The Food Thread
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That sounds great!bbiggs said:The Chicago area has some dynamite Mexican spots for tacos. Not the fancy type. These are dingy, little hole in the wall type spots, but they are the best, authentic tacos I've personally had. I have a taste for tacos now.
All this taco talk is making me hungry.0 -
I don't necessarily agree. While I guess I wouldn't pass on trying a duck taco, I am really only good for just a few bites of duck and I'm out. Chicken for me, please.rgambs said:
So you'd pass up something delicious just because it doesn't fit some kind of rule? Duck on a taco sounds great. Better suited for a taco than chicken...tempo_n_groove said:
Duck on a taco is like pineapple on a pizza. Neither is what it was originally intended for when you add those ingredients...Get_Right said:
It really amazes me that people think $100 duck carnitas is the best Mexican food in NYC. Damn shame really. Not sure why Danny Meyer has not taken a shot at authentic Mexican food.tempo_n_groove said:
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
Would Mr Meyer would put Gold Flake on the carne?2014: Cincinnati
2016: Lexington and Wrigley 10 -
I wonder if it's how it's prepared? IMO, duckis best whenshredded with a nice sweet and savory sauce.deadendp said:
I don't necessarily agree. While I guess I wouldn't pass on trying a duck taco, I am really only good for just a few bites of duck and I'm out. Chicken for me, please.rgambs said:
So you'd pass up something delicious just because it doesn't fit some kind of rule? Duck on a taco sounds great. Better suited for a taco than chicken...tempo_n_groove said:
Duck on a taco is like pineapple on a pizza. Neither is what it was originally intended for when you add those ingredients...Get_Right said:
It really amazes me that people think $100 duck carnitas is the best Mexican food in NYC. Damn shame really. Not sure why Danny Meyer has not taken a shot at authentic Mexican food.tempo_n_groove said:
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
Would Mr Meyer would put Gold Flake on the carne?Monkey Driven, Call this Living?0 -
Gringo Bandito it is! Ordering some today. I like some intense heat on occasion, but I don't want to sweat to the point that I don't enjoy my meal. I'll probably get a few different ones and I'll report back after I've dabbled in them a bit.
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If I was to seek out a General Tsao's taco and that is what I wanted I would go to one of these places but I'm not. I go to a Chinese food place for that.rgambs said:
So you'd pass up something delicious just because it doesn't fit some kind of rule? Duck on a taco sounds great. Better suited for a taco than chicken...tempo_n_groove said:
Duck on a taco is like pineapple on a pizza. Neither is what it was originally intended for when you add those ingredients...Get_Right said:
It really amazes me that people think $100 duck carnitas is the best Mexican food in NYC. Damn shame really. Not sure why Danny Meyer has not taken a shot at authentic Mexican food.tempo_n_groove said:
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
Would Mr Meyer would put Gold Flake on the carne?
When I want a taco, I want a taco. Same for Pizza. If I want buffalo chicken and blue cheese I seek that out and not on a damn pizza.
The optics on some of these things just doesn't make sense to me. I'm up for trying anything and I will eat anything but I don't care to try your caramelized onion and beef stroganoff on a corn tortilla with chipotle coleslaw and calling it a taco. Stop it.0 -
Rosie's definitely has a wait. However, El Diablito is much less known. I usually just get takeout from them. They are a 1/2 block away from me. They also have excellent hauraches. All corn tortillas.tempo_n_groove said:
Any place in the city that has good food or trendy you'll be waiting.MF117973 said:
There are two taco places in the East Village neighborhood that are somewhat decent. Rosie’s on 2nd Avenue - but trendy, and usually a wait to get into, and El Diablito on East 3rd Street- a hole in the wall with like 2 tables but really good. The carnita tacos there are heavenly.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
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I’ll add a recommendation of my own. McClures spicy pickles and Bloody Mary mix. It is outstanding for anyone that enjoys either or both.
https://mcclures.com/pages/the-goods#
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The hot is pretty hot. The original is really good. Has some heat but not too much.bbiggs said:Gringo Bandito it is! Ordering some today. I like some intense heat on occasion, but I don't want to sweat to the point that I don't enjoy my meal. I'll probably get a few different ones and I'll report back after I've dabbled in them a bit.
The salsa Verde is just delicious.The love he receives is the love that is saved0 -
On the one hand, I see where you are coming from, a Rueben taco doesn't make any sense because the rye is essential to it's Rueben-ness. On the other hand, people take all the fun out of food with this attitude, and then it gets out of hand and nobody's allowed to put toppings on their pizza or condiments on their hotdog.tempo_n_groove said:
If I was to seek out a General Tsao's taco and that is what I wanted I would go to one of these places but I'm not. I go to a Chinese food place for that.rgambs said:
So you'd pass up something delicious just because it doesn't fit some kind of rule? Duck on a taco sounds great. Better suited for a taco than chicken...tempo_n_groove said:
Duck on a taco is like pineapple on a pizza. Neither is what it was originally intended for when you add those ingredients...Get_Right said:
It really amazes me that people think $100 duck carnitas is the best Mexican food in NYC. Damn shame really. Not sure why Danny Meyer has not taken a shot at authentic Mexican food.tempo_n_groove said:
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
Would Mr Meyer would put Gold Flake on the carne?
When I want a taco, I want a taco. Same for Pizza. If I want buffalo chicken and blue cheese I seek that out and not on a damn pizza.
The optics on some of these things just doesn't make sense to me. I'm up for trying anything and I will eat anything but I don't care to try your caramelized onion and beef stroganoff on a corn tortilla with chipotle coleslaw and calling it a taco. Stop it.
Buffalo chicken and Bleu cheese happens to be a perfect example. It doesn't work very well on it's own, it needs paired with a grain. Buns and regular bread soak up the sauce and need to be toasted or a ciabatta type bread, but then the texture is not ideal for everyone. The best pairing with buffalo chicken and blue cheese is definitely a flat bread. If you roll that up it's a wrap and nobody cries, but if you just fold it and call it a taco, someone's going to salt it with tears of inauthenticity. Likewise, it's great on a thick flatbread, wherein the flavors remain a little more separate and are able to get a bit of char on top. Delicious, but don't call it a pizza (though it clearly is one lol) or someone from NY or NJ is going to have a hemorrhage.
Put general Tso's chicken in a fried wonton with some Asian slaw and call it a taco, I'll eat that shit all day. Delicious.Monkey Driven, Call this Living?0 -
Sometimes the wheel doesn't need to be reinvented and take it for what it is, perfection.rgambs said:
On the one hand, I see where you are coming from, a Rueben taco doesn't make any sense because the rye is essential to it's Rueben-ness. On the other hand, people take all the fun out of food with this attitude, and then it gets out of hand and nobody's allowed to put toppings on their pizza or condiments on their hotdog.tempo_n_groove said:
If I was to seek out a General Tsao's taco and that is what I wanted I would go to one of these places but I'm not. I go to a Chinese food place for that.rgambs said:
So you'd pass up something delicious just because it doesn't fit some kind of rule? Duck on a taco sounds great. Better suited for a taco than chicken...tempo_n_groove said:
Duck on a taco is like pineapple on a pizza. Neither is what it was originally intended for when you add those ingredients...Get_Right said:
It really amazes me that people think $100 duck carnitas is the best Mexican food in NYC. Damn shame really. Not sure why Danny Meyer has not taken a shot at authentic Mexican food.tempo_n_groove said:
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
Would Mr Meyer would put Gold Flake on the carne?
When I want a taco, I want a taco. Same for Pizza. If I want buffalo chicken and blue cheese I seek that out and not on a damn pizza.
The optics on some of these things just doesn't make sense to me. I'm up for trying anything and I will eat anything but I don't care to try your caramelized onion and beef stroganoff on a corn tortilla with chipotle coleslaw and calling it a taco. Stop it.
Buffalo chicken and Bleu cheese happens to be a perfect example. It doesn't work very well on it's own, it needs paired with a grain. Buns and regular bread soak up the sauce and need to be toasted or a ciabatta type bread, but then the texture is not ideal for everyone. The best pairing with buffalo chicken and blue cheese is definitely a flat bread. If you roll that up it's a wrap and nobody cries, but if you just fold it and call it a taco, someone's going to salt it with tears of inauthenticity. Likewise, it's great on a thick flatbread, wherein the flavors remain a little more separate and are able to get a bit of char on top. Delicious, but don't call it a pizza (though it clearly is one lol) or someone from NY or NJ is going to have a hemorrhage.
Put general Tso's chicken in a fried wonton with some Asian slaw and call it a taco, I'll eat that shit all day. Delicious.
I don't understand of wanting the General on a taco, it's not peanut butter and chocolate. Nothing amazing is going to happen when it meets the corn tortilla, find me the magic pairing, that is when food get's fun.
Lemon juice on pancakes? Yep.
Chili in chocolate? Sure.
Mint on lamb? Please.
Put any of these 3 in a corn tortilla and call it a taco? GFY...
I've had fun with this discussion!
EDIT: How the hell does Buffalo chicken not work with blue cheese alone? I'm not looking to dip my wings in anything other than blue cheese, no bread needed!Post edited by tempo_n_groove on0 -
Food is fun. Cooking cool shit is fun. Delicious is delicious. There is a place for authentic and there is a place for fusion.0
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LOL the duck carnitas are actually amazing. So are pastrami egg rolls. Same with tacos that have shrimp tempura and cabbage slaw in them. There is a time and a place for that type of food for sure. While I have a love for all things authentic, there is always room for other tasty bits. That said I do think some of the things put in sushi rolls is downright criminal.0
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Oh yeah, I meant other than wings. Wings are great, but sometimes you don't want wing fingers. Enter the delicious buffalo chicken wrap/taco flatbread/pizza.tempo_n_groove said:
Sometimes the wheel doesn't need to be reinvented and take it for what it is, perfection.rgambs said:
On the one hand, I see where you are coming from, a Rueben taco doesn't make any sense because the rye is essential to it's Rueben-ness. On the other hand, people take all the fun out of food with this attitude, and then it gets out of hand and nobody's allowed to put toppings on their pizza or condiments on their hotdog.tempo_n_groove said:
If I was to seek out a General Tsao's taco and that is what I wanted I would go to one of these places but I'm not. I go to a Chinese food place for that.rgambs said:
So you'd pass up something delicious just because it doesn't fit some kind of rule? Duck on a taco sounds great. Better suited for a taco than chicken...tempo_n_groove said:
Duck on a taco is like pineapple on a pizza. Neither is what it was originally intended for when you add those ingredients...Get_Right said:
It really amazes me that people think $100 duck carnitas is the best Mexican food in NYC. Damn shame really. Not sure why Danny Meyer has not taken a shot at authentic Mexican food.tempo_n_groove said:
I've noticed that most "Mexican" authentic restaurants are not that. They take wayyyy too much south American cuisine into it. I have yet to find an east coast Mexican spot that serves Albondigas. When I do that will be my forever go to!Get_Right said:
100% agree with you. Less is more. I live in the suburbs and it is a food desert. Bar taco will never replace a simple tacqueria, but it works when the alternative is mediocre fusion restaurants, which seem to be a plague where I live. We do have some authentic places in Port Chester, but nothing like Texas or Cali.tempo_n_groove said:
I'm not sure what you call a decent taco joint? A Kung Pao taco is not my idea of a good taco...Get_Right said:
Fellow New Yorker here as well. Amazed at how long it took for decent tacos to show up on our food scene. And then disappointed at how expensive they are. I still love Bar Taco though!tempo_n_groove said:
Any self respecting taco stand/joint serves you a taco w two tortillas. Before the shutdown I visited a brand new taco place and my tacos come out in a single so of course I eat half of it then eat the rest with a fork that fell on my plate.Get_Right said:Eggplant looks amazing. You need some wire cooling racks to make sure the oil drains properly and the food stays crispy.
Tortillas? Corn for tacos, flour for burritos and any tex mex (i.e. fajitas or breakfast tacos). And always two corn tortillas for each taco- that is the measure of a good taco joint. Fresh salsa, onions, cilantro and two tortillas.
When the server came over and asked how it was I told them that corn tortillas should always be in 2's because they fall apart. It's like they never even heard of this. I forget that I am in NY and they no dick about making proper tacos here. They try though.
If they don't have a traditional taco of meat, cilantro and onion, I usually won't bother. It reminds me of pizza places out west, the more toppings they have on them the more palatable it is.
When the East coast Taco joints try to reinvent the taco is when they start costing so much. There is beauty in a simple taco and most places lose sight of that.
Would Mr Meyer would put Gold Flake on the carne?
When I want a taco, I want a taco. Same for Pizza. If I want buffalo chicken and blue cheese I seek that out and not on a damn pizza.
The optics on some of these things just doesn't make sense to me. I'm up for trying anything and I will eat anything but I don't care to try your caramelized onion and beef stroganoff on a corn tortilla with chipotle coleslaw and calling it a taco. Stop it.
Buffalo chicken and Bleu cheese happens to be a perfect example. It doesn't work very well on it's own, it needs paired with a grain. Buns and regular bread soak up the sauce and need to be toasted or a ciabatta type bread, but then the texture is not ideal for everyone. The best pairing with buffalo chicken and blue cheese is definitely a flat bread. If you roll that up it's a wrap and nobody cries, but if you just fold it and call it a taco, someone's going to salt it with tears of inauthenticity. Likewise, it's great on a thick flatbread, wherein the flavors remain a little more separate and are able to get a bit of char on top. Delicious, but don't call it a pizza (though it clearly is one lol) or someone from NY or NJ is going to have a hemorrhage.
Put general Tso's chicken in a fried wonton with some Asian slaw and call it a taco, I'll eat that shit all day. Delicious.
I don't understand of wanting the General on a taco, it's not peanut butter and chocolate. Nothing amazing is going to happen when it meets the corn tortilla, find me the magic pairing, that is when food get's fun.
Lemon juice on pancakes? Yep.
Chili in chocolate? Sure.
Mint on lamb? Please.
Put any of these 3 in a corn tortilla and call it a taco? GFY...
I've had fun with this discussion!
EDIT: How the hell does Buffalo chicken not work with blue cheese alone? I'm not looking to dip my wings in anything other than blue cheese, no bread needed!Monkey Driven, Call this Living?0 -
And what is the deal with pizza toppings these days? My 12 year daughter love the BBQ and buffalo chicken pizza slices my local joint serves. Awful!
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See now a pastrami eggroll I can get behind, why? Fried anything tastes good.Get_Right said:LOL the duck carnitas are actually amazing. So are pastrami egg rolls. Same with tacos that have shrimp tempura and cabbage slaw in them. There is a time and a place for that type of food for sure. While I have a love for all things authentic, there is always room for other tasty bits. That said I do think some of the things put in sushi rolls is downright criminal.0 -
I don't get wings. Had them once. It was a lot of skin with a lil meat and a smathering of sauce. Are wings just a delivery agent for some ranch/bleu cheese to chase with some celery?
Sell me on wings. Maybe I just didn't experience good wings.
My present stance is that they are squishy and pointless.
(And just say it now, DK. No matter how I describe wings, it just comes out wrong.
)
2014: Cincinnati
2016: Lexington and Wrigley 10 -
^ You have not had good wings. Good wings are one of the finest food creations on Earth!
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It may be that you have a bias towards a chicken wing to begin with?deadendp said:I don't get wings. Had them once. It was a lot of skin with a lil meat and a smathering of sauce. Are wings just a delivery agent for some ranch/bleu cheese to chase with some celery?
Sell me on wings. Maybe I just didn't experience good wings.
My present stance is that they are squishy and pointless.
(And just say it now, DK. No matter how I describe wings, it just comes out wrong. )
When eating wings it is a very intimate experience. It's you, wings and sauce accompanied by bleu cheese, celery and carrots though carrots are the bastards of this meal.
The wing can be crunchy, tender, baked, fried or dry.
The sauce should be heavy enough so it's remnant is on your fingers to be enjoyed after but not too overpowering or you might as well just drink the sauce.
The wing itself can be nibbled, bit or eaten whole in one fell swoop. your method always ends in the same result, an empty bone. Make sure no meat is left on or you will be shunned from the connoisseurs and be dismissed as an amateur, a slur among the wing enthusiasts.
A good sauce with some heat, or not, your choice, paired with the chicken to me is heaven.
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If the skin isn't crispy then they aren't worth eating.deadendp said:I don't get wings. Had them once. It was a lot of skin with a lil meat and a smathering of sauce. Are wings just a delivery agent for some ranch/bleu cheese to chase with some celery?
Sell me on wings. Maybe I just didn't experience good wings.
My present stance is that they are squishy and pointless.
(And just say it now, DK. No matter how I describe wings, it just comes out wrong. ) Monkey Driven, Call this Living?0
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- 148.8K Pearl Jam's Music and Activism
- 110K The Porch
- 273 Vitalogy
- 35K Given To Fly (live)
- 3.5K Words and Music...Communication
- 39.1K Flea Market
- 39.1K Lost Dogs
- 58.7K Not Pearl Jam's Music
- 10.6K Musicians and Gearheads
- 29.1K Other Music
- 17.8K Poetry, Prose, Music & Art
- 1.1K The Art Wall
- 56.7K Non-Pearl Jam Discussion
- 22.2K A Moving Train
- 31.7K All Encompassing Trip
- 2.9K Technical Stuff and Help