blake murphy wrote:

> On Sat, 10 Jan 2009 13:11:49 -0600, Kathleen wrote:
>
>
>>blake murphy wrote:
>>
>>
>>>On 09 Jan 2009 14:33:26 GMT, Michael "Dog3" wrote:
>>>
>>>
>>>>Damsel in dis Dress >
m: in rec.food.cooking
>>>>
>>>>
>>>>
>>>>>This one was developed by Pat (cryambers). Pat developed the
>>>>>procedure (which is fantastic). I just pulled together seasonings
>>>>>according to our tastes. Have fun with seasoning them!
>>>>>
>>>>>Anyone heard from Charlie lately?
>>>>>
>>>>
>>>><snipped and saved>
>>>>
>>>>I love chicken wings but have never used this method for them. Looks real
>>>>easy to do. Doesn't the flour sort of just fall off the wings or am I
>>>>totally missing something. From what I've read you just toss the wing into
>>>>the flour and then onto the baking sheet. Either I missed the binding part
>>>>or it's not there. *sigh* I'm not awake yet this morning.
>>>>
>>>>Michael
>>>
>>>you don't rinse the wings beforehand. therefore, all the gunk, blood and
>>>bone fragments aid in binding the flour.
>>
>>Gods, Blake, I'm gaggy right now as it is, so thanks ever so much for
>>that lovely image.
>>
>>Enough about food, I'm going to go sew something.
>
>
> me, i'm afraid of needles.

I'm not scared of them but I have a healthy respect for the things. I
use #20 needles (not quite as big as a round toothpick but close) for
sewing leather and neoprene skid boots and 1000 denier cordura, and my
industrial machine will run at 3,000 stitches per minute with the pedal
to the metal, and will drive a needle through a half inch of
vegetable-tanned leather without breaking a sweat. I work barefoot for
better control but I've still had a couple of near misses, including
once where I put a needle through the tip of a long nail - I got in the
way of the walking foot. Just remembering that gives me the heebie
jeebies. Needless to say, I keep my claws clipped these days.