Haha
You’re going hard in the paint for a Wednesday night! Nicely done!
This is my sat!
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No corn flakes. Flour seasoned with a bunch of stuff including Cayenne. Flour, beer batter, flour, hot oil. The batter was 12oz pilsner, 2 egg yolks, S&P and 1-1/3C AP Flour.
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Made some pizza dough Sunday, cold fermented in the fridge for 3 days. Must’ve been dud yeast. No rise at all. Great toppings, Ezzo Pepperoni, low moisture Mozzarella, Fresh Mozzarella, Basil, dried Oregano. Sauce was San Marzanos, garlic, red pepper flakes, oregano and salt. Crust sucked, toppings and wines saved it.
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Thanks, Brian. I will be doing my best to remember you shared this recipe next time I do fried chicken because yours looks and sounds amazing!
and that looks like nice pepperoni.
Really the best pizza pepperoni in the US.
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Made some Lao style chicken wings. Marinated with garlic/black pepper/oyster sauce overnight.
Coated with a mix of rice flour and cornstarch and fried.
Tossed with a sauce of fish sauce caramel/fresh lime juice/hot peppers and some fried garlic and cilantro.
Will be making these again, they were delicious.
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Without a doubt. Ezzo Supreme is my go-to as well.
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Put these on the list of Things I Want Rob to Cook for Me Next Time He Comes to Philly. 
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Right? Makes me think of the Pok Pok wings, which were next level!!!
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Yeah, no doubt! Practice in Philly, then come to L.A. to show-off!! 
I happen to know the breadth of rieslings that Sarah has to pair with these wings, just sayin…
That sounds great to me! I’ll be able to get back up that way at some point, sometime in August might be possible for me.
THE GREAT CHICKEN WING TOUR OF 2026!!
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Riesling would be great with these!
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