Barstool Sports

by **Boston** » Fri Dec 17, 2010 11:04 am

lil soggy

by **MCA** » Fri Dec 17, 2010 11:39 am

They're ALWAYS soggy.

by **rearadmiral** » Fri Dec 17, 2010 12:04 pm

That pic gave my insides a Pavlovian reaction.

by **chiefteam** » Fri Dec 17, 2010 2:24 pm

Are those tots?

by **One Up in Peabody** » Fri Dec 17, 2010 4:21 pm

MCA wrote:They're ALWAYS soggy.

this is correct, and I still don't understand it. I feel like telling the person at the counter to put them back in the oven once more...

by **Spencer Pratt** » Fri Dec 17, 2010 6:45 pm

Gonna try to fry the wings this time

any advice?

whats the batter the chinese restaurant use to make their wings crunchy but not heavy and greasy.

by **midd** » Sat Dec 18, 2010 12:57 am

Spencer Pratt wrote:Gonna try to fry the wings this time

any advice?

whats the batter the chinese restaurant use to make their wings crunchy but not heavy and greasy.

high, yet below smoke point heat is the key. anything remotely low makes them soggy.

by **lugnutz** » Sat Dec 18, 2010 9:32 am

Spencer Pratt wrote:Gonna try to fry the wings this time

any advice?

whats the batter the chinese restaurant use to make their wings crunchy but not heavy and greasy.

I've had them so many different ways that I couldn't, without trying the ones you are talking about, tell you. I am sure it involves corn starch and flour.

by **Boston** » Tue Dec 21, 2010 4:01 pm

amateurs, Lugz!

Food Photography: How to Shoot the Holiday Table (Part 2)
http://dinersjournal.blogs.nytimes.com/ ... le-part-2/

by **Boston** » Tue Dec 21, 2010 4:13 pm

not my best work

by **lugnutz** » Tue Dec 21, 2010 4:20 pm

Where are the crushed red pepper flakes?

by **Boston** » Wed Dec 22, 2010 9:40 pm

by **rearadmiral** » Wed Dec 22, 2010 10:22 pm

Il Panino

by **Boston** » Wed Dec 22, 2010 10:35 pm

rearadmiral wrote:Il Panino

boom

by **lugnutz** » Thu Dec 23, 2010 9:51 am

http://www.youtube.com/watch?v=0rUEpmbd ... _embedded#!

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