sebb@pyuxss.UUCP (11/09/83)
In central NY where I went to college there exists a regional dish which is very popular with the central NYers. I would say that most people that visit this area never even hear about it. The dish is salt potatoes. In central NY the soil is not well suited for growing potatoes and the potatoes that are produced are very small. They are still grown because this is a depressed area and no food is taken for granted. And besides, they have become a real favorite with the locals. Salt potatoes are little potatoes that are boiled in salt water. You eat them with your hands, dipping the potato in melted butter before each bite. Delicious! They are most often seen at the carnival at field days. The reason they are so great is that they cook up real quick because the potatoes are so small. If you're ever in central NY look in the local supermarket for a bag of salt potatoes. Send me a bag too. S.Badian
steve@rochester.UUCP (Steve Hammond) (11/10/83)
From: Steve Hammond <steve> Chicken wings are truelly local to upstate N.Y.(Buffalo) in origin. They were started about 6 years ago at the Anchor Bar as just a snack but now are available all over better bars in the area. I don't know how far they have spread. I think that Duff's in Buffalo now serves the best. Although I don't live there anymore I still go to Duff's when I'm home. Take about 2 pounds of wings and cut them at the 2 joints and throw away the tips(they are all bone). Cook them your favorite way, either broiling for about 10 minutes on a side or deep fry them until crispy. When done, put them in a bowl and pour hot sauce over them to lightly coat them(I have a large tupperware bowl with lid that I put wings and sauce into and then shake). Serve with blue cheese(Marie's is the best) and strips of carrots and celery. Hot Sauce: (not exact because I don't measure the stuff) about: 2T butter " 1/4 c Frank's Louisiana hot sauce " 2t white wine vinegar " 2t lemon juice " 1T honey " a couple shakes of seasoned salt " a couple shakes of cayene pepper* " 1t tabasco sauce(I like'm hot)* melt butter in sauce pan and then add rest of ingredients to melted butter and simmer until bubbly around edges(stirring occassionally). * more or less to desired hotness I guess this is about right. I have never seen a true recipe but this is what I have played around with trying to imitate a well kept secret. Something that I like to do is cook the wings on my barbeque. Double the sauce and use as a barbecue sauce on the wings. I have a Weber grill as all serious outdoor cookers should becuase the cover keeps the suace from making the fire flame up. enjoy... Steve Hammond rochester!steve steve@rochester
sebb@pyuxss.UUCP (S Badian) (11/10/83)
skin is fried and then smothered in any number of things. My favorite is chesse and bacon. Buffalo seems to be very adept in taking garbage like chicken wings and potato skins and making a mint on them. I mean, what do most people do with that kind of stuff? Buffalo has managed to make them not only edible but a delicacy. Sharon Badian
leff@smu.UUCP (11/14/83)
#R:rocheste:-377700:smu:12000001:000:217 smu!leff Nov 13 16:12:00 1983 There was a place on 33rd street and second or third avenue in New York city that served them plus Pizza in case New Yorker's didn't like Buffalo style chicken wings. That was about a year ago when I was last there.
howard@cca.UUCP (Howard Bernstein) (11/15/83)
I went to school in Buffalo (land of the chicken wing). Most interesting was watching people the wings "suicidal" (very, very hot). This was also an option with tacos and burritos, etc. - also quite popular in Buffalo.