New Hot Dogs and Caviar Podcast Episode! We go to the Mail Bag
Hi everyone!! It's time for another episode of Nate and Jesse argue about Buffalo wings! Or whatever we were calling it. Anyway, for this episode, we are just doing some general announcements, and answering some reader mail. Oh, and apparently, Nate has a 'joke.' You've been warned.
But yeah, we answered some mail bag questions about some really crowd pleasing topics. Hot wings, Italian beef hoagies, crispy bacon, stuff you NEED to know about. So step right up and have a listen!
Time Stamps:
1:30 Nate’s Dad Joke
2:39 The INFAMOUS Treasure Hunt Prank
11:52 General Hot Dogs and Caviar Announcements
19:00 On Buffalo Wings (Thanks, Alex!)
31:06 On Italian Beef (Thanks, Alex!)
45:20 The Best Way to Cook Bacon (Thanks, Joe!)
Recipes:
Nate has provided two wing sauce recipes, first, the basic one, and second, his next-level one.
First, the basic one:
Basic Buffalo Sauce Ratios
Hot
4 parts hot sauce
2 parts butter
Medium
3 parts hot sauce
2 parts butter
Mild
Equal parts
Use Frank's or Bulliard's hot sauce
Use high quality room temp or melted butter
Emulsify with an immersion blender or whisk
Now, the advanced one:
Nate's Next-Level Buffalo Sauce
425g hot sauce (Frank's or Bulliard's)
60g piquillo peppers (or other canned or jarred roasted sweet pepper)
390g butter
3g salt
tiny pinch of xanthan gum (stay tuned for a pre-hy version)
Heat hot sauce to a simmer.
Buzz with an immersion blender.
Add peppers and puree.
Dry-blend xanthan gum and salt.
While buzzing, add xanthan/salt mix.
Mount in butter, bit by bit, while buzzing.
Links:
(Quarter-size may sound small, but it's probably the only size that will fit in your oven.)
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