Regional request: upstate New York

CJ Jones said:

Does anyone have any recipes from upstate NY, Buffalo specific or
somewhere close? My FIL is coming into town for the end of the year
holidays, and he loves my cooking. He brings regional treats with him
like sponge candy, and I'd like to have some of that waiting for him.

Any ideas for this New Englander? (yup, living in vegas, and making
popovers and clam chowdah)

CJ

Wouldn't he rather have something he can't get at home easily? Does
anyone go on vacation to eat the same thing they can get at home??
Good mexican and native american foods are probably not common in
upstate NY? What other things do are special for the Nevada area?

"CJ Jones" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any recipes from upstate NY, Buffalo specific or somewhere
close? My FIL is coming into town for the end of the year holidays, and he
loves my cooking. He brings regional treats with him like sponge candy, and
I'd like to have some of that waiting for him.

Any ideas for this New Englander? (yup, living in vegas, and making popovers
and clam chowdah)

CJ

Real Buffalo Wings - what else?

http://www.kitchenproject.com/history/AmericanHeritageRecipes/BuffaloWings.htm

Dimitri

Original Anchor Bar Recipe

Here is the original recipe created by Ms. Teresa Bellissimo, owner of
the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from
Totally Hot! The Ultimate Hot Pepper Cookbook.

4 to 5 Lbs Chicken wings
Freshly ground black pepper
Salt (if desired)
4 C Vegetable Oil
4 Tbs butter or margarine (1/2 stick)
5 Tbs Louisiana-brand hot sauce or Tabasco sauce
1 Tbs white wine vinegar
1. Chop off the tip of each chicken wing, and discard it. Chop the wing
in half (cutting at the joint) to make 2 pieces. Grind on fresh black
pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
fryer until it starts to pop and sizzle (around 400 degrees F). Add
half the chicken wings and cook until they're golden and crisp,
stirring or shaking occasionally. When done, remove them to drain on
paper towels and cook the remaining wings.
3. Melt the butter or margarine over medium heat in a heavy saucepan, add
the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
the flame immediately.
4. Place the chicken on a warm serving platter, pour the sauce on top, and
serve
Recipe 2
From: [email hidden]
Date: Sat, 7 Aug 93 17:27:55 PDT

This is a wing recipe from a guy who used to cook wings for a living in
Buffalo.

Get some Durkee's Frank's Original Red Hot Cayenne Pepper Sauce, there
is "no" adequate substitute, you may have to ask your grocer to order it,
or call Durkee/French's at 714-526-3363. If it's the little bottles, get
two or three of them, I get the gallon jug from a restaurant supply place,
cheap! It used to be called Frank's Red Hot Pepper Sauce, then it was
Durkee's Louisiana Hot Sauce, but there already was a brand name Louisiana
Hot Sauce. Still tastes the same!

Acquire some margarine. Only margarine works right (correct taste and
resistance to burning). Neither oil nor butter will substitute.
Get the wings cut up, and start heating up the frying grease. Some
revisionist (or health-conscious) types insist on other cooking methods,
but there is nothing like the real crisp-on-the-outside moist
-and-chewy-on-the-inside texture of fried wings.

Make up the sauce. Put the Durkee's and margarine into a skillet or
saute pan big enough to comfortably hold one fryer-load of wings. The
total amount of sauce at once should be about a quarter of an inch in the
bottom of the pan.
The proportions are:

Equal parts is the nominal starting point (called "medium" in Buffalo).
A bit of tingle, but not very spicy.

Undiluted Durkee's doesn't taste as good, but is pretty hot. Three to
one, Durkee's to margarine is about as hot as I like it.

For the really timid (like kids) just a splash of Durkee's in the margarine
gives a little flavor but no noticeable hot. The idea is to cook up the
Durkee's and margarine to a bit thicker consistency. It should simmer for
5 minutes or so, then be kept hot.

You can make up just one batch of sauce for a bunch of wings. You can just
add more ingredients to the pan as you use up the sauce. When you add more
ingredients, you can adjust the spiciness.

I use this to satisfy everybody, I start out with all the margarine I plan
to use, and put in just a splash of Durkee's. That makes a few wings for
the kids. Then a bunch more Durkee's to make the wings medium. Still more
Durkee's to get it the way I like it.

Fry the wings. They're cooked when the bubbles slow down significantly.

This takes seeing it once to know just how much bubbling corresponds to
"done," but it doesn't take a rocket scientist to get it right. At home,
I put the "drumettes" in first, because they take a minute or two longer
to cook. As always with frying, be sure that you don't put in so much
food that the temperature of the fat drops below 325 or so, and have the
heat on so it gets back up to 375 ASAP.

As the wings finish cooking, take them out and drain thoroughly. I
generally put them in a strainer held over the fat. Don't pile them up
in a bowl, or the fat will cool and congeal before it runs off!

Once the wings are drained, put them in the sauce and get the wings covered
with sauce. The official restaurant way to do this is to toss them in the
air, but your stove cleaner may not appreciate this.

Use tongs to pick the wings out of the pan and let the sauce drain off.
Toss the wings on a grill or in a hot oven for a few minutes at this point
to "bake on" the sauce.

Serve with celery sticks and blue cheese dressing on the side. Yes, the
BCD *is* for the wings! But make sure it is good BCD, with nice chunks of
good cheese. (One of the sadder realizations of my growing up is that there
are some things you just can't get, restaurants get a special Kraft dressing
that comes only in five-gallon containers that must be continuously
refrigerated. Great stuff, not available to you and me.)

Blue Cheese Dressing
1 cup mayonnaise
2 tbs. finely chopped onion 1 tsp. finely minced garlic
1/4 cup finely chopped parsley 1/2 cup sour cream
1 tbs. lemon juice 1 tbs. white vinegar
1/4 cup crumbled blue cheese salt, pepper, cayenne to taste
Combine and chill for an hour or longer. Makes 2.5 cups.
Recipes obtained from this site
brought to you by
Carnegie Mellon's School of Computer Science

On Wed, 30 Nov 2005 14:31:01 -0500, Goomba38 <[email hidden]>

Quoted message said:

CJ Jones said:

Does anyone have any recipes from upstate NY, Buffalo specific or
somewhere close? My FIL is coming into town for the end of the year
holidays, and he loves my cooking. He brings regional treats with him
like sponge candy, and I'd like to have some of that waiting for him.

Any ideas for this New Englander? (yup, living in vegas, and making
popovers and clam chowdah)

CJ

Wouldn't he rather have something he can't get at home easily? Does
anyone go on vacation to eat the same thing they can get at home??
Good mexican and native american foods are probably not common in
upstate NY? What other things do are special for the Nevada area?

I'm with you, Goomba, why do something he can get at home, that is -
if he can get it at home. Notice - no MIL mentioned, so perhaps he
doesn't cook so much for himself. And home-cooked is home-cooked.

jim

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

CJ Jones said:

Does anyone have any recipes from upstate NY, Buffalo specific or
somewhere close? My FIL is coming into town for the end of the year
holidays, and he loves my cooking. He brings regional treats with him
like sponge candy, and I'd like to have some of that waiting for him.

Any ideas for this New Englander? (yup, living in vegas, and making
popovers and clam chowdah)

CJ

Wouldn't he rather have something he can't get at home easily? Does anyone
go on vacation to eat the same thing they can get at home??
Good mexican and native american foods are probably not common in upstate
NY? What other things do are special for the Nevada area?

Plenty of good Mex food in upstate NY. Never seen Native American cuisine,
though. People on the various reservations eat worse [censored] than 8 drunks on
the sofa watching a football game.

Goomba38 said:

CJ Jones said:

Does anyone have any recipes from upstate NY, Buffalo specific or
somewhere close? My FIL is coming into town for the end of the year
holidays, and he loves my cooking. He brings regional treats with him
like sponge candy, and I'd like to have some of that waiting for him.

Any ideas for this New Englander? (yup, living in vegas, and making
popovers and clam chowdah)

CJ

Wouldn't he rather have something he can't get at home easily? Does
anyone go on vacation to eat the same thing they can get at home??
Good mexican and native american foods are probably not common in
upstate NY? What other things do are special for the Nevada area?

'fraid not.. he only eats what he is used to. My Dad is the guy who
tries everything and anything, the FIL however, is an older man, set in
his ways, and spent most of last visit asking for "just soup" because it
was something he was used to. If I had thought he wanted to try
something new, I wouldn't have asked for regional cooking, now would I?

C

Dimitri said:

"CJ Jones" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any recipes from upstate NY, Buffalo specific or somewhere
close? My FIL is coming into town for the end of the year holidays, and he
loves my cooking. He brings regional treats with him like sponge candy, and
I'd like to have some of that waiting for him.

Any ideas for this New Englander? (yup, living in vegas, and making popovers
and clam chowdah)

CJ

Real Buffalo Wings - what else?

http://www.kitchenproject.com/history/AmericanHeritageRecipes/BuffaloWings.htm

Dimitri

Thanks Dimitri,
I'll try this one..the one I have is a little different, but I like the
sauce and dressing in the one you have here.

CJ

Goomba38 said:

CJ Jones said:

Does anyone have any recipes from upstate NY, Buffalo specific or
somewhere close? My FIL is coming into town for the end of the year
holidays, and he loves my cooking. He brings regional treats with him
like sponge candy, and I'd like to have some of that waiting for him.

Any ideas for this New Englander? (yup, living in vegas, and making
popovers and clam chowdah)

CJ

Wouldn't he rather have something he can't get at home easily? Does
anyone go on vacation to eat the same thing they can get at home??

That was my exact feeling. Wouldn't he like some Cal-Mex?

gloria p

On Wed, 30 Nov 2005 18:51:56 GMT, CJ Jones <[email hidden]>

Quoted message said:

Does anyone have any recipes from upstate NY, Buffalo specific or
somewhere close? My FIL is coming into town for the end of the year
holidays, and he loves my cooking. He brings regional treats with him
like sponge candy, and I'd like to have some of that waiting for him.

Any ideas for this New Englander? (yup, living in vegas, and making
popovers and clam chowdah)

CJ

I really loved "Beef on 'Weck," which is roast beef au jus on
kummelweck rolls, some people like horseradish with it. For the
rolls, a close approximation can be had by topping Kaiser rolls with
an egg wash then add caraway seeds and coarse salt or make your own
rolls.

http://users.rcn.com/sue.interport/food/beefweck.html

You can find out a lot about beef on weck with a web search.

Also B'flo has (had?) a large Italian-American population, so you
probably can't go wrong with Italian food. St. Joseph's Day is a big
holiday there. If you make your own ravioli, put mint in the ricotta
filling for a Buffalo touch. I didn't care for it myself.

Sue(tm)
Lead me not into temptation... I can find it myself!

Dimitri said:

"CJ Jones" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone have any recipes from upstate NY, Buffalo specific or somewhere
close? My FIL is coming into town for the end of the year holidays, and he
loves my cooking. He brings regional treats with him like sponge candy, and
I'd like to have some of that waiting for him.

Any ideas for this New Englander? (yup, living in vegas, and making popovers
and clam chowdah)

CJ

Real Buffalo Wings - what else?

That is what Buffalo is known for.... that and house fires.
The city may not have a great name for great cuisine, but this standard bar food
makes up for everything else. There are all sorts of places that sell imitations
of Buffalo wings, but they just aren't the same, and not as good.

As for the recipes provided.... I would suggest that small wings make better
Buffalo wings than the big juicy wings, and I have to question putting half the
wings at a time. I use a TFel fryer and it can handle about a dozen pieces at a
time and get them properly cooked in 5 minutes with a nice crispy skin.

As for butter vs. margarine, unsalted butter works as well as margarine.
The wings should be tossed in covered pot with the sauce rather than pouting it
over top. It gives more even coverage.

Cold beer is the perfect beverage for hot wings.

Curly Sue said:

I really loved "Beef on 'Weck," which is roast beef au jus on
kummelweck rolls, some people like horseradish with it. For the
rolls, a close approximation can be had by topping Kaiser rolls with
an egg wash then add caraway seeds and coarse salt or make your own
rolls.

Yes, that is another popular Buffalo area dish.

Quoted message said:

http://users.rcn.com/sue.interport/food/beefweck.html

You can find out a lot about beef on weck with a web search.

Also B'flo has (had?) a large Italian-American population, so you
probably can't go wrong with Italian food. St. Joseph's Day is a big
holiday there. If you make your own ravioli, put mint in the ricotta
filling for a Buffalo touch. I didn't care for it myself.

There are still a lot of Italians in Buffalo, and a lot of Poles.

Dave Smith said:

Cold beer is the perfect beverage for hot wings.

I was thinking the same thing. If you're not adverse to your neighbors,
might I suggest a clean, fresh Genessee Cream Ale or two?

--
Andy

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

Cold beer is the perfect beverage for hot wings.

I was thinking the same thing. If you're not adverse to your neighbors,
might I suggest a clean, fresh Genessee Cream Ale or two?

Save your money. Drink urine. Genesee beer is trash.

"CJ Jones" <[email hidden]> wrote

Quoted message said:

If I had thought he wanted to try
something new, I wouldn't have asked for regional cooking, now would I?

C

A lot of people post a request as you did. Long experience has shown that it
is usually a bad idea. Goomba offered you some good advice. Disregard it if
you wish, but there is no reason to get snippy.

Charlie

What about Spiedies?

http://www.cs.cmu.edu/~mjw/recipes/meat/spiedies.html

Doug Kanter said:

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith said:

Cold beer is the perfect beverage for hot wings.

I was thinking the same thing. If you're not adverse to your

neighbors,

Quoted message said:

Quoted message said:

might I suggest a clean, fresh Genessee Cream Ale or two?

Save your money. Drink urine. Genesee beer is trash.

Agreed. A little humor there. "Made on the banks of the Genessee". It's
probably still as algae green as I remember it! Gimme 5 10 cent mugs of
black label beer at the varsity inns! 😄

--
Andy

Karl said:

What about Spiedies?

http://www.cs.cmu.edu/~mjw/recipes/meat/spiedies.html

Yes, Binghamton.

Sue(tm)
Lead me not into temptation... I can find it myself!

Charles Gifford said:

"CJ Jones" <[email hidden]> wrote

Quoted message said:

If I had thought he wanted to try
something new, I wouldn't have asked for regional cooking, now would
I?

C

A lot of people post a request as you did. Long experience has shown
that it is usually a bad idea. Goomba offered you some good advice.
Disregard it if you wish, but there is no reason to get snippy.

Charlie

I don't think CJ was being snippy. Elderly folks are often not adventurous,
preferring to stick with the familiar.

Jill

jmcquown said:

Quoted message said:

A lot of people post a request as you did. Long experience has shown
that it is usually a bad idea. Goomba offered you some good advice.
Disregard it if you wish, but there is no reason to get snippy.

Charlie

I don't think CJ was being snippy. Elderly folks are often not adventurous,
preferring to stick with the familiar.

Jill

Exactly. (note to self, remember to type in when I'm responding with a
warm smile so it's not to be taken as "snippy"😉 thanks Jill, and thanks
for the welcome there Charlie, (warm smile)
CJ

Curly Sue said:

I really loved "Beef on 'Weck," which is roast beef au jus on
kummelweck rolls, some people like horseradish with it. For the
rolls, a close approximation can be had by topping Kaiser rolls with
an egg wash then add caraway seeds and coarse salt or make your own
rolls.

http://users.rcn.com/sue.interport/food/beefweck.html

You can find out a lot about beef on weck with a web search.

Also B'flo has (had?) a large Italian-American population, so you
probably can't go wrong with Italian food. St. Joseph's Day is a big
holiday there. If you make your own ravioli, put mint in the ricotta
filling for a Buffalo touch. I didn't care for it myself.

Sue(tm)
Lead me not into temptation... I can find it myself!

Thanks Sue, this one sounds like something I hadn't even thought about.
It sounds like it's right up his alley... meat! (Still giggling over the
beer suggestions for the wings. Knowing the FIL, my guess is, he'll be
happy with a Manhattan!)

I'll add this to the list, thanks so much!

CJ