General Chit-Chat Thread: A New Beginning

[Professor Booty]

Sweet baby ray’s garlic parm

 

[Chris]

That's a good one

 

[Professor Booty]

And of course Buffalo

 

[Chris]

I really just see wings as a vehicle for the sauce anyway, I don't boneless or cauliflour shame as long as it's all sauced up

 

[Chris]

But dry rubs need to be on bones and you need to suck every bit of seasoning and meat off of them

 

[Professor Booty]

I really just see wings as a vehicle for the sauce anyway, I don't boneless or cauliflour shame as long as it's all sauced up

Naw bone in or bust

 

[Professor Booty]

although plucking stray feathers off the wings did turn me off for a bit

 

[Chris]

Sometimes I just want a puddle of sauce with a few nuggets in there I can drench and stab with a fork

 

[Professor Booty]

I respect it

 

[Chris]

although plucking stray feathers off the wings did turn me off for a bit

I learned the other day of some delicacy a few hundred years ago where rich people would eat some endangered bird, bones and all and you were just supposed to spit the bones out as you ate like Texas roadhouse peanut shells

 

[Chris]

I think it was feathered at least but I assume not well

 

[Professor Booty]

Well I’m not eating for awhile

 

[O-Blaze]

I love Wingstops Garlic Parm wings, they are dry and not some white sauce that has the garlic parm flavors like most places.

Garlic Parm

 

[R-Troop]

BBQ, Garlic Parm when it ain't saucy, or a dry rub is the way to go

 

[Professor Booty]

I tell you guys try that everything bagel seasoning wings, I still bump into old customers if the bar that talk about them