On Jan 1, 1:18 pm, zxcvbob > wrote:
> Bobo Bonobo® wrote:
> > On Jan 1, 1:07 pm, zxcvbob > wrote:
> >> Van wrote:
> >>> "Dave Smith" > wrote in message
> ...
> >>>>> My wings were a little simpler. I picked up some chicken wing drumlets
> >>>>> and
> >>>> popped them in the deep fryer for 7 minutes. While they were cooking I
> >>>> melted a bit of margarine in a pan and added some Franks sauce to it.
> >>>> Then
> >>>> I sliced up some carrots and celery, put some store bought blue cheese in
> >>>> a bowl and grated some more blue cheese into it and stirred it around,
> >>>> tossed the wings in the sauce, cracked open a beer and sat down to a nice
> >>>> Buffalo wing dinner.
> >>> Now, THAT'S the authentic, original Buffalo wing recipe, as originated by
> >>> the Anchor Bar in Buffalo.
> >>> And the same way I make 'em as well. I believe originally it WAS Franks hot
> >>> sauce, but now it';s Durkee's Frank's hot sauce.
> >>> Wings, celery & chunky bleu cheese dressing: MMMmmmmm!
> >>> Van
> >> We had Buffalo chicken *legs* for supper a couple of days ago.
>
> >> Chicken wings cost more than boneless chicken breasts (I was shocked at
> >> the price) so I bought a huge bag of leg quarters and cut them up. I
> >> made stock with the back trimmings, froze the thighs, and baked the
> >> legs. Made a sauce out of margarine and Frank's hot sauce. (I think
> >> Texas Pete or Louisiana brand hot sauce would also work.) We had celery
> >> and bleu cheese dressing in the fridge already.
>
> > Margarine instead of butter? Poverty or stupidity?
> >> Bob
>
> > --Bryan
>
> Authenticity.

So, if I repaint my old house, and want to keep it vintage, I should
try to get my hands on some lead based paint?
>
> Bob

--Bryan