Good morning everyone!
Welcome back Jon, great to have you back with us. Grey's Anatomy starts back up tonight, set your DVR's.
I am a loser again, down 2 more. I didn't overindulge in pickles yesterday as I had in the last two days. So I guess the water retention is over.
I have found that the secret ingredient restaurants use in their wing sauce is... white wine vinegar. I was looking through literally hundreds of wing sauce recipes trying to find a different taste other than the ridiculously hot wings I usually make. I found that a lot of the recipes called for white wine vinegar, and it really does transform the taste. It gives it a very pleasant tangyiness that mine was lacking. Give it a shot. I threw a tablespoon in with my regular wing sauce and it was awesome.
I also am going to try some other things like butter garlic and lemon pepper. I came across some other recipes that were kind of exotic, but they are not so atkins friendly. If anyone has any other cool flavors, let me know.
Have a great day everyone,
T. J.
Welcome back Jon, great to have you back with us. Grey's Anatomy starts back up tonight, set your DVR's.
I am a loser again, down 2 more. I didn't overindulge in pickles yesterday as I had in the last two days. So I guess the water retention is over.
I have found that the secret ingredient restaurants use in their wing sauce is... white wine vinegar. I was looking through literally hundreds of wing sauce recipes trying to find a different taste other than the ridiculously hot wings I usually make. I found that a lot of the recipes called for white wine vinegar, and it really does transform the taste. It gives it a very pleasant tangyiness that mine was lacking. Give it a shot. I threw a tablespoon in with my regular wing sauce and it was awesome.
I also am going to try some other things like butter garlic and lemon pepper. I came across some other recipes that were kind of exotic, but they are not so atkins friendly. If anyone has any other cool flavors, let me know.
Have a great day everyone,
T. J.










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