The wife and I made mozzarella stuffed meatballs over angel hair pasta last week. Found the recipe on Youtube.
This week we're just ordering Hooters takeout. Wings, fried pickles, and tater tots.
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Hooters takeout? Where do you live that Hooters is your best option for wings? Please tell me so I can be sure to never go there.
Badgers? We don't need no stinking badgers!- UHF
To each their own. I really like their wings, personally.
I’ll be in Youngstown for the game. Anyone know if there’s a morettis there?
No but there is an Uncle Nick's Greek Fried Chicken.
136 N Canfield Niles Rd, Youngstown, OH 44515
Going as well. Any idea on how late you can get there and still get decent parking?
I have never been; we are driving up from Indy (staying downtown), plan to get to campus no later than 10 AM, which hopefully is not too late to miss out on a good tailgate spot close to the stadium.
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OSU alum and current Purdue Ph.D. student here. Most tailgate lots (except the RV lots) don't open until 8 hours before kickoff. So 10 am arrival would put you discretely cracking a cold one in the car waiting to get into the parking lot.
Purdon't give a damn for the whole state of M!ch*g@n
Good to know; I am sure we can find a spot to wait at and start enjoying the festivities (my wife is the dd) Thanks for the heads up!
Do you know if blankets are allowed?
I think the Mr. is going to smoke some wings. He uses the same rub he uses on the ribs. With grilled tots as well. You haven't had tots until you've had them grilled.
What kind of generator do you use for your crockpot? Thinking of getting one since I'm hosting at the MD game this year. Although I have a portable gas grill that we can use for most things. I suppose it depends on when kickoff is....
I would like a bourbon.
I have the Honda EU2200i. Works great, light and portable...but not super cheap.
This is really a question for Mr., but . . . (and I don't mean this as a rhetorical question) is it really worth it to smoke the wings? I love barbecue and I frequently smoke ribs, pork shoulders, etc. But my argument with chicken wings - although I am not wedded to this argument - is that chicken wings do fantastically on high heat because of they are so fatty and have great skins. Sure, I'd love for them to be smoky, too, but my experience is that you have to sacrifice the crispy skin to get the smokiness, but maybe the Mr. has a trick for getting the best of both worlds?
He smokes them until they are cooked, then finishes them on the grill on high heat. Smokey and crispy. It doesn't take long on the grill since they are already cooked.
Thanks. That's what I figured. I've been at cookouts/tailgates where they smoked, then grilled, and the wings and the skins still weren't very crispy. But it was probably poor execution.
Sounds delicious! You have inspired me. I'm going to make a pot of venison chili. I'm a big fan of adding fresh jalapenos and other vegetables. The apple cider sounds like it's going to be great!
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French Onion Soup.
1 large white sweet onion
2 qts beef stock (if you make your own or buy it makes not much of a difference in the long run)
cooking sherry, worchestershire to taste.
Pre cook the onions in half a stick of butter and red wine, then put in a crock pot on low for 4-6 hours. Taste and adjust the sherry and worchestershire as you please.
You can also add some beef stock paste if you like a more robust beef flavor.
Either buy or make croutons.
Put provolone and grated parm/rom/asiago on top and brown under the broiler.
Also, if you like French Onion Dip sandwiches, use the soup as your au jus.
(it freezes very well too)
I make a New Mexico-style pork green chile. I don't make it very often, though, because it takes a lot of work! I use fresh chiles, so I have to char the skins to peel them off and, even well-charred skins can be stubborn. I've tried using jarred chiles and it's not nearly as good.
Anybody have a trick that makes peeling the chiles faster/easier?
Are you married?
Yeah, married with two young kids. So, as you guessed, I used to make this laborious New Mexico chile a lot more often when I didn't have a bunch of other demands on my time . . .
[P.s., now I get where you going with that question. Ha, good luck with that! It's hard enough to peel my kids away from the video games, let alone get them to do something that requires patience and attention to detail].
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Try it sometime.
I will have to try that.
Have you tried the paper bag trick? I've seen it on cooking shows, but I've never charred a chili in my life. You char them, then place them in a paper bag for a bit. They steam helps them peel easier, if the shows are accurate. This guy uses plastic bags, but same idea.
That looks like a great strategy for one or a few peppers, but I have no choice but to broil the chiles in a big batch. I am "fire" roasting like 30 of them - some small, some large. The small ones are a royal p.i.t.a. to peel, but they often impart good flavor and heat. I definitely rinse them out under water, too, since I do not have an army of prep cooks/sous chefs.
If you are a Costco member, they have a great deal on Hatch chiles in a jar. Fresh is better, but not worth the work.
Winning is a habit. Unfortunately, so is losing.
Regardless of culinary choices, I hope everybody is planning on downing a boilermaker Saturday night!
That nice gentleman over there said he'll pay for em!
Any bars in West Lafayette have cornhole ? Doesnt hurt to ask lol
Enjoy it. Did you find the "Chili Fixins" version of Rotel?
I did not, no. It was so damn windy we couldn't set up our canopy, and using the coleman stove was so difficult, that the chili never got that hot. Still, it came out pretty tasty.
Plan on making some Wally Wings (my version) for the game.
Just grilling burgers and brats tomorrow. Only tweak is I add a small amount of brown sugar to the ground beef. Adds a nice sweet/savory flavor to the burgers.
Nothing fancy since next weekend for the off week I'll make some more involved meals.