My first article on the excellent website Connecticut Food and Wine is up. It is called Buffalo, Connecticut, and focuses on the wonderful buffalo wings that tempt me to this day.
"Buffalo wings are a response to an age-old problem: what to do with the thin end of a chicken’s long arm? Well, drown it in spicy sauce, dip it in blue cheese, and make it a meal. And though we know they are mostly grease and fat, we Americans have taken a shine to them, chewing the hot flesh off the tiny bones, nibbling the last gobbets of tissue..."
Read more.
"Buffalo wings are a response to an age-old problem: what to do with the thin end of a chicken’s long arm? Well, drown it in spicy sauce, dip it in blue cheese, and make it a meal. And though we know they are mostly grease and fat, we Americans have taken a shine to them, chewing the hot flesh off the tiny bones, nibbling the last gobbets of tissue..."
Read more.