Cooking aboard or outdoors

[jamesgyore]

I call this an asian threesome. Beef with a wasabi and soy dipping sauce. Chicken with a peanut dipping sauce and prawns with a garlic ginger and coriander butter.

[troy2000]

Originally Posted by jamesgyore

A much simplified buffalo wings with fewer ingredients that is BBQ'd rather than deep fried and more suitable for cooking aboard.

For marinade, combine a little tabasco sauce, cheyenne pepper, garlic, bourbon (go easy), and molasses/golden syrup. Marinade chicken.

For dipping sauce, combine a goodly knob of blue cheese with garlic, lemon juice and sour cream. Chill.

Discard marinade and BBQ wings on a medium heat till golden brown and cooked through.

Serve cooked chicken wings with dipping sauce.

What you're describing sounds good, but it ain't Buffalo wings.

The classic (and totally sufficient) recipe for Buffalo wings is to joint the wings, bake or grill the pieces until the skin is no longer rubbery, then toss them in a mixture of three parts original Frank's RedHot Cayenne Pepper Sauce to two parts melted butter. If you want to go totally nuts, add a little garlic powder and Tabasco sauce. Serve them with blue cheese salad dressing if you're a traditionalist, or buttermilk ranch dressing if you're a heretic, and don't forget the celery sticks..

I don't normally try to preach 'gospel' when it comes to cooking; I believe in flexibility and variety. But that simple recipe is so near perfection that attempts to clutter it up with extraneous steps or ingredients are almost obscene....

edit: now if folks want a dish that can survive being screwed with, and being tweaked endlessly depending on what's in the fridge, I nominate tamale pie. The meat can range from chicken to beef or pork, you can chop up almost any veggies handy, and you can make crusts out of everything from crumbled (or not) tortilla chips to cornbread batter..... I'd love to get people's traditional home versions of it.

[SheetWise]

Originally Posted by troy2000

The classic (and totally sufficient) recipe for Buffalo wings is to joint the wings, bake or grill the pieces until the skin is no longer rubbery, then toss them in a mixture of three parts original Frank's RedHot Cayenne Pepper Sauce to two parts melted butter.

I agree Frank's is the classic flavor -- but what about those of us who like our wings crispy? I've never been able to duplicate the crispy flavored wing that only a few restaurants I know of have perfected (such as Native New Yorker). I've tried slow grilling on an upper rack, which comes close to the proper crispness and texture -- but the flavor of the sauce is lost. Any of you foodies have suggestions?

[troy2000]

Originally Posted by SheetWise

I agree Frank's is the classic flavor -- but what about those of us who like our wings crispy? I've never been able to duplicate the crispy flavored wing that only a few restaurants I know of have perfected (such as Native New Yorker). I've tried slow grilling on an upper rack, which comes close to the proper crispness and texture -- but the flavor of the sauce is lost. Any of you foodies have suggestions?

I take it you mean you're saucing the wings before or while they're cooking, instead of tossing them in it afterwards. If so, have you tried waiting until they're almost done, before brushing the sauce on?

[WestVanHan]

If you brine them,let them dry out for a while-or else they'll go from mush to burnt.
Cook skin side down,flip and when almost done crank up the broiler.

Forgot- I boil them first to draw out fat:healthier and more crispy.

[jamesgyore]

Hard to pass on a decent fried rice. Done on the BBQ hotplate.

[jamesgyore]

Originally Posted by WestVanHan

If you brine them,let them dry out for a while-or else they'll go from mush to burnt.
Cook skin side down,flip and when almost done crank up the broiler.

I recollect them being deep fried before being tossed in the sticky/spicy awesomeness, accounting for their crispness.

I had or may still have an ABC interview from the late 70's in my archive (pointless stuff I find amusing ripped from youtube) of a chef talking to someone who looks rather like Shelly Long for a news segment celebrating the buffalo wing festival.

Most interesting, to me anyway, was the first appearance of a blue cheese dressing associated with the wings rather than the original blue cheese and celery to the side. The segment ended with this poor bimbo wiping the sauce from her blouse on screen, which is why I found it so amusing.

[jamesgyore]

A tomato soup that shits all over a canned one, in spite of using a tin of chopped tomatoes.

Add some dried onion flakes, garlic, basil and the result is better than just good.

First time I tried using dried onion. I'm rather surprised with their performance.

A little grated romano cheese to finish

Actually this romano cheese is a winner too. I'd left it behind on the boat from my last cooking excursion. The freshly exposed edge of the wedge developed a hardened surface but otherwise withstood a week and a few days very well in just a cotton bag in a locker.

[jamesgyore]

Some more long life ingredient results.

Pasta, UHT cream, a parma ham that was more like a jerky, and freeze dried green onion.

[Frosty]

Originally Posted by jamesgyore

A tomato soup that shits all over a canned one, r.

Yup that what it looks like to me too.

Im sorry but that is disgusting. Keep photographing your helping my diet.

[brian eiland]

Originally Posted by troy2000

I take it you mean you're saucing the wings before or while they're cooking, instead of tossing them in it afterwards. If so, have you tried waiting until they're almost done, before brushing the sauce on?

I think that is what they do in Thailand with their crispy fish dish....put the 'sauce' on at the very end, after the fish is crispy fried.

This farmed raised white fish cooked 'crispy style' here in northern part of Thailand is DELICIOUS. Just had this one for lunch yesterday from a little restaurant on a pond by the side of a major hwy....mmmm..good
http://www.yachtforums.com/forums/ya...ught-wild.html

[brian eiland]

...wife sent me this receipe a few years back

I send the picture of the fish in seasoning to you , too.

1. You prepare the onion, young ginger, garlic, cashew, chop of green mango and some chili first.
2. And then you malt sugar in a little bit water, and then add the vinegar and some salt, taste it .
3. After that you put all of everything you have prepared into the mixture.
4. Put all of the mixture on the fried fish.
5. EAT WITH DELICIOUS ......... HA ... HA !

[brian eiland]

...this was a great one i used to get in Singapore

http://www.yachtforums.com/forums/145225-post20.html

[troy2000]

Originally Posted by brian eiland

...this was a great one i used to get in Singapore

http://www.yachtforums.com/forums/145225-post20.html

I do have a nice rib-eye steak I picked up on the way to work (that's a Scotch fillet for folks down under), but I can't get out of the control room tonight long enough to grill it. I'll have to settle for sticking it in our little toaster oven, with some Zatarain's Creole Seasoning rubbed into it....

Here's a before picture. I'll post another when it's done, so someone else can look at it and suffer like I suffered looking at your fish.



Well, it didn't come out as pretty as it would've on the grille, but it tasted fine.

[Grey Ghost]

The tomato looks delicious. Cream smooth tomato soup is far too boring for my palette.