What are YOU doing to get the Bills into the playoffs?

[stevestojan]

Best $250 I’ve spent in a LONG time. Y’all are welcome. 

[GunnerBill]

I am not superstitious as a rule but I moved positions at half time and I went back and sat where I was first half for that final Jags drive. 

 

I think someone told Trevor. 

[PonyBoy]

On 1/6/2024 at 5:31 AM, MiltonWaddams said:

As an IPA lover , have you had Pliny the Elder from Russian River Brewing? If you can get your hands on it, it is the finest beer I’ve ever tasted. Keep doing your game day plan though! 

@MiltonWaddams

Elephino 5-oh now! 😀🤞

[Just Jack]

What I ended up doing...

 

Wore my "Won Not Done" playoff sweatshirt.  

Started playing Sudoku on my work phone right before the punt returned for a TD.  Since that seemed to work, I kept playing till the game was over.  

 

You're welcome. 

Edited January 8 by Just Jack

[WhoTom]

I made a batch of wings with a new technique:

 

Wings ala Tom

 

This recipe cuts out a lot of the fat, primarily by not deep-frying, but the wings still come out tender and juicy.

1. Start with a package of frozen chicken wings, skin on, separated into drums and flats.
    
2. Put them in a pot of water, bring to a boil, and cook until a meat thermometer says they're at 165F internally.
    
3. Remove from heat. Drain the water, which gets rid of some of the fat. Put them in the fridge to cool for a while.
    
4. Line a baking tin with two layers of paper towels. Place wings on paper towels and cover with another layer of paper towels. Dry the outsides thoroughly.
    
5. Move the wings to a pan or bowl and add some Frank's RedHot. Shake/stir to coat the wings. Save the sauce for later! (Remember, the wings are already cooked.)
    
6. Put wings onto an oven-safe grate with a baking sheet underneath. Skin should be facing up.
    
7. You can air-fry them, broil them, or use a convection oven. (Our convection oven has an air-fry setting.) Either way, don't preheat it. Set it at 400F and put the wings into the oven on the top rack. As the temperature slowly increases, the fat from the skin will baste the meat. Cook for 10 minutes.
    
8. Flip wings over and cook for another five minutes. They should be nice and crispy all around.
    
9. Remove wings and toss them back into the bowl of RedHot. Coat thoroughly.
    
10. Put the wings back in the oven for about 5 minutes.

These are the best wings I've had in years - even better than most I've had in WNY, and certainly better than anything I've found outside of WNY. I doubt I'll ever order wings from a restaurant again. And using the oven/air-fryer instead of a deep-fryer doesn't detract from the taste or juiciness at all. In the summer, I'll use the grill instead of the air-fryer.