Ohhh, thread swerves! I love them. Unwrap a big party pack of wings, score each wing's skin a couple times, cut the drummettes from the, I dunno what they're called, forearms? Steam the wings for 20 minutes. This renders out some of the fat, the scoring helps. Pat the wings dry, dry them in the refrigerator if you have time. Salt the wings and grill them until skin is browned and a bit crispy. Or, roast in oven while you're doing the potatoes, about 15-25 min. In large workbowl, have some melted butter and a bit of cayenne pepper or just a little bit of hot sauce. Dump all the wings, hot from the grill or oven, in the bowl and toss with the butter. Here is my method for grilled wings: Unwrap a party pack of wings and clip the tips off, slice/nick the skin between the drumette and wingette (that is what they are called here, John) ((Save those tips for stock)) But don't separate, makes it easier to flip on the grill. Brine the V shaped wing minus tip for 30 minutes and rinse and drain well. Pat dry and rack up and place in fridge for an hour or so. Grill, absolutely plain on medium until 3/4 done. You will find the brining prevents flareups. Mostly. Now place a healthy knob of butter into a serving bowl, throw the wings in on top and slosh a healthy amount of your fav hot sauce all over. Toss everything and let stand to hot marinate. I generally use the consumption of a bottle or can of beer as my timer here, at this point. Toss and stir frequently, don't just stand around and drink the beer. Add more hot sauce if the wings absorb it all. While the above is going on, turn the grill to high and scrape the grills. Throw the marinated wings onto the hot grill, ensuring they all lie flat, not on top of one another like a 70's hot tub party. Flip and repeat the above step. Remove to a serving platter. Serve, receive accolades.

Thank you all for your replies, but I'm still hoping ... Cynic: The article was from 23 years ago, sob. It has closed and it was agreed never had the same burgers as the original. Ruthanna: did a search but had no luck on Roadfood forum; mammie: the sauce I had was not the Z sauce - it was pure white mixed with shredded cabbage; publickman: yes, I remember the name very well.

I don't bring home leftovers I don't intend to eat or use for a pet. I would have told the neighbor she could have it the half I hadn't touched. Let her deal with it. I've seen people take home the oddest leftovers, the last bite of fried egg, a quarter of a grilled cheese and I know they don't have pets and also that they are not anywhere near poor. Just habit or fear of "waste" I guess.

Thanks, Islay! I think I will try the Cake Provençal, but I have to buy some canned tuna, as I do not keep that on hand. Since you use a silicon pan, I think Pyrex would be fine. I was considering an 8x8" pan because I thought it might make more cubes, but I will make that determination when I see how much batter I end up with. I found another recipe for it here, but it uses ham, and I would rather use tuna. I think ham would make it crumbly. Here is another similar recipe that looks interesting. I made the Roquefort mini-popovers yesterday, and I determined that they will not be that good cold. They were fine when hot or warm but are a bit too eggy to eat cold - the texture would be off. I also learned that you absolutely must use a non-stick mini-muffin pan. I have an old one that I used, and I had bought a new one (which is non-stick) because the recipe calls for two pans of 12. I almost bought two new pans, which is what I should have done, as I will now be recycling my old pan, since the popovers got completely stuck in the old pan, even though it was properly oiled. I had to scoop the popovers out with a spoon from the old pan, but they fell right out of the new pan. I took pictures, but they are not pretty. It is very easy to eat six of these popovers, and we had twelve each last night, more or less as a main course. They are a bit like cheesy eggy waffles - more like a breakfast food, but still good as an appetizer. I would make them for a party at home but not to take out. I might also still make hush puppies, as they are like cornbread and will be okay cold.