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What are you preparing/ordering to eat for Superbowl Sunday?


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I don’t give a fuck about sports and am not gonna watch but for dinner I will either make enchiladas or I will try and copy the Panera 10 vegetable soup but I will add chicken to it too. 

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I’m going over to my sister’s. I don’t think we have anything special planned. It’s mostly just our regular weekly dinner, and then there’s a game we will only kinda pay attention to. 

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3 minutes ago, Fizzzzle said:

y u no deep fry wings

 

Because it's a ton of work and the Kenji baked wing method still gets you amazingly crispy wings for a quarter of the effort.

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Just now, Joe said:

 

Because it's a ton of work and the Kenji baked wing method still gets you amazingly crispy wings for a quarter of the effort.

Step 1: Pat wings dry

Step 2: Pour oil in pot (or beef tallow or lard if you want to get real fat. Buffalo Wild Wings fries everything in beef tallow*)

Step 3: Heat oil to like ~350

Step 4: deep fry wings for ~10-12 minutes depending on how big they are

Step 5: Toss in sauce

Step 6: Get napkins

 

No need for baking powder or letting the wings sit overnight. Just deep fry and toss.

 

I actually own 2 deep fryers, but I only use them on special occasions because they're kind of a bitch to clean. Normally I just use a pot. The only issue is you'd better have a hood over it while you're deep frying because your house will smell like oil for days if you don't have some kind of ventilation system going. That's why I normally use my deep fryers outside.

 

Still, though, it's really low effort.

 

 

*sorry, different topic, but someone told me recently that BWW serves fried cauliflower now. If they fried the cauliflower in beef tallow, that would kind of defeat the purpose...

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3 hours ago, SuperSpreader said:

I'm just gonna be lifting in the garage. 

Me too. But swap out lifting for stuffing my face and garage for living room. 

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I have tried a bunch of different methods for chicken wings -- by FAR the easiest way is using an air fryer.

Chicken skin has so much fat in it, it makes it PERFECT for the air fryer.  As the fat renders from the chicken skin, it crisps up the flour as if it was in a deep fryer

1)  Mix coating that is 2/3 AP flour, 1/3 corn starch and add spices (garlic salt, oregano, some paprika) -- or you can buy it premixed at the grocery store

2)  Throw some coating in a Ziplock bag, add chicken wings in batches and shake around (Shake 'n' Bake from the 80s style)

3)  Shake off excess

4)  Throw in air fryer at ~400 for ~25 minutes, turning once ~ around 17 minutes

You would swear they came out of a deep fryer.

 

I am not saying deep frying is HARD, but it is definitely more work than this.  If we were to dedicate the space for a deep fryer again, I can't see us using it more than a couple of times a month anyways...

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46 minutes ago, AbsolutSurgen said:

I have tried a bunch of different methods for chicken wings -- by FAR the easiest way is using an air fryer.

Chicken skin has so much fat in it, it makes it PERFECT for the air fryer.  As the fat renders from the chicken skin, it crisps up the flour as if it was in a deep fryer

1)  Mix coating that is 2/3 AP flour, 1/3 corn starch and add spices (garlic salt, oregano, some paprika) -- or you can buy it premixed at the grocery store

2)  Throw some coating in a Ziplock bag, add chicken wings in batches and shake around (Shake 'n' Bake from the 80s style)

3)  Shake off excess

4)  Throw in air fryer at ~400 for ~25 minutes, turning once ~ around 17 minutes

You would swear they came out of a deep fryer.

 

I am not saying deep frying is HARD, but it is definitely more work than this.  If we were to dedicate the space for a deep fryer again, I can't see us using it more than a couple of times a month anyways...

 

 

Damn now I really want an air fryer.

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An air fryer would probably be the next thing I would get if I wasn't full in my kitchen. I really need an upgrade. 

 

I made some carne for lunch so just some frozen pizza for the game itself. 

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25 minutes ago, Joe said:


Does your oven have a convection setting? Same thing.


No, my oven is the same threadbare electric oven you find in 90% of moderately priced apartments. 

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18 minutes ago, Chris- said:


No, my oven is the same threadbare electric oven you find in 90% of moderately priced apartments. 


I feel like my oven in JC had it, but not sure.

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Foam Roll 

Stretch

Rumble Roller 

 

Squat 

  • 155lbsx10
  • 245lbsx10
  • 295lbsx10
  • 335lbsx10
  • 385lbsx5
  • 405lbsx3

Dumbbell Press 

  • 160lbs(2x80lbs)x30

Preacher Curl & Single hand overhead press alternate

  • 35lbsx10  

MultiGrip Bar Press 

  • 155lbsx30 
  • 175lbsx10 

Landmine Press and Side to side whatever the fuck 

  • 50lbsx30

Kettlebell swings 

  • 88lbsx10 

Curl Bar and Skull Crushers

  •  60lbsx10 

 

Happy Sunday!

 

 

 

 

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10 hours ago, AbsolutSurgen said:

I have tried a bunch of different methods for chicken wings -- by FAR the easiest way is using an air fryer.

Chicken skin has so much fat in it, it makes it PERFECT for the air fryer.  As the fat renders from the chicken skin, it crisps up the flour as if it was in a deep fryer

1)  Mix coating that is 2/3 AP flour, 1/3 corn starch and add spices (garlic salt, oregano, some paprika) -- or you can buy it premixed at the grocery store

2)  Throw some coating in a Ziplock bag, add chicken wings in batches and shake around (Shake 'n' Bake from the 80s style)

3)  Shake off excess

4)  Throw in air fryer at ~400 for ~25 minutes, turning once ~ around 17 minutes

You would swear they came out of a deep fryer.

 

I am not saying deep frying is HARD, but it is definitely more work than this.  If we were to dedicate the space for a deep fryer again, I can't see us using it more than a couple of times a month anyways...

You add FLOUR to your chicken wings?!

 

Oh, my days...

 

Chicken skin doesn't need anything. Sauce just makes any breading soggy.

 

List of things I'm most disgusted by:

1) Jeffrey Epstein

2) Jeff Bezos' eyeballs

3) Breaded buffalo wings

 

Get that shit out of here. Might as well eat a filet mignon well done with A1 slathered all over it.

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42 minutes ago, Fizzzzle said:

You add FLOUR to your chicken wings?!

 

Adding flour isn't "breading" the chicken. It's aiding in making the surface dry for better frying (you want to shake off as much excess as possible). You should be covering meat that you fry with flour. 

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