In my experience the unlucky location is usually a place with fucked up landlords. Extremely high rents and poor maintenance cap attendance and put a hamper on a lot of things. Basically eats up a bunch of money you need to order good equipment, ingredients (or enough of either) and things like marketing.
Ryuthrowsstuff
ryubot4000
“Much like with spouses, you shouldn’t marry someone just because they show interest. Look for a person’s character first and foremost.”
This probably isn’t a great decanter for doing what decanters do.
This probably isn’t a great decanter for doing what decanters do.
Weirdly Wirecutter does one.
Honestly it’s not like it’s hard to buy a can of frosting and a box of cookies and have the exact same thing. I know the frosting was the same as the Betty Crocker stuff, and I’ve always been convinced the cookies were just Teddy Grahams with a different shape. They still make those.
Or you could buy better frosting…
It was basically Betty Crocker’s knock off Funfetti.
They were basically Teddy Grahams if you’ve ever had those. Sorta over sweet short bread thing that absolutely wasn’t a graham cracker but was trying to be. With yes, a small tub of what was literally Betty Crocker canned frosting.
There was a hell of a lot more frosting than there were cookies to scoop it up, so…
The best Valentines candy is the discount Valentines candy starting February 15th.
Try just salting/dry rub. It results in meats that remain juicy and tender just like brined meats. But without the downsides. You’ll definitely notice the difference in the crispness of the skin. But brined meats also dump a lot of liquid when they cook, most of the extra liquid they soaked up. That means they take…
I did read the comments. And noone’s suggesting anything that involves any more active cook time or heavy prep than your own recipe. Most of it is “steam them first”, One additional short step that involves putting them in a pot, and lowers the overall cook time. Or “add baking powder”.
Mixing and heating a brine,…
Grilled wings are great.
What works even better is par frying or baking, then chilling the wings before grilling. Everything will crisp up more evenly, and stay crisp in the sauce better than straight grilling. And it makes it very easy to continually produce fresh wings from a fairly small grill with minimal wait…
Frying isn’t as hard as people make it seem. And a couple quarts is hardly a “vat” that needs to be “dealt with”.
Most people just have a shitty set up. It’s better done outside, turkey fryers/propane burners are great. Use a decent size pot, not neccisarily the full sized turkey pot or at least not all the way full.…
You can make very good wings in the oven. But it takes jumping through a few hoops.
They do not resemble fried wings though. And I would not call them better. I mostly bake wings, and I make very good wings. But I’ve never met a human being who didn’t like them better when I fry them. Even when they don’t know if I…
Having tried every bit of rigamarole with making wings at home. I love Alton. And steaming wings first works, technically. But not nearly as well as salting, drying, and baking on a rack. I’ve found the steamed wings taste a bit washed out boiled, and tend to be overly tender. Falling apart when you sauce them.…
If you’ve done it right, the baking soda thing leads to crisper skin with more texture to it. That hold sauce better. It’s absolutely noticeable once you slather on sauce, cause it’s why the sauce isn’t falling right off. And part of why the skin is staying crisp.
For Southern style fried chicken. Not all chicken is southern style fried chicken. You won’t get the same all over blistered browning on a bare chicken wing that way. Because the chicken will be in direct contact with the hot pan, cooking through contact with metal as much or more than immersion in hot oil. Parts…
It’s really bizarre you keep dismissing “extra steps”.
Your recipe involves curing and air drying wings. That’s about as finicky and time consuming a thing as you can add to the equation.
Frozen is generally fine. It’s the individually frozen, ice glazed wings that are a disaster. Something in the process bloats the skin up with so much water they never brown or crisp. They’re cheap and come in a giant bag, but they make shit wings.
Seasoning well before hand. Brine or dry rub. Makes for better wings even when you fry.