HIT BY SPIKES

Do the same as the Nov. 17th game where we beat them?

YES YES I AM

Menu

My stomach always takes first priority.

I caramelized them over 4 hours slowly for the Calf Liver and had too many. Pushed them to the back of the fridge. Yesterday morning I see I have 4 kinds of exotic cheeses in the fridge. B-O-O-M!!! 4 bowls yesterday.

General concerns expressed in hushed tones by attendees here that my diet yesterday of bowls and bowls homemade French Onion Soup with the 6 lbs of onions I caramelized earlier in the week has made me a little toxic.

Talk about loading the cannon!!!

These McCrab Sandwiches are most excellent!!!

oooooooo smelly pee

I am hungry already.... ...hungry for a Bills' victory.

Nice list!!!

I have brushed them with olive oil before putting them in the air fryer oven and they are very good. It is difficult to match the traditional flavour of deep frying them. However, when you are not frying them and air frying them, it is easier to marinate them in the fridge for a day or two. Deep frying tends to require a dry wing and the spices tend to just dirty the oil up. Grilling them on the BBQ or air frying them keeps the spice and marinate engaged.

He complained about too many gherkins/pickles in the egg salad but it could have too many onions. Too many onions will ruin the egg salad or pasta sauce....

Nothing pairs better with Egg Salad than French Onion Soup, Stir Fry Broccoli, Cabbage Coleslaw, Baked Beans, Crap Cakes and a dozen high IBU IPA Beers. Victory Monday Morning will be truly atmospheric changing. Please stay away from any open flames until further notice after consuming the above all together. OLAY!!!

We got one of those ovens a couple of years ago. If they are very large wings, I would say 30 minutes.

Looks beautiful!!!

Raven Wings I’ve seen a few interesting recipes for black chicken wings, including Martha Stewart’s “Bat Wings” and even a beautiful one with a pomegranate reduction. I love the drama added when you serve the whole wing instead of separating the pieces, but you could follow the same instructions regardless. I based this recipe on the Asian ingredients I happened to have on hand and it worked beautifully. The color is outstanding and sweet and spicy glaze makes these sticky wings pretty addictive. Say No More. Ingredients 8 whole chicken wings (tips included) 12 ounces low sodium soy sauce 1 cup brown sugar 1/4 cup chopped scallions 2 tablespoons chili sesame oil (or plain sesame oil) 1 tablespoon ginger garlic paste 1 inch piece of fresh ginger 1/4 cup Sriracha 2 tablespoons honey 4 drops blue food coloring https://food52.com/recipes/20630-raven-wings?srsltid=AfmBOoqPR6nVotM5bR-7SDk26UfIlHaZ8bCuQBfr5V2gruyRFRb9_g5U

CRAB CAKES it is!!! Bought enough ingredients this morning to make a bunch of them. Thinking of serving them as sliders like Filet-O-Fish with the tartar sauce and cheap processed cheese right next to a ton of Hot Buffalo Chicken Wings with Blue Cheese Dip, Carrots and Celery and throw a bocce ball at whoever chooses the crab cakes over the chicken wings.

Huge game requiring a huge meal.

Opposite of Pit Beef would be something Vegan. Can't do that. Crab cakes and something non-beef can be done.

Thinking crab cakes this time as the appetizer. The Pit Beef I smoked in September ended up in a loss.

NOT making what I made last time. I saw some scrawny looking poultry at the Afghan butcher that I may be able to pass off as raven. What's on Your Plate?

Well. I know what I am NOT cooking for Sunday given the result of that game in Baltimore.

I go there every year for a month but NOT this year. I find it takes the next day for a few bottles of that to kick in.

Please wash that down with some high IBUs IPAs and eggs. LOAD THAT CANNON