On Saturday, December 10, 2016 at 2:07:55 PM UTC-5, Jeßus wrote:
> On Sat, 10 Dec 2016 10:44:47 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Saturday, December 10, 2016 at 1:33:17 PM UTC-5, Jeßus wrote:
> >> On Sat, 10 Dec 2016 10:51:12 -0500, Gary > wrote:
> >>
> >> >If the overrated wings are too expensive (and they usually are,
> >> >especially right before SuperBowl time), try Buffalo whole chicken..or
> >> >Buffalo thighs.
> >>
> >> Is this some kind of bizarre bovine-fowl hybrid? GMO gone mad.
> >
> >Supposing for a moment that you're not taking the **** (and I'm
> >50/50 on that),
>
> 50/50, really??
>
> >"Buffalo Chicken" is a preparation of deep-fried
> >chicken wings sauced with butter (or margarine) and a vinegar-based
> >hot sauce. It's quite popular in bars, since it increases the
> >consumption of beer. It is often served with a side of celery
> >and/or carrot sticks, and a dip made of mayonnaise, crumbled bleu
> >cheese, and other flavorings.
>
> I had a vague idea what 'buffalo chicken' was but not on the specific
> ingredients.
>
> >In response to this discussion of celery and buffalo wings, I had
> >some leftover chicken for lunch, reheated in a little butter and
> >dosed liberally with Frank's Hot Sauce, accompanied by celery,
> >carrot sticks, and a dip made of yogurt flavored with herbs.
> >Not as tasty as deep-fried chicken wings, but it used available
> >materials.
>
> Sounds good to me. What kind of herbs did you add to the yoghurt?

To be perfectly frank, they came from a packet, so I don't know
exactly what was in it. We'd just come in from the cold, and
I was starving, so I took the line of least resistance.

If I had been inclined to do it from scratch (as I often am),
it would have been garlic, scallions (I believe you might call
them shallots), coriander leaves, and parsley. Salt and pepper
to taste.

Cindy Hamilton