Cisco da cat here… We have a number of quick thoughts…
- First, if you were having problems with your phone or Internet connection last night around 9:30 – 10, you weren’t alone. Not sure what happened, but let this be a reminder as you work on the Web… Not having a backup can be a terrible waste.
- And secondly, here’s a few insider’s tips on eating Buffalo Chicken Wings:
- First, buy quality wings. George’s Fish Market in Harwich certainly has some of the finest. (Heat: 7.5/10… Taste: 9.5/10.) At $10.95/25 that’s the best deal on Cape Cod.
- Next, buy some cheap, weak, light (vs. dark) beer. The reason for this is simple… You don’t want to overpower the taste of the wings with alcohol or hops. You want to accentuate the flavor, not stomp on it.
- This is one of those meals where the beer can’t be cold enough. The heat of the wings should be offset with the cool of the beer. (Why do you think that wings are served with blue cheese dressing?) In the case of beer, we hope to pit temp against temp and find the true flavor lurking inside.
- Keep in mind that it’s all too easy to overeat wings. There’s a ton of salt, spice, and grease in them… You’ve been warned. (I usually only eat five or so… Always try to leave the table just a tad hungry – you’ll be glad you did.)
- And speaking of salt… Don’t rely on beer alone for fluid… A touch of the water goes a long way too.
- Floss, brush, and gargle immediately after wrapping up the meal. Wings and beer do not ferment well in the mouth.
All that being said… Here’s a meal fit for a king (or queen):
Say no more! We’ll see you by the racks,
Two cats blogging
* Nat Decants: A thorough glossary from Natalie MacLean, noted wine writer, speaker, and judge.
* eRobertParker.com: “The Independent Consumer’s Guide to Fine Wines”
* GLOSSARY of Wine-Tasting Terminology (Version 1.4 – Jan. 1995): A thorough collection of definitions from Anthony Hawkins.