Comments on: What’s Eating Fans? Dan Responds | Wings | What’s Eating Dan?

By: offshorebear

offshorebear — Fri, 17 Feb 2023 14:58:15 +0000

Fix the smoke detector or report it to OSHA.

By: Scott Rubens

Scott Rubens — Fri, 17 Feb 2023 14:58:15 +0000

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.

By: Azure Cerulean

Azure Cerulean — Fri, 17 Feb 2023 14:58:15 +0000

DAN: one of the worst additions to ATK ever. The hipster/millennial answer to Chris?

By: CyborgX Slaphappy

CyborgX Slaphappy — Fri, 17 Feb 2023 14:58:15 +0000

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?

By: Meghan Hennelly

Meghan Hennelly — Fri, 17 Feb 2023 14:58:15 +0000

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!

By: S lam

S lam — Fri, 17 Feb 2023 14:58:15 +0000

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.

By: tenacious maskvp mGy

tenacious maskvp mGy — Fri, 17 Feb 2023 14:58:15 +0000

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…

By: JJ Marion

JJ Marion — Fri, 17 Feb 2023 14:58:15 +0000

I want to see how to make the crispiest baked wings as well. Not everyone likes deep frying in the house.

By: JJ Marion

JJ Marion — Fri, 17 Feb 2023 14:58:15 +0000

Why not dry out the wings overnight uncovered in the fridge? That's how I do it when baking it to get it crispier.

By: Opia Nobelus

Opia Nobelus — Fri, 17 Feb 2023 14:58:15 +0000

Hi Dan, can you make Chinese roast pork belly?