 AM  
It doesn't take much to start a furor with foodies, no matter how retrograde their tastes may be.

So anyone who eats food now is a "foodie?" I hate that word so much.
 
2013-01-24 09:54:03 AM  

Rapmaster2000: Science just needs to invent a chicken with 6 wings instead of 2. Do I have to think of everything around here?


Not even science. Just call John Madden.
 
2013-01-24 09:56:00 AM  

Rapmaster2000: Science just needs to invent a chicken with 6 wings instead of 2. Do I have to think of everything around here?


Three Legged Chicken

A man was driving along a rural road one day when he saw a three legged chicken running down the road. He was amused enough to drive along side it for a while, as he was driving he noticed the chicken was running 30 mph.

Pretty fast chicken, he thought, I wonder just how fast it can run. So he sped up and the chicken did too! They were now moving along the road at 45 mph!

The man in the car sped up again, to his surprise the chicken was still running ahead of him at 60 mph!!!

Suddenly the chicken turned off the road and ran down a long driveway leading to a farmhouse. The man followed the chicken to the house and saw a man in the yard with dozens of three legged chickens. The man in the car called out to the farmer "How did you get all these three legged chickens?"

The farmer replied, "I breed 'em. Ya see it's me, my wife and my son living here and we all like to eat the chicken leg. Since a chicken only has two legs, I started breeding this three legged variety so we could all eat our favorite piece."

"That's amazing!" said the driver "How do they taste?"

"Don't rightly know, I ain't caught one yet!"
 
2013-01-24 09:56:53 AM  

Kristoph57: Rapmaster2000: Science just needs to invent a chicken with 6 wings instead of 2. Do I have to think of everything around here?

Not even science. Just call John Madden.


You could sell Buffalo turkey wings to drunk football fans for $5 a pop.

Maybe I can start a Buffalo duck wing franchise next to French football stadiums...
 
2013-01-24 10:00:25 AM  
nooooooooooooooo.com
 
2013-01-24 10:02:53 AM  
I have an idea. Let take something that is prone to salmonella, something most people can fark up.
Poultry.
Now, let's cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.
Mmmm Mmmm good.

I love fried chicken, but you wings enthusiasts are just foodfaddies.
I like wings, too, but you can achieve the same thing with tenderloins or fillet of breast meat.
 
2013-01-24 10:05:42 AM  

Kristoph57: SuperT: doesn't this story come out every year?

Happened in 2009, too.

Its almost as if the industry wants to drive up prices to coincide with a spike in demand by creating false scarcity..


Or almost as if there's a massive crush of demand for chicken wings centered around one particular event? I'd say it's a pretty damn legitimate scarcity. Now, smart businesses have been probably stocking up on wings and sticking 'em in a freezer for a month or three now, but every year, right around this time, there is a very real demand for them, and the demand for other parts of the chicken doesn't keep up.

You might also be surprised to learn that with the amount of take out orders businesses get for wings, it's a massive pain in the ass to fill them quickly, and there are plenty of places that don't necessarily have the capacity (usually employee time and prep space) to meet demand, so they might hike their price or require a minimum order, so they only use their capacity for higher dollar orders.

But no, everything is some massive conspiracy organized by a secret cabal somewhere. The simple truth is that something like a third of the US will be tuning into this game at some point, and a pretty significant percentage of them will be settling in with beer and some snacks.
 
2013-01-24 10:05:52 AM  
Drumsticks are cheaper and meatier.
 
2013-01-24 10:07:56 AM  
Call me when there is a shortage of Ribs!
 
2013-01-24 10:08:10 AM  
I remember the first super bowl. I was 'Meh'.

I remember when buffalo wings came out. More 'Meh'.

Things haven't improved.

Meh.
 
2013-01-24 10:09:17 AM  

vudukungfu: I have an idea. Let take something that is prone to salmonella, something most people can fark up.
Poultry.
Now, let's cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.
Mmmm Mmmm good.

I love fried chicken, but you wings enthusiasts are just foodfaddies.
I like wings, too, but you can achieve the same thing with tenderloins or fillet of breast meat.


WTF? There's no similarity at ALL between tenderloin and fillet meat, and chicken wings. Explain your weird concept.
 
2013-01-24 10:09:23 AM  

vudukungfu: I have an idea. Let take something that is prone to salmonella, something most people can fark up.
Poultry.
Now, let's cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.
Mmmm Mmmm good.


DebbieDowner.jpg
 
2013-01-24 10:10:15 AM  

Woot_Gawd: Call me when there is a shortage of Ribs!


Pssht.  We just make more:

investorplace.com

/Science, biatches.
 
2013-01-24 10:13:50 AM  
Before you people got involved I was only paying $0.42 p/lb. Stop eating my wings!
 
2013-01-24 10:14:45 AM  
Kill some buffaloes... or bison if you want to get all technical.
 
2013-01-24 10:17:45 AM  

Woot_Gawd: Call me when there is a shortage of Ribs!


I doing ribs for the Football Championship between the NFC and AFC
 
2013-01-24 10:18:29 AM  
Maybe don't eat so damn many then... do you really need like 300 wings for 5 fat guys to sit around all day and eat? Really?
 
2013-01-24 10:20:03 AM  

Grapple: Maybe don't eat so damn many then... do you really need like 300 wings for 5 fat guys to sit around all day and eat? Really?


Yes.

25.media.tumblr.com
 
2013-01-24 10:21:26 AM  

Kristoph57: SuperT: doesn't this story come out every year?

Happened in 2009, too.

Its almost as if the industry wants to drive up prices to coincide with a spike in demand by creating false scarcity..


Was going to say the exact same thing. Even had news articles pulled up from the past four years with the exact same idiotic story. But then my browser crashed (thanks IT department for still running on IE7) and I lost the links and I don't feel like pulling them back up. But yeah, same story, same bullshiat, every year.
 
2013-01-24 10:22:49 AM  
Ain't Nothing but a Wing!

images4.wikia.nocookie.net
Dang it, you guys are slow!
 
2013-01-24 10:25:22 AM  
I learned two things from this article. First, the third joint of the wing is called the flapper, which is kind of awesome. Second, you can eat it apparently, at least if you're Asian. I don't know how, there isn't any meat on em.
 
2013-01-24 10:27:47 AM  
Maybe I came from a broken home, but I do not have this absolute need to eat certain foods on certain occasions. Hell, I don't feel the need to eat "breakfast" foods only for breakfast, in fact, I prefer them for lunch. Never felt the need for Sunday dinner, a turkey at thanksgiving, etc. Sure, I'll take it if that what's there, but I don't need it on any level.

So no wings for the Superbowl just means time to have nachos, or chicken fingers, or whatever.
 
2013-01-24 10:32:43 AM  
Waves a perfumed lace hankerchief foppishly:  Let them eat steak.

But seriously, am I the only one who thinks it ironic that the worst part of the chicken apart from the gizzards has become so popular that it costs as much or more than chicken breasts and is in short supply?

When I was a kid they couldn't give chicken wings away.And I can remember when chicken livers and hearts were cheap enough for impecunious students to eat. Mmmm ... fried chicken livers.

It seems that all the cheap poor people food is almost as expensive as the good stuff nowadays. Macquerel, for example. I still don't know anybody who would want to eat one, but it costs as much or more than farmed salmon if anybody ever bought it.

If we don't smarten up we will be eating krill and plankton and liking it.
 
2013-01-24 10:36:32 AM  
Popcorn chicken is made of squid anuses.

Pass it on!
 
2013-01-24 10:37:51 AM  
Whoever decided to sell chicken wings as bar food instead of scrap meat is a goddamned marketing genius.
 
2013-01-24 10:40:01 AM  

Hebalo: WTF? There's no similarity at ALL between tenderloin and fillet meat, and chicken wings. Explain your weird concept.


Dark meat and white meat are different, but there's not going to be a ton of difference between say, a thigh and a wing, once you batter it, fry it, and coat it with sauce. "Boneless Wings" aren't exactly a radical concept...
 
2013-01-24 10:40:25 AM  

brantgoose: Popcorn chicken is made of squid anuses.

Pass it on!


.
Chicken wings are made from the tiny arms of aborted fetuses!
 
2013-01-24 10:40:55 AM  
For those of you who are now incredibly hungry for wings...

www.buffalochow.com
 
2013-01-24 10:41:46 AM  
i877.photobucket.com
 
2013-01-24 10:42:39 AM  
Odd, when I was in school in DC in 2000/2001 the on campus McDonalds had chicken wings. Are they still testing those things?
 
2013-01-24 10:42:46 AM  

Hebalo: There's no similarity at ALL between tenderloin and fillet meat, and chicken wings. Explain your weird concept.


cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.
 
2013-01-24 10:43:00 AM  
Want to know why thighs and drumsticks are the dark meat?...Chickens can't wipe themselves.
 
2013-01-24 10:43:47 AM  
OK, Once again I'm gonna remind you people that we call them "wings", not Buffalo wings or chicken wings....just wings! (Lives 10 minutes from the Anchor Bar in Buffalo....the birthplace of wings.)
 
2013-01-24 10:46:11 AM  

billybobtoo: OK, Once again I'm gonna remind you people that we call them "wings", not Buffalo wings or chicken wings....just wings! (Lives 10 minutes from the Anchor Bar in Buffalo....the birthplace of wings.)


.
Is Frank's Sauce really the original sauce? That stuff is disgusting imo. Texas Pete fan here.
 
2013-01-24 10:47:33 AM  

billybobtoo: OK, Once again I'm gonna remind you people that we call them "wings", not Buffalo wings or chicken wings....just wings! (Lives 10 minutes from the Anchor Bar in Buffalo....the birthplace of wings.)


CSB
 
2013-01-24 10:48:22 AM  

Carn: I learned two things from this article. First, the third joint of the wing is called the flapper, which is kind of awesome. Second, you can eat it apparently, at least if you're Asian. I don't know how, there isn't any meat on em.


They're delightfully crunchy, try one the next time you get fried chicken. I love the things, and have no idea why they throw them out for Buffalo Wings.
 
2013-01-24 10:48:33 AM  

brantgoose: It seems that all the cheap poor people food is almost as expensive as the good stuff nowadays.


Lobster and ribs nod in approval.

Hell, escargot probably started off as some poor frenchmen with an empty stomach walking down a beach saying to himself, "I bet if I cook these in enough butter it will keep me from starving"
 
2013-01-24 10:48:42 AM  
Follow the money (link pops) I predict wing-gate.
 
2013-01-24 10:51:25 AM  

david_gaithersburg: billybobtoo: OK, Once again I'm gonna remind you people that we call them "wings", not Buffalo wings or chicken wings....just wings! (Lives 10 minutes from the Anchor Bar in Buffalo....the birthplace of wings.)

.
Is Frank's Sauce really the original sauce? That stuff is disgusting imo. Texas Pete fan here.


Texas Pete isn't a wing type hot sauces. Wing sauces like Frank's are hot sauce with buttery goodness. Doesn't mean you can't have whatever kind of sauce you like. Texas Pete regular is too wimpy though. Their extra hot is pretty good. But of course, no hot sauce argument is complete without bringing in the grand champion of all hot sauces, forever, sriracha sauce.
 
2013-01-24 10:51:26 AM  
This crap again?! I've been working in the food service industry (back of the house) since 1995 and I can tell you that this has been the 'story' every year since before I even started. It's a false story to justify an increase in price for an inferior product. When the super bowl is over, the product doesn't get any better, and the price doesn't go back down.
 
2013-01-24 10:53:15 AM  

cptjeff: Carn: I learned two things from this article. First, the third joint of the wing is called the flapper, which is kind of awesome. Second, you can eat it apparently, at least if you're Asian. I don't know how, there isn't any meat on em.

They're delightfully crunchy, try one the next time you get fried chicken. I love the things, and have no idea why they throw them out for Buffalo Wings.


Well if I do some next weekend I'll try it out. Is that part not bony? Just a little piece of skin?
 
2013-01-24 10:53:34 AM  
I love me some wings, and no, vudukungfu, I don't drown them in so much hot sauce you can't taste the chicken. But you gotta have the bones. It's a flavor thing, and wing meat is a different texture than the pureed chicken lips they make "boneless wings" out of.
 
2013-01-24 10:57:28 AM  

Carn: Is that part not bony? Just a little piece of skin?


Skin and cartilage with one small, easy to avoid, bone. Just nibble at it to feel things out, it's really not any harder to eat than any other part of a wing.
 
2013-01-24 11:00:21 AM  

Demetrius: It probably doesn't help that McDonald's is getting into the chicken wing business.


Do you think McD's is going use real chicken wings?
 
2013-01-24 11:01:32 AM  
sairasays.files.wordpress.com
 
2013-01-24 11:07:23 AM  

david_gaithersburg: Want to know why thighs and drumsticks are the dark meat?...Chickens can't wipe themselves.


Cute.  But the truth is:

"The dark color comes from the protein myoglobin, which plays a key role in oxygen uptake within cells. White muscle, in contrast, is suitable only for short, ineffectual bursts of activity such as, for chickens, flying. Thus the chicken's leg and thigh meat are dark while its breast meat (which makes up the primary flight muscles) is white. Other birds with breast muscle more suitable for sustained flight, such as ducks and geese, have red muscle (and therefore dark meat) throughout. "
 
2013-01-24 11:07:39 AM  
If a 1% change in output leads to massive shortages, what would an actual shock do to the system?
 
2013-01-24 11:12:17 AM  

vudukungfu: I have an idea. Let take something that is prone to salmonella, something most people can fark up.
Poultry.
Now, let's cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.
Mmmm Mmmm good.

I love fried chicken, but you wings enthusiasts are just foodfaddies.
I like wings, too, but you can achieve the same thing with tenderloins or fillet of breast meat.


I like breasts.
 
2013-01-24 11:18:17 AM  
Here's a wing.
cdn.chud.com
/do you still go for the old hearts and lungs?
 
2013-01-24 11:20:02 AM  

Dead for Tax Reasons: Ain't no thing but a chicken wing


gorankem.com

Now you have to send these guys a check.
 
2013-01-24 11:20:26 AM  
HAHA I'm not watching it or eating wings SUCK IT hahahaha
 
2013-01-24 11:21:05 AM  
Drat! Will have to go to plan B, beef tenderloin strips.
 
2013-01-24 11:25:58 AM  

Demetrius: It probably doesn't help that McDonald's is getting into the chicken wing business.


When I visited GITMO 2 years ago for an Armed Forces Entertainment show I was working, the McDonalds there did chicken wings off menu. They tasted exactly like what you would expect chicken wings from McDonalds to taste like.

/GITMO also had the best Jamaican Jerk chicken and johnny cakes I've ever had. Apparently it's a good spot for Jamaicans to find work.
 
2013-01-24 11:26:29 AM  
Kristoph57: "Its almost as if the industry wants to drive up prices to coincide with a spike in demand by creating false scarcity.."

Normally, that may be.

This year? I'm pretty sure they didn't *want* the higher feed prices and drought they've been forced to deal with.
Higher prices due higher costs in the commodity chain doesn't net them any extra profit. Further, they had to eat the higher costs up-front and simply *hope* the market accepts the higher prices fast enough to earn money back in a timely manner to pay off those costs.
 
2013-01-24 11:26:36 AM  

SuperT: doesn't this story come out every year?


I have been noticing it for about 10 years.
 
2013-01-24 11:26:40 AM  

billybobtoo: OK, Once again I'm gonna remind you people that we call them "wings", not Buffalo wings or chicken wings....just wings! (Lives 10 minutes from the Anchor Bar in Buffalo....the birthplace of wings.)



Just can't get enough of that wonderful....

www.acsu.buffalo.edu
 
2013-01-24 11:28:46 AM  

vudukungfu: I have an idea. Let take something that is prone to salmonella, something most people can fark up.
Poultry.
Now, let's cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.
Mmmm Mmmm good.

I love fried chicken, but you wings enthusiasts are just foodfaddies.
I like wings, too, but you can achieve the same thing with tenderloins or fillet of breast meat.


You probably hate bacon.

The wings have a bacon-like taste to them when cooked well.
 
2013-01-24 11:31:52 AM  

david_gaithersburg: Before you people got involved I was only paying $0.42 p/lb. Stop eating my wings!


At Publix you can get a fully cooked chicken or 10 uncooked wings.

Stop the insanity.
 
2013-01-24 11:37:05 AM  

StoPPeRmobile: vudukungfu: I have an idea. Let take something that is prone to salmonella, something most people can fark up.
Poultry.
Now, let's cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.
Mmmm Mmmm good.

I love fried chicken, but you wings enthusiasts are just foodfaddies.
I like wings, too, but you can achieve the same thing with tenderloins or fillet of breast meat.

You probably hate bacon.

The wings have a bacon-like taste to them when cooked well.


It's because the meat closest to the bone is the stuff of the gods. This is why ribs are so good.

/Hmmm, mutton ribs
//Untapped potential?.
 
2013-01-24 11:37:43 AM  

StoPPeRmobile: david_gaithersburg: Before you people got involved I was only paying $0.42 p/lb. Stop eating my wings!

At Publix you can get a fully cooked chicken or 10 uncooked wings.

Stop the insanity.


Seriously. Before wings became popular I would buy sauce from Bill Bateman's and make my own wings for pennies per/lb, This was back in the early nineties, before the foodies ran up supplies and Al Gore ran up food prices. I miss Bill Bateman's!!!
 
2013-01-24 11:37:47 AM  
There was a time (like 15 years ago), when the whole wings fad was in full swing - they were actually really good.

Nowadays, even the best places... Even places that are KNOWN for their wings, are terrible.

It's a shame.
 
2013-01-24 11:40:41 AM  
Bars use to give the things away if you bought beer. Now it's .20 cent wings and such as a good deal.
 
2013-01-24 11:40:47 AM  

blatz514: For those of you who are now incredibly hungry for wings...

[www.buffalochow.com image 600x450]


YOU BASTARD
 
2013-01-24 11:47:21 AM  

MightyPez: As long as there is no chicken finger shortage, I'm fine


God damnit, not I have to go to Caines after work. Thanks a lot, jerkface

/Caines sauce is laced with meth
 
2013-01-24 11:47:43 AM  

vudukungfu: Hebalo: There's no similarity at ALL between tenderloin and fillet meat, and chicken wings. Explain your weird concept.

cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.


Is there a reason I should be getting a Jim Gaffigan vibe off of that?
 
2013-01-24 11:48:49 AM  

brantgoose: Waves a perfumed lace hankerchief foppishly:  Let them eat steak.

But seriously, am I the only one who thinks it ironic that the worst part of the chicken apart from the gizzards has become so popular that it costs as much or more than chicken breasts and is in short supply?

When I was a kid they couldn't give chicken wings away.And I can remember when chicken livers and hearts were cheap enough for impecunious students to eat. Mmmm ... fried chicken livers.

It seems that all the cheap poor people food is almost as expensive as the good stuff nowadays. Macquerel, for example. I still don't know anybody who would want to eat one, but it costs as much or more than farmed salmon if anybody ever bought it.

If we don't smarten up we will be eating krill and plankton and liking it.


Apparently some asshole chef on TV must have had a show on marrow bones, because while i can find them more places, the prices are ridiculous. The cheapest unpopular cut right now in my area is pork shoulder; I can get it for $.99/lb on sale. Beef roasts have been overpriced for the last few years.

/thought I'd share
//love to cook the cheap, unpopular bits
 
2013-01-24 11:49:29 AM  
I've never seen a man eat so many chicken wings.
 
2013-01-24 11:52:48 AM  

CygnusDarius: StoPPeRmobile: vudukungfu: I have an idea. Let take something that is prone to salmonella, something most people can fark up.
Poultry.
Now, let's cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.
Mmmm Mmmm good.

I love fried chicken, but you wings enthusiasts are just foodfaddies.
I like wings, too, but you can achieve the same thing with tenderloins or fillet of breast meat.

You probably hate bacon.

The wings have a bacon-like taste to them when cooked well.

It's because the meat closest to the bone is the stuff of the gods. This is why ribs are so good.

/Hmmm, mutton ribs
//Untapped potential?.


i really like chicken wings. Normally, I prepare a whole chicken. the first thing I eat is the little tail thing. i don't let anyone else know this exists. i just eat it in secret before cutting the chicken.

then, off with the oysters in the back, then the wings. then everything else

but I always start eating the wings. they are the second best part of the chicken. next, hit the legs. then, i just look at the breast and think, crap. the worst is breast. by this time I hope i'm full so that the breasts can be saved for later (and maybe given a sauce, because there is really no way to make white meat interesting)

now, this is a normal baked chicken, with rosemary, thyme, and garlic. when it comes to just wings, i think a little buttery hot sauce can make the whole operation fun. it is never better than the wings cooked with the chicken, but you can't go cooking a whole chicken everytime you want some wings.
 
2013-01-24 11:52:54 AM  

justanotherfarkinfarker: Bars use to give the things away if you bought beer. Now it's .20 cent wings and such as a good deal.


20 Cents? Where do you live? Around here, they're never cheaper than .50, and usually about a dollar each. Yeah, I don't order them much anymore.
 
2013-01-24 11:53:03 AM  

Swoop1809: MightyPez: As long as there is no chicken finger shortage, I'm fine

God damnit, not I have to go to Caines after work. Thanks a lot, jerkface

/Caines sauce is laced with meth


I know, right? And I am picky as fark when it comes to my sauces. If I don't know what it is I'll throw it right in the trash. But good gods, that stuff I just want to drink out of the bottle.

The closest one to me is about 3 blocks from work. It's about 0 degrees F right now, but I may make the walk anyway for lunch...
 
2013-01-24 11:53:48 AM  

durbnpoisn: There was a time (like 15 years ago), when the whole wings fad was in full swing - they were actually really good.

Nowadays, even the best places... Even places that are KNOWN for their wings, are terrible.

It's a shame.


Prime example

www.epicportions.com
 
2013-01-24 12:00:31 PM  
The only reason I'm going to a SB party is to relinquish my trophy for the fantasy football league that I'm in. This is done annually on superb owl sunday. I've embittered about our culture so much that, what really sounds good to me is staying home and recording it so that I can fast forward through all the bullshiat, the commercials, the pomp and circumstance, "patriotism", american idol awfulness. I don't want to see anything that isn't the game itself. And even that, I don't care so much about. I hope Ray Lewis goes out a loser, but I also don't necessarily want to see Kapernick as the next hero. What's wrong with me?
 
2013-01-24 12:02:59 PM  

born_yesterday: brantgoose: Waves a perfumed lace hankerchief foppishly:  Let them eat steak.

But seriously, am I the only one who thinks it ironic that the worst part of the chicken apart from the gizzards has become so popular that it costs as much or more than chicken breasts and is in short supply?

When I was a kid they couldn't give chicken wings away.And I can remember when chicken livers and hearts were cheap enough for impecunious students to eat. Mmmm ... fried chicken livers.

It seems that all the cheap poor people food is almost as expensive as the good stuff nowadays. Macquerel, for example. I still don't know anybody who would want to eat one, but it costs as much or more than farmed salmon if anybody ever bought it.

If we don't smarten up we will be eating krill and plankton and liking it.

Apparently some asshole chef on TV must have had a show on marrow bones, because while i can find them more places, the prices are ridiculous. The cheapest unpopular cut right now in my area is pork shoulder; I can get it for $.99/lb on sale. Beef roasts have been overpriced for the last few years.

/thought I'd share
//love to cook the cheap, unpopular bits


Pork shoulder and sometimes ribs are usually cheap here, as well as chicken drums, thighs and quarters. I love doing quarters so that's my new grill time go to cut. Even the organic ones are like $2.50 a pound.
 
2013-01-24 12:04:53 PM  
Sound of mouse hitting desk and tires screeching as I haul butt for Costco...
 
2013-01-24 12:11:21 PM  
I just want to know many wings restaurants think chickens are supposed to have.

Where else can you cut something in half, and still sell it as a whole?
 
2013-01-24 12:18:22 PM  

pute kisses like a man: CygnusDarius: StoPPeRmobile: vudukungfu: I have an idea. Let take something that is prone to salmonella, something most people can fark up.
Poultry.
Now, let's cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.
And to top it off, We can serve it with rotten, moldy milk and curds.
Mmmm Mmmm good.

I love fried chicken, but you wings enthusiasts are just foodfaddies.
I like wings, too, but you can achieve the same thing with tenderloins or fillet of breast meat.

You probably hate bacon.

The wings have a bacon-like taste to them when cooked well.

It's because the meat closest to the bone is the stuff of the gods. This is why ribs are so good.

/Hmmm, mutton ribs
//Untapped potential?.

i really like chicken wings. Normally, I prepare a whole chicken. the first thing I eat is the little tail thing. i don't let anyone else know this exists. i just eat it in secret before cutting the chicken.

then, off with the oysters in the back, then the wings. then everything else

but I always start eating the wings. they are the second best part of the chicken. next, hit the legs. then, i just look at the breast and think, crap. the worst is breast. by this time I hope i'm full so that the breasts can be saved for later (and maybe given a sauce, because there is really no way to make white meat interesting)

now, this is a normal baked chicken, with rosemary, thyme, and garlic. when it comes to just wings, i think a little buttery hot sauce can make the whole operation fun. it is never better than the wings cooked with the chicken, but you can't go cooking a whole chicken everytime you want some wings.


Plus they burn too easily. Used to have to fight with family members over the wings on a baked bird.

/potted up chicken
 
2013-01-24 12:26:44 PM  

Wizzbang: Ain't Nothing but a Wing!

[images4.wikia.nocookie.net image 480x270]
Dang it, you guys are slow!


Came for this, satisfied
 
2013-01-24 12:29:22 PM  

Demetrius: sno man: Demetrius: It probably doesn't help that McDonald's is getting into the chicken wing business.

Ewww. Really?

They're starting with 500 locations and looking to expand, IIRC.  We'll see if the wings fly with their customers.


They have them here in Atlanta, and hey're OK... a little expensive, but edible.

If I'm going to pay around a $1 for each wing (3 for $3), they had better be a little more impressive than what I ate.
 
2013-01-24 12:31:05 PM  

dr.zaeus: Demetrius: sno man: Demetrius: It probably doesn't help that McDonald's is getting into the chicken wing business.

Ewww. Really?

They're starting with 500 locations and looking to expand, IIRC.  We'll see if the wings fly with their customers.

They have them here in Atlanta, and hey're OK... a little expensive, but edible.

If I'm going to pay around a $1 for each wing (3 for $3), they had better be a little more impressive than what I ate.


Really? My local bar is still doing 25 cent wings. They aren't great but they serve beer there.
 
2013-01-24 12:37:58 PM  
Dredge:

1/2 C. flour
1/2 C. cheap-ass green-can grated Parmesan cheese
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. onion powder

Sauce:

1 C. Franks Red Hot sauce
1/2 C. white vinegar
4 Tbsp (1/2 stick) butter
1/2 Tbsp paprika
1/2 Tbsp dry mustard powder
1 tsp black pepper
1/4 tsp cayenne powder

Dredge wings in flour mixture, bake at 450 for 40 minutes, turning once halfway through
Toss in warmed sauce

For hotter wings a few drops of pure cap oil will do you.
 
2013-01-24 12:45:19 PM  

praxcelis: Dredge:

1/2 C. flour
1/2 C. cheap-ass green-can grated Parmesan cheese
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. onion powder

Sauce:

1 C. Franks Red Hot sauce
1/2 C. white vinegar
4 Tbsp (1/2 stick) butter
1/2 Tbsp paprika
1/2 Tbsp dry mustard powder
1 tsp black pepper
1/4 tsp cayenne powder

Dredge wings in flour mixture, bake at 450 for 40 minutes, turning once halfway through
Toss in warmed sauce

For hotter wings a few drops of pure cap oil will do you.


.
Checks Fark profile. Yup, as I thought. In my experience there is a direct correlation between the distance from Buffalo NY, and what is served up as being "wings". Some distance correlation holds true for crab cakes.
 
2013-01-24 12:49:07 PM  

vudukungfu: Now, let's cook it in the hottest peppers we can stand so that there is no taste to it, just hot sauce.


I think this is the problem with the wing sauce recipes at most places. Too much emphasis on the pepper and not enough emphasis on vinegar. For me at least, the sour tang of vinegar should be equal to or greater than the taste/heat of the pepper. Otherwise it's just buttered hot sauce.
 
2013-01-24 12:53:30 PM  

praxcelis: Dredge:

1/2 C. flour
1/2 C. cheap-ass green-can grated Parmesan cheese
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. onion powder

Sauce:

1 C. Franks Red Hot sauce
1/2 C. white vinegar
4 Tbsp (1/2 stick) butter
1/2 Tbsp paprika
1/2 Tbsp dry mustard powder
1 tsp black pepper
1/4 tsp cayenne powder

Dredge wings in flour mixture, bake at 450 for 40 minutes, turning once halfway through
Toss in warmed sauce

For hotter wings a few drops of pure cap oil will do you.


A little garlic powder in the sauce is nice, too.

Let the wings sit in the fridge for 60 minutes after dredging. the dredge will stick better.
 
2013-01-24 12:58:16 PM  

david_gaithersburg: Checks Fark profile. Yup, as I thought. In my experience there is a direct correlation between the distance from Buffalo NY, and what is served up as being "wings". Some distance correlation holds true for crab cakes.


Let me guess. You're an Anchor Bar purist?

I've been to the Anchor Bar. They may have been awesome when the sauce was "original recipe", but the economy and hype have caught up with them. The chemical-laden crap they use now to save money was a sad disappointment. Duff's wasn't bad, though. My recipe was developed after trying something called "Cajun Funeral" wings at pub somewhere deep in Amish corn country.


/Try it before knocking it
//And yes, we'll go through a couple platters of them next weekend
 
2013-01-24 12:59:20 PM  

odinsposse: dr.zaeus: Demetrius: sno man: Demetrius: It probably doesn't help that McDonald's is getting into the chicken wing business.

Ewww. Really?

They're starting with 500 locations and looking to expand, IIRC.  We'll see if the wings fly with their customers.

They have them here in Atlanta, and hey're OK... a little expensive, but edible.

If I'm going to pay around a $1 for each wing (3 for $3), they had better be a little more impressive than what I ate.

Really? My local bar is still doing 25 cent wings. They aren't great but they serve beer there.


Find out how long it take to fry them the way you like then always ask for them that way. Make sure you always tip well. It's not rocket science.
 
2013-01-24 01:03:10 PM  

El Brujo: This is done annually on superb owl sunday.


Now I'm gonna have to photoshop something for "Superb Owl Sunday".
 
2013-01-24 01:06:27 PM  
My local BW3 still has plenty, and has 60 cent wing Tuesdays, local grocery stores have plenty of fresh and frozen wings, and you can always use drumsticks and it'll be the same.
 
2013-01-24 01:12:20 PM  

Broktun: A little garlic powder in the sauce is nice, too.

Let the wings sit in the fridge for 60 minutes after dredging. the dredge will stick better.


The sauce is open to lots of variations. A splash or two of Worcestershire adds an interesting note.

I agree with resting the dredged wings, especially if you plan to deepfry rather than bake. (Although baking allows the grated Parmesan to make a nice crunchy exterior which holds on to sauce very nicely.)
 
2013-01-24 01:16:37 PM  
A bonus, for folks who actually like that moldy curdled milk:

2 cups Mayonnaise
4 ounces blue cheese, crumbled
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon black pepper
1/2 cup buttermilk

Mix all ingredients well and store refrigerated in a glass container. Best made about a week before you plan to eat it. No chemical stabilizers or preservatives, so it won't last as long and might separate after a couple weeks. Just stir it all back up and enjoy.
 
2013-01-24 01:31:16 PM  

david_gaithersburg: praxcelis: Dredge:

1/2 C. flour
1/2 C. cheap-ass green-can grated Parmesan cheese
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. onion powder

Sauce:

1 C. Franks Red Hot sauce
1/2 C. white vinegar
4 Tbsp (1/2 stick) butter
1/2 Tbsp paprika
1/2 Tbsp dry mustard powder
1 tsp black pepper
1/4 tsp cayenne powder

Dredge wings in flour mixture, bake at 450 for 40 minutes, turning once halfway through
Toss in warmed sauce

For hotter wings a few drops of pure cap oil will do you.

.
Checks Fark profile. Yup, as I thought. In my experience there is a direct correlation between the distance from Buffalo NY, and what is served up as being "wings". Some distance correlation holds true for crab cakes.


It's like "chicken-fried" as you move south.

/chicken-fried
//NYr
 
2013-01-24 01:32:04 PM  
Is this where I biatch about people wanting quiet during the commercials?
 
2013-01-24 01:43:08 PM  
Already have 12 pounds of jumbo wings in the freezer for this momentous occasion, need to go buy 12 more and all will be well.

/other than my Falcons not being in the game
 
2013-01-24 01:47:31 PM  

StoPPeRmobile: now, this is a normal baked chicken, with rosemary, thyme, and garlic. when it comes to just wings, i think a little buttery hot sauce can make the whole operation fun. it is never better than the wings cooked with the chicken, but you can't go cooking a whole chicken everytime you want some wings.

Plus they burn too easily. Used to have to fight with family members over the wings on a baked bird.

/potted up chicken


well, i truss the bird up before baking. it helps a lot.

/ actually, i don't use string, i use excess fat parts of the bird to basically truss itself. it's hard to explain and really a product of being too lazy to buy string.
 
2013-01-24 01:51:58 PM  
If no chicken wings, then how about turkey wings.
images2.thedailymeal.net
 
2013-01-24 01:53:16 PM  

justanotherfarkinfarker: Bars use to give the things away if you bought beer. Now it's .20 cent wings and such as a good deal.


I'm glad my neighborhood bar still gives away a TON of food for every NFL Sunday.  All home cooked (or cooked at the bar.)
 
2013-01-24 01:58:24 PM  

praxcelis: david_gaithersburg: Checks Fark profile. Yup, as I thought. In my experience there is a direct correlation between the distance from Buffalo NY, and what is served up as being "wings". Some distance correlation holds true for crab cakes.

Let me guess. You're an Anchor Bar purist?

I've been to the Anchor Bar. They may have been awesome when the sauce was "original recipe", but the economy and hype have caught up with them. The chemical-laden crap they use now to save money was a sad disappointment. Duff's wasn't bad, though. My recipe was developed after trying something called "Cajun Funeral" wings at pub somewhere deep in Amish corn country.


/Try it before knocking it
//And yes, we'll go through a couple platters of them next weekend

.
Nope. Its the use of flour and cheese that has my head scratching. I'm sure it's tasty, but what you have there is isn't "wings".
 
2013-01-24 02:09:57 PM  
Maybe snip all the wings from the laying hens and use stem cell replacement for an endless supply.. // parts is parts.
 
2013-01-24 02:21:48 PM  

Two bit, four bits, three bits a dollar, all bitter Bronco fans stand up and holler!

img.photobucket.com img.photobucket.com
 
2013-01-24 02:24:03 PM  

Deep Contact: If no chicken wings, then how about turkey wings.
[images2.thedailymeal.net image 618x412]


Tasty but a pain in the ass to eat.
 
2013-01-24 02:24:19 PM  

Altitude5280: Two bit, four bits, three bits a dollar, all bitter Bronco fans stand up and holler![img.photobucket.com image 200x138] [img.photobucket.com image 200x297]


Those wings gave me a boner.
 
2013-01-24 02:37:02 PM  
so does anybody have a recipe to replicate the lemon pepper wing recipe from hooter's? I would love to be able to cook those.................

soooooo good.........
 
2013-01-24 02:38:16 PM  

blatz514: durbnpoisn: There was a time (like 15 years ago), when the whole wings fad was in full swing - they were actually really good.

Nowadays, even the best places... Even places that are KNOWN for their wings, are terrible.

It's a shame.

Prime example

[www.epicportions.com image 342x238]


Agreed, in general. Only two good points about BW3:

1. They offer "naked" (grilled vice fried) tenders. True, they suck just as bad as their regular wings, but there's something for those few of us who hate fried chicken, and no other joint I know offers grilled wings/tenders.

2. They have NTN/Buzztime Trivia. I would gladly sit there for days playing and starving with food all around me, if they'd let me.

/i can give it up any time, really
 
2013-01-24 02:38:30 PM  

david_gaithersburg: praxcelis: david_gaithersburg: Checks Fark profile. Yup, as I thought. In my experience there is a direct correlation between the distance from Buffalo NY, and what is served up as being "wings". Some distance correlation holds true for crab cakes.

Let me guess. You're an Anchor Bar purist?

I've been to the Anchor Bar. They may have been awesome when the sauce was "original recipe", but the economy and hype have caught up with them. The chemical-laden crap they use now to save money was a sad disappointment. Duff's wasn't bad, though. My recipe was developed after trying something called "Cajun Funeral" wings at pub somewhere deep in Amish corn country.


/Try it before knocking it
//And yes, we'll go through a couple platters of them next weekend
.
Nope. Its the use of flour and cheese that has my head scratching. I'm sure it's tasty, but what you have there is isn't "wings".


I think we need a ruling here. What is the official recipe for wings?
 
2013-01-24 02:41:07 PM  

billybobtoo: OK, Once again I'm gonna remind you people that we call them "wings", not Buffalo wings or chicken wings....just wings! (Lives 10 minutes from the Anchor Bar in Buffalo....the birthplace of wings.)


lol wut?

farm6.staticflickr.com

Source
 
2013-01-24 02:50:36 PM  

El Brujo: The only reason I'm going to a SB party is to relinquish my trophy for the fantasy football league that I'm in. This is done annually on superb owl sunday. I've embittered about our culture so much that, what really sounds good to me is staying home and recording it so that I can fast forward through all the bullshiat, the commercials, the pomp and circumstance, "patriotism", american idol awfulness. I don't want to see anything that isn't the game itself. And even that, I don't care so much about. I hope Ray Lewis goes out a loser, but I also don't necessarily want to see Kapernick as the next hero. What's wrong with me?


thumbs.myopera.com
 
2013-01-24 03:40:50 PM  
i1182.photobucket.com
 
2013-01-24 04:11:05 PM  
I hate seeing overcomplicated wing recipes.

12 wings, no breading, so flour, no green can parmesan cheese, no onion powder, etc.

Deep fry until internal temperature reaches 165F.

Place into a large bowl, season with salt and pepper, pour a generous amount of hot sauce into the bowl. No butter, unless you are a complete wuss. Toss. The wings should not be dripping, just coated and still crispy.

Serve with blue cheese and celery to help cool the heat. If you like Ranch, you are a redneck.

I won't argue about hot sauces, everyone has their favorite.
 
2013-01-24 05:01:00 PM  
i bet more wives get beaten than any other day of the year too
 
2013-01-24 05:02:15 PM  
The best hot wings I've ever had were at the brewery in Royal Oak, Michigan.

They had a hot sauce that they would make when they could get enough habaneros to cook down in a big batch with the other ingredients. It was very hot, but also had delicious flavors, both sweet and savory (very low in vinegar, unlike the crappy atomic wings at Buffalo Wild Wings). I used to get wings smothered in that sauce and some on the side; the cooks knew me by my order. People sitting next to me would complain about how hot they were, just from the vapors.

They were exquisite. Once the heat hit, it activated all of the other flavors. I'm pretty sure I saw God at least once; he usually advised me towards the wisdom of another beer.

Although I don't like their atomic wings at all, I hope Buffalo Wild Wings hasn't changed their mango-habanero recipe. Those were pretty good.
 
2013-01-24 08:33:23 PM  
You're telling me this isn't a repeat from 2012, 2011, 2010, 2009...?

/wings are the ass of the chicken anyway
//srsly, why u no dark meat?
 
2013-01-24 08:38:36 PM  

clevernamehere: //srsly, why u no dark meat?


Mmmmmmm, duck.
 
2013-01-24 09:00:16 PM  

david_gaithersburg: StoPPeRmobile: david_gaithersburg: Before you people got involved I was only paying $0.42 p/lb. Stop eating my wings!

At Publix you can get a fully cooked chicken or 10 uncooked wings.

Stop the insanity.

Seriously. Before wings became popular I would buy sauce from Bill Bateman's and make my own wings for pennies per/lb, This was back in the early nineties, before the foodies ran up supplies and Al Gore ran up food prices. I miss Bill Bateman's!!!


The sauce is the easy part, I find the frying to be the pain in the arse. I mean you've got to use a bunch of oil, and even in 350deg oil it takes like 12-15 minutes to cook, while it's splattering all over the stove-top. And when you're done, you've got to get rid of the oil.  I guess I could just roast the wings on a tray in the oven. That would be a lot easier.
I think I might try drumsticks though as they are on sale this week for $1.29/lb and I like them better anyway.  This recipe has very good reviews Link
I'd substitute a regular Buffalo sauce recipe (no bbq sauce, add vinegar, worchestershire, garlic powder, cayenne, like this Link
img.foodnetwork.com
 
2013-01-24 09:03:54 PM  

ski9600: david_gaithersburg: StoPPeRmobile: david_gaithersburg: Before you people got involved I was only paying $0.42 p/lb. Stop eating my wings!

At Publix you can get a fully cooked chicken or 10 uncooked wings.

Stop the insanity.

Seriously. Before wings became popular I would buy sauce from Bill Bateman's and make my own wings for pennies per/lb, This was back in the early nineties, before the foodies ran up supplies and Al Gore ran up food prices. I miss Bill Bateman's!!!

The sauce is the easy part, I find the frying to be the pain in the arse. I mean you've got to use a bunch of oil, and even in 350deg oil it takes like 12-15 minutes to cook, while it's splattering all over the stove-top. And when you're done, you've got to get rid of the oil.  I guess I could just roast the wings on a tray in the oven. That would be a lot easier.
I think I might try drumsticks though as they are on sale this week for $1.29/lb and I like them better anyway.  This recipe has very good reviews Link
I'd substitute a regular Buffalo sauce recipe (no bbq sauce, add vinegar, worchestershire, garlic powder, cayenne, like this Link
[img.foodnetwork.com image 616x462]


They taste different when you bake them. Get a fryer. It won't kill you to use it once in a while.
 
2013-01-24 09:21:31 PM  

StoPPeRmobile: They taste different when you bake them. Get a fryer. It won't kill you to use it once in a while.


Hmm, what type of oil do you use?
 
2013-01-24 09:23:33 PM  
StoPPeRmobile:
now bacon wrapped wings that marinated in hot sauce over night are good if they are baked off just so.

You have to marinate the wings and li'l drums in hot sauce so they leech it in good, then take them out and wrap in bacon and sprinkle some granulated brown sugar on them before you bake them off.
When the bacon is just right, Turn the oven off and let them sit in there, still cooking, but not over cooking the bacon. The pork shrinks around the hot wings and seals the deal, so to speak. You won't need to dip them in Bleu to know what's good for you.

Take them out when they are ready and serve on a crisp bed of shocked iceberg lettuce leaves, or tops of romaine,

Garnish with some Orange slices, cut and twisted, and some cheery, cherry tomatoes.
 
2013-01-24 09:25:30 PM  

ski9600: StoPPeRmobile: They taste different when you bake them. Get a fryer. It won't kill you to use it once in a while.

Hmm, what type of oil do you use?


peanut
500oF
 
2013-01-24 09:40:21 PM  

vudukungfu: ski9600: StoPPeRmobile: They taste different when you bake them. Get a fryer. It won't kill you to use it once in a while.

Hmm, what type of oil do you use?

peanut
500oF


Yeah, I guess peanut oil is the best. Kind of pricey though. What do you think about lesser oils like canola? I have a POS counter top fryer by GE. I guess I could try that, but Alton said they don't hold heat well. And ATK says they can't come to temperature. Oh well, worth a try at least. I guess if I want to fry at 375deg, set it to 400deg and monitor or something. I'd almost rather use the cast iron dutch oven if I have to monitor anyway.

/I got macadamia nut oil and popcorn kernels for christmas and am told it's fabulous. Maybe I should just make that.
 
2013-01-24 09:42:31 PM  

brantgoose: Waves a perfumed lace hankerchief foppishly:  Let them eat steak.

But seriously, am I the only one who thinks it ironic that the worst part of the chicken apart from the gizzards has become so popular that it costs as much or more than chicken breasts and is in short supply?

When I was a kid they couldn't give chicken wings away.And I can remember when chicken livers and hearts were cheap enough for impecunious students to eat. Mmmm ... fried chicken livers.

It seems that all the cheap poor people food is almost as expensive as the good stuff nowadays. Macquerel, for example. I still don't know anybody who would want to eat one, but it costs as much or more than farmed salmon if anybody ever bought it.

If we don't smarten up we will be eating krill and plankton and liking it.


This! When I was a kid, my mother bought all the chicken wings from the butcher every week (this was in Germany). No one bought the damn wings except when they bought whole chickens, so at the end of the week, there's a huge bag in the freezer for my mom. Everyone, including the butchers, considered her insane, but we loved the wings she fried up or turned into incredible soup, and they cost next to nothing. Of course, we were also the crazy Americans who ate CORN, which was only fit for animal food, so what do you expect?

Now chicken wings cost as much as breasts, which is farking ridiculous. I haven't eaten chicken wings in a couple of years (except the two on each whole chicken I buy) because I simply can't afford them :(
and I love them so much.
 
2013-01-24 10:38:05 PM  
It's OK! We have a strategic chicken reserve! Doesn't anyone remember when Richard Lobb went on the Colbert Report back in 2009?

Link

/greatest Colbert interview ever
 
2013-01-24 11:28:45 PM  

codemastaflex: It's OK! We have a strategic chicken reserve! Doesn't anyone remember when Richard Lobb went on the Colbert Report back in 2009?

Link

/greatest Colbert interview ever


"Well, they'd probably have nachos instead" meh, I want to keep it simple, so how about a 7 layer dip?

/great vide0!
 
2013-01-25 04:03:49 AM  
A chicken wing shortage is fine, a buffalo wing shortage would be a problem.
 
2013-01-25 07:51:44 AM  

ski9600: What do you think about lesser oils like canola? I have a POS counter top fryer by GE.


Canola, or rapeseed oil, is inferior.
It smokes at a lower temp, and will have you smelling like you pulled a double shift at a burger joint.
The small fryers don't stay hot once they are up to temp, and you drop a volume of anything cold, or frozen in them.
The smoke will mess up your whole house. You need to park it under the fan on the stove, so you need a flat, wooden board to hold it level, and probably sideways to fit it under the hood.

Now, If you invest in a turkey fryer, and peanut oil. Get one with a bottom drain so you can filter the oil, hot, when you're done, and reuse it. Use it outside.
Be safe, and you will find the larger volume of hot oil, cooking at a hotter temp, with an oil that doesn't leech into the food as much, will vastly improve the culinary excellence of your repast.

Just a personal choice, as I realize most Americans prefer to smoke up their homes with crappy oil that gets into the food, and causes health issues.
But then again, my rear end and tummy are the same as when I was in highschool, and I wasn't a fatty then, either.
ymmv.
 
2013-01-25 10:13:02 AM  

vudukungfu: ski9600: What do you think about lesser oils like canola? I have a POS counter top fryer by GE.

Canola, or rapeseed oil, is inferior.
It smokes at a lower temp, and will have you smelling like you pulled a double shift at a burger joint.
The small fryers don't stay hot once they are up to temp, and you drop a volume of anything cold, or frozen in them.
The smoke will mess up your whole house. You need to park it under the fan on the stove, so you need a flat, wooden board to hold it level, and probably sideways to fit it under the hood.

Now, If you invest in a turkey fryer, and peanut oil. Get one with a bottom drain so you can filter the oil, hot, when you're done, and reuse it. Use it outside.
Be safe, and you will find the larger volume of hot oil, cooking at a hotter temp, with an oil that doesn't leech into the food as much, will vastly improve the culinary excellence of your repast.

Just a personal choice, as I realize most Americans prefer to smoke up their homes with crappy oil that gets into the food, and causes health issues.
But then again, my rear end and tummy are the same as when I was in highschool, and I wasn't a fatty then, either.
ymmv.


And you could deep fry a whole cake with a turkey fryer.
 
2013-01-25 11:05:03 AM  

vudukungfu: Canola, or rapeseed oil, is inferior.
It smokes at a lower temp, and will have you smelling like you pulled a double shift at a burger joint.
The small fryers don't stay hot once they are up to temp, and you drop a volume of anything cold, or frozen in them.
The smoke will mess up your whole house. You need to park it under the fan on the stove, so you need a flat, wooden board to hold it level, and probably sideways to fit it under the hood.


I'm actually happy with baking them--no oil mess to clean up and you don't have to worry about fussing with temperature control. That said, when I just gotta fry, a cast iron dutch oven that's been preheated in a hot oven works amazingly well. And yes, peanut oil is the best choice, unless you have friends or family that will swell up and die at the touch of a single peanut molecule. In that case, go to a good restaurant supply store near you and get rice bran oil. Flavor neutral and has an absurdly high smoke point. The only problem is that it's been "discovered" by foodies and now the price is ridiculous.
 
2013-01-25 12:15:01 PM  
i like wings, they're nice. but, i don't have a frier or the inclination to deal with the mess of deep frying. will probably bake.

hmm... anybody got any other good ideas for superbowl food?

I'm thinking of buying a sack of oysters and serving raw and charbroiled. maybe just charbroiled. could be a mess, but it's not that much work.

you could almost make a whole batch during a commercial break.
 
2013-01-25 06:28:19 PM  

vudukungfu: ski9600: What do you think about lesser oils like canola? I have a POS counter top fryer by GE.

Canola, or rapeseed oil, is inferior.
It smokes at a lower temp, and will have you smelling like you pulled a double shift at a burger joint.
The small fryers don't stay hot once they are up to temp, and you drop a volume of anything cold, or frozen in them.
The smoke will mess up your whole house. You need to park it under the fan on the stove, so you need a flat, wooden board to hold it level, and probably sideways to fit it under the hood.

Now, If you invest in a turkey fryer, and peanut oil. Get one with a bottom drain so you can filter the oil, hot, when you're done, and reuse it. Use it outside.
Be safe, and you will find the larger volume of hot oil, cooking at a hotter temp, with an oil that doesn't leech into the food as much, will vastly improve the culinary excellence of your repast.

Just a personal choice, as I realize most Americans prefer to smoke up their homes with crappy oil that gets into the food, and causes health issues.
But then again, my rear end and tummy are the same as when I was in highschool, and I wasn't a fatty then, either.
ymmv.


Mostly with you, but just a point for those trying to fry at the lower temp or use a lesser oil.  It's the lower temp, not what oil it is that adds oil to whatever you're deep frying.  Even peanut oil will get into your food if you cook at too low a temp.
And in the grand scheme of oils canola is actually pretty good (for you, maybe better than peanut, definitely better if you have someone with a ground nut allergy) , and with good quality refined canola the smoke point can be as high as 450F. The same as a refined peanut oil.
 
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