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By JANET K. KEELER, Times Staff Writer
© St. Petersburg Times
published September 4, 2002
buffalo chicken wings
It seems there have always been Buffalo chicken wings. Their history, though, is fairly short, beginning the same year as the British music invasion, led by the Beatles, hit these shores.
Most people agree that the spicy, messy wings were born in the Anchor Bar in Buffalo, N.Y., in 1964, three years before the first Super Bowl. And now you know the answer to the question: Which came first, chicken wings or football's championship game? They are so intertwined today that it is difficult to imagine one without the other.
Buffalo wings are deep-fried chicken wings that are then coated with a spicy sauce made from bottled hot sauce and butter. Chicken wings consist of a tip, middle and meatier "drumette," separated by joints. Some people discard the tip and use the separated middle and drumette pieces.
Traditionally, wings are served with ice-cold celery sticks and blue cheese dressing for dipping. Wing sauces are as carefully guarded as chili recipes, and bragging rights are held dear. Last weekend, the city of Buffalo held its first National Buffalo Wing Festival, where thousands of people paid homage to the food that made the city famous.
Florida played a part in spreading the wing trend across the country. As Buffalo retirees moved to Florida, they brought their tastes with them. The Wings N Curls chain, which specialized in wings, was opened in 1975 by a Buffalo man, and an outlet in Hollywood is still in operation. In 1983, Hooters opened in Clearwater with wings as a cornerstone of the menu. Today, Hooters restaurants are located around the United States, plus Switzerland, Singapore and Argentina, among other countries.
With a pile of wings -- mild, medium, hot or nuclear -- and an even bigger stack of napkins, you're ready. Turn on the game, man.
cooking class
Need a couple tablespoons of drained yogurt to stand in for sour cream or for fruit desserts but don't have time to drain a large batch? Fold a double thickness of paper towels in half, then spread some plain yogurt, about a half-inch thick, on it and set it aside for about 10 minutes. The towel absorbs the watery whey, and the broader surface area lets it drain faster. After 10 minutes, scoop the thickened yogurt off the paper with a spoon.
constant comment
"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen."
-- Alice B. Toklas, literary hostess and author, 1877-1967
this web site cooks
www.pueblo.gsa.gov
You can order an array of free publications on a variety of topics including weather, children, education, food and health, among others, from this government site. Or you can read them online. Need recipes for diabetic dishes? Wonder whether bioengineered foods are safe to eat? Want to prevent food-borne illness? Worried about drinking water from your well? Staying Healthy at 50+
discusses cholesterol levels, various cancers, weight control and checkups, with helpful charts to keep track of your medicine, shots and test results. It's all free for the clicking.
let it go
The new Reynolds Wrap Release, a nonstick aluminum foil, is versatile and efficient. One side is coated with a food-safe, nonstick surface (embossed lettering identifies the side) that lifts right off the food -- however sticky (say, melted cheese) or textured (as in fried chicken). Like any other foil, you can use it in the oven, grill and freezer. A 35-square-foot roll of 12-inch-wide foil costs $2.70 to $3, not much more than traditional foil. Look for it in stores soon.
perfect pears
The time is ripe for pears, and here are some tips for storing them:
-- Once they have reached desired ripeness, place them in the refrigerator to slow further ripening.
-- To help cut or sliced pears retain their color, dip them in a mixture of 1 tablespoon lemon juice and 1 cup water.
upside down bottles
For all you folks who have trouble getting the last, itty bit of stuff out of your ketchup bottle comes the new upside-down, wide-mouth containers from both Hunt's and Heinz. The no-drip spout is at the bottom of the bottle, and gravity keeps the condiment flowing onto your burger or fries. Hidden Valley Ranch dressing also comes in the topsy-turvy bottle. French's mustard can't be far behind.
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