Welcome to the IHoP v.2

[///M5 2,833]

That is about all the snow we have. Fucking useless.

[///M5 2,833]

It is hard to help with recipes. Stefan asked me for some in chat some night. Wanted fast & easy.

Fast depends on knife skills. Easy depends on the guy at the stove and with the knife.

If you've got 20 minutes and it takes you 15 to peel a head of garlic and make a purée out of 10 cloves. That only leaves 5 for something else. I can do that in 90 seconds shit faced.

[///M5 2,833]

Think the reference I used was making Spaghetti Carbonara. I can make it using nothing processed in about 30 minutes. Could probably do it faster, but the noodle dough has to rest 20 minutes before I can roll out the noodles.

[mikel7829 90]

 

 

 

 

 

Also

Mike- traditional wing sauce goes like this

Hot- straight franks red hot

Medium- cut 50/50 with melted butter

Mild- 75/25

Jared- sick truck!! Don't forget to put womething on the ends so the bar cant escape and make you fall.

Everyone else, fuck winter. Even FL is too cool for me ATM.

J

I actually bought several bottles of the frank's ..It has the taste I was looking for!!

 

I tried 50/50 with Louisiana and it was shit...I added a bottle of frank's and it was better maybe 15/85 with frank's is what I will try later..

 

Bar I worked at used Frank's for Hot, diluted with vinegar for mild. I wouldn't recommend that approach, but if you add fat sometimes adding some acid helps.

 

 I like the vinegar taste..So no butter?

 

Your mouth not mine. There are four things to balance in a "hot" wing. Salt, heat, sour and fat. Many ways to tinker with any of them but you should play with what you like. If you want to play further you can use rehydrated peppers of nearly any type. Just buy them dried, rehydrate and blend with the rest of the 4. I think there are probably 15 varieties of dried peppers in my house atm.

On that note, if anyone knows of any tool that would SEED dried hot peppers I still haven't bought anything. Just would like to buy a bushel of a few different peppers at the end of the year and make my own dried and smoked/dried for the year.

 

I have been in some Mexican grocery stores that have several dried peppers.

[///M5 2,833]

About the same time most of my friends could brown some burger, add a jar of preggo and boil some dried noodles. Although 30m may not even be enough for that....in particular if you add a vegetable. We normally eat 2 veggies with any meal.

[mikel7829 90]

Think the reference I used was making Spaghetti Carbonara. I can make it using nothing processed in about 30 minutes. Could probably do it faster, but the noodle dough has to rest 20 minutes before I can roll out the noodles.

You are one hell of a cook brother!!

[///M5 2,833]

Also

Mike- traditional wing sauce goes like this

Hot- straight franks red hot

Medium- cut 50/50 with melted butter

Mild- 75/25

Jared- sick truck!! Don't forget to put womething on the ends so the bar cant escape and make you fall.

Everyone else, fuck winter. Even FL is too cool for me ATM.

J

I actually bought several bottles of the frank's ..It has the taste I was looking for!!

I tried 50/50 with Louisiana and it was shit...I added a bottle of frank's and it was better maybe 15/85 with frank's is what I will try later..

Bar I worked at used Frank's for Hot, diluted with vinegar for mild. I wouldn't recommend that approach, but if you add fat sometimes adding some acid helps.

 I like the vinegar taste..So no butter?

Your mouth not mine. There are four things to balance in a "hot" wing. Salt, heat, sour and fat. Many ways to tinker with any of them but you should play with what you like. If you want to play further you can use rehydrated peppers of nearly any type. Just buy them dried, rehydrate and blend with the rest of the 4. I think there are probably 15 varieties of dried peppers in my house atm.

On that note, if anyone knows of any tool that would SEED dried hot peppers I still haven't bought anything. Just would like to buy a bushel of a few different peppers at the end of the year and make my own dried and smoked/dried for the year.

I have been in some Mexican grocery stores that have several dried peppers.

Our Cub foods (Super Valu or whatever big ass grocery chain you have) has nearly as many choices as I do. The hit the important ones. Coop has the rest. I'd still prefer from the garden/local farmers market though. I find tasting them fresh really helps my imagination of where to use them dried.

[///M5 2,833]

Think the reference I used was making Spaghetti Carbonara. I can make it using nothing processed in about 30 minutes. Could probably do it faster, but the noodle dough has to rest 20 minutes before I can roll out the noodles.

You are one hell of a cook brother!!

To be fair, I normally give myself 45 but that is because I have a family which means I do dishes for 5 minutes, have one of the boys help me for 5 minutes, stop to discuss whatever madness is in my wives day for a few minutes, and drink a glass of wine or two.

[///M5 2,833]

Bolognese wouldn't be any slower but I don't make it since it's boring. I do a variation with chicken, but that takes a few minutes to clean the meat grinder after making it into sausage.

[///M5 2,833]

I gave him something to try. Curious to see how it goes. He was thinking of buying a slow cooker. I gave him a meal to rethink the absolute uselessness of the slow cooker.

[///M5 2,833]

I am also an idiot when it comes to shopping. I go to about 5 different stores regularly since I have to in order to get what I need. A few others less often.

[mikel7829 90]

 

 

 

 

 

 

 

Also

Mike- traditional wing sauce goes like this

Hot- straight franks red hot

Medium- cut 50/50 with melted butter

Mild- 75/25

Jared- sick truck!! Don't forget to put womething on the ends so the bar cant escape and make you fall.

Everyone else, fuck winter. Even FL is too cool for me ATM.

J

I actually bought several bottles of the frank's ..It has the taste I was looking for!!

 

I tried 50/50 with Louisiana and it was shit...I added a bottle of frank's and it was better maybe 15/85 with frank's is what I will try later..

 

Bar I worked at used Frank's for Hot, diluted with vinegar for mild. I wouldn't recommend that approach, but if you add fat sometimes adding some acid helps.

 

 I like the vinegar taste..So no butter?

 

Your mouth not mine. There are four things to balance in a "hot" wing. Salt, heat, sour and fat. Many ways to tinker with any of them but you should play with what you like. If you want to play further you can use rehydrated peppers of nearly any type. Just buy them dried, rehydrate and blend with the rest of the 4. I think there are probably 15 varieties of dried peppers in my house atm.

On that note, if anyone knows of any tool that would SEED dried hot peppers I still haven't bought anything. Just would like to buy a bushel of a few different peppers at the end of the year and make my own dried and smoked/dried for the year.

 

I have been in some Mexican grocery stores that have several dried peppers.

 

Our Cub foods (Super Valu or whatever big ass grocery chain you have) has nearly as many choices as I do. The hit the important ones. Coop has the rest. I'd still prefer from the garden/local farmers market though. I find tasting them fresh really helps my imagination of where to use them dried.

 

I just recently moved from Nashville to a very remote area..I was used to Publix,Cosco..ect..All we have here is your regular grocery franchise..Kroger,Food Lion ect..And of course Wal-mart.. And I travel 120 miles total back and forth to work every day.. that is all we have in this radius area..

[mikel7829 90]

That blazer kinda looks familiar don't it??

 

Can you guess??

 

I will put money on it.

[mikel7829 90]

Lol..

 

 

 

">http://

 

">http://

 

 

 

">http://http://s1293.photobucket.com/user/mikel7829/media/20150220_212355_zpsrjxkbksc.jpg.html'>

 

 

Guess???

[mikel7829 90]

4.3 supercharged..

[mikel7829 90]

Redneck style...and have been in spl

[///M5 2,833]

Kroger is about the same as Cub, but like everything in the South a bit shittier.

[mikel7829 90]

Kroger is about the same as Cub, but like everything in the South a bit shittier.

True that.. The stores are shit..But I still hold it down for the south..  Not all of us down here are smart as rocks...

[mikel7829 90]

Kroger is about the same as Cub, but like everything in the South a bit shittier.

Bought a bag of shrimp from Kroger earlier $19.98..for 2lbs

[///M5 2,833]

Wish I could get American caught ones C&D for that, lol

[mikel7829 90]

Like this? $19.98 at Kroger earlier..

 

">http://http://s1293.photobucket.com/user/mikel7829/media/20150220_221928_zpsouxn9etb.jpg.html'>

[dem beats 1,223]

I gave him something to try. Curious to see how it goes. He was thinking of buying a slow cooker. I gave him a meal to rethink the absolute uselessness of the slow cooker.

It's a serving vessel to me.

I did finish 2 pork butts in one last go around.

[dem beats 1,223]

I have still never made my own noodles successfully.

[mikel7829 90]

I have still never made my own noodles successfully.

I would like some homemade..

[dem beats 1,223]

Wife is so smart. Infuriates me.

She spun out today on the road. It sucks, I get it. Her car was shaking after.

I told her to get a car wash, it's 99% likely just snow. She dropped her car off and took Helga. No problem...

That bitch shook like a tweaker sitting on a poorly loaded dryer. So I put it through a drive, realized she didn't wash it.

On the way home I hit 100mph in that shit box and it floated better than the German rocket sled. Why for fucks sake couldn't she wash that pig.

3rd time this happened.

Aaaaaaaarrrrrggggghhhhhh.

I'm gonna get an ulcer.

Women.

:-)