What’s Eating Fans? Dan Responds | Wings | What’s Eating Dan?
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Pie crust
Hi Dan, can you make Chinese roast pork belly?
Why not dry out the wings overnight uncovered in the fridge? That's how I do it when baking it to get it crispier.
I want to see how to make the crispiest baked wings as well. Not everyone likes deep frying in the house.
At a restaurant I worked that had the best wings ever they par-baked the wings and chilled them. Then fried to order and tossed in the sauce. And they used the meatier wings not the tiny ones you find at Wingstop etc…
Dan, I always enjoy your presentations on ATK and Cooks Country. You are the food science guy that helps enrich our brains.
You asked for topics to present and you guys have never touched on this one – Solar Cookers. I have 3 different models coming in 2 categories: Vacuum Tube high temperature variety and low tech box with reflectors and black pot with pyrex bowls encasing the pot. After some experiments I am going to try a pork shoulder in the box and chicken kabobs high temp model. Gosun is a high priced brand for the vacuum tube application and All Season Solar Cooker is a time proven box design that is not so critical to solar alignment. You could have some fun with these. Box design is slow and heat to around 300 degrees. With attention to alignment the vacuum tube can reach upper 400's.
I can see you and Bridget cooking up Negra Frejoles Cuban black beans and rice in a nice sofrito sauce.
How about a series on 90s kid nostalgia foods, but elevated for our 30+ year-old refined palates…like your beloved cheeseballs. In retrospect we ate some pretty horrible processed stuff, but that doesn't stop me from wistfully remembering them!
just need a quick clarification – you say add coating before 2nd fry, then in the video u 2nd fry then add sauce…. which s best?
DAN: one of the worst additions to ATK ever. The hipster/millennial answer to Chris?
Tell folks how to eat the flats! Almost no one seems to know that twisting out the smaller bone makes for a much better eating experience.
Some ideas for future episodes:-
Uses for Black Garlic (BTW I have the process down to 48 hours!)
Effectiveness and dangers of using ONLY FREEZING as a parasite killing process
Ways of preparing and eating the current fashion of the various “healthy” grain products
Adding flavour to nuts (peanuts, cashews etc) by marinating, roasting etc…
Making simple cream cheese from basic cream, then using it to make a cheesecake
How to make different kinds of pastry for pies (savoury & sweet), patries (flakey), Jamaican Patties (flavoured) etc…
I think maybe a meat sauce would be cool.
I'm so keen for the mushroom episode!!!!!
Could you please do TOFU!!!!!
I'm vegan, and as much as I like watching ATK, y'all don't have that much vegan friendly vids
Hi Dan, I’m really curious about the use of pomegranate molasses in cooking. How to make it? When to use it? I have one I purchased but it just sits in the pantry I used— strong flavor and I’m terrified to ruin a dish with it.
Steam your wings before you put them in the oven at a higher temp this forces the natural fats to melt and fry the wings from the inside out with no extra oil needed
The topics that interest me from any chef are the ones that reveal your passion about your art. What are the little things you love about cooking? What inspires you to try something new? What challenges you more (for good or bad) when experimenting: new ingredients, new process, or new presentation?
Do anything about vegan foods for your vegan fans.
Hi Dan, I’ve been wanting to try roasted garlic… can you help me figure out how to make & use it.
Also, we love to Air Fry… potatoes, wings, cauliflower, chicken, burgers, etc.
GARLIC! GARLIC! GARLIC!!!!
Sweet potato pie please! 😋 Oh, please release the Gremlin you have imprisoned, we can hear him. 😂
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I want a cheese window or partition!
Fix the smoke detector or report it to OSHA.