Originally posted by Espresso
and I give them points for variety and creativty with the sauce combos.
lol there's a peach, mustard, and pimento flavour... lol pretty creative
DigiNut
quote:
Originally posted by The Ear
& a non-sequitor
God bless Dayjoborchestra. Data in Krupa.
Haha, so that's where the "tan lady" line came from.
OK, so my super quick review: For my main order I got the "Bandito" which they rated as medium-spicy, those were actually a pretty good flavour but not spicy at all. Like not even a little bit. Still, I'd get those again.
We shared some of the habanero wings, which were hot but didn't really have much flavour. Thumbs down on those. Also tried a couple of the Dragon's Breath which were excellent. Good saucing and just the right amount of spice.
I didn't get to try much else - the beer filled me up too fast. Service was a little weak as Matt pointed out, but I hardly saw anyone working the tables, maybe they were short-staffed?
Anyway. That's it. Chacarron chacarron mmmnnhmmmmnbbbnnnnmmm!
zoogla
hey duff man, i took your advice and ordered HOT but not saucy and they were friggin SAUCY!!! :( wasnt too thrilled but they tasted good at least. Duffs, here I come! :disbelief
Sentinal
quote:
Originally posted by FunkyCrew
he was saying something like "oh that TA... meatkatie" and I'm like well that's her *pointing at you*
lol
and from there it was obvious he had no idea what was your TA name :D
Yeah I got hit with the stupid stick that night. thats for sure. but in my defense it was the first time I met Katie so I wasn't quite sure. The Funkycrew thing, well, that was just me having a simple moment. lol.
The Ear
quote:
Originally posted by fayraree
hey duff man, i took your advice and ordered HOT but not saucy and they were friggin SAUCY!!! :( wasnt too thrilled but they tasted good at least. Duffs, here I come! :disbelief
I recommend ordering "sauce on the side" if future sir. That way you can control the sauce to wing ratio. Or going to Clinton's where the sauce is always on the side.
zoogla
Mr. Ear, I appreciate advice, kind sir. The problem I have with that is I don't even like to have the wing surface watery with the sauce. If I dipped it myself, it wouldn't help my situation, because the suface would still be totally saucy. I want sauce, but more cooked in, so it's filled with the sauce's flavour but without the gooey mess. I'm gonna see what Duffs has to offer (or that other place you mentioned on Thurs. night) and if they're not to my satisfaction, St. Louis will be cemented as my fave.
torontotrncelvr
quote:
[i][b] I'm gonna see what Duffs has to offer
Come see me @ Duffs on Bayview. I work there Tues, Thurs, Fri and Sat nights (although I am off next Sat for Above and Beyond). Ask for Sherman (thats me) and I will personally oversee your wing preparation.
FunkyCrew
sorry I've been slacking, pictures soon :) don't hate!
Originally posted by torontotrncelvr
Ask for Sherman (thats me) and I will personally oversee your wing preparation.
Yes, always ask for sauce on the side ;)
The Ear
quote:
Originally posted by fayraree
Mr. Ear, I appreciate advice, kind sir. The problem I have with that is I don't even like to have the wing surface watery with the sauce. If I dipped it myself, it wouldn't help my situation, because the suface would still be totally saucy. I want sauce, but more cooked in, so it's filled with the sauce's flavour but without the gooey mess. I'm gonna see what Duffs has to offer (or that other place you mentioned on Thurs. night) and if they're not to my satisfaction, St. Louis will be cemented as my fave.
Ah... I understand now.
Here's a little trick I've had a buddy do to remedy just such a situation at Murphy's Law in the Beaches. After saucing ... run them through the "salamander" you use that term & they'll start reacting to you as though you're a restaurant insider. It's basically just a conveyor belt that runs food righ under a broiler, effectively baking in the sauce & caramelizing the sauce a bit on the way through.
