In article >,
Wayne Boatwright > wrote:

> On Sat 10 Jan 2009 12:09:57a, sf told us...
>
> > On Sat, 10 Jan 2009 06:17:43 GMT, Wayne Boatwright
> > > wrote:
> >
> >>
> >>Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
> >>really ****es me off about many of them is their feeling of entitlement,
> >>as though permanent residents simply don't matter and they should
> >>*always* get preferential treatment. It's hard to resist slapping the
> >>shit out of some of them.
> >
> > When I was a kid, summer people didn't make anyone within my hearing
> > go
>
> When you were a kid, times and things were considerably different than they
> are today.
>
> >>One memorable incident happened last winter. I was in an express
> >>checkout line with about 8 items where the limit was ten. Behind me was
> >>a Snow Bird couple with a basket brimming over the top. The old woman
> >>poked me in the side and said, "let us get in front of you!" I told
> >>her, "unless you're on your deathbed and on the way to the undertaker,
> >>you have a lot more time to wait than I do. The bitch! I have no
> >>patience for this crap.
> >
> > GAH! This is a new "you" to me, honey buns.
>
> If this behavior wasn't an occurrence that you can witness on an almost
> daily basis, it *might* be tolerable. I don't suffer fools or those who
> feel they are more entitled than I am. The keyword here might be
> "equality".

So how do you so readily tell the locals from these Snow Birds?

There's a joke in SF (San Francisco, where sf lives) that you can tell
the tourists during the summer because they're the ones with blue legs
wearing shorts.

--
Dan Abel
Petaluma, California USA

Wayne Boatwright wrote:

> On Fri 09 Jan 2009 10:59:03p, sf told us...
>
>
>>On Sat, 10 Jan 2009 04:41:06 GMT, Wayne Boatwright
> wrote:
>>
>>
>>>So do I, but that doesn't mean I don't want to vacation elsewhere.
>>
>>That was a big problem of my childhood. "Summer People" were all
>>around us. Most of them owned their vacation cottage/home. I asked
>>and was told we *lived* in a vacation destination and I was supposed
>>to appreciate it... so basically: shaddup already. I guess it's ok if
>>living there is your choice - but if you grew up in a vacation
>>destination (summer sports) like I did, it's not a big deal.
>>
>>
>
>
> Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
> really ****es me off about many of them is their feeling of entitlement, as
> though permanent residents simply don't matter and they should *always* get
> preferential treatment. It's hard to resist slapping the shit out of some
> of them.
>
> One memorable incident happened last winter. I was in an express checkout
> line with about 8 items where the limit was ten. Behind me was a Snow Bird
> couple with a basket brimming over the top. The old woman poked me in the
> side and said, "let us get in front of you!" I told her, "unless you're on
> your deathbed and on the way to the undertaker, you have a lot more time to
> wait than I do. The bitch! I have no patience for this crap.
>

We attend a lot of flyball tournaments in Amana, Iowa. The events are
held at the Amana Colonies RV Park so there lots of retired travelers
wandering around. Most of us enjoy an audience and are happy to explain
what the heck we're doing with those dogs, so that's fine.

However, I have seen some pretty egregious behavior. Last spring the
local Lions Club hosted an all-you-can-eat for $5.00 breakfast for the
handlers. Attracted by the smell of cheap food, the RVers descended en
mass, butting in line, elbowing, complaining that they asked for FOUR
slices of bacon and only got three, while the handlers, due to start
racing in 15 minutes, fumed. My dogs have better manners.

On 09 Jan 2009 14:33:26 GMT, Michael "Dog3" wrote:

> Damsel in dis Dress >
> : 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.

your pal,
blake

On Fri, 9 Jan 2009 15:58:58 -0800 (PST), Lynn from Fargo wrote:

> On Jan 9, 10:36*am, sf > wrote:
>> On Fri, 09 Jan 2009 08:43:35 -0600, Kathleen
>>
>> > wrote:
>>>Interesting. *When I do hot wings I don't dredge them in seasoned flour,
>>>they just get rinsed, patted dry, laid out on a rack over a roasting pan
>>>and baked for 1 hour at 450. *I've learned to put some water in the
>>>bottom of the pan to avoid setting off the smoke alarm.
>>
>> That's the way I do them too. *No need to add unnecessary calories.
>> You can eat more wings that way. *
>>
>>
>>
>>>My sauce is 2 cloves of garlic, crushed, sauteed in 1/3 cup butter. *You
>>>can add 1 finely chopped habanero pepper, seeds and veins removed for
>>>extra heat. *Stir in 1/3 cup Frank's Red Hot Sauce*, the juice of 1 lime
>>>and a tablespoon of honey. *Simmer over low heat until the wings are done.
>>
>> Sweet/hot, that sounds good!
>>
>>
>>
>>>Note: *Make sure you grab the Frank's Red Hot Sauce, not the Frank's
>>>Chicken Wing Sauce, which is already mixed (and not very good, either).
>>
>> --
>> I never worry about diets. The only carrots that
>> interest me are the number of carats in a diamond.
>>
>> Mae West
>
> My recipe for Buffalo Wings (from the Anchor Bar in Buffalo, NY) calls
> for"
> Wings, oil for deep frying, melted butter and Tabasco. Period.
> But I bet I would like the "sweet hot" ones just as much!
> Lynn in Fargo

my impression was that the 'canonical' buffwings called for magarine and
frank's. half-and-half magarine (i would use butter, though) would be
pretty ****ing hot.

your pal,
blake

On Fri, 09 Jan 2009 08:32:23 -0800, sf wrote:

> On Fri, 09 Jan 2009 15:45:03 +0200, ChattyCathy
> > wrote:
>
>>We don't get 'Frank's hot sauce' here, so I have to ask - how 'hot' is
>>it (as in Hot or OMG - that's HOT)? Also is it 'sweet-ish' or not?
>
> I think it all depends on how asbestos your mouth is. For me, it's
> "medium". Not so hot my nose runs, but I notice it.

franks is not as hot as, say, tabasco.

ingredients in tabasco: distilled vinegar, red pepper, salt.

frank's: Aged Cayenne Red Peppers, Vinegar, Water, Salt and Garlic Powder.

your pal,
blake

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.

On Sat 10 Jan 2009 11:07:32a, Dan Abel told us...

> In article >,
> Wayne Boatwright > wrote:
>
>> On Sat 10 Jan 2009 12:09:57a, sf told us...
>>
>> > On Sat, 10 Jan 2009 06:17:43 GMT, Wayne Boatwright
>> > > wrote:
>> >
>> >>
>> >>Same here, but we get the "winter people" aka Snow Birds. Ack!!!
>> >>What really ****es me off about many of them is their feeling of
>> >>entitlement, as though permanent residents simply don't matter and
>> >>they should *always* get preferential treatment. It's hard to resist
>> >>slapping the shit out of some of them.
>> >
>> > When I was a kid, summer people didn't make anyone within my hearing
>> > go
>>
>> When you were a kid, times and things were considerably different than
>> they are today.
>>
>> >>One memorable incident happened last winter. I was in an express
>> >>checkout line with about 8 items where the limit was ten. Behind me
>> >>was a Snow Bird couple with a basket brimming over the top. The old
>> >>woman poked me in the side and said, "let us get in front of you!" I
>> >>told her, "unless you're on your deathbed and on the way to the
>> >>undertaker, you have a lot more time to wait than I do. The bitch!
>> >>I have no patience for this crap.
>> >
>> > GAH! This is a new "you" to me, honey buns.
>>
>> If this behavior wasn't an occurrence that you can witness on an almost
>> daily basis, it *might* be tolerable. I don't suffer fools or those
>> who feel they are more entitled than I am. The keyword here might be
>> "equality".
>
> So how do you so readily tell the locals from these Snow Birds?

Typically, they are the most ancient, demanding, and insulting. On the
road, obviously, one has but to glance at all the license plates. Thank
God that most of them are only here through the winter.

> There's a joke in SF (San Francisco, where sf lives) that you can tell
> the tourists during the summer because they're the ones with blue legs
> wearing shorts.
>

That, too, unless they've been here long enough to acquire a winter tan,
and that would usually be only the golfing fanatics.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/10(X)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 1dys 9hrs 11mins
************************************************** **********************
Sense is not cognition but sensation. (Douglas Robinson)
************************************************** **********************

Wayne Boatwright wrote:

>>
> Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
> really ****es me off about many of them is their feeling of entitlement,
> as though permanent residents simply don't matter and they should
> *always* get preferential treatment. It's hard to resist slapping the
> shit out of some of them.

It's not just snowbirds, Wayne. I think it happens anywhere visitors
are spending lots of time and money to stay longer than a few days.

I saw it all the time during the summer in RI where we lived near the
beaches where the "summer folk" owned or rented mansions. They drove,
dined out, shopped, and even sunbathed as though they were royalty and
"natives" were peons to do their bidding or at least get out or their
way because they were IMPORTANT!

I found the answer for me in coping was to be unctuously polite while
not giving an inch.

gloria p

On Sat 10 Jan 2009 05:49:52p, Gloria P told us...

> Wayne Boatwright wrote:
>
>>>
>> Same here, but we get the "winter people" aka Snow Birds. Ack!!! What
>> really ****es me off about many of them is their feeling of entitlement,
>> as though permanent residents simply don't matter and they should
>> *always* get preferential treatment. It's hard to resist slapping the
>> shit out of some of them.
>
> It's not just snowbirds, Wayne. I think it happens anywhere visitors
> are spending lots of time and money to stay longer than a few days.
>
> I saw it all the time during the summer in RI where we lived near the
> beaches where the "summer folk" owned or rented mansions. They drove,
> dined out, shopped, and even sunbathed as though they were royalty and
> "natives" were peons to do their bidding or at least get out or their
> way because they were IMPORTANT!
>
> I found the answer for me in coping was to be unctuously polite while
> not giving an inch.
>
> gloria p
>

You're absolutely right, Gloria. It's any massive influx of people who are
"escaping" to a more comfortable climate for extended periods, wherever and
whenever that might be. Their general attitude is pervasive. Many of them
know each other and regroup upon arrival, only to take over places like a
plague of locusts.

Your coping strategy is excellent, and I do try to do that, but sometimes
my patience simply wears thin.

We have learned, however, the time frames to avoid when dining out or
grocery shopping, etc. We've also learned many places they simply don't
frequent, due either to cost (many are notoriously cheap), or incovenient.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 01(I)/10(X)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 1dys 5hrs 20mins
************************************************** **********************
Baseball is the only major sport that appears backward in a mirror.
--George Carlin
************************************************** **********************

On Sat, 10 Jan 2009 18:54:19 GMT, blake murphy wrote:

> On Fri, 9 Jan 2009 15:58:58 -0800 (PST), Lynn from Fargo wrote:
>
>>
>> My recipe for Buffalo Wings (from the Anchor Bar in Buffalo, NY) calls
>> for"
>> Wings, oil for deep frying, melted butter and Tabasco. Period.
>> But I bet I would like the "sweet hot" ones just as much!
>> Lynn in Fargo
>
> my impression was that the 'canonical' buffwings called for magarine and
> frank's. half-and-half magarine (i would use butter, though) would be
> pretty ****ing hot.
>
> your pal,
> blake

shit, that should read 'half-and-half margarine *and tabasco*.'

ypb

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 >
: 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.

your pal,
blake

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.

On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:

>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>
>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>
>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these wings
>>> this weekend. Will email you the results ;-)
>>>
>>
>>There's enough fat in the wing skin to make it stick.
>
>I think the real point is *why* would you want flour on Buffalo Wings?

My point would be confusion as to why anyone would waste time on wings
period. Gimme a drumstick or thigh so I can have some meat!

Lou

Lou Decruss wrote:
> On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:
>
>
>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>>
>>
>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>
>>>
>>>>LOL... Witchcraft. I'm finally waking up. I'm going to try these wings
>>>>this weekend. Will email you the results ;-)
>>>>
>>>
>>>There's enough fat in the wing skin to make it stick.
>>
>>I think the real point is *why* would you want flour on Buffalo Wings?
>
>
> My point would be confusion as to why anyone would waste time on wings
> period. Gimme a drumstick or thigh so I can have some meat!
>
> Lou

Any baked wing recipe can be made with drumsticks with no alterations in
time or procedure. Bake them on a rack in a hot oven, or, for that
matter, plunge them into boiling oil, it's all good. The skin ends up
just as crisp, the comparitively bountiful meat is well cooked right to
the bone.

Douse the entire piece with sauce, or tear it off the bone by the finger
full and dip it.

On Sun 11 Jan 2009 02:50:12p, Lou Decruss told us...

> On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:
>
>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>>
>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>
>>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these
>>>> wings this weekend. Will email you the results ;-)
>>>>
>>>
>>>There's enough fat in the wing skin to make it stick.
>>
>>I think the real point is *why* would you want flour on Buffalo Wings?
>
> My point would be confusion as to why anyone would waste time on wings
> period. Gimme a drumstick or thigh so I can have some meat!
>
> Lou
>

My point would be that I prefer the higher ratio of crispy skin to meat. I
like drumsticks and thighs as well as I like wings, but they don't
represent the same thing at all.

We used to go to a restaurant in OH that served Buffalo fried chicken. It
had no coating, but was deep fried until crisp, then plunged into sauce.
It was very good, but still not wings.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 01(I)/11(XI)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 6hrs 53mins
************************************************** **********************
Foolproof operation: All parameters are hard coded.
************************************************** **********************

On Mon, 12 Jan 2009 00:12:49 GMT in rec.food.cooking, Wayne Boatwright
> wrote,
>My point would be that I prefer the higher ratio of crispy skin to meat. I
>like drumsticks and thighs as well as I like wings, but they don't
>represent the same thing at all.

That is a point of view that simply would never have occurred to me.
I figured all the wings fans were people looking for something to carry
the sauce on, who hadn't discovered spoons. I like the meaty pieces.

I wonder what happens to all the skin from all the packages of skinless
chicken that gets sold (actually, I probably don't want to know.) Maybe
somebody could fry it and sell "Chicken Chicarones" for sauce dipping.

My main complaint with wings is the high ratio of bones to edible bits.

On Sun, 11 Jan 2009 15:50:12 -0600, Lou Decruss wrote:

> On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:
>
>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>>
>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>
>>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these wings
>>>> this weekend. Will email you the results ;-)
>>>>
>>>
>>>There's enough fat in the wing skin to make it stick.
>>
>>I think the real point is *why* would you want flour on Buffalo Wings?
>
> My point would be confusion as to why anyone would waste time on wings
> period. Gimme a drumstick or thigh so I can have some meat!
>
> Lou

but with wings you get all that nummy fat-laden skin.

your pal,
blake

In article >,
Kathleen > wrote:

> Douse the entire piece with sauce, or tear it off the bone by the finger
> full and dip it.

I think gnawing directly from the bone is sanctioned for wings,
Kathleen. At least in my barnyard.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

Melba's Jammin' wrote:

> In article >,
> Kathleen > wrote:
>
>
>>Douse the entire piece with sauce, or tear it off the bone by the finger
>>full and dip it.
>
>
> I think gnawing directly from the bone is sanctioned for wings,
> Kathleen. At least in my barnyard.

Of course. But if you're trying to achieve maximum sauce-age, tearing
off pieces creates extra surface area.

Kathleen wrote:

> Melba's Jammin' wrote:
>
>> In article >,
>> Kathleen > wrote:
>>
>>
>>> Douse the entire piece with sauce, or tear it off the bone by the
>>> finger full and dip it.
>>
>>
>>
>> I think gnawing directly from the bone is sanctioned for wings,
>> Kathleen. At least in my barnyard.
>
>
> Of course. But if you're trying to achieve maximum sauce-age, tearing
> off pieces creates extra surface area.
>

And besides I just realized you might have noticed that I was talking
about Buffalo Drumsticks.

On Mon 12 Jan 2009 10:11:38a, David Harmon told us...

> On Mon, 12 Jan 2009 00:12:49 GMT in rec.food.cooking, Wayne Boatwright
> > wrote,
>>My point would be that I prefer the higher ratio of crispy skin to meat.
>> I like drumsticks and thighs as well as I like wings, but they don't
>>represent the same thing at all.
>
> That is a point of view that simply would never have occurred to me.
> I figured all the wings fans were people looking for something to carry
> the sauce on, who hadn't discovered spoons. I like the meaty pieces.

I tend to like my wings a bit on the dryer side, but I enjoy the texture of
the crisp skin with the meat. Since I eat all of it except the bones
themselves, a nice helping of wings is very satisfying.

OTOH, if I'm having fried chicken, I prefer that the pieces are meaty and
that the meat is very moist with a crisp crust.

> I wonder what happens to all the skin from all the packages of skinless
> chicken that gets sold (actually, I probably don't want to know.) Maybe
> somebody could fry it and sell "Chicken Chicarones" for sauce dipping.

No, I'm sure you don't want to know. Actually, if you slowly render
chicken skin to accumulate the fat, the remaining crisp skin is rather
good.

> My main complaint with wings is the high ratio of bones to edible bits.
>

Well, there is that. The thing is, you just need *lots* of wings. <g>


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 01(I)/12(XII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
6dys 5hrs 53mins
************************************************** **********************
Facts are stupid things. (Ronald Reagan, 1988 Republican Convention)
************************************************** **********************

On Mon 12 Jan 2009 11:33:41a, blake murphy told us...

> On Sun, 11 Jan 2009 15:50:12 -0600, Lou Decruss wrote:
>
>> On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:
>>
>>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>>>
>>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>>
>>>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these
>>>>> wings this weekend. Will email you the results ;-)
>>>>>
>>>>
>>>>There's enough fat in the wing skin to make it stick.
>>>
>>>I think the real point is *why* would you want flour on Buffalo Wings?
>>
>> My point would be confusion as to why anyone would waste time on wings
>> period. Gimme a drumstick or thigh so I can have some meat!
>>
>> Lou
>
> but with wings you get all that nummy fat-laden skin.
>
> your pal,
> blake
>

Exactly!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 01(I)/12(XII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
6dys 5hrs 49mins
************************************************** **********************
Now, assuming that I'm right. And I invariably am...
************************************************** **********************

In article >,
Kathleen > wrote:

> Melba's Jammin' wrote:
> > I think gnawing directly from the bone is sanctioned for wings,
> > Kathleen. At least in my barnyard.
>
> Of course. But if you're trying to achieve maximum sauce-age, tearing
> off pieces creates extra surface area.

Got it! If. I prefer to dip my wing into the sauce. Then I have
a handle. :-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

In article >,
Kathleen > wrote:

> Kathleen wrote:
>
> > Melba's Jammin' wrote:
> >
> >> In article >,
> >> Kathleen > wrote:
> >>
> >>
> >>> Douse the entire piece with sauce, or tear it off the bone by the
> >>> finger full and dip it.
> >>
> >>
> >>
> >> I think gnawing directly from the bone is sanctioned for wings,
> >> Kathleen. At least in my barnyard.
> >
> >
> > Of course. But if you're trying to achieve maximum sauce-age, tearing
> > off pieces creates extra surface area.
> >
>
> And besides I just realized you might have noticed that I was talking
> about Buffalo Drumsticks.

You were and I think I wasn't necessarily. :-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

On Mon, 12 Jan 2009 18:33:41 GMT, blake murphy
> wrote:

>but with wings you get all that nummy fat-laden skin.

skin/schim... doesn't matter to me except for the sauce. I hate those
bones too. I agree with mo' meat - only I prefer thighs (unless
someone else is willing go to the trouble of turning a wing part into
a cocktail drumstick).




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 13 Jan 2009 01:12:09 GMT, Wayne Boatwright
> wrote:

>On Mon 12 Jan 2009 11:33:41a, blake murphy told us...
>
>> On Sun, 11 Jan 2009 15:50:12 -0600, Lou Decruss wrote:
>>
>>> On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:
>>>
>>>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>>>>
>>>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>>>
>>>>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these
>>>>>> wings this weekend. Will email you the results ;-)
>>>>>>
>>>>>
>>>>>There's enough fat in the wing skin to make it stick.
>>>>
>>>>I think the real point is *why* would you want flour on Buffalo Wings?
>>>
>>> My point would be confusion as to why anyone would waste time on wings
>>> period. Gimme a drumstick or thigh so I can have some meat!
>>>
>>> Lou
>>
>> but with wings you get all that nummy fat-laden skin.
>>
>> your pal,
>> blake
>>
>
>Exactly!

I'm going to report you to your cardiologist!

:P


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon 12 Jan 2009 10:59:54p, sf told us...

> On Tue, 13 Jan 2009 01:12:09 GMT, Wayne Boatwright
> > wrote:
>
>>On Mon 12 Jan 2009 11:33:41a, blake murphy told us...
>>
>>> On Sun, 11 Jan 2009 15:50:12 -0600, Lou Decruss wrote:
>>>
>>>> On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:
>>>>
>>>>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>>>>>
>>>>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>>>>
>>>>>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these
>>>>>>> wings this weekend. Will email you the results ;-)
>>>>>>>
>>>>>>
>>>>>>There's enough fat in the wing skin to make it stick.
>>>>>
>>>>>I think the real point is *why* would you want flour on Buffalo Wings?
>>>>
>>>> My point would be confusion as to why anyone would waste time on wings
>>>> period. Gimme a drumstick or thigh so I can have some meat!
>>>>
>>>> Lou
>>>
>>> but with wings you get all that nummy fat-laden skin.
>>>
>>> your pal,
>>> blake
>>>
>>
>>Exactly!
>
> I'm going to report you to your cardiologist!
>
>:P
>
>

Tattletale! My total cholesterol is 127.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 01(I)/13(XIII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
5dys 15hrs 51mins
************************************************** **********************
Kicked wide of the goal with such precision.
************************************************** **********************

On 12 Jan 2009 21:55:20 GMT, "Michael \"Dog3\""
> wrote:

>Lou Decruss >
: in rec.food.cooking
>
>> On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:
>>
>>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>>>
>>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>>
>>>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these
>>>>> wings this weekend. Will email you the results ;-)
>>>>>
>>>>
>>>>There's enough fat in the wing skin to make it stick.
>>>
>>>I think the real point is *why* would you want flour on Buffalo Wings?
>>
>> My point would be confusion as to why anyone would waste time on wings
>> period. Gimme a drumstick or thigh so I can have some meat!
>
>Wings is good eats Lou. Nothing like a greasy pound of hot wings, salad
>and a cocktail to satisfy me.

I sure don't mind being in the minority here. And I absolutely do
love nice crispy chicken skin. But I don't enjoy skin and sauce as a
meal. If I'm goona gnaw on messy meat I'd prefer some properly
prepared ribs. The skin on a lone drumstick is plenty for me.

So I'll leave the wings for those who enjoy them.

Lou

On Wed 14 Jan 2009 07:36:41p, Lou Decruss told us...

> On 12 Jan 2009 21:55:20 GMT, "Michael \"Dog3\""
> > wrote:
>
>>Lou Decruss >
m: in rec.food.cooking
>>
>>> On Fri, 09 Jan 2009 19:50:58 -0800, sf > wrote:
>>>
>>>>On Fri, 09 Jan 2009 16:36:47 GMT, Wayne Boatwright
> wrote:
>>>>
>>>>>On Fri 09 Jan 2009 08:45:20a, Michael "Dog3" told us...
>>>>>
>>>>>> LOL... Witchcraft. I'm finally waking up. I'm going to try these
>>>>>> wings this weekend. Will email you the results ;-)
>>>>>>
>>>>>
>>>>>There's enough fat in the wing skin to make it stick.
>>>>
>>>>I think the real point is *why* would you want flour on Buffalo Wings?
>>>
>>> My point would be confusion as to why anyone would waste time on wings
>>> period. Gimme a drumstick or thigh so I can have some meat!
>>
>>Wings is good eats Lou. Nothing like a greasy pound of hot wings, salad
>>and a cocktail to satisfy me.
>
> I sure don't mind being in the minority here. And I absolutely do
> love nice crispy chicken skin. But I don't enjoy skin and sauce as a
> meal. If I'm goona gnaw on messy meat I'd prefer some properly
> prepared ribs. The skin on a lone drumstick is plenty for me.
>
> So I'll leave the wings for those who enjoy them.
>
> Lou
>

More for me!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 01(I)/14(XIV)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
4dys 4hrs 18mins
************************************************** **********************
Ensign Expendable, step on that rock! - Kirk
************************************************** **********************

On Wed, 14 Jan 2009 20:36:41 -0600, Lou Decruss
> wrote:

>I'll leave the wings for those who enjoy them.

I've never understood the allure the allure of wings. Mom loved them,
but to me they were just skin and bones. What's to like?

I like buffalo wings, but I think I'd like the sauce on anything that
presented it properly.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Fri, 16 Jan 2009 20:46:27 -0800, sf > wrote:

>On Wed, 14 Jan 2009 20:36:41 -0600, Lou Decruss
> wrote:
>
>>I'll leave the wings for those who enjoy them.
>
>I've never understood the allure the allure of wings. Mom loved them,
>but to me they were just skin and bones. What's to like?
>
>I like buffalo wings, but I think I'd like the sauce on anything that
>presented it properly.

The wing allurement baffles me.

Lou

On Sat, 17 Jan 2009 19:39:17 -0600, Lou Decruss
> wrote:

>On Fri, 16 Jan 2009 20:46:27 -0800, sf > wrote:
>
>>On Wed, 14 Jan 2009 20:36:41 -0600, Lou Decruss
> wrote:
>>
>>>I'll leave the wings for those who enjoy them.
>>
>>I've never understood the allure the allure of wings. Mom loved them,
>>but to me they were just skin and bones. What's to like?
>>
>>I like buffalo wings, but I think I'd like the sauce on anything that
>>presented it properly.
>
>The wing allurement baffles me.
>
It was a poor way of saying I like the sauce better than the wings.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 18 Jan 2009 01:57:50 -0800, sf wrote:

> On Sat, 17 Jan 2009 19:39:17 -0600, Lou Decruss
> > wrote:
>
>>On Fri, 16 Jan 2009 20:46:27 -0800, sf > wrote:
>>
>>>On Wed, 14 Jan 2009 20:36:41 -0600, Lou Decruss
> wrote:
>>>
>>>>I'll leave the wings for those who enjoy them.
>>>
>>>I've never understood the allure the allure of wings. Mom loved them,
>>>but to me they were just skin and bones. What's to like?
>>>
>>>I like buffalo wings, but I think I'd like the sauce on anything that
>>>presented it properly.
>>
>>The wing allurement baffles me.
>>
> It was a poor way of saying I like the sauce better than the wings.

it's sort of like eating snails. just an excuse to eat lots of butter,
garlic and bread.

your pal,
blake

On Sun, 18 Jan 2009 15:21:23 GMT, blake murphy
> wrote:

>it's sort of like eating snails. just an excuse to eat lots of butter,
>garlic and bread.

Except with escargot, you can substitute mushrooms and be done with
it.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West