Perilagu Khan(Joseph )
- east of the Pecos
- Member since 2009
- Total posts 185
- Total comments 5,450
I don't think this is precisely what you're getting at, but the oh so hip herb cilantro has ruined many a fine dish. I can tolerate cilantro in small quantities, but the stuff is now damned near ubiquitous and is usually over-deployed.
Down with cilantro, says I! Opiate of the trendmeisters. ;)
Yeah, I hear ya'. I guess my question is, can you really tell the diff between baking and frying when your wings are slathered in a spicy sauce--and I do like mine spicy! For me it's a matter of convenience more than health. I just don't like using all that oil and I don't like the mess that inevitably ensues from deep frying.
If you bake your wings long enough (say 70 minutes) at a high enough temperature (say 400), they'll be crispy as all get out. I do mine as per above and they are so crispy that the collagen is almost gone from the joints in the wings. Delish.
Yeah. Same here. Awsomeness over authenticity in this instance.
Is there any good reason not to roast your wings until crispy rather than deep fry them? Personally, I don't like jacking with all that oil. Prefer to roast when possible.
I'd plump--so to speak--for Cafe Rio in Ruidoso. Everything about their pie is good: thin, crispy crust, nice sauce, and the correct proportion of toppings and cheese. I'd be surprised if there's a better pizza in New Mexico. The only downside is the atmosphere of the place. Too self-consciously hip, anti-establishment (or so they think) and grungy. Best to get your pie to go and eat it in your cabin.
