WhitewalkerInPhilly

Whoa, whoa, whoa, whoa...can can put a man in motion to get a matchup you like? Did anyone tell Ken Dorsey?

Same status as yesterday then. Hyde and Espenensa likely back, Phillips out

Unrelated, does anyone know where to get a sauce that is similar to Bar Bill's Hot? Anchor Bar ships, and that's ok, but I would love another option. I like a strong burn that where for the last two wings I indulge in some blue cheese.

Also as a Public Service Announcement: Boneless Wings are not wings. They are breasts meat covered with breading and fried and tossed in sauce. If you want sauced nuggies, that's fine, let's not mistake them.

Pretty much what I've found. I have to ask for extra crispy or well done and THEN put sauce on them or they are flabby. I didn't think it was a big deal until about two years ago I drove back for a funeral and stopped at Bar Bill. Whatever you say about them locally, having real WNY wings was a shock to the system and nothing local has tasted right since.

I mean, he absolutely deserved it!

A lot to break down here, but I will try to take piece by piece. This is an academic matter I have put some thought on. First is my platonic idea of what a chicken wing should be, or "Buffalo Chicken Wing" if you want to be fancy. To this end, I will tick off what I want it to accomplish. In my mind, a proper chicken wing should: Be crispy enough that when I bite into it while fully sauced there is some crunch of the skin Have an interior that is fully cooked but not dry A hot wing should be cayenne based as the backbone, but other supporting seasoning and peppers are welcome. Facts Personally, I go to smaller wings. What makes the chicken wing special compared to other cuts and animals is the high surface area ratio and subcutaneous fat under the skin that makes it so crispy. Smaller wings get the interior cooked and fat rendered faster so hotter oil can be used and thus crispier skin can be accomplished. Otherwise, as you mentioned, you might as well fry a drumstick. That is all well and good, but it ain't a chicken wing. Generally, I go with naked. I cannot stand southern style chicken breading on my wings. It is fine for fried chicken, but it glugs in the sauce in the least appetizing combo I can think of. One local place by me that was supposedly good for wings was literally thick breaded southern fried chicken wings on a plate with a glug of hot sauce over it. Never again. That said, I am open to other ideas. I have played around with different flours and starches over the years. Wondra flour in particular in finely milled so it's not clumpy and pregelatized so it quickly turns crispy. I have tempura fried enough over the years that I know rice flour and potato starch can do magic things when fried so if someone has a home blend they stand by I would give it a try without judgement. Other topics not in OP, but are of personal notes: https://www.seriouseats.com/ultimate-extra-crispy-double-fried-confit-buffalo-wings Has to be the double fry: cook in oil low, 225-250 for about half an hour. Drain and cool, freeze batches in advance. This cooks the meat inside without overcooking it and dries out the skin. Heat oil to 375-400 F and fry until golden brown. Best crunch and sauce adhesion I have even seen. I will stand by BBQ wings. I don't quite know how every place does it, but a wing finished with some bbq sauce and smoke can be a thing of beauty. Other than that, things in the "B-Dubs" catalog like garlic parm and spicy asian chili aren't my bag. If they are, I might suggest baking your wings instead. You don't get quite the crunch, but since sauce adhesion is less of a problem, it's easier to handle seasonings. A personally favorite of mine was I made lemon garlic confit from another projects. I toss some into my raw wings with some fresh rosemary and roasted away. It wasn't the best crunch but the flavor was heavenly. I have also had luck boiling teriyaki sauce with honey and corn starch and glazing wings as they bake. Thank you for coming to my TED talk, I think way too much about wings. The hunt for good wings outside of WNY is real

Agreed. Especially with the game that Cook just had, I can't imagine a reasonable excuse to not plan for 15 carries, 3-5 passing targets per game for him (at least a CJ Spiller workload). Take some time, settle us in, establish an attitude and force teams off of their plans of guarding Diggs to open up the passing game.

I literally have alarms set for Saturday and Sunday at noon to remind me to do this. I have lapsed too many times!

I think the game is at 8 EST for what it's worth. Instacart is doing a two week trial that will give Peacock access if you can remember to cancel.

Ok got a little confused with the Allen's there. Yes, I am sure that he has stuff to play for. But if I am the interim GM and have any hope of hanging onto the job, I am doing everything in my power to prevent that he he sees the field. I would hate to be the guy who gets Keenan Allen hurt and makes the Charges go through what the Bills are going to need to do with Tre White and deal with an injury settlement.

Running the numbers, currently the Bills-Miami game is the one that will most likely have both teams with something to play for, whether it be for the division, playoff seeding, getting a wild card spot

Phillips is likely out.

Let's me honest, it's more likely to be Herbert knowing Collingsworth

Hey, Epenesa and Hyde were practicing! I know it's early but after not going at all last week it's a good sign

Hey Gave was going to be there but wound up going to the wrong place. When he called later, he was told to drop it.

Week 18 is the most important game left on the schedule without a doubt. Two week run up and then send him through the Dolphins backup center? Yes please.

If memory serves, he's a pass rushing LB specialist. Very close to Jerry Hughes body type. I think we already have a better version in Floyd

I know I'm guilty of this as well buuuuut

Kyle stole my name!

yessssssss We don't need to rush him, but to get him onto the field and get warmed up for Week 18? It would be huge

Only if we can call the play where Dion Dawking trap/pulls for Cook the "Shnowplow"

In case your Viagra prescriptions have run out.

It is getting insane the length to which they are attempting to squeeze every penny out of customers. And then they are going to be shocked when people either go back to cable or use...let's call it "crowd sharing streaming servers"

After years of using [redacted for legal purposes] services with janky streams, pop up ads and possible computer viruses I swore that I would pay real money the first chance I would get for a safe, reliable and unquestionably legal streaming service. And I have had no issue with the YT service itself. But the conditions on which games it chooses to show make it unusable for me. I am better off getting Paramount+ and actually watching new Star Trek and then using my patchwork of Sling channels and free trials to bridge the other games.