The Recipe Exchange.

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LadyKestrel
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Re: The Recipe Exchange.

Postby LadyKestrel » Fri Dec 20, 2013 7:24 pm

That recipe sounds scrumptious, Drac!
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mbday630
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Re: The Recipe Exchange.

Postby mbday630 » Sat Feb 01, 2014 11:02 am

I don't know if I should post this here or make a new topic, but, I need a good recipe for chicken wings. Super Bowl wouldn't be the same without them. I usually make mine with brown sugar and soy sauce (that's it) but they are always so messy. I need something easy.
Last edited by mbday630 on Sat Feb 01, 2014 1:55 pm, edited 1 time in total.
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Diat60
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Re: The Recipe Exchange.

Postby Diat60 » Sat Feb 01, 2014 1:08 pm

This page has more chicken wing recipes than you can shake a stick at and maybe one of them will be what you're looking for: http://allrecipes.com/search/default.as ... ome%20Page
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draclvr
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Re: The Recipe Exchange.

Postby draclvr » Sat Feb 01, 2014 1:37 pm

Allrecipes is probably my favorite recipe website! Hope you find what you need there, mbday...
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
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mbday630
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Re: The Recipe Exchange.

Postby mbday630 » Sat Feb 01, 2014 1:55 pm

I have looked up those recipes before and some of them seem so complicated. I was just wondering if anyone had a "tried and true" recipe that they used.
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draclvr
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Re: The Recipe Exchange.

Postby draclvr » Sat Feb 01, 2014 3:02 pm

Most of the baked recipes sound really easy. Just mix up some kind of sauce or seasoning mix, pour over and bake.
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Diat60
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Re: The Recipe Exchange.

Postby Diat60 » Sat Feb 01, 2014 5:42 pm

I used to just get a bottle of sweet and sour sauce and heat the cooked wings in it. Easy but messy.
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mbday630
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Re: The Recipe Exchange.

Postby mbday630 » Sat Feb 01, 2014 7:42 pm

that does sound good. I was trying to get away from the messy this year. I love my wings that I do in the brown sugar and soy sauce and hubby does too, but, you need a whole dish towel when you eat them. maybe I will just stick with my tried and true recipe. I'll just buy another roll of paper towels!
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Re: The Recipe Exchange.

Postby draclvr » Sat Feb 01, 2014 9:14 pm

Sounds like the right plan to me! Messy is secondary when the wings are good!
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
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Re: The Recipe Exchange.

Postby Rosaboobie » Fri Feb 14, 2014 12:47 pm

Not a recipe, but I would like some help on buying a new wok for my stir fries. Just taken mine out of storage and I think they are too rusty to use now. In "olden times" we were always advised to get the "traditional" type of wok but what does everyone think about the non-stick ones?
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draclvr
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Re: The Recipe Exchange.

Postby draclvr » Fri Feb 14, 2014 2:54 pm

I am not a big fan of non-stick cookware. I have a huge collection of differing sizes of cast iron skillets, a dutch oven and a griddle. When properly seasoned, they do not stick at all and the quality of the food is far above that of a non-stick surface. From what I read, only the very expensive non-stick coatings are suitable for high-temperature cooking. This advice from a stir-fry chef might help...

The Best Wok for Stir-Fry Cooking

But I imagine if you don't do a lot of high temperature stir-frying, then a non-stick surface might be just fine. Clean-up might be easier!
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
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Re: The Recipe Exchange.

Postby Rosaboobie » Mon Feb 17, 2014 2:58 am

Is cast iron better than the steel ones I used to use? And what does carbon steel mean? I am so out of touch with the newer cooking techniques, having lived in darkest Africa for 10 years!

You say "clean up might be easier" - if you are referring to the woks I already have, they have still not surfaced in the 2 years I have been here, so they must still be in my garage in one of the many unopened boxes!
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Re: The Recipe Exchange.

Postby draclvr » Mon Feb 17, 2014 9:06 am

No, I meant the non-stick ones might be easier to clean up. But from what I understand, they are not suitable for high temperature stir-fry cooking. I thought you had found your old ones and they were rusty? Did you see the part in that article where she said to store woks in a paper bag when you live in a salty climate? Interesting...

I really don't know what carbon steel is, but I don't think it's anything new - especially in woks. All I know it has a higher percentage of carbon in it! But why it's good for cookware I don't know!
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.
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Re: The Recipe Exchange.

Postby Rosaboobie » Sun Feb 23, 2014 11:52 am

Whoo hoo - starting having a major clean up and clear out today and guess what I found? My 2 woks......... under my bed LOL - When I ran out of storage space here, I now remember putting several items I dont use that often under there! Gave them a major clean up - actually they were not very rusty at all despite their 10 years in Kenya.

And no, I missed that tip about storing them in a paper bag but where on earth would you find a paper bag that big? I have also followed carefully the writer's instructions and given them both a wok "facial" - Thank goodness I didnt buy a new wok last week.
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draclvr
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Re: The Recipe Exchange.

Postby draclvr » Sun Feb 23, 2014 1:02 pm

What a stroke of luck! What are you going to make in them first? I love stir frys...
When life gives you lemons, make lemonade. When life gives you tomatoes, make Bloody Marys.

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