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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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4765 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»



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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
 
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