Subject: Buffalo Chicken Wings
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 09 2002 - 02:13:56 EDT
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FOOD FUNNY
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This one has been making the rounds on the internet for years, but for
those who haven't seen it before, thanks to Toni Richey for sending it in.
HOW TO TELL WHEN FOODSTUFFS SHOULD BE DISCARDED
Eggs - When something starts pecking its way out of the shell, the egg
is probably past its prime.
Dairy Products - Milk is spoiled when it looks like yogurt. Yogurt is
spoiled when it starts to look like cottage cheese. Cottage cheese is
spoiled when it starts to look like regular cheese. Regular cheese is
nothing but spoiled milk anyway and can't get any more spoiled than it
already is.
Meat - If opening the refrigerator door causes stray animals from a
three block radius to congregate outside your kitchen door, the meat
is spoiled.
Lettuce - Bibb lettuce is spoiled when you can't get it off the bottom
of the vegetable crisper without kitchen cleanser.
Carrots - A carrot that you can tie in a clove hitch is not fresh.
Potatoes - Fresh potatoes do not have roots, branches or dense leafy
undergrowth.
Canned Goods - Any canned good that has become the shape or size
of a basketball should be disposed of carefully.
Mayonnaise - If it makes you violently ill after you eat it,
mayonnaise is spoiled.
Wine - It should not taste like salad dressing.
Chip Dip - If you can take it out of its container and bounce it on
the floor, it has gone bad.
General Rule of Thumb - Most food cannot be kept longer than the
average life span of a hamster. Keep a hamster in your refrigerator
to gauge this.
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TODAY'S RECIPE
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This week I tip my patriotic chef's hat with a small collection of
American classics. Here is our "All-American Meal":
Monday's Starter
Buffalo Chicken Wings
Tuesday's Soup or Salad
Manhattan Clam Chowder
Wednesday's Side Dish
Pittsburgh Potatoes
Thursday's Entree
Philadelphia Cheese-Steak
Friday's Dessert
Bangor Brownies
This dish is said to have originated in Buffalo, New York when a
harried bar manager threw together the meager items he had on hand in
order to satisfy some hungry late night customers. True or not, the
dish is now available in every corner of the land and has become a
modern American classic. Tradition dictates that they be served with
celery sticks and blue cheese salad dressing. Common sense dictates
that they also be served with plenty of napkins.
Buffalo Chicken Wings
25 to 30 chicken wings
Vegetable oil for deep frying
4 Tbs (60 ml) butter or margarine
3 to 6 Tbs (45 to 90 ml) hot sauce
6 to 8 ribs celery, cut into 3-inch (8 cm) pieces
Blue cheese dressing for dipping
Cut the wings in half at the "elbow" and remove and discard the tips.
Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable
oil heated to 375F (190C) until the outsides are crisp and golden
brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter
in a saucepan and combine with the hot sauce. Place the cooked wings
in a large bowl and pour the sauce over them, tossing them to
thoroughly coat with the sauce. Serve with celery sticks and blue
cheese dressing. Serves 4 to 6.
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