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BLFC Info
Posted a month agoVrghr is looking forward to attending BLFC in the very near future. Lets get a jump on things and send out this year's con info for the event.
Yoinked from a host of furs:
Convention attending: Biggest Little Fur Con (BLFC)
Days staying: Saturday - Monday
Who are you rooming with? Talon Saron
Where will you be? GSR for Con stuff, Sonesta ES Suites Homewood Suites for room.
How is the best way to find you? Look for the old fat greybeard wearing bright shirts and a fedora or silver “bucket” hat with furry ears
What do you look like? Jolly fat old fellow with grey hair and beard wearing VERY LOUD shirts
What is your gender? Vrghr’s a guy
How old are you? Antique or Ancient, take your pick. Wuff will be 68 this year
Can I talk to you? Certainly. Beware, wuff is prone to ‘war stories”
Can I hug and/or snuggle you? Wuffy enjoys hugs, especially from fursuiters. Please don’t hang on so long it’s considered a “Snuggle”
Are you nice? Wuff tries really hard to be so
If I see you, how should I get your attention? 'Hey Vrghr (its pronounced like “Burger” with a “V”), or Heya Wuffy! Or “Dang, wuff, get a vowel!” will all generally work. NOTE: Antique wuffy ears don't perform at their best, you may need to try more than once to get Vrghr's attention
What can we talk about? Pretty much anything. If we start getting into contentious territory, Vrghr will politely ask to change the subject
Can I get you something to drink? Soda, if the free refills run dry at the Port o’ Subs Coke Freestyle machine, thank you. Nothing harder, thanks
Can I take your picture? If you’re sure your camera can handle the view without fracturing, you can take the risk. Wuff appreciates advance notice, when possible
Attending any events? Opening/Closing ceremonies, Charity Auction, Cooking/Recipe panels are all sure things, along with multiple other panels like game shows & electronics stuff.
HOPE TO SEE YOU THERE!
Yoinked from a host of furs:
Convention attending: Biggest Little Fur Con (BLFC)
Days staying: Saturday - Monday
Who are you rooming with? Talon Saron
Where will you be? GSR for Con stuff, Sonesta ES Suites Homewood Suites for room.
How is the best way to find you? Look for the old fat greybeard wearing bright shirts and a fedora or silver “bucket” hat with furry ears
What do you look like? Jolly fat old fellow with grey hair and beard wearing VERY LOUD shirts
What is your gender? Vrghr’s a guy
How old are you? Antique or Ancient, take your pick. Wuff will be 68 this year
Can I talk to you? Certainly. Beware, wuff is prone to ‘war stories”
Can I hug and/or snuggle you? Wuffy enjoys hugs, especially from fursuiters. Please don’t hang on so long it’s considered a “Snuggle”
Are you nice? Wuff tries really hard to be so
If I see you, how should I get your attention? 'Hey Vrghr (its pronounced like “Burger” with a “V”), or Heya Wuffy! Or “Dang, wuff, get a vowel!” will all generally work. NOTE: Antique wuffy ears don't perform at their best, you may need to try more than once to get Vrghr's attention
What can we talk about? Pretty much anything. If we start getting into contentious territory, Vrghr will politely ask to change the subject
Can I get you something to drink? Soda, if the free refills run dry at the Port o’ Subs Coke Freestyle machine, thank you. Nothing harder, thanks
Can I take your picture? If you’re sure your camera can handle the view without fracturing, you can take the risk. Wuff appreciates advance notice, when possible
Attending any events? Opening/Closing ceremonies, Charity Auction, Cooking/Recipe panels are all sure things, along with multiple other panels like game shows & electronics stuff.
HOPE TO SEE YOU THERE!
Megaplex Info
Posted 2 months agoVrghr Dragonwolf
Yoinked from Vixyy, Walt, and a host of others:
Convention attending: Megaplex
Days staying: Thursday - Monday
Who are you rooming with? Self, off-site
Where will you be? Convention Center for Con stuff, Homewood Suites for room.
How is the best way to find you? Look for the old fat greybeard wearing bright shirts and a fedora or silver “bucket” hat with furry ears, on a blue scooter, probably causing scooter mischief with Vixyy or Clayton
What do you look like? Jolly fat old fellow with long hair and long grey beard wearing VERY LOUD shirts
What is your gender? ' Vrghr’s a guy
How old are you? Antique or Ancient, take your pick. Wuff will be 68 this year
Can I talk to you? Certainly. Beware, wuff is prone to ‘war stories”
Can I hug and/or snuggle you? Wuffy enjoys hugs, especially from fursuiters. Please don’t hang on so long it’s considered a “Snuggle”
Are you nice? Wuff tries really hard to be so
If I see you, how should I get your attention? 'Hey Vrghr (its pronounced like “Burger” with a “V”), or Heya Wuffy! Or “Dang, wuff, get a vowel!” will all generally work. NOTE: Antique wuffy ears don't perform at their best, you may need to try more than once to get Vrghr's attention
What can we talk about? Pretty much anything. If we start getting into contentious territory, Vrghr will politely ask to change the subject
Can I get you something to drink? Soda, if the free refills run dry, thank you. Nothing harder, thanks
Can I take your picture? If you’re sure your camera can handle the view without fracturing, you can take the risk. Wuff appreciates advance notice, when possible
Attending any events? Opening/Closing ceremonies, Dessert Social, Sponsor’s Luncheon, are all sure things, along with multiple other panels. BUT YOU WILL DEFINITELY FIND ME SUNDAY MORNING AT THE GRAYMUZZLE BREAKFAST! - Sunday morning at 0700 in the diner, with Vixyy, Helix, Clayton, Fcneko, and others, just like last year.
HOPE TO SEE YOU THERE!
Yoinked from Vixyy, Walt, and a host of others:
Convention attending: Megaplex
Days staying: Thursday - Monday
Who are you rooming with? Self, off-site
Where will you be? Convention Center for Con stuff, Homewood Suites for room.
How is the best way to find you? Look for the old fat greybeard wearing bright shirts and a fedora or silver “bucket” hat with furry ears, on a blue scooter, probably causing scooter mischief with Vixyy or Clayton
What do you look like? Jolly fat old fellow with long hair and long grey beard wearing VERY LOUD shirts
What is your gender? ' Vrghr’s a guy
How old are you? Antique or Ancient, take your pick. Wuff will be 68 this year
Can I talk to you? Certainly. Beware, wuff is prone to ‘war stories”
Can I hug and/or snuggle you? Wuffy enjoys hugs, especially from fursuiters. Please don’t hang on so long it’s considered a “Snuggle”
Are you nice? Wuff tries really hard to be so
If I see you, how should I get your attention? 'Hey Vrghr (its pronounced like “Burger” with a “V”), or Heya Wuffy! Or “Dang, wuff, get a vowel!” will all generally work. NOTE: Antique wuffy ears don't perform at their best, you may need to try more than once to get Vrghr's attention
What can we talk about? Pretty much anything. If we start getting into contentious territory, Vrghr will politely ask to change the subject
Can I get you something to drink? Soda, if the free refills run dry, thank you. Nothing harder, thanks
Can I take your picture? If you’re sure your camera can handle the view without fracturing, you can take the risk. Wuff appreciates advance notice, when possible
Attending any events? Opening/Closing ceremonies, Dessert Social, Sponsor’s Luncheon, are all sure things, along with multiple other panels. BUT YOU WILL DEFINITELY FIND ME SUNDAY MORNING AT THE GRAYMUZZLE BREAKFAST! - Sunday morning at 0700 in the diner, with Vixyy, Helix, Clayton, Fcneko, and others, just like last year.
HOPE TO SEE YOU THERE!
For Writer's Readers
Posted 2 months ago
Lu-Man submitted a journal that absolutely struck a chord with this wuff. Please, if you are among those who enjoy reading story submissions here on FA, please give it a look:https://www.furaffinity.net/journal/11187787/
Vrghr posted a long reply there. Have a glance at that too, if you feel like it.
But, to summarize here: Too often, we, as writers on FA, get the feeling we're shouting into a void. That we're actors producing a play, getting all our characters and costumes and props in place, making sure our lighting and sound is perfect, and walking out on stage to a darkened house, hoping there's an audience out there, somewhere beyond the footlights. Its disheartening to go though the entire production and hear not a peep from beyond those lights. Not a clap, not a cheer, not a laugh, not even a groan, a boo, a hiss.
We know there must be someone there! Our "ushers" tell us they've sold tickets and admitted bodies. FA lets us know via "Views". But the silence in the house provides nothing for us. No feedback, no clues for improvement, no hints of success or failure. Worse, no incentive to produce the next "play" or continue the one we've started. We're not asking for standing ovations. But something, anything, other than silence, would be so welcome! Just clicking a "fav" box occasionally if a story moves you, would be a big deal for most of us.
As
Vixyyfox , Lu-Man , and many others have said, "Writers write". It's what we do. The characters and worlds that live within our minds and imaginations come to life in the text we craft. These are our gifts to you, the Readers. We invite you to partake of them, for better or worse. Most of us, Vrghr here, certainly, will continue to write without feedback from our readers, our viewers. But, there's extra work involved to format these submissions, polish them for public consumption, error/spell/grammar check and edit them, convert file formats for upload. If no one is reading them anyway, why waste the time with all that when we could be writing the next chapter, the next saga, crafting our next 'play' ?
We won't stop writing, but you may find fewer of us are posting. Why post something that's being ignored anyway? if there's fun in the creation, and no value in the submission, then why not focus on the fun and ignore the other, if it's being ignored by everyone else?
Bottom line, your feedback is important to us, even if you feel it's too minor or a nuisance for us to read it. It's not, trust wuffy. Even a single word, like "nice", "funny", "sob", "LOL" is appreciated. In fact, "lame", "boring", "meh" are appreciated too! Even though we'd love to have more detail (and wuff will probably ask for it in his reply), those help a writer out too!
More, it means someone, out there beyond the blinding lights of the stage, WATCHED us, HEARD us! What we did touched them, even in a negative way. It's important!
Writers Write, but READERS make the writing worthwhile!
Sad news for the Foodie community
Posted 4 months agoVrghr just learned that chef, Anne Burrell has passed away.
She seemed to truly have fun in the kitchen when she presented her recipes on Food Network. And she was a great teacher as well as a great chef. She had a no nonsense, straight forward approach to cooking that created wonderful flavors and results.
One of the chefs wuff admired greatly. She will be missed.
She seemed to truly have fun in the kitchen when she presented her recipes on Food Network. And she was a great teacher as well as a great chef. She had a no nonsense, straight forward approach to cooking that created wonderful flavors and results.
One of the chefs wuff admired greatly. She will be missed.
Great TV Tune!
Posted 4 months agoBeen a while since wuffy listened to this, but Vrghr has always thought that the original Johnny Quest TV theme was vastly under-appreciated.
This is some GREAT music, especially for those folk who enjoy the "big band" sound and percussion.
Wuff would rank it right up there with the extended version of the Rockford Files theme, Hawaii 5 0, and others. Though totally different genres, those were and still are great tunes.
Do any of wuff's furry followers have theme show favs of their own?
Here's a link to Johnny's:
This is some GREAT music, especially for those folk who enjoy the "big band" sound and percussion.
Wuff would rank it right up there with the extended version of the Rockford Files theme, Hawaii 5 0, and others. Though totally different genres, those were and still are great tunes.
Do any of wuff's furry followers have theme show favs of their own?
Here's a link to Johnny's:
AI Cooking Done RIGHT!?
Posted 5 months agoBefore the shutdown, Vrghr did a journal on the abuse of AI to create fake food and related recipes, and how so many folks were getting suckered in by the fantasy and lies.
So, is there a good side to that coin?
Wuffy decided to give Grok a test, and oh my! The results seem pretty darn impressive!
Brace yourself, dear furry readers! There's a WALL OF TEXT on the way!
So, it all started when wuff saw an interesting video about "Hot Honey Chicken". The recipe and results made Vrghr drool! Wuff wanted to create his own, but something stuck in Vrghr's fuzzy head - - what if wuffy took that original idea and went completely nuts with it, using some of his favorite cooking techniques like Sous Vide and the new Air Fryer, as well as some recent successes that Vrghr wanted to taste again, like that Bacon Onion Gochujang BBQ Fry-Up (found here: https://www.furaffinity.net/view/60737483 ) that wuff absolutely adored? So wuff set out to create Sous Vide Air Fryer Hot Honey BBQ Gochujang Crispy Chicken Wings!
As normal, wuff started by researching recipes and immediately hit a problem: Some of wuff's best sources totally disagreed on key elements of the prep like the temperatures of the Sous Vide or the method of coating and frying afterward. And that's when the light bulb went on: Why not see if AI could aid in de-conflicting those discrepancies and advising a cook on technique and ingredients, or offering ideas that worked off a cook's original concepts and direction? Let's let the AI be a Sous Chef for wuff's Sous Vide extravaganza! Could the AI be a useful tool, or just a distraction that would create an inedible mess?
What follows is a dialog between Grok.AI (Grok.com) and Vrghr as wuff explored the concepts and ideas, and asked for help and advice from the AI.
Summary for those who don't want to wade through the following flood of words: Yes! AI appears to be a very useful tool for a home cook and hobbiest, perhaps even for a chef. And Vrghr thoroughly enjoyed the interaction with Grok, and even learned a thing or two!
And with a minor tweak or two, wuff got a recipe that he is going to try creating! And Vrghr will post the results here for wuff's followers to make their own decisions on the utility of AI as a tool. Wuff will certainly announce the results of his own taste tests too!
(I've presented my part of the dialog in Italics to make it easier to differentiate between my inputs and Grok's. I've also edited my text to make it easier to read, instead of the single input block that Grok prefers.)
VRGHR>I want to create a Chicken Wings dish using a sous vide method for the initial cook and finishing off in air fryer or broiler, but I'm finding discrepancies in recipes for them. Some, like Anova, treat them as white meat with cook temperature around 145-150F. Others treat them as dark meat with cook temperature around 160-165. Most recommend 2 hours cook time, regardless of temperature.
What is your recommendation on time and temperature for the sous vide, and what would the difference be between the two results?
GROK> For sous vide chicken wings, the choice of temperature depends on whether you prioritize texture and juiciness (lower temp, white meat style) or a more tender, fall-off-the-bone result (higher temp, dark meat style). Here's my recommendation based on the science of poultry cooking and desired outcomes:
Recommended Sous Vide Time and Temperature
- White Meat Style (145–150°F / 62.8–65.6°C, 2 hours):
- *Why*: This treats wings like leaner poultry (closer to breast meat). At 145–150°F, the proteins denature gently, retaining more moisture and yielding a firmer, juicier texture with a slight bite. Perfect if you want wings that hold their shape and have a snap when finished in the air fryer or broiler.
- *Result*: Juicy, tender wings with a slightly firmer texture. The meat stays moist, and the skin (after finishing) crisps up well. Ideal for classic crispy wings with a clean bite.
- *Method*: Season wings (salt, pepper, optional spices), vacuum-seal, and cook at 145°F for 2 hours. Pat dry thoroughly post-sous vide, then finish in an **air fryer** at 400°F for 8–12 minutes (flipping halfway) or under a **broiler** (500°F) for 5–8 minutes, watching closely to avoid burning.
- Dark Meat Style (160–165°F / 71.1–73.9°C, 2 hours):
- *Why*: This treats wings like darker poultry (thighs/legs). Higher temperatures break down connective tissues more, resulting in a softer, more shreddable texture that’s closer to braised or slow-cooked dark meat. Good for wings where you want a tender, almost fall-apart quality.
- *Result*: Softer, more tender wings with a slightly less juicy but more melt-in-your-mouth texture. The meat pulls away from the bone easily, and the skin can still crisp up when finished, though it may feel slightly less taut due to more collagen breakdown.
- *Method*: Season and vacuum-seal as above, cook at 160°F for 2 hours. Pat dry thoroughly, then finish in an **air fryer** at 400°F for 8–12 minutes or **broiler** at 500°F for 5–8 minutes.
Key Differences Between the Two
1. Texture:
- *145–150°F*: Firmer, juicier, with a clean bite. The meat holds together well, mimicking a perfectly cooked chicken breast but with the wing’s natural fat.
- *160–165°F*: Softer, more tender, with a shreddable, almost confit-like quality. Connective tissues break down more, giving a looser, less structured bite.
2. Juiciness:
- *145–150°F*: Retains more natural moisture due to less protein contraction at lower temperatures.
- *160–165°F*: Slightly less juicy as higher heat causes more moisture loss, but the rendered collagen adds a rich, gelatinous mouthfeel.
3. Finishing:
- *145–150°F*: Skin stays tauter, crisping up more easily in the air fryer or broiler for a snappy exterior.
- *160–165°F*: Skin may be slightly looser due to more fat and collagen rendering, requiring thorough drying and careful finishing to achieve crispness.
4. Flavor:
- Both deliver great flavor, but the higher temp (160–165°F) can feel richer due to more fat rendering and collagen breakdown, especially if you’re saucing the wings post-cook.
My Recommendation
- Best Choice: *145°F for 2 hours*, finished in an *air fryer* at 400°F for 10–12 minutes. This gives you the juiciest, most versatile wings with a crispy skin and a texture that appeals to most palates. The lower temperature preserves moisture, and the air fryer ensures a crunchy exterior without the risk of charring under a broiler.
- *Why 2 Hours?*: Two hours is sufficient at either temperature to fully cook the wings, pasteurize them, and achieve the desired texture. Longer times (e.g., 3–4 hours) at higher temps can make the meat overly soft or mushy, especially at 160–165°F.
- *Pro Tip*: For extra crispy skin, toss wings in a pinch of baking powder before air frying (after patting dry). This raises the skin’s pH, promoting browning and crispiness.
Finishing Notes
- *Air Fryer*: More consistent for crispy results; use 400°F, flip halfway, and check for golden-brown crispness.
- *Broiler*: Faster but requires vigilance to avoid burning. Place wings 6–8 inches from the heating element and flip once.
- *Saucing*: Apply sauce *after* crisping to avoid soggy skin. For Buffalo wings, toss in a mix of hot sauce and melted butter; for BBQ, brush lightly and broil/air fry for 1–2 extra minutes to set.
Why the Recipe Discrepancies?
- White vs. Dark Meat: Wings have both white (drumette) and dark (flat) meat, so recipes hedge based on desired outcome. Lower temps prioritize juiciness and universal appeal; higher temps lean into the dark meat’s richness and tenderness.
- Safety: Both 145°F and 160°F are safe for poultry when held for 2 hours, as sous vide pasteurizes at these temps (per USDA guidelines, 145°F for 9.6 minutes or 160°F instantly ensures safety).
- Preference: Some chefs prefer the softer texture of higher temps for wings, especially in recipes mimicking slow-cooked or braised styles.
If you want a specific flavor profile (e.g., Buffalo, BBQ, Asian-inspired), let me know, and I can suggest seasonings or sauces to complement the sous vide method!
VRGHR> Great pro tip on using baking powder to change the PH. But, are you sure you didn't mean baking soda? I've heard of the soda technique for other proteins, but I'm not as familiar with baking powder to do that trick.
GROK> You're right to question this—it's a common point of confusion! I did mean *baking powder*, not *baking soda*, for the crisping trick with chicken wings, but let me clarify why and address the distinction, as both can be used in cooking but with different effects.
Baking Powder vs. Baking Soda for Chicken Wings
- *Baking Powder*:
- *Why it works*: Baking powder is a mixture of sodium bicarbonate (baking soda) and an acid (usually cream of tartar). When mixed with the moisture on chicken skin and heated, it raises the skin’s pH, accelerating the Maillard reaction (browning) and breaking down proteins in the skin to create a crisper, more brittle texture. The acid in baking powder tempers the alkalinity, making it less harsh than straight baking soda, which can leave a soapy or metallic taste if overused.
- *Benefits for wings*: Baking powder is gentler and more foolproof for achieving crispy skin, especially when finishing in an air fryer or broiler after sous vide. It promotes even browning and a light, crunchy texture without overpowering the flavor.
- *How to use*: Pat wings dry after sous vide, toss with 1–2 teaspoons of **aluminum-free baking powder** (to avoid metallic taste) per pound of wings, plus salt and spices. Air fry at 400°F for 8–12 minutes or broil at 500°F for 5–8 minutes.
- *Why preferred*: It’s less likely to leave an off-flavor compared to baking soda, and the acid component helps balance the pH shift for consistent results.
- *Baking Soda*:
- *Why it works*: Baking soda (sodium bicarbonate) is a strong alkaline compound that raises the pH of the skin even more aggressively than baking powder. This speeds up browning and dries out the skin, which can crisp it effectively. It’s commonly used in techniques like Chinese-style fried chicken wings or for roasting proteins (e.g., turkey or pork) to get ultra-crispy skin.
- *Drawbacks*: Baking soda is more potent, so it’s easy to overdo it, resulting in a soapy, chemical, or bitter taste. It also requires precise measurement (e.g., ¼–½ teaspoon per pound of wings) and often needs to be paired with an acid (like vinegar or buttermilk) to neutralize its flavor.
- *When to use*: Baking soda can work for wings if you’re aiming for an ultra-dry, shatteringly crisp skin and are confident in measuring sparingly. It’s more common in deep-fried wing recipes than sous vide + air fryer/broiler methods.
- *How to use*: Mix ¼ teaspoon baking soda per pound of wings with salt and spices, apply to dry wings, and let sit uncovered in the fridge for 4–12 hours (optional) to dry further. Finish as above.
Why I Recommended Baking Powder
- *Ease and reliability*: Baking powder is more forgiving for home cooks. Its balanced composition reduces the risk of off-flavors, making it ideal for sous vide wings where the skin is already partially rendered and needs a gentle boost to crisp up.
- *Taste*: Baking powder won’t impart the metallic or soapy notes that baking soda can, especially in smaller kitchens where precise measurements might be tricky.
- *Common practice*: Many modern wing recipes, especially those from sources like Serious Eats or Kenji López-Alt, advocate baking powder for oven- or air fryer-finished wings due to its consistent results.
Can You Use Baking Soda Instead?
Yes, but with caution:
- Use *sparingly* (e.g., ¼ teaspoon per pound of wings, mixed with salt and spices).
- Consider combining with an acidic marinade or sauce post-cook to balance the flavor.
- Test a small batch first, as sous vide wings have a different moisture content than raw wings, and baking soda’s effect can be more pronounced.
My Recommendation Stands
Stick with *baking powder* (aluminum-free, like Bob’s Red Mill or Rumford) for your sous vide wings. Toss 1 teaspoon per pound of wings with salt, pepper, and optional spices (like garlic powder or paprika) after patting dry post-sous vide. This will give you crispy, golden skin in the air fryer or broiler without risking off-flavors. If you’re curious about baking soda, try it on a small test batch to compare, but baking powder is the safer bet for consistent, delicious results.
If you’ve heard of baking soda for other proteins (like crispy pork or roasted turkey), it’s the same principle—raising pH to enhance browning—but wings are smaller and more delicate, so baking powder’s milder effect shines here. Let me know if you want more details on the science or specific seasoning ideas!
VRGHR> Thanks very much for the information on soda vs. powder. Very good to know! I'll use the powder version for my wings.
One of the recipes recommended a dusting of corn flour (or potato flour) prior to air frying or broiling. What would be the effect of this, vs. just the unaltered wings?
GROK> Great choice going with baking powder for your sous vide chicken wings—it’s a reliable way to get that crispy skin! Adding a dusting of *corn flour* (or *potato flour*) before air frying or broiling is a technique some recipes use to enhance texture, and it’s worth exploring. Let’s break down the effect of using corn flour or potato flour versus using just the baking powder-coated, unaltered wings.
Effect of Dusting with Corn Flour or Potato Flour
1. *Texture*:
- *Corn Flour*:
- *What it does*: Corn flour (finely ground cornmeal, not cornstarch) adds a thin, starchy coating that absorbs moisture from the wing’s surface and crisps up during high-heat cooking. It creates a slightly crunchy, almost tempura-like exterior that’s more pronounced than the natural skin alone.
- *Result*: A delicate, crackly crust with a subtle grainy texture. It enhances the “fried” feel, making the wings seem closer to deep-fried without the oil. The coating is light but noticeable, especially in an air fryer.
- *Potato Flour*:
- *What it does*: Potato flour (made from dried, ground potatoes) is highly absorbent due to its starch content. It soaks up surface moisture even more effectively than corn flour, forming a tighter, crispier coating when heated.
- *Result*: A slightly thicker, crunchier crust compared to corn flour, with a smooth, almost chip-like texture. It can feel more substantial, mimicking a light breading, and holds up well under sauces.
- *Vs. Unaltered Wings (Baking Powder Only)*:
- Baking powder alone crisps the natural skin by drying it out and promoting browning via pH change. The result is a taut, snappy skin that’s crispy but retains the pure “wing” texture—think classic Buffalo wings.
- Without flour, the crispiness comes solely from the skin’s own fat and protein, so it’s thinner and less “coated” than flour-dusted wings. It’s a more natural, skin-forward texture.
2. *Crispiness*:
- *Corn/Potato Flour*: Both flours amplify crispiness by creating an additional starchy layer that fries up in the air fryer or broiler. They’re especially effective if the sous vide process leaves the skin slightly softer or if you’re aiming for a fried-chicken-like crunch.
- *Unaltered Wings*: Crispiness is still excellent with baking powder, but it’s limited to the skin’s natural structure. If the wings are patted dry thoroughly and cooked at high heat (400°F air fryer or 500°F broiler), the skin alone can get very crispy, but it won’t have the extra crunch of a starchy coating.
3. *Flavor*:
- *Corn Flour*: Adds a subtle, sweet corn flavor that complements the chicken, especially with savory or spicy seasonings. It’s mild but can enhance BBQ or Southwestern-style wings.
- *Potato Flour*: Imparts a faint earthy, potato-like taste, which is neutral but slightly richer than corn flour. It pairs well with bold sauces like Buffalo or garlic-parmesan.
- *Unaltered Wings*: The flavor is purely the chicken skin, seasonings, and any browning from the Maillard reaction. Baking powder doesn’t add taste (if aluminum-free), so the wings taste “cleaner” and more like traditional wings.
4. *Appearance*:
- *Corn/Potato Flour*: Creates a more uniform, golden-brown coating, giving the wings a polished, restaurant-style look. The flour helps hide any unevenness in the skin from sous vide.
- *Unaltered Wings*: The skin browns naturally, but the color may be less even, especially if some areas are thinner or have more fat. Still attractive, but less “coated” in appearance.
5. *Sauce Adherence*:
- *Corn/Potato Flour*: The starchy coating provides more surface area for sauces to cling to, making them ideal for heavily sauced wings (e.g., Buffalo, honey BBQ). The flour absorbs some sauce, keeping it from sliding off.
- *Unaltered Wings*: Sauces stick well to crispy skin, but less so than a floured surface. For lightly sauced or dry-rubbed wings, this isn’t an issue, but heavily sauced wings may feel slicker.
Practical Considerations
- *How to Apply*: After sous vide (145°F for 2 hours, as recommended), pat wings dry thoroughly. Toss with 1 tsp baking powder per pound of wings, plus salt and spices. Then, lightly dust with *1–2 tbsp corn flour or potato flour* per pound, shaking off excess to avoid a heavy coating. Too much flour can make the texture gummy or cakey.
- *Air Fryer vs. Broiler*:
- *Air Fryer (400°F, 8–12 minutes)*: Flour-dusted wings shine here, as the circulating heat crisps the starchy coating evenly, mimicking deep-frying.
- *Broiler (500°F, 5–8 minutes)*: Flour works well but requires close monitoring, as the starch can burn faster than plain skin. Flip wings and check frequently.
- *Corn Flour vs. Potato Flour*:
- *Corn Flour*: Lighter, more delicate crunch; better for a subtle coating or if you want a less noticeable crust. Easier to find (e.g., masa harina or fine cornmeal).
- *Potato Flour*: Crunchier, slightly denser coating; ideal for a more pronounced fried texture. Less common but available in specialty stores or online.
My Recommendation
- *If you want classic wings*: Skip the flour and stick with *baking powder alone* (1 tsp per pound, aluminum-free) for a crispy, natural skin that highlights the sous vide juiciness. This is perfect for traditional Buffalo or dry-rubbed wings, where the skin’s texture is the star. Air fry at 400°F for 10–12 minutes, flipping halfway.
- *If you want a fried-like crunch*: Use a *light dusting of corn flour* (1 tbsp per pound) after the baking powder. It adds a subtle, crispy crust that mimics fried wings without overpowering the chicken’s flavor. It’s great for sauced wings or if you’re serving a crowd that loves a coated texture. Air fryer is the best finishing method here.
- *When to use potato flour*: Choose potato flour if you want a bolder, crunchier coating or are making heavily sauced wings, as its absorbency holds sauces well. Use sparingly (1 tbsp per pound) to avoid a thick crust.
Why Recipes Suggest Flour
- *Post-Sous Vide Skin*: Sous vide can leave the skin softer or slightly rubbery due to moisture retention, even with baking powder. A starchy flour helps absorb that moisture and creates a new crispy layer, compensating for any textural inconsistencies.
- *Fried Wing Appeal*: Many recipes aim to replicate the crunchy exterior of deep-fried wings, and corn or potato flour gets closer to that ideal, especially in an air fryer.
Pro Tip
- For the best of both worlds, combine approaches: Use baking powder for crisp skin, then add a **very light dusting** of corn flour (shake off excess) for a touch of extra crunch. Season with salt, garlic powder, and paprika before air frying to boost flavor.
- If using flour, ensure wings are bone-dry post-sous vide (pat with paper towels and air-dry in the fridge for 30–60 minutes if time allows) to maximize crispiness.
If you’re leaning toward a specific sauce or style (e.g., Buffalo, BBQ, or Asian-inspired), let me know, and I can tailor seasoning or flour recommendations to match!
VRGHR> (At this point, I had enough information to lay out the basics of a recipe for the result I had been inspired to create, as follows: ~Vrghr)
I have an idea for a sauce coating already. It is based off a combination of 3/4lb bacon, 2 medium onions, 2 tablespoons sweet BBQ sauce (like KC Masterpiece or Sweet Baby Rays), and 2 tablespoons of a Gochujang sauce (not paste).
I'll prepare that first by mixing the BBQ and Gochujang sauces then coating the sliced onion and chopped bacon in the mix. That all gets air-fried until crispy and the onions are starting to char. (This is the Bacon Onion Fry-up from my prior recipe. ~Vrghr)
I'm planning to mix half of that with a marinade of 1/4C honey, 1/4C Soy Sauce, 1/4C BBQ sauce (same as used in the fry-up), 1/4C Gochujang sauce (same again), 2 Tablespoons rice vinegar for some acid, 1 teaspoon each garlic and onion powder, and 1/4 teaspoon cayenne powder ( This came from some web ideas from a "Hot Honey Chicken", but altered to make it Gochujang-BBQ ~Vrghr). I'll blend it all together until smooth.
That will get distributed between the bags of chicken wings before those are added to the sous vide. When the sous vide cook is done, the wings come out and get patted dry while the sauce from the bags is added to the remaining onion-bacon fry up and reduced in a pot until thickened.
The wings will get tossed in your recommended baking powder and seasoned flour and air fried. The fried wings will be tossed with the reduced sauce mixture and more drizzled on top of the plated wings. Perhaps I'll garnish with chopped chives?
GROK> Your sauce and coating plan sounds absolutely incredible—bold, savory, sweet, spicy, and umami-packed with that crispy bacon-onion backbone! The combination of sous vide wings, baking powder + corn flour for crispiness, and your complex bacon-gochujang-BBQ sauce is a winning strategy. I love the thought you’ve put into layering flavors and textures, from the marinade to the air-fried finish and garnish. Below, I’ll evaluate your approach, offer some tweaks to optimize the process and results, and address how the sauce will interact with the sous vide and air-frying steps, ensuring the wings shine with your vision.
Analysis of Your Sauce and Method
1. *Sauce Components*:
- *Bacon-Onion Fry-Up (3/4 lb bacon, 2 medium onions, 2 tbsp BBQ sauce, 2 tbsp gochujang sauce)*:
- Air-frying the bacon and onions coated in sweet BBQ (e.g., KC Masterpiece or Sweet Baby Ray’s) and gochujang sauce creates a crispy, caramelized base with smoky, sweet, and spicy notes. The bacon’s fat will render, infusing the onions with richness, while the sauces char slightly, adding depth.
- *Effect*: This forms a flavorful, textural component that’s both a mix-in for the marinade and a base for the final sauce. The charring enhances umami and complements the wings’ juicy sous vide texture.
- *Marinade (1/4 cup each: honey, soy sauce, BBQ sauce, gochujang sauce; 2 tbsp rice vinegar; 1 tsp each garlic powder, onion powder; 1/4 tsp cayenne)*:
- Blending half the crispy bacon-onion mix with this marinade creates a smooth, viscous sauce with sweet (honey, BBQ), salty (soy), spicy (gochujang, cayenne), and tangy (rice vinegar) elements. The garlic and onion powders reinforce the savory backbone, while the bacon-onion blend adds smokiness and texture.
- *Effect in Sous Vide*: Adding this marinade to the sous vide bags infuses the wings with flavor during the 145°F, 2-hour cook. The low temperature ensures the sugars (honey, BBQ) don’t burn, and the soy and vinegar penetrate the meat slightly, enhancing juiciness and taste.
- *Final Sauce (sous vide bag liquid + remaining bacon-onion fry-up, reduced)*:
- Combining the sous vide bag juices (rich with chicken fat and marinade flavors) with the reserved crispy bacon-onion mix and reducing it creates a thick, glossy sauce that ties everything together. The reduction concentrates flavors, balancing the sweetness and heat while incorporating the wings’ natural juices.
- *Effect*: This sauce will coat the air-fried wings beautifully, with the bacon-onion bits adding texture and the reduced consistency ensuring it clings without making the crispy skin soggy.
2. *Sous Vide Integration*:
- Cooking the wings at *145°F for 2 hours* (as recommended) with the marinade in the bags is a smart move. The low temperature keeps the wings juicy, and the marinade’s flavors (especially soy, gochujang, and vinegar) will subtly penetrate the meat without overpowering the chicken’s natural flavor.
- *Note*: The marinade’s high sugar content (honey, BBQ sauce) could make the bag liquid slightly syrupy, but at 145°F, it won’t caramelize or burn, preserving the intended flavor profile.
3. *Air Frying with Baking Powder + Corn Flour*:
- After sous vide, patting the wings dry and coating them with *baking powder (1 tsp per pound)* and a *light dusting of corn flour (1 tbsp per pound)*, as recommended, will ensure a crispy, golden exterior. The baking powder raises the skin’s pH for browning, and the corn flour adds a delicate, fried-like crunch.
- Season the flour with a pinch of salt, pepper, and perhaps a touch of garlic powder to echo the marinade’s flavors.
- *Air frying at 400°F for 10–12 minutes* (flipping halfway) will crisp the wings perfectly, creating a crunchy contrast to the juicy interior.
4. *Tossing and Drizzling*:
- Tossing the air-fried wings in the reduced sauce ensures even coating, while drizzling extra on top adds visual appeal and a flavor boost. The bacon-onion bits in the sauce will stick to the corn flour-coated wings, enhancing texture.
- *Chive Garnish*: Chopped chives are a fantastic touch, adding a fresh, mildly oniony note that cuts through the richness and brightens the plate.
Potential Considerations and Tweaks
To make sure your dish comes together flawlessly, here are some refinements and tips to address potential challenges:
1. *Balancing the Marinade in Sous Vide*:
- *Issue*: The marinade is bold and sugar-heavy (honey, BBQ sauce, gochujang), which is great for flavor but could dominate the chicken if too much is used in the sous vide bags. Excess liquid might also dilute the wings’ natural juices.
- *Tweak*: Use a modest amount of marinade in the bags—about *1–2 tbsp per pound of wings*. This ensures flavor infusion without overwhelming the meat or creating too much liquid. Reserve extra marinade for the final sauce reduction if needed.
- *Pro Tip*: Before sealing the bags, massage the marinade into the wings to ensure even distribution. If using a vacuum sealer, double-seal to prevent leaks from the viscous marinade.
2. *Managing Bacon-Onion Fry-Up*:
- *Issue*: Air-frying bacon and onions until crispy and slightly charred can produce a lot of rendered fat, which might make the mix greasy if not drained properly.
- *Tweak*: After air-frying (e.g., 375–400°F for 15–20 minutes, shaking occasionally), drain the bacon-onion mix on paper towels to remove excess fat. This keeps the blended marinade and final sauce from being overly oily.
- *Pro Tip*: Reserve a small amount of bacon fat (1–2 tsp) to add to the final sauce reduction for extra richness without greasiness.
3. *Reducing the Final Sauce*:
- *Issue*: The sous vide bag liquid (chicken juices + marinade) combined with the bacon-onion mix might be thin initially, and over-reducing could make it too sticky or intense due to the sugars.
- *Tweak*: Reduce the sauce over medium heat in a saucepan, stirring frequently, until it coats the back of a spoon (about 5–10 minutes). If it’s too thick, thin with a splash of water or rice vinegar to maintain a glossy, pourable consistency.
- *Pro Tip*: Taste the sauce during reduction and adjust with a pinch of salt or a dash of gochujang if the sweetness (from honey/BBQ) needs balancing.
4. *Preventing Soggy Skin*:
- *Issue*: Tossing crispy air-fried wings in a thick, wet sauce could soften the corn flour coating if not done carefully, especially with the extra drizzle.
- *Tweak*: Toss the wings in a *light coating* of the reduced sauce (just enough to coat evenly) and serve immediately. Drizzle extra sauce sparingly on the plated wings, focusing on the meatier parts rather than the crispier skin areas.
- *Pro Tip*: For maximum crispiness, serve extra sauce on the side for dipping, letting diners control the sauciness.
5. *Corn Flour Amount*:
- *Issue*: The corn flour dusting needs to be light to avoid a heavy or cakey texture, especially since the sauce adds moisture.
- *Tweak*: Stick to *1 tbsp corn flour per pound of wings*, mixed with the baking powder and seasonings (salt, pepper, pinch of garlic powder). Shake off excess flour before air frying to ensure a delicate crunch.
- *Pro Tip*: If you want a slightly thicker coating to hold the sauce better, increase to 1.5 tbsp corn flour per pound, but test on a small batch first.
6. *Chive Garnish Enhancement*:
- *Suggestion*: To elevate the chives, consider mixing them with a pinch of toasted sesame seeds or thinly sliced green onions for added texture and a nod to the gochujang’s Korean influence. Sprinkle just before serving to keep them fresh.
How the Sauce Complements the Sous Vide Wings
- *Flavor Synergy*: The sous vide wings (145°F, 2 hours) will be juicy and tender, with a subtle infusion of the marinade’s sweet-spicy-umami notes. The air-fried corn flour coating adds crunch, while the bacon-gochujang-BBQ sauce brings bold, smoky, and slightly sticky richness that clings to the coating. The rice vinegar and cayenne provide a tangy-spicy kick to balance the sweetness, and the bacon-onion bits add savory depth and texture.
- *Texture Contrast*: The crispy corn flour-coated skin contrasts with the tender, juicy meat, and the sauce’s glossy thickness (with crispy bacon-onion pieces) adds a satisfying chew. The chive garnish cuts through the richness with a fresh pop.
- *Visual Appeal*: The golden-brown wings, glossy with sauce and flecked with bacon-onion bits, topped with vibrant green chives, will look stunning and appetizing.
Final Recommended Process
Here’s a streamlined version of your plan with the tweaks incorporated:
1. *Prepare Bacon-Onion Fry-Up*:
- Slice 2 medium onions thinly and chop 3/4 lb bacon into small pieces. Mix with 2 tbsp each BBQ sauce (e.g., Sweet Baby Ray’s) and gochujang sauce (not paste).
- Air-fry at 375°F for 15–20 minutes, shaking every 5 minutes, until crispy and onions are slightly charred. Drain on paper towels, reserving 1–2 tsp bacon fat if desired.
2. *Make Marinade*:
- Blend half the bacon-onion mix with 1/4 cup each honey, soy sauce, BBQ sauce, gochujang sauce, 2 tbsp rice vinegar, 1 tsp each garlic and onion powder, and 1/4 tsp cayenne until smooth.
3. *Sous Vide Wings*:
- Season wings lightly with salt, then add 1–2 tbsp marinade per pound of wings to vacuum-seal bags. Sous vide at **145°F for 2 hours**. Pat wings dry thoroughly post-cook; reserve bag liquid.
4. *Prepare Final Sauce*:
- Combine reserved bag liquid, remaining bacon-onion fry-up, and reserved bacon fat (if using) in a saucepan. Reduce over medium heat until thickened (5–10 minutes), adjusting with water or vinegar if needed.
5. *Air Fry Wings*:
- Toss dried wings with *1 tsp baking powder* and *1 tbsp corn flour* per pound, plus salt, pepper, and a pinch of garlic powder. Air fry at *400°F for 10–12 minutes*, flipping halfway, until golden and crispy.
6. *Toss and Serve*:
- Lightly toss wings in a portion of the reduced sauce to coat. Plate, drizzle sparingly with extra sauce, and garnish with chopped chives (optional: add sesame seeds or green onions). Serve with extra sauce on the side for dipping.
Additional Notes
- *Scaling*: If making a large batch (e.g., 3–4 lbs wings), scale the marinade and bacon-onion mix proportionally but reduce the marinade in the sous vide bags slightly (e.g., 1 tbsp per pound) to avoid excess liquid.
- *Storage*: If prepping ahead, store the bacon-onion fry-up and marinade separately in the fridge for up to 2 days. Reheat the sauce gently before reducing with sous vide juices.
- *Pairings*: These wings would pair beautifully with a cooling side like cucumber salad, coleslaw, or kimchi to complement the gochujang’s heat, or with fries for a classic pub vibe.
Your recipe is already a showstopper, and with these tweaks, it’ll be both foolproof and unforgettable. If you want to refine the spice level, suggest sides, or troubleshoot any step during cooking, let me know! Enjoy those wings—they sound like a flavor explosion!
>>>>>>>>>>>>>>>>> So, there you have it, wonderful furs! For all of you (any of you?) that managed to wade through that tsunami of text, Bless You! Wuff is honored that you devoted that much time to reading all this! (and did you really not have anything better to do? *GRIN*)
What does Vrghr think of Grok's final recommendation? Based on all wuff's experience and trial & errors in the kitchen, it certainly looks legit! Now, all air fryers are different, just like all ovens, so wuffy is going to take the recommended air frying times under advisement and watch the results closely to make sure things cook and crisp properly.
But yes, this does appear to be a viable, functional, and even a tasty recipe! And wuff can't wait to try creating it and presenting the results to his followers here (and to his coworkers to taste and enjoy as well!)
Vrghr is thinking that, when used as a tool and combined with a living person's ideas and creativity, this AI stuff could be very beneficial. Sure, there's vast capability for abuse, just like all our endeavors. But that doesn't mean it should be trashed outright. Lets hope we can continue to find the silver lining for what might otherwise be a very stormy future.
Bon Appetite!
So, is there a good side to that coin?
Wuffy decided to give Grok a test, and oh my! The results seem pretty darn impressive!
Brace yourself, dear furry readers! There's a WALL OF TEXT on the way!
So, it all started when wuff saw an interesting video about "Hot Honey Chicken". The recipe and results made Vrghr drool! Wuff wanted to create his own, but something stuck in Vrghr's fuzzy head - - what if wuffy took that original idea and went completely nuts with it, using some of his favorite cooking techniques like Sous Vide and the new Air Fryer, as well as some recent successes that Vrghr wanted to taste again, like that Bacon Onion Gochujang BBQ Fry-Up (found here: https://www.furaffinity.net/view/60737483 ) that wuff absolutely adored? So wuff set out to create Sous Vide Air Fryer Hot Honey BBQ Gochujang Crispy Chicken Wings!
As normal, wuff started by researching recipes and immediately hit a problem: Some of wuff's best sources totally disagreed on key elements of the prep like the temperatures of the Sous Vide or the method of coating and frying afterward. And that's when the light bulb went on: Why not see if AI could aid in de-conflicting those discrepancies and advising a cook on technique and ingredients, or offering ideas that worked off a cook's original concepts and direction? Let's let the AI be a Sous Chef for wuff's Sous Vide extravaganza! Could the AI be a useful tool, or just a distraction that would create an inedible mess?
What follows is a dialog between Grok.AI (Grok.com) and Vrghr as wuff explored the concepts and ideas, and asked for help and advice from the AI.
Summary for those who don't want to wade through the following flood of words: Yes! AI appears to be a very useful tool for a home cook and hobbiest, perhaps even for a chef. And Vrghr thoroughly enjoyed the interaction with Grok, and even learned a thing or two!
And with a minor tweak or two, wuff got a recipe that he is going to try creating! And Vrghr will post the results here for wuff's followers to make their own decisions on the utility of AI as a tool. Wuff will certainly announce the results of his own taste tests too!
FINAL WARNING! THERE ARE A LOT OF WORDS FOLLOWING THIS! WUFF HAD FUN WITH THEM, BUT YOUR MILEAGE MAY VARY!!(I've presented my part of the dialog in Italics to make it easier to differentiate between my inputs and Grok's. I've also edited my text to make it easier to read, instead of the single input block that Grok prefers.)
VRGHR>I want to create a Chicken Wings dish using a sous vide method for the initial cook and finishing off in air fryer or broiler, but I'm finding discrepancies in recipes for them. Some, like Anova, treat them as white meat with cook temperature around 145-150F. Others treat them as dark meat with cook temperature around 160-165. Most recommend 2 hours cook time, regardless of temperature.
What is your recommendation on time and temperature for the sous vide, and what would the difference be between the two results?
GROK> For sous vide chicken wings, the choice of temperature depends on whether you prioritize texture and juiciness (lower temp, white meat style) or a more tender, fall-off-the-bone result (higher temp, dark meat style). Here's my recommendation based on the science of poultry cooking and desired outcomes:
Recommended Sous Vide Time and Temperature
- White Meat Style (145–150°F / 62.8–65.6°C, 2 hours):
- *Why*: This treats wings like leaner poultry (closer to breast meat). At 145–150°F, the proteins denature gently, retaining more moisture and yielding a firmer, juicier texture with a slight bite. Perfect if you want wings that hold their shape and have a snap when finished in the air fryer or broiler.
- *Result*: Juicy, tender wings with a slightly firmer texture. The meat stays moist, and the skin (after finishing) crisps up well. Ideal for classic crispy wings with a clean bite.
- *Method*: Season wings (salt, pepper, optional spices), vacuum-seal, and cook at 145°F for 2 hours. Pat dry thoroughly post-sous vide, then finish in an **air fryer** at 400°F for 8–12 minutes (flipping halfway) or under a **broiler** (500°F) for 5–8 minutes, watching closely to avoid burning.
- Dark Meat Style (160–165°F / 71.1–73.9°C, 2 hours):
- *Why*: This treats wings like darker poultry (thighs/legs). Higher temperatures break down connective tissues more, resulting in a softer, more shreddable texture that’s closer to braised or slow-cooked dark meat. Good for wings where you want a tender, almost fall-apart quality.
- *Result*: Softer, more tender wings with a slightly less juicy but more melt-in-your-mouth texture. The meat pulls away from the bone easily, and the skin can still crisp up when finished, though it may feel slightly less taut due to more collagen breakdown.
- *Method*: Season and vacuum-seal as above, cook at 160°F for 2 hours. Pat dry thoroughly, then finish in an **air fryer** at 400°F for 8–12 minutes or **broiler** at 500°F for 5–8 minutes.
Key Differences Between the Two
1. Texture:
- *145–150°F*: Firmer, juicier, with a clean bite. The meat holds together well, mimicking a perfectly cooked chicken breast but with the wing’s natural fat.
- *160–165°F*: Softer, more tender, with a shreddable, almost confit-like quality. Connective tissues break down more, giving a looser, less structured bite.
2. Juiciness:
- *145–150°F*: Retains more natural moisture due to less protein contraction at lower temperatures.
- *160–165°F*: Slightly less juicy as higher heat causes more moisture loss, but the rendered collagen adds a rich, gelatinous mouthfeel.
3. Finishing:
- *145–150°F*: Skin stays tauter, crisping up more easily in the air fryer or broiler for a snappy exterior.
- *160–165°F*: Skin may be slightly looser due to more fat and collagen rendering, requiring thorough drying and careful finishing to achieve crispness.
4. Flavor:
- Both deliver great flavor, but the higher temp (160–165°F) can feel richer due to more fat rendering and collagen breakdown, especially if you’re saucing the wings post-cook.
My Recommendation
- Best Choice: *145°F for 2 hours*, finished in an *air fryer* at 400°F for 10–12 minutes. This gives you the juiciest, most versatile wings with a crispy skin and a texture that appeals to most palates. The lower temperature preserves moisture, and the air fryer ensures a crunchy exterior without the risk of charring under a broiler.
- *Why 2 Hours?*: Two hours is sufficient at either temperature to fully cook the wings, pasteurize them, and achieve the desired texture. Longer times (e.g., 3–4 hours) at higher temps can make the meat overly soft or mushy, especially at 160–165°F.
- *Pro Tip*: For extra crispy skin, toss wings in a pinch of baking powder before air frying (after patting dry). This raises the skin’s pH, promoting browning and crispiness.
Finishing Notes
- *Air Fryer*: More consistent for crispy results; use 400°F, flip halfway, and check for golden-brown crispness.
- *Broiler*: Faster but requires vigilance to avoid burning. Place wings 6–8 inches from the heating element and flip once.
- *Saucing*: Apply sauce *after* crisping to avoid soggy skin. For Buffalo wings, toss in a mix of hot sauce and melted butter; for BBQ, brush lightly and broil/air fry for 1–2 extra minutes to set.
Why the Recipe Discrepancies?
- White vs. Dark Meat: Wings have both white (drumette) and dark (flat) meat, so recipes hedge based on desired outcome. Lower temps prioritize juiciness and universal appeal; higher temps lean into the dark meat’s richness and tenderness.
- Safety: Both 145°F and 160°F are safe for poultry when held for 2 hours, as sous vide pasteurizes at these temps (per USDA guidelines, 145°F for 9.6 minutes or 160°F instantly ensures safety).
- Preference: Some chefs prefer the softer texture of higher temps for wings, especially in recipes mimicking slow-cooked or braised styles.
If you want a specific flavor profile (e.g., Buffalo, BBQ, Asian-inspired), let me know, and I can suggest seasonings or sauces to complement the sous vide method!
VRGHR> Great pro tip on using baking powder to change the PH. But, are you sure you didn't mean baking soda? I've heard of the soda technique for other proteins, but I'm not as familiar with baking powder to do that trick.
GROK> You're right to question this—it's a common point of confusion! I did mean *baking powder*, not *baking soda*, for the crisping trick with chicken wings, but let me clarify why and address the distinction, as both can be used in cooking but with different effects.
Baking Powder vs. Baking Soda for Chicken Wings
- *Baking Powder*:
- *Why it works*: Baking powder is a mixture of sodium bicarbonate (baking soda) and an acid (usually cream of tartar). When mixed with the moisture on chicken skin and heated, it raises the skin’s pH, accelerating the Maillard reaction (browning) and breaking down proteins in the skin to create a crisper, more brittle texture. The acid in baking powder tempers the alkalinity, making it less harsh than straight baking soda, which can leave a soapy or metallic taste if overused.
- *Benefits for wings*: Baking powder is gentler and more foolproof for achieving crispy skin, especially when finishing in an air fryer or broiler after sous vide. It promotes even browning and a light, crunchy texture without overpowering the flavor.
- *How to use*: Pat wings dry after sous vide, toss with 1–2 teaspoons of **aluminum-free baking powder** (to avoid metallic taste) per pound of wings, plus salt and spices. Air fry at 400°F for 8–12 minutes or broil at 500°F for 5–8 minutes.
- *Why preferred*: It’s less likely to leave an off-flavor compared to baking soda, and the acid component helps balance the pH shift for consistent results.
- *Baking Soda*:
- *Why it works*: Baking soda (sodium bicarbonate) is a strong alkaline compound that raises the pH of the skin even more aggressively than baking powder. This speeds up browning and dries out the skin, which can crisp it effectively. It’s commonly used in techniques like Chinese-style fried chicken wings or for roasting proteins (e.g., turkey or pork) to get ultra-crispy skin.
- *Drawbacks*: Baking soda is more potent, so it’s easy to overdo it, resulting in a soapy, chemical, or bitter taste. It also requires precise measurement (e.g., ¼–½ teaspoon per pound of wings) and often needs to be paired with an acid (like vinegar or buttermilk) to neutralize its flavor.
- *When to use*: Baking soda can work for wings if you’re aiming for an ultra-dry, shatteringly crisp skin and are confident in measuring sparingly. It’s more common in deep-fried wing recipes than sous vide + air fryer/broiler methods.
- *How to use*: Mix ¼ teaspoon baking soda per pound of wings with salt and spices, apply to dry wings, and let sit uncovered in the fridge for 4–12 hours (optional) to dry further. Finish as above.
Why I Recommended Baking Powder
- *Ease and reliability*: Baking powder is more forgiving for home cooks. Its balanced composition reduces the risk of off-flavors, making it ideal for sous vide wings where the skin is already partially rendered and needs a gentle boost to crisp up.
- *Taste*: Baking powder won’t impart the metallic or soapy notes that baking soda can, especially in smaller kitchens where precise measurements might be tricky.
- *Common practice*: Many modern wing recipes, especially those from sources like Serious Eats or Kenji López-Alt, advocate baking powder for oven- or air fryer-finished wings due to its consistent results.
Can You Use Baking Soda Instead?
Yes, but with caution:
- Use *sparingly* (e.g., ¼ teaspoon per pound of wings, mixed with salt and spices).
- Consider combining with an acidic marinade or sauce post-cook to balance the flavor.
- Test a small batch first, as sous vide wings have a different moisture content than raw wings, and baking soda’s effect can be more pronounced.
My Recommendation Stands
Stick with *baking powder* (aluminum-free, like Bob’s Red Mill or Rumford) for your sous vide wings. Toss 1 teaspoon per pound of wings with salt, pepper, and optional spices (like garlic powder or paprika) after patting dry post-sous vide. This will give you crispy, golden skin in the air fryer or broiler without risking off-flavors. If you’re curious about baking soda, try it on a small test batch to compare, but baking powder is the safer bet for consistent, delicious results.
If you’ve heard of baking soda for other proteins (like crispy pork or roasted turkey), it’s the same principle—raising pH to enhance browning—but wings are smaller and more delicate, so baking powder’s milder effect shines here. Let me know if you want more details on the science or specific seasoning ideas!
VRGHR> Thanks very much for the information on soda vs. powder. Very good to know! I'll use the powder version for my wings.
One of the recipes recommended a dusting of corn flour (or potato flour) prior to air frying or broiling. What would be the effect of this, vs. just the unaltered wings?
GROK> Great choice going with baking powder for your sous vide chicken wings—it’s a reliable way to get that crispy skin! Adding a dusting of *corn flour* (or *potato flour*) before air frying or broiling is a technique some recipes use to enhance texture, and it’s worth exploring. Let’s break down the effect of using corn flour or potato flour versus using just the baking powder-coated, unaltered wings.
Effect of Dusting with Corn Flour or Potato Flour
1. *Texture*:
- *Corn Flour*:
- *What it does*: Corn flour (finely ground cornmeal, not cornstarch) adds a thin, starchy coating that absorbs moisture from the wing’s surface and crisps up during high-heat cooking. It creates a slightly crunchy, almost tempura-like exterior that’s more pronounced than the natural skin alone.
- *Result*: A delicate, crackly crust with a subtle grainy texture. It enhances the “fried” feel, making the wings seem closer to deep-fried without the oil. The coating is light but noticeable, especially in an air fryer.
- *Potato Flour*:
- *What it does*: Potato flour (made from dried, ground potatoes) is highly absorbent due to its starch content. It soaks up surface moisture even more effectively than corn flour, forming a tighter, crispier coating when heated.
- *Result*: A slightly thicker, crunchier crust compared to corn flour, with a smooth, almost chip-like texture. It can feel more substantial, mimicking a light breading, and holds up well under sauces.
- *Vs. Unaltered Wings (Baking Powder Only)*:
- Baking powder alone crisps the natural skin by drying it out and promoting browning via pH change. The result is a taut, snappy skin that’s crispy but retains the pure “wing” texture—think classic Buffalo wings.
- Without flour, the crispiness comes solely from the skin’s own fat and protein, so it’s thinner and less “coated” than flour-dusted wings. It’s a more natural, skin-forward texture.
2. *Crispiness*:
- *Corn/Potato Flour*: Both flours amplify crispiness by creating an additional starchy layer that fries up in the air fryer or broiler. They’re especially effective if the sous vide process leaves the skin slightly softer or if you’re aiming for a fried-chicken-like crunch.
- *Unaltered Wings*: Crispiness is still excellent with baking powder, but it’s limited to the skin’s natural structure. If the wings are patted dry thoroughly and cooked at high heat (400°F air fryer or 500°F broiler), the skin alone can get very crispy, but it won’t have the extra crunch of a starchy coating.
3. *Flavor*:
- *Corn Flour*: Adds a subtle, sweet corn flavor that complements the chicken, especially with savory or spicy seasonings. It’s mild but can enhance BBQ or Southwestern-style wings.
- *Potato Flour*: Imparts a faint earthy, potato-like taste, which is neutral but slightly richer than corn flour. It pairs well with bold sauces like Buffalo or garlic-parmesan.
- *Unaltered Wings*: The flavor is purely the chicken skin, seasonings, and any browning from the Maillard reaction. Baking powder doesn’t add taste (if aluminum-free), so the wings taste “cleaner” and more like traditional wings.
4. *Appearance*:
- *Corn/Potato Flour*: Creates a more uniform, golden-brown coating, giving the wings a polished, restaurant-style look. The flour helps hide any unevenness in the skin from sous vide.
- *Unaltered Wings*: The skin browns naturally, but the color may be less even, especially if some areas are thinner or have more fat. Still attractive, but less “coated” in appearance.
5. *Sauce Adherence*:
- *Corn/Potato Flour*: The starchy coating provides more surface area for sauces to cling to, making them ideal for heavily sauced wings (e.g., Buffalo, honey BBQ). The flour absorbs some sauce, keeping it from sliding off.
- *Unaltered Wings*: Sauces stick well to crispy skin, but less so than a floured surface. For lightly sauced or dry-rubbed wings, this isn’t an issue, but heavily sauced wings may feel slicker.
Practical Considerations
- *How to Apply*: After sous vide (145°F for 2 hours, as recommended), pat wings dry thoroughly. Toss with 1 tsp baking powder per pound of wings, plus salt and spices. Then, lightly dust with *1–2 tbsp corn flour or potato flour* per pound, shaking off excess to avoid a heavy coating. Too much flour can make the texture gummy or cakey.
- *Air Fryer vs. Broiler*:
- *Air Fryer (400°F, 8–12 minutes)*: Flour-dusted wings shine here, as the circulating heat crisps the starchy coating evenly, mimicking deep-frying.
- *Broiler (500°F, 5–8 minutes)*: Flour works well but requires close monitoring, as the starch can burn faster than plain skin. Flip wings and check frequently.
- *Corn Flour vs. Potato Flour*:
- *Corn Flour*: Lighter, more delicate crunch; better for a subtle coating or if you want a less noticeable crust. Easier to find (e.g., masa harina or fine cornmeal).
- *Potato Flour*: Crunchier, slightly denser coating; ideal for a more pronounced fried texture. Less common but available in specialty stores or online.
My Recommendation
- *If you want classic wings*: Skip the flour and stick with *baking powder alone* (1 tsp per pound, aluminum-free) for a crispy, natural skin that highlights the sous vide juiciness. This is perfect for traditional Buffalo or dry-rubbed wings, where the skin’s texture is the star. Air fry at 400°F for 10–12 minutes, flipping halfway.
- *If you want a fried-like crunch*: Use a *light dusting of corn flour* (1 tbsp per pound) after the baking powder. It adds a subtle, crispy crust that mimics fried wings without overpowering the chicken’s flavor. It’s great for sauced wings or if you’re serving a crowd that loves a coated texture. Air fryer is the best finishing method here.
- *When to use potato flour*: Choose potato flour if you want a bolder, crunchier coating or are making heavily sauced wings, as its absorbency holds sauces well. Use sparingly (1 tbsp per pound) to avoid a thick crust.
Why Recipes Suggest Flour
- *Post-Sous Vide Skin*: Sous vide can leave the skin softer or slightly rubbery due to moisture retention, even with baking powder. A starchy flour helps absorb that moisture and creates a new crispy layer, compensating for any textural inconsistencies.
- *Fried Wing Appeal*: Many recipes aim to replicate the crunchy exterior of deep-fried wings, and corn or potato flour gets closer to that ideal, especially in an air fryer.
Pro Tip
- For the best of both worlds, combine approaches: Use baking powder for crisp skin, then add a **very light dusting** of corn flour (shake off excess) for a touch of extra crunch. Season with salt, garlic powder, and paprika before air frying to boost flavor.
- If using flour, ensure wings are bone-dry post-sous vide (pat with paper towels and air-dry in the fridge for 30–60 minutes if time allows) to maximize crispiness.
If you’re leaning toward a specific sauce or style (e.g., Buffalo, BBQ, or Asian-inspired), let me know, and I can tailor seasoning or flour recommendations to match!
VRGHR> (At this point, I had enough information to lay out the basics of a recipe for the result I had been inspired to create, as follows: ~Vrghr)
I have an idea for a sauce coating already. It is based off a combination of 3/4lb bacon, 2 medium onions, 2 tablespoons sweet BBQ sauce (like KC Masterpiece or Sweet Baby Rays), and 2 tablespoons of a Gochujang sauce (not paste).
I'll prepare that first by mixing the BBQ and Gochujang sauces then coating the sliced onion and chopped bacon in the mix. That all gets air-fried until crispy and the onions are starting to char. (This is the Bacon Onion Fry-up from my prior recipe. ~Vrghr)
I'm planning to mix half of that with a marinade of 1/4C honey, 1/4C Soy Sauce, 1/4C BBQ sauce (same as used in the fry-up), 1/4C Gochujang sauce (same again), 2 Tablespoons rice vinegar for some acid, 1 teaspoon each garlic and onion powder, and 1/4 teaspoon cayenne powder ( This came from some web ideas from a "Hot Honey Chicken", but altered to make it Gochujang-BBQ ~Vrghr). I'll blend it all together until smooth.
That will get distributed between the bags of chicken wings before those are added to the sous vide. When the sous vide cook is done, the wings come out and get patted dry while the sauce from the bags is added to the remaining onion-bacon fry up and reduced in a pot until thickened.
The wings will get tossed in your recommended baking powder and seasoned flour and air fried. The fried wings will be tossed with the reduced sauce mixture and more drizzled on top of the plated wings. Perhaps I'll garnish with chopped chives?
GROK> Your sauce and coating plan sounds absolutely incredible—bold, savory, sweet, spicy, and umami-packed with that crispy bacon-onion backbone! The combination of sous vide wings, baking powder + corn flour for crispiness, and your complex bacon-gochujang-BBQ sauce is a winning strategy. I love the thought you’ve put into layering flavors and textures, from the marinade to the air-fried finish and garnish. Below, I’ll evaluate your approach, offer some tweaks to optimize the process and results, and address how the sauce will interact with the sous vide and air-frying steps, ensuring the wings shine with your vision.
Analysis of Your Sauce and Method
1. *Sauce Components*:
- *Bacon-Onion Fry-Up (3/4 lb bacon, 2 medium onions, 2 tbsp BBQ sauce, 2 tbsp gochujang sauce)*:
- Air-frying the bacon and onions coated in sweet BBQ (e.g., KC Masterpiece or Sweet Baby Ray’s) and gochujang sauce creates a crispy, caramelized base with smoky, sweet, and spicy notes. The bacon’s fat will render, infusing the onions with richness, while the sauces char slightly, adding depth.
- *Effect*: This forms a flavorful, textural component that’s both a mix-in for the marinade and a base for the final sauce. The charring enhances umami and complements the wings’ juicy sous vide texture.
- *Marinade (1/4 cup each: honey, soy sauce, BBQ sauce, gochujang sauce; 2 tbsp rice vinegar; 1 tsp each garlic powder, onion powder; 1/4 tsp cayenne)*:
- Blending half the crispy bacon-onion mix with this marinade creates a smooth, viscous sauce with sweet (honey, BBQ), salty (soy), spicy (gochujang, cayenne), and tangy (rice vinegar) elements. The garlic and onion powders reinforce the savory backbone, while the bacon-onion blend adds smokiness and texture.
- *Effect in Sous Vide*: Adding this marinade to the sous vide bags infuses the wings with flavor during the 145°F, 2-hour cook. The low temperature ensures the sugars (honey, BBQ) don’t burn, and the soy and vinegar penetrate the meat slightly, enhancing juiciness and taste.
- *Final Sauce (sous vide bag liquid + remaining bacon-onion fry-up, reduced)*:
- Combining the sous vide bag juices (rich with chicken fat and marinade flavors) with the reserved crispy bacon-onion mix and reducing it creates a thick, glossy sauce that ties everything together. The reduction concentrates flavors, balancing the sweetness and heat while incorporating the wings’ natural juices.
- *Effect*: This sauce will coat the air-fried wings beautifully, with the bacon-onion bits adding texture and the reduced consistency ensuring it clings without making the crispy skin soggy.
2. *Sous Vide Integration*:
- Cooking the wings at *145°F for 2 hours* (as recommended) with the marinade in the bags is a smart move. The low temperature keeps the wings juicy, and the marinade’s flavors (especially soy, gochujang, and vinegar) will subtly penetrate the meat without overpowering the chicken’s natural flavor.
- *Note*: The marinade’s high sugar content (honey, BBQ sauce) could make the bag liquid slightly syrupy, but at 145°F, it won’t caramelize or burn, preserving the intended flavor profile.
3. *Air Frying with Baking Powder + Corn Flour*:
- After sous vide, patting the wings dry and coating them with *baking powder (1 tsp per pound)* and a *light dusting of corn flour (1 tbsp per pound)*, as recommended, will ensure a crispy, golden exterior. The baking powder raises the skin’s pH for browning, and the corn flour adds a delicate, fried-like crunch.
- Season the flour with a pinch of salt, pepper, and perhaps a touch of garlic powder to echo the marinade’s flavors.
- *Air frying at 400°F for 10–12 minutes* (flipping halfway) will crisp the wings perfectly, creating a crunchy contrast to the juicy interior.
4. *Tossing and Drizzling*:
- Tossing the air-fried wings in the reduced sauce ensures even coating, while drizzling extra on top adds visual appeal and a flavor boost. The bacon-onion bits in the sauce will stick to the corn flour-coated wings, enhancing texture.
- *Chive Garnish*: Chopped chives are a fantastic touch, adding a fresh, mildly oniony note that cuts through the richness and brightens the plate.
Potential Considerations and Tweaks
To make sure your dish comes together flawlessly, here are some refinements and tips to address potential challenges:
1. *Balancing the Marinade in Sous Vide*:
- *Issue*: The marinade is bold and sugar-heavy (honey, BBQ sauce, gochujang), which is great for flavor but could dominate the chicken if too much is used in the sous vide bags. Excess liquid might also dilute the wings’ natural juices.
- *Tweak*: Use a modest amount of marinade in the bags—about *1–2 tbsp per pound of wings*. This ensures flavor infusion without overwhelming the meat or creating too much liquid. Reserve extra marinade for the final sauce reduction if needed.
- *Pro Tip*: Before sealing the bags, massage the marinade into the wings to ensure even distribution. If using a vacuum sealer, double-seal to prevent leaks from the viscous marinade.
2. *Managing Bacon-Onion Fry-Up*:
- *Issue*: Air-frying bacon and onions until crispy and slightly charred can produce a lot of rendered fat, which might make the mix greasy if not drained properly.
- *Tweak*: After air-frying (e.g., 375–400°F for 15–20 minutes, shaking occasionally), drain the bacon-onion mix on paper towels to remove excess fat. This keeps the blended marinade and final sauce from being overly oily.
- *Pro Tip*: Reserve a small amount of bacon fat (1–2 tsp) to add to the final sauce reduction for extra richness without greasiness.
3. *Reducing the Final Sauce*:
- *Issue*: The sous vide bag liquid (chicken juices + marinade) combined with the bacon-onion mix might be thin initially, and over-reducing could make it too sticky or intense due to the sugars.
- *Tweak*: Reduce the sauce over medium heat in a saucepan, stirring frequently, until it coats the back of a spoon (about 5–10 minutes). If it’s too thick, thin with a splash of water or rice vinegar to maintain a glossy, pourable consistency.
- *Pro Tip*: Taste the sauce during reduction and adjust with a pinch of salt or a dash of gochujang if the sweetness (from honey/BBQ) needs balancing.
4. *Preventing Soggy Skin*:
- *Issue*: Tossing crispy air-fried wings in a thick, wet sauce could soften the corn flour coating if not done carefully, especially with the extra drizzle.
- *Tweak*: Toss the wings in a *light coating* of the reduced sauce (just enough to coat evenly) and serve immediately. Drizzle extra sauce sparingly on the plated wings, focusing on the meatier parts rather than the crispier skin areas.
- *Pro Tip*: For maximum crispiness, serve extra sauce on the side for dipping, letting diners control the sauciness.
5. *Corn Flour Amount*:
- *Issue*: The corn flour dusting needs to be light to avoid a heavy or cakey texture, especially since the sauce adds moisture.
- *Tweak*: Stick to *1 tbsp corn flour per pound of wings*, mixed with the baking powder and seasonings (salt, pepper, pinch of garlic powder). Shake off excess flour before air frying to ensure a delicate crunch.
- *Pro Tip*: If you want a slightly thicker coating to hold the sauce better, increase to 1.5 tbsp corn flour per pound, but test on a small batch first.
6. *Chive Garnish Enhancement*:
- *Suggestion*: To elevate the chives, consider mixing them with a pinch of toasted sesame seeds or thinly sliced green onions for added texture and a nod to the gochujang’s Korean influence. Sprinkle just before serving to keep them fresh.
How the Sauce Complements the Sous Vide Wings
- *Flavor Synergy*: The sous vide wings (145°F, 2 hours) will be juicy and tender, with a subtle infusion of the marinade’s sweet-spicy-umami notes. The air-fried corn flour coating adds crunch, while the bacon-gochujang-BBQ sauce brings bold, smoky, and slightly sticky richness that clings to the coating. The rice vinegar and cayenne provide a tangy-spicy kick to balance the sweetness, and the bacon-onion bits add savory depth and texture.
- *Texture Contrast*: The crispy corn flour-coated skin contrasts with the tender, juicy meat, and the sauce’s glossy thickness (with crispy bacon-onion pieces) adds a satisfying chew. The chive garnish cuts through the richness with a fresh pop.
- *Visual Appeal*: The golden-brown wings, glossy with sauce and flecked with bacon-onion bits, topped with vibrant green chives, will look stunning and appetizing.
Final Recommended Process
Here’s a streamlined version of your plan with the tweaks incorporated:
1. *Prepare Bacon-Onion Fry-Up*:
- Slice 2 medium onions thinly and chop 3/4 lb bacon into small pieces. Mix with 2 tbsp each BBQ sauce (e.g., Sweet Baby Ray’s) and gochujang sauce (not paste).
- Air-fry at 375°F for 15–20 minutes, shaking every 5 minutes, until crispy and onions are slightly charred. Drain on paper towels, reserving 1–2 tsp bacon fat if desired.
2. *Make Marinade*:
- Blend half the bacon-onion mix with 1/4 cup each honey, soy sauce, BBQ sauce, gochujang sauce, 2 tbsp rice vinegar, 1 tsp each garlic and onion powder, and 1/4 tsp cayenne until smooth.
3. *Sous Vide Wings*:
- Season wings lightly with salt, then add 1–2 tbsp marinade per pound of wings to vacuum-seal bags. Sous vide at **145°F for 2 hours**. Pat wings dry thoroughly post-cook; reserve bag liquid.
4. *Prepare Final Sauce*:
- Combine reserved bag liquid, remaining bacon-onion fry-up, and reserved bacon fat (if using) in a saucepan. Reduce over medium heat until thickened (5–10 minutes), adjusting with water or vinegar if needed.
5. *Air Fry Wings*:
- Toss dried wings with *1 tsp baking powder* and *1 tbsp corn flour* per pound, plus salt, pepper, and a pinch of garlic powder. Air fry at *400°F for 10–12 minutes*, flipping halfway, until golden and crispy.
6. *Toss and Serve*:
- Lightly toss wings in a portion of the reduced sauce to coat. Plate, drizzle sparingly with extra sauce, and garnish with chopped chives (optional: add sesame seeds or green onions). Serve with extra sauce on the side for dipping.
Additional Notes
- *Scaling*: If making a large batch (e.g., 3–4 lbs wings), scale the marinade and bacon-onion mix proportionally but reduce the marinade in the sous vide bags slightly (e.g., 1 tbsp per pound) to avoid excess liquid.
- *Storage*: If prepping ahead, store the bacon-onion fry-up and marinade separately in the fridge for up to 2 days. Reheat the sauce gently before reducing with sous vide juices.
- *Pairings*: These wings would pair beautifully with a cooling side like cucumber salad, coleslaw, or kimchi to complement the gochujang’s heat, or with fries for a classic pub vibe.
Your recipe is already a showstopper, and with these tweaks, it’ll be both foolproof and unforgettable. If you want to refine the spice level, suggest sides, or troubleshoot any step during cooking, let me know! Enjoy those wings—they sound like a flavor explosion!
>>>>>>>>>>>>>>>>> So, there you have it, wonderful furs! For all of you (any of you?) that managed to wade through that tsunami of text, Bless You! Wuff is honored that you devoted that much time to reading all this! (and did you really not have anything better to do? *GRIN*)
What does Vrghr think of Grok's final recommendation? Based on all wuff's experience and trial & errors in the kitchen, it certainly looks legit! Now, all air fryers are different, just like all ovens, so wuffy is going to take the recommended air frying times under advisement and watch the results closely to make sure things cook and crisp properly.
But yes, this does appear to be a viable, functional, and even a tasty recipe! And wuff can't wait to try creating it and presenting the results to his followers here (and to his coworkers to taste and enjoy as well!)
Vrghr is thinking that, when used as a tool and combined with a living person's ideas and creativity, this AI stuff could be very beneficial. Sure, there's vast capability for abuse, just like all our endeavors. But that doesn't mean it should be trashed outright. Lets hope we can continue to find the silver lining for what might otherwise be a very stormy future.
Bon Appetite!
Kudos!
Posted 5 months agoTo the staff and techs of FA, thank you for the time and effort you certainly put in to get the site back on the air.
After years (decades?) as a maintainer, wuff knows the stress, hours, and frustration of trying to get malfunctioning systems back on the air when an impatient group of users were anxiously awaiting the return. Glad to see the site back on the air!
Thank you!
Time for a well-deserved rest, and probably some make-up snooze time.
After years (decades?) as a maintainer, wuff knows the stress, hours, and frustration of trying to get malfunctioning systems back on the air when an impatient group of users were anxiously awaiting the return. Glad to see the site back on the air!
Thank you!
Time for a well-deserved rest, and probably some make-up snooze time.
AI Foods & Recipes, Caution
Posted 6 months agoFor Vrghr's foodie fans and those following from FACCC2, this wuff has noticed an unfortunate trend that seems to be growing. Just like "fake news", fake photos, and deepfake videos, fake foods with recipes entirely created by AI are a thing on the web now.
Particularly on Facebook, but also occurring on other social medial, posters are abusing new software that lets folks take a photo of a dish and create the recipe for it using AI.
There are many apps like that out there: Facebook has "PixFood" that uses an “Inverse Cooking” AI system to create recipes from food photos. Other apps include "Masterpals: Photo to Food", "Photo ToRecipe", "recipesgenie", "Recipix", "Recipe Lens", "Photo Recipe", and more.
Don't confuse these recipe apps with others that are intended to help improve photos of food for bloggers and restaurants. These others don't create recipes, they use photo filters and other techniques to improve composition, backgrounds, lighting, hue, etc., to help you upgrade your phone shot of a restaurant dish into something close to that from a "food stylist" offering.
When used as intended, the recipe apps may or may not help a cook in the kitchen. The intent is to allow you to snap a photo at your favorite restaurant or from a magazine image and devise not only the ingredient list but the cooking times, temperatures, and techniques to recreate the dish. They may provide a starting point, but there have been quite a few folks online who have posted videos of them following these instructions to the letter and ending up with some pretty lame, often inedible results.
For those who have some cooking skills these might form a basis to start from but you'll still need to inject some "reality" into their suggestions. And even with that, creating a dish that exactly matches what you photographed depends a lot more on plating skills and nuance, though your results might taste pretty close.
Thing is, these Apps are, at best, "guessing" at the ingredients they can't see, based on standardized options for the sort of food pictured. Likewise for those they CAN see, but can't pick a precise ingredient from sight. For instance, is that spec of leafy green cilantro or parsley? Or maybe tarragon, or is it chopped basil? For those who have spent any time at all in front of a stove, you're aware at how completely the taste of a dish would change by substituting any of those for another. These apps have also been shown to have some pretty severe difficulties estimating amounts of ingredients. Is that really only 1 Cup of flour in that cake recipe? And 2 teaspoons of salt? Bakers who have made a scratch cake might be wincing about now. Folks that have tried these recipes only are often shown asking things like, "If this is a cake batter, why does it look like crepe batter (or bread dough)?"
If any of our FACCC2 cooks or wuff's followers have tried out some of these apps, Vrghr is eager to learn how it went for you! Please let wuffy know in your replies here.
But this isn't the "CAUTION" part of why Vrghr posted this journal. Here's where things take a turn for the worse:
A lot of "influencers" and those out for "the clicks" are creating false foods completely from AI! They use AI to create an image of a fantasy dish based on some inputs. Then they run that image through one of those photo-to-food apps like PixFood to create an untested AI recipe from the AI image. Then they post it as if they had created the dish themselves, and "Here's the recipe for you to make your own! Please follow me for more!".
There's been a flood of these on Facebook and elsewhere recently, and the torrent seems to be growing. Facebook is doing nothing to protect their customers from these fake foods. Neither are the other social platforms like YouTube, Instagram, and others. Wuff hasn't seen a trend to there here on FurAffinity, at least among those posting to FACCC2 or the other cooks wuff follows. Perhaps foodies don't compose enough of an audience here to make the fakes worth while? But Vrghr is happy that we haven't been "invaded" by them yet.
But the results of these totally fake image and recipes, if you try to follow them, are invariably horrible. You're very likely to waste your time and a lot of expensive ingredients to end up with something that goes straight into the trash. Worse, you may end up damaging your cookware or appliances, or yourself, when techniques stick, scorch, smoke, spit, or even catch fire. And some of these creations actually end up hazardous it eaten!
Wuff is just tossing this out there for those who happen to enjoy researching new dishes, techniques, etc., on line to try at home, as Vrghr does. Be cautious and use what knowledge of cooking you have to evaluate these unknown offerings. The images frequently tip you off through typical "AI Artifacts", but the recipe ingredients and techniques themselves can be another flag. Do the quantities of things like flour, sugar, salt, etc., make sense for the kind of dish pictured? Are there steps in the techniques/instructions that ring warning bells? If you follow the person posting, does it even look like a dish they're likely to be able to create?
If any of these trigger an alert for you, do a bit more exploration in your searching. Can you find similar dishes elsewhere, perhaps from known sources like "Epicurious", "Taste of Home", "Delish", "Serious Eats", "America's Test Kitchen", "Food Wishes: Chef John", "Alton Brown: Good Eats", "NYT Cooking", and others, or is this the only dish like it on the web? If you do find similar recipes, check for significant "deltas" between the content from those legit sites and the one you're considering. If there are, go with the known-good source!
(And maybe let those you know to avoid the fake one, to save them their own hardships of discovery.)
Bon Appetite!
VRGHR
Particularly on Facebook, but also occurring on other social medial, posters are abusing new software that lets folks take a photo of a dish and create the recipe for it using AI.
There are many apps like that out there: Facebook has "PixFood" that uses an “Inverse Cooking” AI system to create recipes from food photos. Other apps include "Masterpals: Photo to Food", "Photo ToRecipe", "recipesgenie", "Recipix", "Recipe Lens", "Photo Recipe", and more.
Don't confuse these recipe apps with others that are intended to help improve photos of food for bloggers and restaurants. These others don't create recipes, they use photo filters and other techniques to improve composition, backgrounds, lighting, hue, etc., to help you upgrade your phone shot of a restaurant dish into something close to that from a "food stylist" offering.
When used as intended, the recipe apps may or may not help a cook in the kitchen. The intent is to allow you to snap a photo at your favorite restaurant or from a magazine image and devise not only the ingredient list but the cooking times, temperatures, and techniques to recreate the dish. They may provide a starting point, but there have been quite a few folks online who have posted videos of them following these instructions to the letter and ending up with some pretty lame, often inedible results.
For those who have some cooking skills these might form a basis to start from but you'll still need to inject some "reality" into their suggestions. And even with that, creating a dish that exactly matches what you photographed depends a lot more on plating skills and nuance, though your results might taste pretty close.
Thing is, these Apps are, at best, "guessing" at the ingredients they can't see, based on standardized options for the sort of food pictured. Likewise for those they CAN see, but can't pick a precise ingredient from sight. For instance, is that spec of leafy green cilantro or parsley? Or maybe tarragon, or is it chopped basil? For those who have spent any time at all in front of a stove, you're aware at how completely the taste of a dish would change by substituting any of those for another. These apps have also been shown to have some pretty severe difficulties estimating amounts of ingredients. Is that really only 1 Cup of flour in that cake recipe? And 2 teaspoons of salt? Bakers who have made a scratch cake might be wincing about now. Folks that have tried these recipes only are often shown asking things like, "If this is a cake batter, why does it look like crepe batter (or bread dough)?"
If any of our FACCC2 cooks or wuff's followers have tried out some of these apps, Vrghr is eager to learn how it went for you! Please let wuffy know in your replies here.
But this isn't the "CAUTION" part of why Vrghr posted this journal. Here's where things take a turn for the worse:
A lot of "influencers" and those out for "the clicks" are creating false foods completely from AI! They use AI to create an image of a fantasy dish based on some inputs. Then they run that image through one of those photo-to-food apps like PixFood to create an untested AI recipe from the AI image. Then they post it as if they had created the dish themselves, and "Here's the recipe for you to make your own! Please follow me for more!".
There's been a flood of these on Facebook and elsewhere recently, and the torrent seems to be growing. Facebook is doing nothing to protect their customers from these fake foods. Neither are the other social platforms like YouTube, Instagram, and others. Wuff hasn't seen a trend to there here on FurAffinity, at least among those posting to FACCC2 or the other cooks wuff follows. Perhaps foodies don't compose enough of an audience here to make the fakes worth while? But Vrghr is happy that we haven't been "invaded" by them yet.
But the results of these totally fake image and recipes, if you try to follow them, are invariably horrible. You're very likely to waste your time and a lot of expensive ingredients to end up with something that goes straight into the trash. Worse, you may end up damaging your cookware or appliances, or yourself, when techniques stick, scorch, smoke, spit, or even catch fire. And some of these creations actually end up hazardous it eaten!
Wuff is just tossing this out there for those who happen to enjoy researching new dishes, techniques, etc., on line to try at home, as Vrghr does. Be cautious and use what knowledge of cooking you have to evaluate these unknown offerings. The images frequently tip you off through typical "AI Artifacts", but the recipe ingredients and techniques themselves can be another flag. Do the quantities of things like flour, sugar, salt, etc., make sense for the kind of dish pictured? Are there steps in the techniques/instructions that ring warning bells? If you follow the person posting, does it even look like a dish they're likely to be able to create?
If any of these trigger an alert for you, do a bit more exploration in your searching. Can you find similar dishes elsewhere, perhaps from known sources like "Epicurious", "Taste of Home", "Delish", "Serious Eats", "America's Test Kitchen", "Food Wishes: Chef John", "Alton Brown: Good Eats", "NYT Cooking", and others, or is this the only dish like it on the web? If you do find similar recipes, check for significant "deltas" between the content from those legit sites and the one you're considering. If there are, go with the known-good source!
(And maybe let those you know to avoid the fake one, to save them their own hardships of discovery.)
Bon Appetite!
VRGHR
Thanksgiving plans in work
Posted 11 months agoWuff hasn't posted a lot of recipes recently, and for that, Vrghr is very sorry.
Last was the "pot o' red Chili" for the office gang. And that gives a little hint on Vrghr's absence.
Wuff tends to do his "post-able creations" when cooking for friends, family, etc. Otherwise, a lot of Vrghr's home cooking is 1-pot "bachelor" type goodies that aren't terribly photogenic, or barely worth the term "recipe". A lot of "dump and go" and heat stuff.
The person wuff had been doing a lot of his cooking with recently came down with some very bad news; she has cancer. She's been going through bouts of radiation treatment and chemo. Naturally, that takes a toll on a person, and she really wasn't able to have wuffy dropping by and making goodies for her.
But she's been feeling better recently, and her family is coming out to Colorado to visit for Thanksgiving and they'd like wuff to help prepare a meal for all.
So wuff is back on the ball planning menu items. New restrictions this year, due to her condition. No white sugar, no highly processes ingredients, no msg, and no raw fish, among others. And other restrictions from some of the guests, such as no soy or gluten. So the creation process is a bit more challenging this year.
Wuff's also very mindful that even the general kitchen messes of a feast like this must be avoided, so Vrghr's looking for new ways to cook things that minimize pans, prep, etc.
Vrghr was asked to do the meat, and only a couple sides. Guest will be bringing other goodies. Wuff is going to do some quick-&-easy appetizers as well. So the plan so far looks like this:
APPS: A "triple buffet crockpot" will host a trio of dips for tortilla & potato chips: "505 white chili chicken", spinach & artichoke, and "cheesy salsa", surrounded by chips of each type. There'll also be a big bowl of chilled shrimp with 2 different cocktail sauces (one has soy, but no sugar, the other no soy but has some sugar in it).
MEAL: Braised Turkey Thighs shredded casserole w/caramelized onion infused mashed 'taters topping, & braising liquid gravy. "Instant Pot" Turkey breast w/turkey gravy. Store-bought HoneyBaked ham.
Sides: The rest of the mashed potatoes, portioned with & without the caramelized onions. Apple Pear Pomegranate sauce. Cranberry Orange Apple (& maybe a bit of rum) sauce.
Those sauces will be sweetened lightly with things like maple syrup, agave, stevia, etc., to avoid extra "plain white" sugar. Hopefully they'll get most of their sweetness from the fruits.
Wuff is going to prep the goodies a day or so before and put them in foil catering trays so we just have to warm them on Thursday. The "Instant Pot" breasts will be made on site, but they only need the multipot and a disposable baking tray to broil the breasts for a moment to crisp and brown the skin. Maybe a pot to reduce the gravy, but wuff can likely finish that in the instant pot too. So minimal mess and cleaning involved. All three dips are "dump and go"; just pour their ingredients into the proper pot of the triple crock buffet server and turn on the heat. Stir as needed. And the shrimp just get thawed and placed in a bowl of crushed ice. So this should be pretty close to no effort and very minor cleanup, hopefully.
And wuff will photo and post recipes for all the things that work!
Wish us luck! Going to have about 20 folks showing up!
Happy Thanksgiving all!
Last was the "pot o' red Chili" for the office gang. And that gives a little hint on Vrghr's absence.
Wuff tends to do his "post-able creations" when cooking for friends, family, etc. Otherwise, a lot of Vrghr's home cooking is 1-pot "bachelor" type goodies that aren't terribly photogenic, or barely worth the term "recipe". A lot of "dump and go" and heat stuff.
The person wuff had been doing a lot of his cooking with recently came down with some very bad news; she has cancer. She's been going through bouts of radiation treatment and chemo. Naturally, that takes a toll on a person, and she really wasn't able to have wuffy dropping by and making goodies for her.
But she's been feeling better recently, and her family is coming out to Colorado to visit for Thanksgiving and they'd like wuff to help prepare a meal for all.
So wuff is back on the ball planning menu items. New restrictions this year, due to her condition. No white sugar, no highly processes ingredients, no msg, and no raw fish, among others. And other restrictions from some of the guests, such as no soy or gluten. So the creation process is a bit more challenging this year.
Wuff's also very mindful that even the general kitchen messes of a feast like this must be avoided, so Vrghr's looking for new ways to cook things that minimize pans, prep, etc.
Vrghr was asked to do the meat, and only a couple sides. Guest will be bringing other goodies. Wuff is going to do some quick-&-easy appetizers as well. So the plan so far looks like this:
APPS: A "triple buffet crockpot" will host a trio of dips for tortilla & potato chips: "505 white chili chicken", spinach & artichoke, and "cheesy salsa", surrounded by chips of each type. There'll also be a big bowl of chilled shrimp with 2 different cocktail sauces (one has soy, but no sugar, the other no soy but has some sugar in it).
MEAL: Braised Turkey Thighs shredded casserole w/caramelized onion infused mashed 'taters topping, & braising liquid gravy. "Instant Pot" Turkey breast w/turkey gravy. Store-bought HoneyBaked ham.
Sides: The rest of the mashed potatoes, portioned with & without the caramelized onions. Apple Pear Pomegranate sauce. Cranberry Orange Apple (& maybe a bit of rum) sauce.
Those sauces will be sweetened lightly with things like maple syrup, agave, stevia, etc., to avoid extra "plain white" sugar. Hopefully they'll get most of their sweetness from the fruits.
Wuff is going to prep the goodies a day or so before and put them in foil catering trays so we just have to warm them on Thursday. The "Instant Pot" breasts will be made on site, but they only need the multipot and a disposable baking tray to broil the breasts for a moment to crisp and brown the skin. Maybe a pot to reduce the gravy, but wuff can likely finish that in the instant pot too. So minimal mess and cleaning involved. All three dips are "dump and go"; just pour their ingredients into the proper pot of the triple crock buffet server and turn on the heat. Stir as needed. And the shrimp just get thawed and placed in a bowl of crushed ice. So this should be pretty close to no effort and very minor cleanup, hopefully.
And wuff will photo and post recipes for all the things that work!
Wish us luck! Going to have about 20 folks showing up!
Happy Thanksgiving all!
Fashion - BLFC Style
Posted 12 months agoVrghr recently visited BLFC convention in Reno. Their theme this year was space-related, so wuff found a few iridescent or silver garments and dressed up for the event as a silver "space wolf".
Surprisingly, a lot of folks Vrghr passed by at the convention commented on those costumes and how "cute" they were or how much they liked them. So wuffy screwed up his courage and for the very first time at a convention, entered into the BLFC "Fashion Show", their version of a Costume Contest.
And Vrghr came in 2nd place in the "non-suit" category! To say wuff was astonished/amazed is quite the understatement.
In any case, Wuffy has found some video of him on stage at the contest and the little story/spiel to go with the costume.
Here ya go, for anyone interested. One each tubby silver wuff, doing his shtick.
https://youtu.be/AMT_SdxM6hE?si=2zh.....rQq3&t=806
VRGHR
Surprisingly, a lot of folks Vrghr passed by at the convention commented on those costumes and how "cute" they were or how much they liked them. So wuffy screwed up his courage and for the very first time at a convention, entered into the BLFC "Fashion Show", their version of a Costume Contest.
And Vrghr came in 2nd place in the "non-suit" category! To say wuff was astonished/amazed is quite the understatement.
In any case, Wuffy has found some video of him on stage at the contest and the little story/spiel to go with the costume.
Here ya go, for anyone interested. One each tubby silver wuff, doing his shtick.
https://youtu.be/AMT_SdxM6hE?si=2zh.....rQq3&t=806
VRGHR
Wuff is curious: "Kink-Friendly" Con Events
Posted a year agoOl' Vrghr is curious. Wuff hasn't been to or followed the programs of all that many furry conventions. So wuff was wondering how many of them advertise "Kink Friendly Adult Only" main events?
Vrghr knows there are any number of panels where adult material is discussed, including the "After dark" or "After midnight" versions that are more free with language and topics even if they don't specifically focus on adult subject matter. But this is the first that Vrghr has heard of a main stage event specifically advertised as "kink friendly" were furs are encouraged to strip down and present "demonstrations."
Now, to be sure, full nudity and revealing costumes (no nips, holes, or poles) are allowed and no "costumes" consisting of 100% body paint or latex permitted, but only because the local state laws ban such elements. From the text of the advert, these would be allowed and encouraged otherwise.
The reason wuff is asking is, this was explained as being added because these events are "popular at other conventions." So Vrghr was wondering just how popular and wide-spread this was?
Thanks for any enlightenment!
And PLEASE - be polite in your replies.
VRGHR
Vrghr knows there are any number of panels where adult material is discussed, including the "After dark" or "After midnight" versions that are more free with language and topics even if they don't specifically focus on adult subject matter. But this is the first that Vrghr has heard of a main stage event specifically advertised as "kink friendly" were furs are encouraged to strip down and present "demonstrations."
Now, to be sure, full nudity and revealing costumes (no nips, holes, or poles) are allowed and no "costumes" consisting of 100% body paint or latex permitted, but only because the local state laws ban such elements. From the text of the advert, these would be allowed and encouraged otherwise.
The reason wuff is asking is, this was explained as being added because these events are "popular at other conventions." So Vrghr was wondering just how popular and wide-spread this was?
Thanks for any enlightenment!
And PLEASE - be polite in your replies.
VRGHR
Wuff got the Wu
Posted 2 years agoJust a heads up advisory.
Ol' Vrghr's home test for Covid 19 came back positive.
Not feeling too terrible, thankfully. A but loggy, body aches, head ache, mild fever, runny nose, and some chest congestion.
Hopefully nothing escalates!
At least wuff has an excuse to work form home for a while. Whoopee!
VRGHR
Ol' Vrghr's home test for Covid 19 came back positive.
Not feeling too terrible, thankfully. A but loggy, body aches, head ache, mild fever, runny nose, and some chest congestion.
Hopefully nothing escalates!
At least wuff has an excuse to work form home for a while. Whoopee!
VRGHR
Farewell dear friend
Posted 2 years agoWuff regrets to inform his followers that 
Boojumbunn , our dear Brown Bunny, passed away last night (20 July) at 9PM of heart failure.
His dear friend Shadowcat is setting up a memorial. Date is still TBD. She will also be making arrangements for a charity for contributions in his name. More to follow on that when the arrangements are completed.
If Heaven lets him have his way, he's a 4' brown magic-using bunny there, causing mischief and making his friends laugh.
You will be greatly missed, my friend!
Vrghr
Boojumbunn , our dear Brown Bunny, passed away last night (20 July) at 9PM of heart failure. His dear friend Shadowcat is setting up a memorial. Date is still TBD. She will also be making arrangements for a charity for contributions in his name. More to follow on that when the arrangements are completed.
If Heaven lets him have his way, he's a 4' brown magic-using bunny there, causing mischief and making his friends laugh.
You will be greatly missed, my friend!
Vrghr
Heads Up!
Posted 2 years agoJust letting Vrghr's followers know that there is a deranged fur out there threatening this wuff for being a member of Furry Valley discord.
They have already created attack accounts on Twitter and Telegram, and have posted images showing this wuff's FA and other social accounts.
They have a serious hate-on against the FV sys admin, and have indicated that any furs with accounts on that server are guilty by association. They are also accusing Vrghr of "sending furry attack squads" against them (have done NO such thing - just posted warnings like this one after their initial threats).
So, be on the lookout for similar "attack accounts" to be created here on FA. They have posted hateful replies to any furs replying to this wuff's posts on other sites. The same could certainly happen here as well.
Sorry that this fur's hate might splash over here. But forewarned is forearmed.
Thank you!
They have already created attack accounts on Twitter and Telegram, and have posted images showing this wuff's FA and other social accounts.
They have a serious hate-on against the FV sys admin, and have indicated that any furs with accounts on that server are guilty by association. They are also accusing Vrghr of "sending furry attack squads" against them (have done NO such thing - just posted warnings like this one after their initial threats).
So, be on the lookout for similar "attack accounts" to be created here on FA. They have posted hateful replies to any furs replying to this wuff's posts on other sites. The same could certainly happen here as well.
Sorry that this fur's hate might splash over here. But forewarned is forearmed.
Thank you!
It's (IHOP) BACON!
Posted 4 years ago(TLDR version: Hie yourself out to your closest IHOP and try a side of there new Steakhouse Bacon while it is still on the menu! This stuff is AWESOME!!!!!)
Wuff hit the IHOP for a breakfast outing this Saturday, and discovered they were promoting a new item on their menu; "Steakhouse Bacon." So Vrghr made sure to order a side with his omelette (spinach, mushroom, jack cheese w/ sliced avocados on top & hollandaise sauce on the side), because, well . . . BACON!!!
Wuffy was a teeny bit concerned when the plates showed up, because that was Double-Extra Extra Thick bacon resting there. Those two slabs were at least 3/8 in thick if not more! And, sad to say, but when you try to cook American style bacon that thick to a crispy state, you all too frequently end up with something akin to delicious bacony-tasting tree bark in consistency. Now, wuff has enjoyed bacon jerky in the past, but that's not what Vrghr was looking for with his breakfast.
However, a quick taste test showed this was anything but tough, chewy, tooth-breaking meat!
Thick, tender, juicy middle! Crisp, maple-glazed exterior! Rich, deep smokey pork flavor with a touch of sweet maple glaze!
This stuff it totally different from traditional crisp American bacon, but it is AMAZING! It's actually much closer to Chinese Char Siu barbecued pork belly, but with a maple glaze substitute for the traditional Char Siu BBQ sauce.
Wuff was quite surprised to find something like this in an IHOP. With the exception of crepes, they're a pretty "American fare" kind of place. This "Smokehouse Bacon" definitely had to use the Chinese techniques to create such tender, succulent, thick and crispy pork. So much wonderful flavor!
Its well worth a try, if just for the novelty of it, even if you're a 'must be crisp' bacon fan.
Just passing on the tip, if wuff's fans should find an opportunity and a hankerin' to explore this new dish!
YUM!!!
Wuff hit the IHOP for a breakfast outing this Saturday, and discovered they were promoting a new item on their menu; "Steakhouse Bacon." So Vrghr made sure to order a side with his omelette (spinach, mushroom, jack cheese w/ sliced avocados on top & hollandaise sauce on the side), because, well . . . BACON!!!
Wuffy was a teeny bit concerned when the plates showed up, because that was Double-Extra Extra Thick bacon resting there. Those two slabs were at least 3/8 in thick if not more! And, sad to say, but when you try to cook American style bacon that thick to a crispy state, you all too frequently end up with something akin to delicious bacony-tasting tree bark in consistency. Now, wuff has enjoyed bacon jerky in the past, but that's not what Vrghr was looking for with his breakfast.
However, a quick taste test showed this was anything but tough, chewy, tooth-breaking meat!
Thick, tender, juicy middle! Crisp, maple-glazed exterior! Rich, deep smokey pork flavor with a touch of sweet maple glaze!
This stuff it totally different from traditional crisp American bacon, but it is AMAZING! It's actually much closer to Chinese Char Siu barbecued pork belly, but with a maple glaze substitute for the traditional Char Siu BBQ sauce.
Wuff was quite surprised to find something like this in an IHOP. With the exception of crepes, they're a pretty "American fare" kind of place. This "Smokehouse Bacon" definitely had to use the Chinese techniques to create such tender, succulent, thick and crispy pork. So much wonderful flavor!
Its well worth a try, if just for the novelty of it, even if you're a 'must be crisp' bacon fan.
Just passing on the tip, if wuff's fans should find an opportunity and a hankerin' to explore this new dish!
YUM!!!
No Mega hotel for wuff
Posted 4 years agoWell, the hotel booking page for Megaplex con screwed up. Wouldn't show any Villas available when the room blocked opened.
By the time they got the website fixed, all the Villas had been booked by phone-in callers. Only took 5 minutes, but that was enough to buy them all out.
Called the hotel desk who confirmed NO villas at con rate available, nor any left at hotel rates. They're 100% booked.
So wuffy is going to be "off site" for Megaplex con. Nuts! Was really hoping to get on-property for this one, but not to be.
Still, going to head down to Orlando and find an AirBnB nearby. Just means wuff won't be able to get in or out as easily (Mega's parking really sucks) and will have to pay the extra parking fees for non-guests. So might see less of wuff in the halls, but will still be there!
Laters, Furs!
By the time they got the website fixed, all the Villas had been booked by phone-in callers. Only took 5 minutes, but that was enough to buy them all out.
Called the hotel desk who confirmed NO villas at con rate available, nor any left at hotel rates. They're 100% booked.
So wuffy is going to be "off site" for Megaplex con. Nuts! Was really hoping to get on-property for this one, but not to be.
Still, going to head down to Orlando and find an AirBnB nearby. Just means wuff won't be able to get in or out as easily (Mega's parking really sucks) and will have to pay the extra parking fees for non-guests. So might see less of wuff in the halls, but will still be there!
Laters, Furs!
Troll Bridge - a viewing "must"!
Posted 5 years agoVrghr just discovered this amazing, wonderful, beautiful tribute to Sir Terry Pratchett: Troll Bridge.
Wuff encourages anyone who has enjoyed Pratchett's Disc World stories to give it a watch. It's lovingly delivered and handles Pratchett's world and characters gently and faithfully.
A very fitting tribute, and Vrghr SO wishes there were more!!
PS: Make SURE you stick around through the credits to enjoy the wonderful bard's tail of Cohen's further adventures and what he did with the "three addresses"!!
Wuff encourages anyone who has enjoyed Pratchett's Disc World stories to give it a watch. It's lovingly delivered and handles Pratchett's world and characters gently and faithfully.
A very fitting tribute, and Vrghr SO wishes there were more!!
PS: Make SURE you stick around through the credits to enjoy the wonderful bard's tail of Cohen's further adventures and what he did with the "three addresses"!!
Boston Dynamics strikes again! - DANCE!
Posted 5 years agoFolks may remember the dog-like Boston Dynamics robot, Spot, dancing to Uptown Funk a while back. That little bot had some excellent moves!
Well, they have MAJORLY upped their game!!
Catch their latest Youtube delivery for the end of the year - - "Do You Love Me?"
Sadly, these bots have far better moves than this wuff could ever hope to pull off.
But, outside of some pretty sick dance moves, wuff is in AWE of the balance and coordination displayed by those bipedal bots. So many miles beyond the shuffling steps they were only capable of just a few years back. What bright possibilities these could have for humanity!
Hope wuff's friends how there have a Happy New Year!
Vrghr
Well, they have MAJORLY upped their game!!
Catch their latest Youtube delivery for the end of the year - - "Do You Love Me?"
Sadly, these bots have far better moves than this wuff could ever hope to pull off.
But, outside of some pretty sick dance moves, wuff is in AWE of the balance and coordination displayed by those bipedal bots. So many miles beyond the shuffling steps they were only capable of just a few years back. What bright possibilities these could have for humanity!
Hope wuff's friends how there have a Happy New Year!
Vrghr
Thanksgiving 2020
Posted 5 years agoWuff been feeling rather down recently, with all the recent drama, Covid, and various other things. Folks may have noticed that Vrghr's rather steady stream of recipe/food posts have diminished significantly. Regarding those, attentive furs may notice that nearly all of them result from wuffy cooking for friends or folks at his workplace.
With "stay at home" and other Covid fears, wuff is working from home and most friends are afraid to gather or have wuff come over to cook for them. And Vrghr really doesn't feel much like making the effort to cook something special just for himself. So folks here aren't seeing the "mac & cheese + hot dogs or "burger", "ramen w/leftovers", or "beanie weenie" kinds of bachelor dishes wuff's been throwing together.
And wuff just discovered that his most favorite holiday meal of the year has effectively been cancelled for 2020: For the first time in over 30 years, there will be no Vrghr-extravaganza Thanksgiving Feast this year. State has severely reduced gatherings, and while not completely forbidding folks to leave the house in this particular county as they are elsewhere, having a holiday meal with anyone other than immediate family is "strongly discouraged".
So the friend and their friends and families that wuff usually cooks for this time of year have all cancelled.
And heading out to enjoy a restaurant feast with at least that social setting is also out; restaurants are limited to 25% or 25 people, whichever is smaller. So all the very limited reservations are gone already for those few places even managing to stay open on that day.
Panic buying is already emptying the shelves in the markets, and they are also forced to limit shoppers and shopping hours. Wuff just hasn't got the gumption to face that hurdle to try to find the leftovers to make a meal for himself. Any turkey small enough for 1 is already gone, thanks to all the smaller gatherings. And Vrghr isn't going to stick a 30 pound bird in a bachelor-wuffy's oven.
At least this isn't going to end up a "Charlie Brown Thanksgiving" style meal. Marie Calendar makes a decent TV turkey dinner, after all. *smile*
There's still a bright spot - - wuff has managed to arrange a Wolfenoot meal for a friend. So Vrghr will be trying to create a special kitchen experiment for them in a few days.
Going to try to produce a very unusual meatloaf: A layered creation, with layers of meat made tender and juicy with a milk & bread panade, mushroom duxelles, and cheesy garlic mashed taters. Topped with strips of bacon. And painted with a home made spicy bourbon BBQ sauce. Going to possibly side this with roasted carrots finished with honey ginger glaze.
IF this turns out to be successful (and tasty), wuff will post the recipe results.
In the mean time, Vrghr hopes your Thanksgiving is pleasant this year and you find at least a few good things to reflect on and be thankful for in the last year.
Peace and joy be with you!
With "stay at home" and other Covid fears, wuff is working from home and most friends are afraid to gather or have wuff come over to cook for them. And Vrghr really doesn't feel much like making the effort to cook something special just for himself. So folks here aren't seeing the "mac & cheese + hot dogs or "burger", "ramen w/leftovers", or "beanie weenie" kinds of bachelor dishes wuff's been throwing together.
And wuff just discovered that his most favorite holiday meal of the year has effectively been cancelled for 2020: For the first time in over 30 years, there will be no Vrghr-extravaganza Thanksgiving Feast this year. State has severely reduced gatherings, and while not completely forbidding folks to leave the house in this particular county as they are elsewhere, having a holiday meal with anyone other than immediate family is "strongly discouraged".
So the friend and their friends and families that wuff usually cooks for this time of year have all cancelled.
And heading out to enjoy a restaurant feast with at least that social setting is also out; restaurants are limited to 25% or 25 people, whichever is smaller. So all the very limited reservations are gone already for those few places even managing to stay open on that day.
Panic buying is already emptying the shelves in the markets, and they are also forced to limit shoppers and shopping hours. Wuff just hasn't got the gumption to face that hurdle to try to find the leftovers to make a meal for himself. Any turkey small enough for 1 is already gone, thanks to all the smaller gatherings. And Vrghr isn't going to stick a 30 pound bird in a bachelor-wuffy's oven.
At least this isn't going to end up a "Charlie Brown Thanksgiving" style meal. Marie Calendar makes a decent TV turkey dinner, after all. *smile*
There's still a bright spot - - wuff has managed to arrange a Wolfenoot meal for a friend. So Vrghr will be trying to create a special kitchen experiment for them in a few days.
Going to try to produce a very unusual meatloaf: A layered creation, with layers of meat made tender and juicy with a milk & bread panade, mushroom duxelles, and cheesy garlic mashed taters. Topped with strips of bacon. And painted with a home made spicy bourbon BBQ sauce. Going to possibly side this with roasted carrots finished with honey ginger glaze.
IF this turns out to be successful (and tasty), wuff will post the recipe results.
In the mean time, Vrghr hopes your Thanksgiving is pleasant this year and you find at least a few good things to reflect on and be thankful for in the last year.
Peace and joy be with you!
Sous Vide panels "After Action" Report
Posted 5 years agoWoo! That was a thing! *GRIN*
Vrghr's first try at hosting panels in a virtual space seemed to go pretty well!
For those unaware, wuffy was accepted by MegaplexOnline con to host two panels at their virtual convention. Wuff naturally selected food/cooking as his subject matter, and hosted two Sous Vide panels: Beginning and Advanced subject versions.
The turn out for both was AMAZING!! When wuffy did this live a year ago and just hosted 1 combined panel, we seated around 12-14 folks at highest point.
But Vrghr had nearly 40 people in the panel space at highest count for the Beginner panel, with an average around 30. And had a high count of over 30 for the Advanced with an average around 25.
*FAINTS*
Vrghr had no idea this wuff and his panels would get a following like that!
First panel went really well, and wuff was able to keep the time under an hour (about 55 minutes). But wasn't quite able to watch the audience chat for questions diligently enough.
So Allon the Cookie Dragon (
starallon here on FA) volunteered to co-host the second panel with wuffy, to help answer audience questions and lend his wealth of professional cooking experience. What a treat that was! Vrghr was Honored to have him join!
Wuff went a bit long in the 2nd panel, but the advantage of a virtual room is that there's no one waiting at the door for the next session. Even though wuffy got a bit wordy and ran about 10 minutes over the hour, everyone stayed and listened!
Lots of good questions and interaction. And seemed like folks were happy and entertained for both panels!
WOOT!!
*Wuff breathes a huge sigh of relief!*
This was so much fun! Thank you,
MelWhite and everyone else who encouraged this wuff to take the chance on it. Vrghr would have missed out on a lot of fun had he skipped it. And hopefully, folks actually learned a bit and had some fun attending.
And the "Recording" light was on the whole time for both sessions, so MegaplexOnline has the panels saved somewhere out there. We'll see if there's a way to offer them for play back at some point, for the folks who weren't able to attend or who might want to review the info again.
Wuff will DEFINITELY consider doing this again should Megaplex go live next year. And even if they don't, Vrghr will certainly sign up again for the virtual versions!
THANK YOU VERY MUCH all who attended!! You really made wuffy's day!
*FLOOFY WUFFY HUGS TO ALL*
Carry on, and have a delightful weekend!
VRGHR
Vrghr's first try at hosting panels in a virtual space seemed to go pretty well!
For those unaware, wuffy was accepted by MegaplexOnline con to host two panels at their virtual convention. Wuff naturally selected food/cooking as his subject matter, and hosted two Sous Vide panels: Beginning and Advanced subject versions.
The turn out for both was AMAZING!! When wuffy did this live a year ago and just hosted 1 combined panel, we seated around 12-14 folks at highest point.
But Vrghr had nearly 40 people in the panel space at highest count for the Beginner panel, with an average around 30. And had a high count of over 30 for the Advanced with an average around 25.
*FAINTS*
Vrghr had no idea this wuff and his panels would get a following like that!
First panel went really well, and wuff was able to keep the time under an hour (about 55 minutes). But wasn't quite able to watch the audience chat for questions diligently enough.
So Allon the Cookie Dragon (
starallon here on FA) volunteered to co-host the second panel with wuffy, to help answer audience questions and lend his wealth of professional cooking experience. What a treat that was! Vrghr was Honored to have him join!Wuff went a bit long in the 2nd panel, but the advantage of a virtual room is that there's no one waiting at the door for the next session. Even though wuffy got a bit wordy and ran about 10 minutes over the hour, everyone stayed and listened!
Lots of good questions and interaction. And seemed like folks were happy and entertained for both panels!
WOOT!!
*Wuff breathes a huge sigh of relief!*
This was so much fun! Thank you,
MelWhite and everyone else who encouraged this wuff to take the chance on it. Vrghr would have missed out on a lot of fun had he skipped it. And hopefully, folks actually learned a bit and had some fun attending. And the "Recording" light was on the whole time for both sessions, so MegaplexOnline has the panels saved somewhere out there. We'll see if there's a way to offer them for play back at some point, for the folks who weren't able to attend or who might want to review the info again.
Wuff will DEFINITELY consider doing this again should Megaplex go live next year. And even if they don't, Vrghr will certainly sign up again for the virtual versions!
THANK YOU VERY MUCH all who attended!! You really made wuffy's day!
*FLOOFY WUFFY HUGS TO ALL*
Carry on, and have a delightful weekend!
VRGHR
Vrghr IS doing Megaplex Online Panels!
Posted 5 years agoWith the encouragement of friends and many good furs here on FA, wuffy bit the bullet and decided to try hosting some panels at Megaplex Online!
As previously mentioned, wuff will be doing 2 panels for Foodies & Cooking Furs, and those just Interested in the subject of Sous Vide cooking.
Last year, Vrghr ran a similar panel, but ended up trying to stuff WAY too much information into a 1 hour session. Wuffy overloaded his audience, and didn't have enough time for good question and answer session and discussions.
So this year, Vrghr is breaking things up a little.
Panel 1) Beginning Sous Vide: The "What, Why, How, Etc.". An introduction that explains what Sous Vide is, how to use it, WHY to use it, things it's good for and things it isn't, etc. And gives a quick explanation of what you would need to do it.
Panel 2) Advanced Sous Vide: More details and explanations. Times, temperatures, and recipes. Discussions of food safety and Pasteurization. And more discussion of the equipment and things to look for.
Both panels are on Friday, 21 Aug. And all times are East Coast Time.
Panel 1) is 11-Noon
Panel 2) is 3:30-4:30
Here's a quick example of the some of the differences between the two panels:
Panel 1) Equipment Discussion: Essential equipment items: These include water, a container for the water, heat source, good thermometer, and containers for the food (bags or jars). Most folks use a device called an Immersion Circulator for the regulated heat source, but there are many other options. (more general explanations follow)
Panel 2) Equipment Discussion: Things to look for in an Immersion Circulator and things you may want to avoid. Discussion of other heating equipment, and their pros and cons. Vacuum systems; bag sealers and vacuum chambers. Pros & Cons of each. Other vacuum options. (more detailed discussions follow)
Etcetera!
Megaplex Online will be held from 21-23 Aug. Here is a complete schedule of their events:
https://megaplex.online/yearspecifi.....O-Schedule.pdf
And here is the Convention web page: https://megaplex.online/
Hope to see some of you at wuff's panels. And to connect during the con.
Wuff will definitely be checking out other events, as well as their dealer's room and vendors.
Have a great weekend!
Vrghr
As previously mentioned, wuff will be doing 2 panels for Foodies & Cooking Furs, and those just Interested in the subject of Sous Vide cooking.
Last year, Vrghr ran a similar panel, but ended up trying to stuff WAY too much information into a 1 hour session. Wuffy overloaded his audience, and didn't have enough time for good question and answer session and discussions.
So this year, Vrghr is breaking things up a little.
Panel 1) Beginning Sous Vide: The "What, Why, How, Etc.". An introduction that explains what Sous Vide is, how to use it, WHY to use it, things it's good for and things it isn't, etc. And gives a quick explanation of what you would need to do it.
Panel 2) Advanced Sous Vide: More details and explanations. Times, temperatures, and recipes. Discussions of food safety and Pasteurization. And more discussion of the equipment and things to look for.
Both panels are on Friday, 21 Aug. And all times are East Coast Time.
Panel 1) is 11-Noon
Panel 2) is 3:30-4:30
Here's a quick example of the some of the differences between the two panels:
Panel 1) Equipment Discussion: Essential equipment items: These include water, a container for the water, heat source, good thermometer, and containers for the food (bags or jars). Most folks use a device called an Immersion Circulator for the regulated heat source, but there are many other options. (more general explanations follow)
Panel 2) Equipment Discussion: Things to look for in an Immersion Circulator and things you may want to avoid. Discussion of other heating equipment, and their pros and cons. Vacuum systems; bag sealers and vacuum chambers. Pros & Cons of each. Other vacuum options. (more detailed discussions follow)
Etcetera!
Megaplex Online will be held from 21-23 Aug. Here is a complete schedule of their events:
https://megaplex.online/yearspecifi.....O-Schedule.pdf
And here is the Convention web page: https://megaplex.online/
Hope to see some of you at wuff's panels. And to connect during the con.
Wuff will definitely be checking out other events, as well as their dealer's room and vendors.
Have a great weekend!
Vrghr
Wolfenoot Feast Ideas - 2020
Posted 5 years agoVrghr has been pondering just what sort of "meaty" dish to prepare for his annual Wolfenoot Feast.
( For those wondering just what this odd holiday is, you can find more info here: https://wolfenoot.com/about-wolfenoot/ )
Wuff has been toying with two VERY different ideas. One is definitely a lot more wild and whimsical than the other, which is decidedly more "bachelor" level and reachable by less skilled/equipped cooks & kitchens. But both are certainly focused on meaty results, fully in keeping with the holiday theme.
For the simpler of the two, Vrghr is considering "Bacon-wrapped, Double Dog, Grilled Cheese Sandwiches".
These consist of hotdogs, split down the middle and wrapped with multiple strips of bacon in the fashion of Chef John's inspiring video here ( https://www.youtube.com/watch?v=SyZH6JBke48 ) This creates bacon-dogs that lay flat. Perfect for inserting a pair of doubles into the middle of a grilled cheese sandwich like a burger in a patty-melt, only using a 4-wide plank of bacon-wrapped hotdogs instead of the burger patty.
Wuff's thinking of topping that with some well-caramelized sweet onions, Vrghr's take on Boom Boom Sauce, and (of course) a mixture of molten cheeses.
Wuff will side that with something suitably "BBQ-ish", such as a bacon baked potato salad.
For the more exotic option, wuff's pondering trying to create "Salisbury Steak Supreme".
Vrghr's going for a very thick, rich, juicy and tender patty, but with a very crisp outer coating to bring contrasting texture. In order to keep the outside crispy/crunchy, wuff is thinking of potentially trying to create Merlot & Mushroom reverse spherification "grapes" or "caviar" to top the patties with, so you still get the Salisbury mushroom gravy when you bite down and pop the spheres, but the crust stays crunchy.
Wuff would offer those patties atop a bed of Yorkshire Pudding, drizzled with a beefy-mushroom Jus from the sous vide pouches, for extra meatiness. The puddings should soak up the Jus and hold it away, somewhat, from the patties.
Since Vrghr would be featuring the patties with a crisp coating, we couldn't use the traditional technique of finishing their cooking in a bath of mushroom gravy. So wuff will fine mince up some mushrooms and include those inside the patties, along with some ground bacon (because - BACON!), sauteed onions & garlic, and a Panade of bread, milk, and beef stock.
Wuffy will sear the patties, chilled from the fridge, then cook them Sous Vide with a little seasoned stock in the bag, to make sure they're perfectly done from middle to edge. Then dried and coated with potato starch, pressed in tight and left to chill in the fridge for a time until the coating is fully hydrated. Finished with a flash deep-fry for the crunchy coating.
Vrghr's considering siding this with some bacon-fried garlic-green beans with a splash of lemon juice, or perhaps some white wine, for a touch of acidity to cut some of the rich fat.
Any thoughts on these options, or the sides, or other ideas?
And what are your plans for Wolfenoot feast? We've plenty of time yet to plan! Are you thinking of celebrating, and if so, how?
Vrghr
( For those wondering just what this odd holiday is, you can find more info here: https://wolfenoot.com/about-wolfenoot/ )
Wuff has been toying with two VERY different ideas. One is definitely a lot more wild and whimsical than the other, which is decidedly more "bachelor" level and reachable by less skilled/equipped cooks & kitchens. But both are certainly focused on meaty results, fully in keeping with the holiday theme.
For the simpler of the two, Vrghr is considering "Bacon-wrapped, Double Dog, Grilled Cheese Sandwiches".
These consist of hotdogs, split down the middle and wrapped with multiple strips of bacon in the fashion of Chef John's inspiring video here ( https://www.youtube.com/watch?v=SyZH6JBke48 ) This creates bacon-dogs that lay flat. Perfect for inserting a pair of doubles into the middle of a grilled cheese sandwich like a burger in a patty-melt, only using a 4-wide plank of bacon-wrapped hotdogs instead of the burger patty.
Wuff's thinking of topping that with some well-caramelized sweet onions, Vrghr's take on Boom Boom Sauce, and (of course) a mixture of molten cheeses.
Wuff will side that with something suitably "BBQ-ish", such as a bacon baked potato salad.
For the more exotic option, wuff's pondering trying to create "Salisbury Steak Supreme".
Vrghr's going for a very thick, rich, juicy and tender patty, but with a very crisp outer coating to bring contrasting texture. In order to keep the outside crispy/crunchy, wuff is thinking of potentially trying to create Merlot & Mushroom reverse spherification "grapes" or "caviar" to top the patties with, so you still get the Salisbury mushroom gravy when you bite down and pop the spheres, but the crust stays crunchy.
Wuff would offer those patties atop a bed of Yorkshire Pudding, drizzled with a beefy-mushroom Jus from the sous vide pouches, for extra meatiness. The puddings should soak up the Jus and hold it away, somewhat, from the patties.
Since Vrghr would be featuring the patties with a crisp coating, we couldn't use the traditional technique of finishing their cooking in a bath of mushroom gravy. So wuff will fine mince up some mushrooms and include those inside the patties, along with some ground bacon (because - BACON!), sauteed onions & garlic, and a Panade of bread, milk, and beef stock.
Wuffy will sear the patties, chilled from the fridge, then cook them Sous Vide with a little seasoned stock in the bag, to make sure they're perfectly done from middle to edge. Then dried and coated with potato starch, pressed in tight and left to chill in the fridge for a time until the coating is fully hydrated. Finished with a flash deep-fry for the crunchy coating.
Vrghr's considering siding this with some bacon-fried garlic-green beans with a splash of lemon juice, or perhaps some white wine, for a touch of acidity to cut some of the rich fat.
Any thoughts on these options, or the sides, or other ideas?
And what are your plans for Wolfenoot feast? We've plenty of time yet to plan! Are you thinking of celebrating, and if so, how?
Vrghr
Virtual Mega Panel - Should Vrghr do it?
Posted 5 years agoAs some may know, Megaplex is holding a Virtual convention this year to stand in from the postponed 2020 Convention. Since Vrghr had already registered for the Con when it was cancelled, wuff was able to sign up for the Virtual Con instead.
Wuff had signed up to host a couple panels at Mega, expansions on the panel wuff hosted last year on Sous Vide cooking. With the Virtual Con, wuff just signed up as an attendee, but didn't do any panel stuff because Vrghr wasn't sure if or how that could happen.
Now, wuffy just received an Email from the fur in charge of coordinating entertainment and such, wondering if wuff wanted to host panels in the Virtual space using an app called "Hopin".
If Vrghr keeps to his original plans, there would be 2 panels. They would basically split up the original from last year so it wouldn't be so long-winded and info-dense, and allow time to explore more questions and details. These would be:
- Sous Vide Cooking 101 - - What is Sous Vide? The basics and why / why not to use it? How to Sous Vide. Equipment needed. Welcome to and getting started in the world of Sous Vide.
- Sous Vide Cooking Advanced Topics - - Tricks and techniques for cooking different items, with more detailed information on times, temperatures, and various results. Discussions of Pasteurization, food safety, and how it affects Sous Vide. Unusual uses of Sous Vide techniques. Questions and discussion time.
Both panels would be shooting for 30-45 minutes, and have presentation and briefing slides as well as the chatting.
Wuffy is wondering if there would be any interest in his topics this year? Is it worth trying to host these? Would anyone show up if they had the opportunity?
Basically, would anyone want to listen to the old wuff rambling on about his hobby?
Or should wuff just hang it up for this year and try again (maybe) when the convention resumes in 2021 (if it does)?
Looking for inputs from the furs here.
Vrghr
Wuff had signed up to host a couple panels at Mega, expansions on the panel wuff hosted last year on Sous Vide cooking. With the Virtual Con, wuff just signed up as an attendee, but didn't do any panel stuff because Vrghr wasn't sure if or how that could happen.
Now, wuffy just received an Email from the fur in charge of coordinating entertainment and such, wondering if wuff wanted to host panels in the Virtual space using an app called "Hopin".
If Vrghr keeps to his original plans, there would be 2 panels. They would basically split up the original from last year so it wouldn't be so long-winded and info-dense, and allow time to explore more questions and details. These would be:
- Sous Vide Cooking 101 - - What is Sous Vide? The basics and why / why not to use it? How to Sous Vide. Equipment needed. Welcome to and getting started in the world of Sous Vide.
- Sous Vide Cooking Advanced Topics - - Tricks and techniques for cooking different items, with more detailed information on times, temperatures, and various results. Discussions of Pasteurization, food safety, and how it affects Sous Vide. Unusual uses of Sous Vide techniques. Questions and discussion time.
Both panels would be shooting for 30-45 minutes, and have presentation and briefing slides as well as the chatting.
Wuffy is wondering if there would be any interest in his topics this year? Is it worth trying to host these? Would anyone show up if they had the opportunity?
Basically, would anyone want to listen to the old wuff rambling on about his hobby?
Or should wuff just hang it up for this year and try again (maybe) when the convention resumes in 2021 (if it does)?
Looking for inputs from the furs here.
Vrghr
Not the news Wuff was hoping for
Posted 5 years agoHmmm.... what's that smell? Ah! Smells like BS to this wuff!
Local Walmart where wuff shops, reports an "outbreak" of virus: 3 employees test positive at the store.
Health Dept says they're "alerting" shoppers that were in the store 8-13 May. (Haven't received ANY "alerts" here yet. Alerting how?)
But the gov Health Department nor Walmart aren't releasing any details on what department the employees were in, or where shoppers might have been exposed. Why not?
And the store is closing NOW, to do full cleaning & sanitization! But virus dies in 5 days on surfaces, worst case. So why clean 10 days later, 5 days after the virus has cleaned itself out?
Unless they believe more employees have it, but just haven't tested positive or shown symptoms yet.
If so, isn't the public still endangered? After all, Covid can incubate for 14 days & be transmissible w/out symptoms.
So why were only 5 days listed for possible exposure (8-13 May)? Were these employees working elsewhere, new hires, on leave, etc? If they could have been contagious for 14 days, why is the public only being alerted to 5 of them? And why are we being refused information about what area of the store might be affected, or where the employees worked?
Vrghr would LOVE to see the real details!
But wuff FIRMLY expects we're being fed a line by the Walmart, the Health Dept and our public officials. And Vrghr, for one, does NOT like the taste of it!!
And yes, wuff WAS in that store during the "alert period"! Vrghr's author is one of those in the "catch it and die" higher risk categories. So this wuff definitely has a personal interest.
Local Walmart where wuff shops, reports an "outbreak" of virus: 3 employees test positive at the store.
Health Dept says they're "alerting" shoppers that were in the store 8-13 May. (Haven't received ANY "alerts" here yet. Alerting how?)
But the gov Health Department nor Walmart aren't releasing any details on what department the employees were in, or where shoppers might have been exposed. Why not?
And the store is closing NOW, to do full cleaning & sanitization! But virus dies in 5 days on surfaces, worst case. So why clean 10 days later, 5 days after the virus has cleaned itself out?
Unless they believe more employees have it, but just haven't tested positive or shown symptoms yet.
If so, isn't the public still endangered? After all, Covid can incubate for 14 days & be transmissible w/out symptoms.
So why were only 5 days listed for possible exposure (8-13 May)? Were these employees working elsewhere, new hires, on leave, etc? If they could have been contagious for 14 days, why is the public only being alerted to 5 of them? And why are we being refused information about what area of the store might be affected, or where the employees worked?
Vrghr would LOVE to see the real details!
But wuff FIRMLY expects we're being fed a line by the Walmart, the Health Dept and our public officials. And Vrghr, for one, does NOT like the taste of it!!
And yes, wuff WAS in that store during the "alert period"! Vrghr's author is one of those in the "catch it and die" higher risk categories. So this wuff definitely has a personal interest.
Worst job during the lock-down
Posted 5 years agoWuff just had a VERY unexpected event, and got Vrghr to thinking...
What would be a worse job during this lock-down than a barber or beautician?
How about a door-to-door salesman!?
Yes, wuff JUST had one!
This has got to rank pretty much at the top of the list of things Vrghr did NOT expect during the "covid season": Door-to-door salesman hawking discount roof and gutter repairs!
While Vrghr has got to give them points for initiative and chutzpah, the minuses for stupidity and consideration definitely puts their ledger in the negative red totals!!
Dang!
And folks are fretting about opening some little bodega early! Gee, lets just see if we can perhaps infect the entire block, heck, whole neighborhood while selling fly-by-night home services!
What would be a worse job during this lock-down than a barber or beautician?
How about a door-to-door salesman!?
Yes, wuff JUST had one!
This has got to rank pretty much at the top of the list of things Vrghr did NOT expect during the "covid season": Door-to-door salesman hawking discount roof and gutter repairs!
While Vrghr has got to give them points for initiative and chutzpah, the minuses for stupidity and consideration definitely puts their ledger in the negative red totals!!
Dang!
And folks are fretting about opening some little bodega early! Gee, lets just see if we can perhaps infect the entire block, heck, whole neighborhood while selling fly-by-night home services!
