Snack food addictions.

Star Bar.

The only chocolate bar that tastes better the warmer it gets.

Dry roasted peanuts, particularly the Tesco brand ones. Can't stop shovelling them into me

Buffalo wings. Curse the day I learned to make them... and the blue cheese dip. Well, no, I take that back.

frozenfrozen wrote: »

how do you make the wings, every time I try they're ****e. did spare ribs today they were nice and falling off the bone and everything but my bbq sauce wasn't great

Roll them in flour then deep fry them for 10mins. Toss in a mix of Franks hot wing sauce and melted unsalted butter.
Job done

Eridanous Peanut bites from lidl.
The ingredients are:68% peanuts, glucose syrup, Sugar, Honey.

Very nice (a bit sweet)

Chilli doritos, filthy yokes I love them

Flour on buffalo wings? No. Here's the recipe I've developed and tested and the one I go by every time:

WINGS:
24 wing pieces (12 wings cut in 3 bits, discard the tips)
1/2 cup (125 ml) Frank's Red Hot sauce (not the kind for wings)
1/3 cup (80 ml) Huy Fong Sriracha sauce
1/3 cup (80 ml) melted butter
1/2 tsp (5 ml) garlic powder

Pat wing pieces dry with paper towels. Bake at 275 (135) degrees for 30 minutes, until the meat is mostly cooked and the skin is still fairly pale. Heat the fryer oil to 375 (190) degrees and fry the wings in two batches, flat pieces and drumstick pieces separately, until the skin is nicely browned and crispy, about 10-13 minutes per batch. While the wings are cooking, mix the sauces, butter, and garlic in a large mixing bowl and set aside. As soon as the first batch is done, drain the excess oil and dump the wings into the sauce bowl. Toss to coat. With tongs, remove the wings from the sauce to an ovenproof dish and set the dish in the oven to keep warm while you fry and coat the second batch. Toss the batches together and serve while hot with cold blue cheese dip.

(Alternatively, you can pre-fry the wings until half-cooked, leave for 5-10 minutes, then re-fry in the reheated oil.)

BLUE CHEESE DIP:
4 ounces (125 g) Roquefort or creamy blue cheese, at room temperature
1/2 cup (125 ml) heavy mayonnaise
1 tsp (5 ml) fresh coarse-ground black pepper
1 tsp (5 ml) garlic powder
1 tsp (5 ml) balsamic vinegar (white if you have it)
A few spoonfuls heavy cream (whipping cream)

Mash the Roquefort in a small mixing bowl until well crumbled. Mix in the mayo, pepper, garlic, and vinegar. Loosen to dip consistency with a little cream. Refrigerate until needed.

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I'll have to try that I was doing all sorts of fuckery with flour when following other recipes, heart breaking stuff when they turn out ****e