What's Cooking Today? Wed. Oct. 16
- Thread starter Zhizara
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We ordered out: crispy coated wings for me and a Philly cheese steak sub (no tomato) for Stirling. I ordered more wings than usual. I wanted leftovers. I ate almost all of them. I think I had a wing deficit.
Do tomatoes come standard in Canada? I've never heard of tomatoes on Philly cheese steaks, but I'm sure I'd one that way.
And I know I have a wing deficiency
That's what I almost made tonight.
Ya know, I think tomatoes are pretty standard. The lady asked "All dressed" and I replied, "Yes, but no tomato."Do tomatoes come standard in Canada? I've never heard of tomatoes on Philly cheese steaks, but I'm sure I'd one that way.
And I know I have a wing deficiency
That's what I almost made tonight.
I'm not sure if it is appropriate to mention this on this thread, but "wings" are weird.
They appear to be made up of just skin, and bone - with some stringy muscle tendon to keep the two together.
What is appealing about this?
I can't see that there is anything to actually eat?
They appear to be made up of just skin, and bone - with some stringy muscle tendon to keep the two together.
What is appealing about this?
I can't see that there is anything to actually eat?
GotGarlic
Chef Extraordinaire
I had leftover cornbread-sausage-apple dressing from last night, so I reheated some of that and pan-seared some pork loin chops. I made an apple-cider-mustard sauce from the pan drippings and served it with a medley of sautéed zucchini, roasted red peppers and garlic, seasoned with thyme.
Dawgluver
Chef Extraordinaire
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- Apr 12, 2011
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- 25,033
Some smoked salmon and cheesy rice.
God, next thing you know you'll be saying you don't like bacon. You heretic you
Seriously, IMO it's all about the sauce. Sauce/seasoning is to wings what dip is to crackers.
It's like if you made a really good chicken and wished you had some more pieces with skin on it. Because that's where the flavoring is. If you make just wings you have all of that. You've got all that outside seasoning and just a little meat inside. The polar opposite of a chicken breast.
Yup, and I get all the wings at my house. Stirling thinks they are too fiddly and he isn't fond of skin on birds.God, next thing you know you'll be saying you don't like bacon. You heretic you
Seriously, IMO it's all about the sauce. Sauce/seasoning is to wings what dip is to crackers.
It's like if you made a really good chicken and wished you had some more pieces with skin on it. Because that's where the flavoring is. If you make just wings you have all of that. You've got all that outside seasoning and just a little meat inside. The polar opposite of a chicken breast.
Rocklobster
Master Chef
Lots of good meals tonight. My turkey sandwich pales in comparison....
God, next thing you know you'll be saying you don't like bacon. You heretic you
Seriously, IMO it's all about the sauce. Sauce/seasoning is to wings what dip is to crackers.
It's like if you made a really good chicken and wished you had some more pieces with skin on it. Because that's where the flavoring is. If you make just wings you have all of that. You've got all that outside seasoning and just a little meat inside. The polar opposite of a chicken breast.
Oh no. Bacon is lovely!
(We can always agree on that!)What you are saying is that skin and fat is better than ...well... meat.
Pac. There is no way around this. We disagree!
Can it ever be the same way again?
Surely we can come to some arrangement?
I am happy to agree that skin and bones make a great base for gravy?
Andy M.
Certified Pretend Chef
Katy, there is meat on the two sections of a chicken wing. The first section is like a mini drumstick and the second section has meat between the two bones. Granted, it's not a lot, but coupled with the crispy skin and a flavorful sauce, they are fantastic. The meat has a better flavor than white breast meat. It's more like dark meat.
Of course, you have to be willing to use your fingers and get them dirty. Can't eat a wing with a knife and fork.
Of course, you have to be willing to use your fingers and get them dirty. Can't eat a wing with a knife and fork.
I have to ask. When I was in New York, the rain came down suddenly and heavily and my friend and I took shelter in a bar.
It seemed nice enough so we ordered drinks and "hot meat sandwiches" not really knowing what to expect.
We were served with the most delicious (and quite simple) sandwiches. They were filled with very thin slices of hot turkey between robust slices of bread. There were no accompaniments of any description. To date, I haven't had a nicer turkey sandwich.
Did your turkey sandwich "hit the spot" at the right time and the right place?If so, it was a good meal methinks!
Rocklobster
Master Chef
It was definitley good. I look forward to it. It is as traditional as the Thanksgiving Turkey dinner. Except it happens a day or two later with the leftovers. I don't think I eat turkey sandwiches any other time of the year. Lightly toasted, mayonaise, lettuce, lots of pepper.....crunchy dill pickle on the side, cold lager to wash it down.....still have a bit of turkey left. May do it again for supper tomorrow...lol
Littlechef
Senior Cook
Dinner tonight was ravioli with marinara sauce and a salad.
The Spanish Rice meatloaf turned out great! There's enough for lunch tomorrow.
Harry Cobean
Executive Chef
well,hello to you too katy!!tan?manchester?bit of a contradiction in terms there m'dear!! pic was taken a couple of years ago when i was visiting friends in miami.taken down the local fire pit joint.craig c knows the place.great ribs & wingsGreetings fellow Brit! I am looking at your pic and thinking you can't have got that tan in Manchester!
Oh and your dinner looks like a winner.
!
Harry Cobean
Executive Chef
damn,that looks good enough to eat pacActually I'd be more depraved but the devil/evil smiley isn't readily available
The stew is simmering. Nothing left to do now but wait...
nice job
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