little Nicky’s Detroit Rock City and Margarita from Asheville Pizza and Brewing.

Well, the kids only wanted burritos tonight, so I got off easy.

How were they?

ham & cheese sandwich
ham & cheese omelette with home fries and salad

Funny, before reading your comment, I looked at the menu and decided what I would order. The same exact pies! Great minds (and stomachs) think alike!

post-pool supper
pleasure pizza east side eatery:
Buffalo wings (franks classic) - HOW do people cook this at home??

happy valley salad

14� pizza:
Half bbq chicken
half Juliet (pesto)

10� cheese pizza

Dairy Queen, capitola
blizzards!!!










It�s spicy tuna and it�s not exactly rare tuna - it�s been tempura�d.

I�m not sure what this Santa Cruz CA is considered. I guess Central. Not southern cal.

I ate so much my stomach still hurts this morning.

I agree, without a deep fryer you really can't replicate at home. You could deep fry batches in a pot of course, but it would take a while to get the amount I'd want!
Hundreds of recipes online for oven-baked wings, none of them work. I can get reasonably close by grilling on a hot grill. Nice flavor and some crispiness, but they end up more dry inside than in a fryer.

Too bad wings have become so widely popular and subject to rising prices. Back only 10-15 years ago, I could find a different bar in Chicago near my house with 25-cent wings one day a week to cover Sunday-Friday. Still, this is one of those meals that is best left to restaurants IMO.

Last night - a homemade pasta sauce with spaghetti using herbs from our garden. Tonight we're planning on eating the leftovers unless one of us gets ambitious enough for takeout.

I agree, the price of wings have gone through the roof. As I understand it, it is a supply and demand issue. Wings became so popular over the past decade and supply has not kept up. I know from personal experience that large packages of 20 wings, which cost 6 or 7 bucks a few years ago, are now 17 or 18 bucks.

I will grill chicken drumsticks and then coat with wing sauce. I use Beef O�Brady�s sauce that I can find at Publix. Since they�re larger than wings, they don�t dry out. And they�re less popular. Despite having more meat, I often pay less than half the cost of wings.

We really need John Madden to discover the 8 winged chicken and stop worrying about turkeys with 4 drumsticks.

I haven’t checked the Costco price on wings or drumsticks. I buy their chicken thighs at $0.99/lb. Granted I’m aware of media criticism about Costco chicken and I’ll keep buying mine there. I’ll try that grilled drumsticks idea - IF the price remains $0.99/lb range. I’m aware that Buffalo wings have batter. I’ve zero clue how to batter and it’s good to know that others here are challenged with making this dish.

I think most wings do not use batter although you could if that is your preference.

Strictly a matter of choice. I�ve had many wings that were not battered. Sometimes, I prefer them naked. (the wings). 2nd point. You�ve mentioned numerous times that placing batter on food is a challenge. Here is a quick tutorial. 1) season flour or corn starch 2) dip in egg and milk mixture 3 dip back into seasoned mixture 4) fry. Simple to do.

If you prefer, use mayo instead of egg and/or milk.

Actually I would add a step 0... Pat dry food if possible before the first flour.... Helps crisp things up a bit and the our sticks better.