Ask Behr anything food related thread

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#6,505
#6,505
MphsBlues said:
Behr, what do you think about this one? Lose one star anise?


Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 to 6 as an appetizer

Level:
Easy

Next Recipe
Ingredients

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage you to do so.)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish

Directions

Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.

Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
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I think eating chocolate chip cookies and drinking beer is a better idea.

JMHO.
 
#6,507
#6,507
Behr or anyone, have you had these. Love these things bread and butter and spicy it's got jalopenos and pickles!

B004D270-1A61-4DC3-BAB5-BB54E938FFFF.jpg
 
#6,510
#6,510
Slydell said:
No, I didn't know it existed until a few minutes ago. Couldn't find any reviews on it. I'm stickin' to the real one.
Click to expand...

Yea, I'm sold on Huy Fong brand sriracha for all my hot sauce needs.

I still like tabasco on raw oysters tho.
 
#6,518
#6,518
MphsBlues said:
Behr, what do you think about this one? Lose one star anise?


Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 to 6 as an appetizer

Level:
Easy

Next Recipe
Ingredients

16 whole chicken wings, flap segments removed and saved for stock
1/3 cup sake
1/3 cup soy sauce
4 tablespoons brown sugar (If you like it sweeter, add more. You can check the flavor of the sauce at any time and I encourage you to do so.)
3 tablespoons mirin
3 tablespoons oyster sauce
4 large thin slices fresh ginger
2 cloves star anise
1 dried hot chile
1 cinnamon stick
Shaved green onions, for garnish
Sesame seeds, for garnish

Directions

Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.

Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
Click to expand...

So, what ever happened with this "Tchoupitoulas/Teriyaki" chicken wang dish?
 
#6,520
#6,520
What is the "title" of that recipe? and where did you get it?

I'm just curious.
 
#6,521
#6,521
It was on 'The Best Thing I Ever Ate.' It was posted by Andrew Zimmerman. I know he eats worms and stuff, but I think he's a chef, and he raved about the dish. It's called 'Grandmother's Chinese Chicken Wings.'
 
#6,522
#6,522
Seems like Tchoupitoulas is quite a different recipe, based on what you posted about it. I definitely intend to try it. I'm sure I'll screw it up, but I'm willing to try :)
 
#6,523
#6,523
That chicken wing recipe just doesn't sound good to me and, unless you keep cinnamon sticks, sake, mirin, fresh ginger, anise and oyster sauce around, you're gonna have to go to an asian market and get a bunch of stuff you'll end up throwing away most of....because I would bet you never make it again.

But good luck if you do make and please let me know what you thought about it.
 
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#6,524
#6,524
MphsBlues said:
Seems like Tchoupitoulas is quite a different recipe, based on what you posted about it. I definitely intend to try it. I'm sure I'll screw it up, but I'm willing to try :)
Click to expand...

I thought that chicken wing recipe was some Racheal Ray cluster fawk of a Tchoupitoulas that looked more like a Teriyaki that tasted like neither.:crazy:
 
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Reactions: 1 person
#6,525
#6,525
Behr said:
That chicken wing recipe just doesn't sound good to me and, unless you keep cinnamon sticks, sake, mirin, fresh ginger, anise and oyster sauce around, you're gonna have to go to an asian market and get a bunch of stuff you'll end up throwing away most of....because I would bet you never make it again.

But good luck if you do make and please let me know what you thought about it.
Click to expand...

You're probably right. I don't think I would ever use most of those things, but the recipe and how he raved about it intrigued me :)
 
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