With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
pieces instead of shaking the powder with them in a bag.
Some day, Ill try Franks with wings. Its sold here.
I ate it all! Well...minus the bones.

<https://postimg.cc/pmTgWYPG>

leo

On Tuesday, September 15, 2020 at 6:03:18 PM UTC-5, Leo wrote:
>
> With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
> and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
> pieces instead of shaking the powder with them in a bag.
> Some day, Ill try Franks with wings. Its sold here.
> I ate it all! Well...minus the bones.
>
> <https://postimg.cc/pmTgWYPG>
>
> leo
>
DANG! That looks good!! Are those pieces deep fried, baked, or air fried??
I'm a fan of chicken Rice-A-Roni, too. It's pretty good with a cubed boneless
chicken breast thrown in the pan as you're browning the vermicelli and then
cook according to package directions.

On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
wrote:
>
>With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>pieces instead of shaking the powder with them in a bag.
>Some day, I’ll try Frank’s with wings. It’s sold here.
>I ate it all! Well...minus the bones.
>leo

I don't like chicken wings, they were what were fed to infants.

On Tuesday, September 15, 2020 at 6:30:59 PM UTC-5, Sheldon wrote:
>
> I don't like chicken wings, they were what were fed to infants.
>
There's some drumettes in there, too. But that's ok, it just leaves more for
Leo and me to fight over.

Sheldon Martin wrote:
> On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
> wrote:
>>
>> With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>> and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>> pieces instead of shaking the powder with them in a bag.
>> Some day, Ill try Franks with wings. Its sold here.
>> I ate it all! Well...minus the bones.
>> leo
>
> I don't like chicken wings, they were what were fed to infants.
>

Yoose the elderly *** male version of julie bove.

Yoose don't like anything much.

On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
wrote:

>With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>pieces instead of shaking the powder with them in a bag.
>Some day, I’ll try Frank’s with wings. It’s sold here.
>I ate it all! Well...minus the bones.
>
><https://postimg.cc/pmTgWYPG>
>
>leo

Looks tasty but I see they are doing the same thing as here, no real 3
section chicken wings. I have to go a few extra miles to get them, I
don't like them cut in three.

On Tue, 15 Sep 2020 18:40:13 -0500, Hank Rogers >
wrote:

>Sheldon Martin wrote:
>> On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
>> wrote:
>>>
>>> With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>>> and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>>> pieces instead of shaking the powder with them in a bag.
>>> Some day, I’ll try Frank’s with wings. It’s sold here.
>>> I ate it all! Well...minus the bones.
>>> leo
>>
>> I don't like chicken wings, they were what were fed to infants.
>>
>
>Yoose the elderly *** male version of julie bove.
>
>Yoose don't like anything much.
>
>
Damn, I laughed and a mouthful of wine went all over the screen!

On 2020 Sep 15, , wrote
(in >):

> DANG! That looks good!! Are those pieces deep fried, baked, or air fried??
> I'm a fan of chicken Rice-A-Roni, too. It's pretty good with a cubed boneless
> chicken breast thrown in the pan as you're browning the vermicelli and then
> cook according to package directions.

Thanks, Joan! They were baked in the oven at 450F for thirty minutes per
instructions on the McCormicks package. I do spritz the foil with PAM.
Heres the before and after pictures. They look better on a plate.
We used to eat these all the time. I hadn't cooked any in a couple of years,
but theyre back on the menu.

<https://postimg.cc/r0466SSd>
and
<https://postimg.cc/fJZGFSkL>

leo

Lucretia Borgia wrote:
> On Tue, 15 Sep 2020 18:40:13 -0500, Hank Rogers >
> wrote:
>
>> Sheldon Martin wrote:
>>> On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
>>> wrote:
>>>>
>>>> With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>>>> and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>>>> pieces instead of shaking the powder with them in a bag.
>>>> Some day, Ill try Franks with wings. Its sold here.
>>>> I ate it all! Well...minus the bones.
>>>> leo
>>>
>>> I don't like chicken wings, they were what were fed to infants.
>>>
>>
>> Yoose the elderly *** male version of julie bove.
>>
>> Yoose don't like anything much.
>>
>>
> Damn, I laughed and a mouthful of wine went all over the screen!
>

Sorry. I couldn't help it. Popeye just reminded me of julie I guess.

On Tue, 15 Sep 2020 20:54:49 -0300, Lucretia Borgia
> wrote:

>On Tue, 15 Sep 2020 18:40:13 -0500, Hank Rogers >
>wrote:
>
>>Sheldon Martin wrote:
>>> On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
>>> wrote:
>>>>
>>>> With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>>>> and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>>>> pieces instead of shaking the powder with them in a bag.
>>>> Some day, Ill try Franks with wings. Its sold here.
>>>> I ate it all! Well...minus the bones.
>>>> leo
>>>
>>> I don't like chicken wings, they were what were fed to infants.
>>>
>>
>>Yoose the elderly *** male version of julie bove.
>>
>>Yoose don't like anything much.
>>
>>
>Damn, I laughed and a mouthful of wine went all over the screen!

Don't encourage the scatological stalker, please. Unless you're into
such behaviour yourself, of course.

On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
wrote:

>With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>pieces instead of shaking the powder with them in a bag.
>Some day, I’ll try Frank’s with wings. It’s sold here.
>I ate it all! Well...minus the bones.
>
><https://postimg.cc/pmTgWYPG>
>
>leo
I'd eat that!
Janet US

On 2020 Sep 15, , Lucretia Borgia wrote
(in >):

> Looks tasty but I see they are doing the same thing as here, no real 3
> section chicken wings. I have to go a few extra miles to get them, I
> don't like them cut in three.

They came as ten fresh three-section chicken wings. I cut "em up and have
the tips in the freezer. I like to disjoint them. They lay flatter on the
cookie sheet. But thats just me.
Fresh chicken wings are nearly always whole and sold neatly nested, in a
long, skinny tray where I shop. Butcher disjointed pieces are more expensive,
and Im adroit with fowl and a knife.

leo

Bruce wrote:
> On Tue, 15 Sep 2020 20:54:49 -0300, Lucretia Borgia
> > wrote:
>
>> On Tue, 15 Sep 2020 18:40:13 -0500, Hank Rogers >
>> wrote:
>>
>>> Sheldon Martin wrote:
>>>> On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
>>>> wrote:
>>>>>
>>>>> With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>>>>> and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>>>>> pieces instead of shaking the powder with them in a bag.
>>>>> Some day, I€„¢ll try Frank€„¢s with wings. It€„¢s sold here.
>>>>> I ate it all! Well...minus the bones.
>>>>> leo
>>>>
>>>> I don't like chicken wings, they were what were fed to infants.
>>>>
>>>
>>> Yoose the elderly *** male version of julie bove.
>>>
>>> Yoose don't like anything much.
>>>
>>>
>> Damn, I laughed and a mouthful of wine went all over the screen!
>
> Don't encourage the scatological stalker, please. Unless you're into
> such behaviour yourself, of course.
>

<*SNIFF*>

On 2020-09-15 8:57 p.m., Leo wrote:
> On 2020 Sep 15, , Lucretia Borgia wrote
> (in >):
>
>> Looks tasty but I see they are doing the same thing as here, no real 3
>> section chicken wings. I have to go a few extra miles to get them, I
>> don't like them cut in three.
>
> They came as ten fresh three-section chicken wings. I cut "em up and have
> the tips in the freezer. I like to disjoint them. They lay flatter on the
> cookie sheet. But thats just me.
> Fresh chicken wings are nearly always whole and sold neatly nested, in a
> long, skinny tray where I shop. Butcher disjointed pieces are more expensive,
> and Im adroit with fowl and a knife.

They are often sold here pre cut, drumettes and wingettes only. It is
quite a bit cheaper to buy them intact. You are paying for the tips,
which most people discard, and it is not much work to separate them.

Just wondering.... don't they bake better if you put them on a rack so
they can crisp up instead of sitting in their own juices.

On 2020 Sep 15, , Dave Smith wrote
(in article >):

> Just wondering.... don't they bake better if you put them on a rack so
> they can crisp up instead of sitting in their own juices.

Probably. This is just the way I do it, and theres no rack to clean.
Carefully wad up the foil and dispose of it. Put the cookie sheet back in the
cupboard. Wing segments crisp well enough at 450F for 30 minutes in my
experience. I dont even turn them.
I used to marinate the wing sections using almost half soy sauce and almost
half lemon juice with some jalapeño wheels and a bit of their pickling
liquid when I had parties. That marinade works well for individual pork ribs
too. Both meats taste great that way but dont look particularly good in a
photo.
I swiped the marinade from my father-in-law, way back when.

leo

On Tuesday, September 15, 2020 at 7:03:01 PM UTC-5, Leo wrote:
>
> On 2020 Sep 15, , wrote
> (in >):
>
> > DANG! That looks good!! Are those pieces deep fried, baked, or air fried??
> > I'm a fan of chicken Rice-A-Roni, too. It's pretty good with a cubed boneless
> > chicken breast thrown in the pan as you're browning the vermicelli and then
> > cook according to package directions.
>
> Thanks, Joan! They were baked in the oven at 450F for thirty minutes per
> instructions on the McCormicks package. I do spritz the foil with PAM.
> Heres the before and after pictures. They look better on a plate..
> We used to eat these all the time. I hadn't cooked any in a couple of years,
> but theyre back on the menu.
>
> <https://postimg.cc/r0466SSd>
> and
> <https://postimg.cc/fJZGFSkL>
>
> leo
>
Mmmmm, and thank goodness for aluminum foil! Har-har-har

wrote:
> On Tuesday, September 15, 2020 at 7:03:01 PM UTC-5, Leo wrote:
>>
>> On 2020 Sep 15, , wrote
>> (in >):
>>
>>> DANG! That looks good!! Are those pieces deep fried, baked, or air fried??
>>> I'm a fan of chicken Rice-A-Roni, too. It's pretty good with a cubed boneless
>>> chicken breast thrown in the pan as you're browning the vermicelli and then
>>> cook according to package directions.
>>
>> Thanks, Joan! They were baked in the oven at 450F for thirty minutes per
>> instructions on the McCormicks package. I do spritz the foil with PAM.
>> Here€„¢s the before and after pictures. They look better on a plate.
>> We used to eat these all the time. I hadn't cooked any in a couple of years,
>> but they€„¢re back on the menu.
>>
>> <https://postimg.cc/r0466SSd>
>> and
>> <https://postimg.cc/fJZGFSkL>
>>
>> leo
>>
> Mmmmm, and thank goodness for aluminum foil! Har-har-har
>

Popeye will shit if he finds out somebody cooked on foil!

Lucretia Borgia wrote:
>
> On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
> wrote:
>
> >With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
> >and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
> >pieces instead of shaking the powder with them in a bag.
> >Some day, I’ll try Frank’s with wings. It’s sold here.
> >I ate it all! Well...minus the bones.
> >
> ><https://postimg.cc/pmTgWYPG>
> >
> >leo
>
> Looks tasty but I see they are doing the same thing as here, no real 3
> section chicken wings. I have to go a few extra miles to get them, I
> don't like them cut in three.

If you cut them into sections before cooking, it's just a
bit less messy when you eat them.

I was in a 7-11 one day and the guy ahead of me ordered some
chicken wings. They were cut in 2 sections (no tips) but they
were calling each section "a wing" and charging for it.

He ordered 4 wings expecting to get 8 pieces but they
tried to charge him for 8 wings.

He argued a bit then gave up and said forget it.
I did agree with him. That's a misleading sale.

Lucretia Borgia wrote:
>
> On Tue, 15 Sep 2020 18:40:13 -0500, Hank Rogers >
> wrote:
>
> >Sheldon Martin wrote:
> >> I don't like chicken wings, they were what were fed to infants.
> >>
> >
> >Yoose the elderly *** male version of julie bove.
> >
> >Yoose don't like anything much.
> >
> >
> Damn, I laughed and a mouthful of wine went all over the screen!

Careful with that. I've ruined a few keyboards with wine.

Dave Smith wrote:
>
> They are often sold here pre cut, drumettes and wingettes only. It is
> quite a bit cheaper to buy them intact. You are paying for the tips,
> which most people discard, and it is not much work to separate them.

If yoose want a good "buffalo wing" meal... (and save money)
Wings - schmings. Try "buffalo thighs" instead.
You won't be sorry.

I discovered this one year when I got the urge for wings.
It was Superbowl time so they were expensive...$4.99lb.
Well screw that so I bought a whole chicken for .89lb and
cut it up into many pieces and cooked them the same way.

Once cooked, coated in mix of melted butter and
Frank's Hot sauce. Marie's Blue cheese dressing for a dip.

On Wed, 16 Sep 2020 10:14:02 +1000, Bruce > wrote:

>On Tue, 15 Sep 2020 20:54:49 -0300, Lucretia Borgia
> wrote:
>
>>On Tue, 15 Sep 2020 18:40:13 -0500, Hank Rogers >
>>wrote:
>>
>>>Sheldon Martin wrote:
>>>> On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
>>>> wrote:
>>>>>
>>>>> With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>>>>> and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>>>>> pieces instead of shaking the powder with them in a bag.
>>>>> Some day, I’ll try Frank’s with wings. It’s sold here.
>>>>> I ate it all! Well...minus the bones.
>>>>> leo
>>>>
>>>> I don't like chicken wings, they were what were fed to infants.
>>>>
>>>
>>>Yoose the elderly *** male version of julie bove.
>>>
>>>Yoose don't like anything much.
>>>
>>>
>>Damn, I laughed and a mouthful of wine went all over the screen!
>
>Don't encourage the scatological stalker, please. Unless you're into
>such behaviour yourself, of course.

The only person who gives me orders (that I obey) is my cat, so don't
try.

On Tue, 15 Sep 2020 17:57:40 -0700, Leo >
wrote:

>On 2020 Sep 15, , Lucretia Borgia wrote
>(in >):
>
>> Looks tasty but I see they are doing the same thing as here, no real 3
>> section chicken wings. I have to go a few extra miles to get them, I
>> don't like them cut in three.
>
>They came as ten fresh three-section chicken wings. I cut ‘em up and have
>the tips in the freezer. I like to disjoint them. They lay flatter on the
>cookie sheet. But that’s just me.
>Fresh chicken wings are nearly always whole and sold neatly nested, in a
>long, skinny tray where I shop. Butcher disjointed pieces are more expensive,
>and I’m adroit with fowl and a knife.
>
>leo
>
I wish it was the same here! All the stupidmarkets have trays of
jointed wings, not including tips. I do bake them whole, mostly
because I find the wings crisp nicely all over when they are partially
'standing' on the parchment. I am not as enterprising as you, I
simply pour some Hoisin sauce in the bag and let them marinate for the
afternoon

On Tue, 15 Sep 2020 21:18:01 -0700 (PDT), "
> wrote:

>On Tuesday, September 15, 2020 at 7:03:01 PM UTC-5, Leo wrote:
>>
>> On 2020 Sep 15, , wrote
>> (in >):
>>
>> > DANG! That looks good!! Are those pieces deep fried, baked, or air fried??
>> > I'm a fan of chicken Rice-A-Roni, too. It's pretty good with a cubed boneless
>> > chicken breast thrown in the pan as you're browning the vermicelli and then
>> > cook according to package directions.
>>
>> Thanks, Joan! They were baked in the oven at 450F for thirty minutes per
>> instructions on the McCormicks package. I do spritz the foil with PAM.
>> Here’s the before and after pictures. They look better on a plate.
>> We used to eat these all the time. I hadn't cooked any in a couple of years,
>> but they’re back on the menu.
>>
>> <https://postimg.cc/r0466SSd>
>> and
>> <https://postimg.cc/fJZGFSkL>
>>
>> leo
>>
>Mmmmm, and thank goodness for aluminum foil! Har-har-har

I find parchment paper just as useful and easier to dispose of later.
I saw a tip on Jamie Oliver that I use with parchment paper, if it's
not being compliant with what you want it to do, hold under the hot
water tap and it will now do exactly what you want

On Wed, 16 Sep 2020 08:20:20 -0300, Lucretia Borgia
> wrote:

>On Wed, 16 Sep 2020 10:14:02 +1000, Bruce > wrote:
>
>>On Tue, 15 Sep 2020 20:54:49 -0300, Lucretia Borgia
> wrote:
>>
>>>On Tue, 15 Sep 2020 18:40:13 -0500, Hank Rogers >
>>>wrote:
>>>
>>>>Sheldon Martin wrote:
>>>>> On Tue, 15 Sep 2020 16:03:11 -0700, Leo >
>>>>> wrote:
>>>>>>
>>>>>> With McCormick Buffalo Wings seasoning, bottled HVR buttermilk ranch dressing
>>>>>> and good ole chicken Rice-A-Roni. I lovingly pinch the seasoning on the
>>>>>> pieces instead of shaking the powder with them in a bag.
>>>>>> Some day, Ill try Franks with wings. Its sold here.
>>>>>> I ate it all! Well...minus the bones.
>>>>>> leo
>>>>>
>>>>> I don't like chicken wings, they were what were fed to infants.
>>>>>
>>>>
>>>>Yoose the elderly *** male version of julie bove.
>>>>
>>>>Yoose don't like anything much.
>>>>
>>>>
>>>Damn, I laughed and a mouthful of wine went all over the screen!
>>
>>Don't encourage the scatological stalker, please. Unless you're into
>>such behaviour yourself, of course.
>
>The only person who gives me orders (that I obey) is my cat, so don't
>try.

Didn't you notice the "please"? Can't you tell an order from a
request? I hereby order you, also on behalf of your cat, to find
someone who can explain the difference to you. Maybe a great
grandchild?

On 2020-09-16 7:23 a.m., Lucretia Borgia wrote:
> On Tue, 15 Sep 2020 17:57:40 -0700, Leo >
> wrote:
>
>> On 2020 Sep 15, , Lucretia Borgia wrote
>> (in >):
>>
>>> Looks tasty but I see they are doing the same thing as here, no real 3
>>> section chicken wings. I have to go a few extra miles to get them, I
>>> don't like them cut in three.
>>
>> They came as ten fresh three-section chicken wings. I cut "em up and have
>> the tips in the freezer. I like to disjoint them. They lay flatter on the
>> cookie sheet. But thats just me.
>> Fresh chicken wings are nearly always whole and sold neatly nested, in a
>> long, skinny tray where I shop. Butcher disjointed pieces are more expensive,
>> and Im adroit with fowl and a knife.
>>
>> leo
>>
> I wish it was the same here! All the stupidmarkets have trays of
> jointed wings, not including tips. I do bake them whole, mostly
> because I find the wings crisp nicely all over when they are partially
> 'standing' on the parchment. I am not as enterprising as you, I
> simply pour some Hoisin sauce in the bag and let them marinate for the
> afternoon
>

Try finely minced garlic, ginger and soy sauce and you get Jar Doo
chicken wings.

On Wed, 16 Sep 2020 06:45:01 -0400, Gary wrote:

> [...] they were calling each section "a wing" and charging for it.
> [...] I did agree with him. That's a misleading sale.

We should thank our lucky stars that they don't cook the 'tip'
and count it as a 'wing' as well.

The next thing you know, Colonel Sanders will be counting the
pope's nose as another piece of white meat and the Red Lobster
will be charging for mussel shell 'individual serving bowls'.

On Wed, 16 Sep 2020 08:20:20 -0300, Lucretia Borgia wrote:

> The only person who gives me orders (that I obey)
> is my cat, so don't try.

Right now I'm trying to send mental suggestions to your cat.

Let me know if it starts to behave erratic / irrational.

On 9/16/2020 6:47 AM, Mike Duffy wrote:
> On Wed, 16 Sep 2020 06:45:01 -0400, Gary wrote:
>
>> [...] they were calling each section "a wing" and charging for it.
>> [...] I did agree with him. That's a misleading sale.
>
> We should thank our lucky stars that they don't cook the 'tip'
> and count it as a 'wing' as well.
>
> The next thing you know, Colonel Sanders will be counting the
> pope's nose as another piece of white meat and the Red Lobster
> will be charging for mussel shell 'individual serving bowls'.
>


The lack of wing tips is probably the result of a lawsuit.

On Wed, 16 Sep 2020 07:04:24 -0700, Taxed and Spent wrote:

> The lack of wing tips is probably the result of a lawsuit.

If someone sued about bones, would that not make the 'winglet'
pieces more dangerous? (i.e. bigger bones, etc.)

Unless advertised as 'boneless', how could a litigant expect
a jury to believe bones should be absent in any piece of meat?

Much more likely, most people don't eat the tips.

On 9/16/2020 7:19 AM, Mike Duffy wrote:
> On Wed, 16 Sep 2020 07:04:24 -0700, Taxed and Spent wrote:
>
>> The lack of wing tips is probably the result of a lawsuit.
>
> If someone sued about bones, would that not make the 'winglet'
> pieces more dangerous? (i.e. bigger bones, etc.)
>
> Unless advertised as 'boneless', how could a litigant expect
> a jury to believe bones should be absent in any piece of meat?
>
> Much more likely, most people don't eat the tips.
>


Well, I was sort of joking. But it could be a complaint about
advertised weight being misleading. Or anything else.

On Wednesday, September 16, 2020 at 6:27:16 AM UTC-5, Lucretia Borgia wrote:
>
> On Tue, 15 Sep 2020 21:18:01 -0700 (PDT), "
> > wrote:
>
> > >Mmmmm, and thank goodness for aluminum foil! Har-har-har
>
> I find parchment paper just as useful and easier to dispose of later.
> I saw a tip on Jamie Oliver that I use with parchment paper, if it's
> not being compliant with what you want it to do, hold under the hot
> water tap and it will now do exactly what you want
>
I was commenting on the use of aluminum foil for the ease of clean up but I
use parchment paper quite frequently, too. Not too sure how well parchment
would have held up at 450° though, that might have been pushing it to catch
on fire.

Martha Stewart also says to crumple up the paper if it doesn't want to behave
and lie flat. Both are good tips.

On Wed, 16 Sep 2020 10:27:21 -0700 (PDT), "
> wrote:

>On Wednesday, September 16, 2020 at 6:27:16 AM UTC-5, Lucretia Borgia wrote:
>>
>> On Tue, 15 Sep 2020 21:18:01 -0700 (PDT), "
>> > wrote:
>>
>> > >Mmmmm, and thank goodness for aluminum foil! Har-har-har
>>
>> I find parchment paper just as useful and easier to dispose of later.
>> I saw a tip on Jamie Oliver that I use with parchment paper, if it's
>> not being compliant with what you want it to do, hold under the hot
>> water tap and it will now do exactly what you want
>>
>I was commenting on the use of aluminum foil for the ease of clean up but I
>use parchment paper quite frequently, too. Not too sure how well parchment
>would have held up at 450° though, that might have been pushing it to catch
>on fire.
>
>Martha Stewart also says to crumple up the paper if it doesn't want to behave
>and lie flat. Both are good tips.

Parchment paper will brown at 450F. I've used it under bread often.
Never caught on fire here.
Janet US

On Wednesday, September 16, 2020 at 12:33:24 PM UTC-5, U.S. Janet B. wrote:
>
> Parchment paper will brown at 450F. I've used it under bread often.
> Never caught on fire here.
> Janet US
>
Good to know!

On Wednesday, September 16, 2020 at 1:27:26 PM UTC-4, wrote:

> I was commenting on the use of aluminum foil for the ease of clean up but I
> use parchment paper quite frequently, too. Not too sure how well parchment
> would have held up at 450° though, that might have been pushing it to catch
> on fire.

We use it for pizzas at 525 F and it browns. When we use it for pizzas on
the grill at 700 F it burns fairly quickly, so we remove it as soon a the
crust is set.

But it doesn't catch fire. Parchment paper is treated with silicone, which
burns at 842 F.

Cindy Hamilton

On Wednesday, September 16, 2020 at 1:50:01 PM UTC-5, Cindy Hamilton wrote:
>
> On Wednesday, September 16, 2020 at 1:27:26 PM UTC-4, wrote:
>
> > I was commenting on the use of aluminum foil for the ease of clean up but I
> > use parchment paper quite frequently, too. Not too sure how well parchment
> > would have held up at 450° though, that might have been pushing it to catch
> > on fire.
> >
> We use it for pizzas at 525 F and it browns. When we use it for pizzas on
> the grill at 700 F it burns fairly quickly, so we remove it as soon a the
> crust is set.
>
> But it doesn't catch fire. Parchment paper is treated with silicone, which
> burns at 842 F.
>
> Cindy Hamilton
>
That's good to know as well. I guess I was thinking "paper ignites at 450°"
and had not considered parchment paper is treated paper.

On 9/16/2020 10:19 AM, Mike Duffy wrote:
> On Wed, 16 Sep 2020 07:04:24 -0700, Taxed and Spent wrote:
>
>> The lack of wing tips is probably the result of a lawsuit.
>
> If someone sued about bones, would that not make the 'winglet'
> pieces more dangerous? (i.e. bigger bones, etc.)
>
> Unless advertised as 'boneless', how could a litigant expect
> a jury to believe bones should be absent in any piece of meat?
>
> Much more likely, most people don't eat the tips.
>

There is a lawsuit about "boneless" wings. Have to agree with the guy,
there is no such thing.
https://www.nytimes.com/2020/09/03/u...-nebraska.html

On Wed, 16 Sep 2020 15:45:41 -0400, Ed Pawlowski > wrote:

>On 9/16/2020 10:19 AM, Mike Duffy wrote:
>> On Wed, 16 Sep 2020 07:04:24 -0700, Taxed and Spent wrote:
>>
>>> The lack of wing tips is probably the result of a lawsuit.
>>
>> If someone sued about bones, would that not make the 'winglet'
>> pieces more dangerous? (i.e. bigger bones, etc.)
>>
>> Unless advertised as 'boneless', how could a litigant expect
>> a jury to believe bones should be absent in any piece of meat?
>>
>> Much more likely, most people don't eat the tips.
>>
>
>There is a lawsuit about "boneless" wings. Have to agree with the guy,
>there is no such thing.
>https://www.nytimes.com/2020/09/03/u...-nebraska.html

Both sides have a point. We don't have enough information yet.

On Wed, 16 Sep 2020 11:49:55 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, September 16, 2020 at 1:27:26 PM UTC-4, wrote:
>
>> I was commenting on the use of aluminum foil for the ease of clean up but I
>> use parchment paper quite frequently, too. Not too sure how well parchment
>> would have held up at 450° though, that might have been pushing it to catch
>> on fire.
>
>We use it for pizzas at 525 F and it browns. When we use it for pizzas on
>the grill at 700 F it burns fairly quickly, so we remove it as soon a the
>crust is set.
>
>But it doesn't catch fire. Parchment paper is treated with silicone, which
>burns at 842 F.
>
>Cindy Hamilton

good to know, thx
Janet US

On 2020-09-16 12:51 p.m., U.S. Janet B. wrote:
> On Wed, 16 Sep 2020 11:49:55 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Wednesday, September 16, 2020 at 1:27:26 PM UTC-4, wrote:
>>
>>> I was commenting on the use of aluminum foil for the ease of clean up but I
>>> use parchment paper quite frequently, too. Not too sure how well parchment
>>> would have held up at 450° though, that might have been pushing it to catch
>>> on fire.
>>
>> We use it for pizzas at 525 F and it browns. When we use it for pizzas on
>> the grill at 700 F it burns fairly quickly, so we remove it as soon a the
>> crust is set.
>>
>> But it doesn't catch fire. Parchment paper is treated with silicone, which
>> burns at 842 F.
>>
>> Cindy Hamilton
>
> good to know, thx
> Janet US
>
if you asked me i would've told you

On Wednesday, September 16, 2020 at 6:45:06 AM UTC-4, Gary wrote:
> Dave Smith wrote:
> >
> > They are often sold here pre cut, drumettes and wingettes only. It is
> > quite a bit cheaper to buy them intact. You are paying for the tips,
> > which most people discard, and it is not much work to separate them.
> If yoose want a good "buffalo wing" meal... (and save money)
> Wings - schmings. Try "buffalo thighs" instead.
> You won't be sorry.
>
> I discovered this one year when I got the urge for wings.
> It was Superbowl time so they were expensive...$4.99lb.
> Well screw that so I bought a whole chicken for .89lb and
> cut it up into many pieces and cooked them the same way.
>
> Once cooked, coated in mix of melted butter and
> Frank's Hot sauce. Marie's Blue cheese dressing for a dip.

I'm not sure the proportions would be right. Too much meat;
not enough crispy skin with sauce on it.

Cindy Hamilton