mjdart Posted August 22, 2010 Share Posted August 22, 2010 (edited) I know most everyone out there has had "Buffalo" chicken wings at one time or another. I thought I'd tell you about life before wings. I grew up in Rochester NY which is just down the road (90 miles) from Buffalo, so when I talk wings I've enjoyed 'em for over 35 years. Now if you research the Anchor Bar in Buffalo, they first prepared 'em in the mid 60's, but they didn't flood across the US for a number of years. In my home town you would go into some pretty shady areas of the inner city for a real treat. In the early 70's you would typically find a big square welded steel tub filled with frying oil. You would carry just enough money (never bring your wallet) to pay for the meal usually about $3.25. Keep your eyes down and look ahead as you worked your way to the counter to place your order. The chef would grab a split chicken (breast, thigh, leg & wing) and toss it in the boiling hot oil. When it floated to the surface it was done. He would then pluck it out and dip it in the special sauce (see typical recepe below). It was then laid on a fresh piece of "Wonderbread" and a scoop of macaroni salad was placed along side. It looked just like this whichou can still get at Sal's Birdland if you happen to pass through Rochester. Every now and then one of the "brothers" would push me around and cut in front of me in line, but "Smitty" who was highly respected would always make things right and re-establish my place in line. See about him below: Those of you who like to cook might like to try out this recepe from a friend who worked at Snuffy's Birdland Snuffy's Birdland (Smitty's) (8oz) apple cider vinegar (1) bottle honey flavored beer 1/2 bag/box (2lb) brown sugar (so 1lb for chemists) 1/2 - 3/4 jar (16oz) honey (so 8oz for chemists) (1) small can plain tomato sauce (4-6 oz) (4-6 oz) brown mustard 1/2 - 3/4 small bottle Louisiana Hot Sauce 1/2 - 3/4 small jar crushed red pepper seeds dash of salt juice from an orange I usually start with the beer, vinegar, sugar and honey as a base. It is important to use honey as well as brown sugar. Then add the tomato sauce and mustard. The mustard usually doesn't dissolve right away. Don't use too much tomato sauce. The Louisiana hot sauce and red pepper are added to taste. I usually add the juice from the orange last as it is very powerful. Don't add too much. Add a little at a time and taste. The salt is important. It somehow blends everything together. Again add a little and taste, don't add too much. Cook the whole thing until the sugar carmelizes together. Don't let it boil. Don't keep it on the heat too long. When making Smitty's (and the way I cook in general) I usually don't follow the chemists' approach and cook by taste comparing to what I did last time. <BR style="mso-special-character: line-break"> Rochester icon, Harry "Snuffy" Smith, died last Sunday in Phoenix, AZ. Smith, 86, was know nationally as a Lightweight Boxing Hall of Famer and was owner of "Snuffy's Birdland" restaurant for about 40 years. Funeral services will be held in Phoenix, Arizona. Snuffy's family and friends are planning a celebration on February 5th (his birthday) at Latimer Funeral Home. Every community is blessed to have individuals whose style, ingenuity and perseverance make them stand out from ordinary people. They are driven to make a difference in the lives of their families and their communities. They come up with an idea, and they persist until the idea achieves success. "Snuffy" Smith was one such individual, a natural showman dating back to his days as a flamboyant boxer from a family of boxers. He took his natural flair to the marketplace and became a well-recognized and successful entrepreneur. Cooking ribs was not merely his specialty, but slathering them with a secret, succulent sauce was the genius idea that had people coming from all over Rochester and from beyond to devour them. "Smitty's Birdland", in its heyday, was the premium barbeque palace in Rochester, and Snuffy was the recognized king of that venue. And he served those ribs with a generous, genuine smile, a heaping dose of palaver, and a profound sense of pride. Many people tried to replicate his sauce, but nobody could replicate his style. He was truly one of a kind. As far as I can tell from the 35 years I have known him, Snuffy never made a fortune selling his brand of barbeque. He was, however, enriched in another important way. He enjoyed his work immensely, and he enjoyed the pleasure he brought to so many people from a simple pursuit. Most days, until he passed his 80th birthday, he arose before dawn to get ready for the tons of customers who would stream through his doors for his ribs. And he often worked late into the evening, to keep those customers satisfied. He seemed to never tire, or want to take it easy, other than pursue his passion for golf. Snuffy loved what he did for a living, and he loved that people craved what he created. <BR style="mso-special-character: line-break"> Edited August 22, 2010 by mjdart Quote Link to comment Share on other sites More sharing options...
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