Easy, you've gotta get the picture posting thing figured out.
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Anyone have a good recipe for a good flavor buffalo sauce, that's light on the heat?

My wife isn't very tolerant of hot, but wants good wings to eat when we draft some brokedick Tight End on draft week

TIA!
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Those look good, I can never perfect scallops.

Sent from my moto x4 using Tapatalk
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Have you tried this?

https://www.foodnetwork.com/recipes/...recipe-1916984
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It’s probably the scallops you’re using. Most frozen scallops are “wet” scallops, meaning they’ve been soaked in sodium tripolyphosphate to retain moisture. The result is scallops with a weird taste and sopping wet, nearly impossible to sear.

If you have a decent fish market near you, you should be able to get fresh, dry scallops.

Then it’s just a matter of getting your pan really hot with a little oil, sear for 90 seconds to 2 minutes, flip, add some butter and baste for another 60-90 seconds.
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Wife hooked me up with some homemade lemon bars this weekend. Probably my favorite sweet treat.


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Oh, I love lemon bars.
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Go with Gooey butter, Fireboy.
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This and what glory posted. You gotta have that pan smoking hot to cook quickly each side. The lower the heat, the longer it takes, and they result in a rubbery texture.
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Right there with ya, man... next time my daughter is here, it has to happen
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Franks wing sauce has almost no heat, but you still get the vinegary tang and just enough heat to know you're having hot sauce

Bottle of Franks + one stick of melted butter
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Doing crab cakes for lunch or dinner today. Picked up some fresh lump meat while I was at the fish market for the scallops yesterday.

And I may have to go out and get a lemon bar box.
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Ain't that some shit? Damn that looked good.
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We made homemade ones once, and preferred the box kind. But if anyone has an awesome lemon bar recipe they'd go balls deep on, lemme know.
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I asked the wife about her lemon bar recipe and she just said it's a variation of Anne Thornton's recipe. I'm a bit of a citrus candy/dessert fanatic and these hit the spot for me every time.

https://www.foodnetwork.com/recipes/...recipe-1924150
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