🚀 go-pugleaf

In article <9407121449.AA18455@tad.intercon.com>
tad@intercon.com (Tad L. J. Pierson) writes:

> Ahhh, I should have made it a little more clear...I am dregging up 8 year old 
> memories of how I used to make this in a restaurant I used to work in. I 
> probably have the measurements backwords. I am attempting to call a friend of 
> mine who still works there to get the "real" recipe. I did put that people 
> may want to mess with the amounts until they get teh sauce to their liking.
> 
> Hope to have the "real thing" real soon now....

If you switch it to one cup hot sauce, 1/2 cup margarine, it sounds
pretty good! One remaining question: Where do you get liquid brown
sugar? Never saw it. But, I sometimes use the granular stuff and it
dissolves well in the simmering sauce.  $^)

The other posted recipe also sounds tasty. I like the idea of adding
the various peppers, and will try a bit of white vinegar. I often
experiment by adding these and similar ingredients, but usually do it
by eye rather than measuring.  $^)  If the taste is off, just add a
bunch of hot sauce and a bit of margarine to balance it out again!

On this note, thought I'd mention that I keep my wing sauce going like
a sourdough recipe. I always have at least a cup of sauce left over,
often more because I make a large amount each time. Next time I make
wings, I start with  the leftover sauce, add hot sauce, a bit of
margarine, and whatever 'extras' I'm in the mood for. So, the exact
content of my sauce is unknown, but has a bit of everything in it!
Also, if you make wing sauce, simmer it, then store it in the
refrigerator for a while (days-weeks) before using, it is even tastier!

Hot tip for wingmakers: Most of the stuff you'll need can be found
inexpensively at Murray's. They have large (quart?) bottles of hot
sauce for $1.09, frozen separated wings for about $5/5 lbs., and lotsa
spices (cayenne pepper, black pepper, etc.) pretty cheap. I'll stop now
before I salivate all over my keyboard!  $^)   Happy Winging!!!


-- Dr. Moze  <Steve Marsh>       marsh@anvil.nrl.navy.mil