Comments on: Three successes

By: Lindsey

Lindsey — Wed, 23 Jul 2008 14:03:00 +0000

Oh, Lauren, I would love to go to Buffalo sometime and just gorge myself on wings.

By: Lauren

Lauren — Wed, 23 Jul 2008 03:28:08 +0000

As a former Buffalonian, Buffalo wings are always best with the true wing sauce...the one made at the Anchor Bar. You really can not compare their sauce to any others. Trying to get a table on any night of the week there will show anyone just how the locals feel about the place. I have made wings using their sauce many different ways and always get raves. Their sauce (THANK GOD) is available online at http://www.anchorbar.com in all their flavors. Try it out, you will not be disappointed and it is great on all parts of chicken also!

By: Michelle

Michelle — Tue, 22 Jul 2008 15:12:34 +0000

I always grill my buffalo wings. I take Texas Pete Buffalo sauce and put a habanero in it for about 2 days. Then I add some red and black pepper (I use about 2 tbs). Marinate the wings for a day or two, grill, and drop them into a bowl with some more sauce when you take them off the grill. As you can tell, I like them spicy, but I think marinating before and rolling them in sauce after works great!

By: Louie

Louie — Tue, 22 Jul 2008 11:50:56 +0000

I’ve been experimenting with cooking my own boiled peanuts for quite some time. This is the first I’ve heard of green peanuts being available in this area. I’d been using the dry ones found in most grocery stores. Talk about long cooking times. Anyway, I’ve come to the conclusion that a good way to estimate salt needed is to pour the salt into the dry pot you’re going to use, and my rule of thumb is just enough to lightly cover the entire bottom. Seems to work out about right. I’ve noticed the roadside stands seem to be cutting back a bit on the salt, but I think that affects the flavor negatively. There’s quite a range from people who’ve never had boiled peanuts. Some love em, others think they’re vile. A friend thinks the discarded shells look like a pile of dead roaches.

By: Debbie

Debbie — Mon, 21 Jul 2008 20:56:47 +0000

I cooked some peanuts the evening I read your previous story on them. I was a little too heavy handed on the salt too, but I loved them. I just drank lots of water.

By: Lindsey

Lindsey — Mon, 21 Jul 2008 19:41:32 +0000

I think you could probably use any white bean. Cranberry beans, if I'm not mistaken, are mostly white with red splotches. But I think it would still taste just as good. Coincidentally, Rebecca Dillon just wrote about October beans on her blog. http://blog.roanokefarmersmarket.com/2007/07/20/october-beans/#comment-908

By: Dana

Dana — Mon, 21 Jul 2008 18:58:22 +0000

Thanks for the post. My husband is actually growing peanuts in the garden. I’ll keep this in mind when he harvests them.

Could you use October (Cranberry) beans in the same
cannellini bean paste you made? I’m looking for a good October bean recipe.

By: Amy Hanek

Amy Hanek — Mon, 21 Jul 2008 14:52:51 +0000

Congrats on your tasty weekend success!!