skew mediterranean 

Ketchup on a hot dog??? Heinz you suck.

 NoEnzLefttoSplit wrote: 

   I think other than a fairly small percentage it's still two.  You're probably assuming that all those wings are actually chicken.

 

 NoEnzLefttoSplit wrote: 
I'm pretty sure I read that KFC's chickens have 8 apiece.

 Manbird wrote: 
what?! no skittles?

Das Manbird Münch.

Hot crusty bread, provolone, cheddar bacon, mini bonbels, bosc pears, melons, honeycrisps,
malt balls, sea salt caramel clusters, prosciutto, salami, mexicoke, apple cranberry non-
alcoholic champagne, fig orange compote, black olives, a couple dibbled eggs, honey roasted
peanuts, cranberry oat crackers, pretzels and honey peanut butter. I guess that's it. I've
not had that much snack since 2007. It's going to have to last for the next 4 super bowls. 

VOTE FOR PIE IN 2016!

 NoEnzLefttoSplit wrote: 
Meh. I only had 12 chicken personally killed. That makes 47 wings, right?

how many wings do chickens have nowadays?

 ptooey wrote: 
Kindred spirits, my friend. My bride made a chicken dish recently with those canned chiles in adobo: very nice. We're lucky to have a couple big specialty groceries here, they have mountains of different dried peppers. Once you make your own chili powder with those, the pre-made stuff seems pretty bland.

 cc_rider wrote: 
The recipe from Texas Pete Hot Sauce (oddly, it's from NC) - is pretty basic and simple, and covers both the deep-fry and oven methods.  The steaming pre-cook method in that other recipe is something I'll have to try out.

 cc_rider wrote: 
I'm a hot sauce junkie.  I've got a jar of sambal oelek in the fridge right now. 
 
I've tried the dried pepper route.  It's good.  Try this - get a can of chipotle peppers in adobo sauce and a pint of sour cream or plain yogurt.  Chop up a couple tablespoons of the peppers and stir 'em into the sour cream.  Possibly the best potato chip dip on the planet.

 ptooey wrote: 
I'm bookmarking that for future reference. That looks a little healthier than the deep-fried kind, and has great reviews too.

Loves me some chipotle. If you like sriracha, you'd probably like 'sambal oelek' and 'sambal bajak', both are wonderful, although they're 'chunky' compared to the finely-pureed rooster sauce.

Some places, you can buy dried chipotles. Rehydrate in hot water, then chop and add to whatever sauce. Best to puree it with a hand blender. The only caution is, the dried ones can be hot, hot, HOT. I made a batch of chili once, used too many, and I was the only one who could eat it!

 Manbird wrote: 
Oh, that too.  Fake beards optional.

 Proclivities wrote: 
WHAT? 3 kinds of sausage? Where you at?

 ptooey wrote: 
That's a good idea to have 3 sauce choices.  Maybe even throw in a sweet or barbecue style if you have some guests who may not go for the hot stuff.  That sriracha sauce is the bomb. 

I'mma try this wings recipe.  I'm also pondering doing 3 different sauces (I've got lots of wings) - traditional Buffalo style, chipotle, and sriracha.

 jcf wrote: 
I likey the Barley sandwiches. Amber please!

Many Barley sandwiches all around also lotsa hot Chili with mucho con carne and black scorpion peppers guaranteed to clean out the plumbing

 sirdroseph wrote: 
she's free to rub my tongue in it