Buffalo Chicken Quotes

We've searched our database for all the quotes and captions related to Buffalo Chicken. Here they are! All 26 of them:

But there’s something about Watonka, they say. Something that pulls us back, the electromagnet that holds all the metal in place. It’s the food, they say, or the chicken wings or the sports teams or the people or the way the air over the Skyway smells like Cheerios on account of the old General Mills Plant.
Sarah Ockler (Bittersweet)
Was the Buffalo chicken wing invented when Teressa Bellissimo thought of splitting it in half and deep frying it and serving it with celery and blue-cheese dressing? Was it invented when John Young started using mambo sauce and thought of elevating wings into a specialty?
Calvin Trillin (Third Helpings)
I walked her to her door and said good night, while Romeo waited. "I'll see you in the morning," I said, 'when the barking dogs arouse the sleeping tepee village and the smell of roasting coyote is in the air." "My sisters will prepare me," she said. "I shall come to your wickiup in my white doeskin dress and lose my innocence on your buffalo robe." "I will give you little ornaments to put in your hair, black as the crow's wing. I will give you red flannel and a looking-glass so that you may groom yourself." "I'd also like to have a little spending money and a charge account at Wormser's," she said. "Good night, Maiden Who Walks Like a Duck." "Good night, Warrior Who Chickens Out at the Least Sign of Trouble.
Richard Bradford (Red Sky at Morning)
Yulin, a festival in China where thousands of dogs are slaughtered for feast. Gadhimai Mela, a festival in Nepal where buffaloes, pigs, goats, chickens, and pigeons are slaughtered in large scale Eid, a festival observed throughout world where animals of various categories are sacrificed. Come to the land of gods, India, where women are slaughtered each year, each month, everyday. STOP female foeticide!
Debajani Mohanty
Ingredients 1 package (8 oz.) cream cheese, softened 1 can (12 oz.) chunk white chicken, drained (you can also use chopped-up leftover roast chicken—about 1–2 cups) 1/2 cup Buffalo wing sauce (my friends prefer it spicy!) 1/2 cup ranch dressing 2 cups shredded cheese (you can go for something like a spicy Havarti, Colby, even cheddar—whatever you like most) Preheat oven to 350 degrees. Spread cream cheese on the bottom of an ungreased baking dish. We used one of my mom’s that’s rectangular and shallow and holds about a quart. On top of the cream cheese, layer your chicken. Then place wing sauce on top, and salad dressing on top of that. Finally, sprinkle cheese on top and bake until you see all the cheese melted and bubbly. It should take about 20 minutes; any longer and it might burn, so keep an eye on it. Go ahead and dip your chips in it; it’s pretty delicious on anything—even bread or a pretzel.
Maddie Ziegler (The Maddie Diaries: A Memoir)
After her mother died and Adrienne and her father took up with wanderlust, Adrienne became exposed to new foods. For two years they lived in Maine, where in the summertime they ate lobster and white corn and small wild blueberries. They moved to Iowa for Adrienne's senior year of high school and they ate pork tenderloin fixed seventeen different ways. Adrienne did her first two years of college at Indiana University in Bloomington, where she lived above a Mexican cantina, which inspired a love of tamales and anything doused with habanero sauce. Then she transferred to Vanderbilt in Nashville, where she ate the best fried chicken she'd ever had in her life. And so on, and so on. Pad thai in Bangkok, stone crabs in Palm Beach, buffalo meat in Aspen. As she sat listening to Thatcher, she realized that though she knew nothing about restaurants, at least she knew something about food.
Elin Hilderbrand (The Blue Bistro)
Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese.  To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank’s Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you’d like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined.  Add salt & pepper (to taste).  Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired).  Enjoy!
Paige Jackson (Dump Dinners Cookbook: 47 Delicious, Quick And Easy Dump Dinner Recipes For Busy People (Slow Cooker Recipes, Crockpot Recipes, Dump Recipes))
Less than a hundred. (And even these are mostly Polish wolves that stole over the border in recent years.) In contrast, Germany is home to 5 million domesticated dogs. Altogether about 200,000 wild wolves still roam the earth, but there are more than 400 million domesticated dogs.1 The world contains 40,000 lions compared to 600 million house cats; 900,000 African buffalo versus 1.5 billion domesticated cows; 50 million penguins and 20 billion chickens.
Yuval Noah Harari (Homo Deus: A History of Tomorrow)
Altogether about 200,000 wild wolves still roam the earth, but there are more than 400 million domesticated dogs.1 The world contains 40,000 lions compared to 600 million house cats; 900,000 African buffalo versus 1.5 billion domesticated cows; 50 million penguins and 20 billion chickens.2 Since 1970, despite growing ecological awareness, wildlife populations have halved (not that they were prospering in 1970).3 In 1980 there were 2 billion wild birds in Europe. In 2009 only 1.6 billion were left. In the same year, Europeans raised 1.9 billion chickens for meat and eggs.4 At present, more than 90 per cent of the large animals of the world (i.e., those weighing more than a few pounds) are either humans or domesticated animals.
Yuval Noah Harari (Homo Deus: A Brief History of Tomorrow)
When we get closer, he pushes out both of the chairs across from him. He nods at them and says, “Take a seat.” I raise an eyebrow at him. “Am I going to have to woo you before I get my slice?” He smiles over the pizza that he’s about to bite into. “Yeah, I do believe you’re going to have to.” With zero self-respect, Amanda takes a seat and says, “That’s no problem with me.” Honestly. Does she not know how to avoid showing all her cards at once? When I take a seat, he holds out his hand. “I’m Aaron.” I take his hand and notice how rough it is. It’s a working hand, one that experiences strenuous hours on the jobsite, day in, day out. “Amelia, and this is my friend, Amanda.” Aaron nods at Amanda. “Nice to meet you.” “Pleasure is mine and just so you know, Amelia is single and definitely on the market. Want me to give you her number?” “Amanda, what the hell are you—?” “I would love it,” Aaron says, leaning back in his chair while sipping his drink. Slowly turning toward him, a little stunned, I ask, “You would?” He nods with all the confidence in the world. “I would.” “But you don’t know me. I could be a shovel-wielding rabbit killer.” He leans forward, his chest flexing under his shirt with the movement. “I’ll take my chances.” Now feeling a little skeptical, I fold my arms over my chest and ask, “Why do you want it?” He bites down on his straw and studies me for a second before saying, “Can’t let a girl walk out the door without getting her number who’s that passionate about Buffalo chicken pizza. It’s just not physically possible.” “Aw, he likes you for your crazy; he’s a keeper,” Amanda chimes in with her mouth full of pizza. “It’s 607—” “Amanda, just be quiet for a second.” Looking at Aaron, I say, “Three Buffalo chicken pizza slices in exchange for three veggie and my phone number.” “No way.” He shakes his head. “You can’t take all my Buffalo.” “But I thought you wanted my number.” “I do.” He leans forward some more, his fresh scent hitting me hard in the chest. “But we both know if I give you three slices, you will have zero respect for me because no man in his right mind would give up three Buffalo slices. No matter how hot the chick is.” Eeep, he thinks I’m hot. “But I will counter you with one and a half slices and a number.” I sit back now, watching how his smile starts to spread. God, he’s just so . . . yum. He looks like he’s quite a few years older than me. Not just because of his face, but there is something in his eyes that makes him seem older. He’s definitely not in his second year of college like me. Not wanting to fold so quickly, I counter. “Two slices, my number, and a guaranteed date this Friday.” He sits back, his eyes widen, and that smile gets even bigger. “Fucking deal.” He holds his hand out and we shake.
Meghan Quinn (The Other Brother (Binghamton, #4))
With regard to other animals, humans have long since become gods. We don’t like to reflect on this too deeply, because we have not been particularly just or merciful gods. If you watch the National Geographic channel, go to a Disney film or read a book of fairy tales, you might easily get the impression that planet Earth is populated mainly by lions, wolves and tigers who are an equal match for us humans. Simba the lion king holds sway over the forest animals; Little Red Riding Hood tries to evade the Big Bad Wolf; and little Mowgli bravely confronts Shere Khan the tiger. But in reality, they are no longer there. Our televisions, books, fantasies and nightmares are still full of them, but the Simbas, Shere Khans and Big Bad Wolves of our planet are disappearing. The world is populated mainly by humans and their domesticated animals. How many wolves live today in Germany, the land of the Grimm brothers, Little Red Riding Hood and the Big Bad Wolf? Less than a hundred. (And even these are mostly Polish wolves that stole over the border in recent years.) In contrast, Germany is home to 5 million domesticated dogs. Altogether about 200,000 wild wolves still roam the earth, but there are more than 400 million domesticated dogs.1 The world contains 40,000 lions compared to 600 million house cats; 900,000 African buffalo versus 1.5 billion domesticated cows; 50 million penguins and 20 billion chickens.2 Since 1970, despite growing ecological awareness, wildlife populations have halved (not that they were prospering in 1970).3 In 1980 there were 2 billion wild birds in Europe. In 2009 only 1.6 billion were left. In the same year, Europeans raised 1.9 billion chickens for meat and eggs.4 At present, more than 90 per cent of the large animals of the world (i.e., those weighing more than a few pounds) are either humans or domesticated animals.
Yuval Noah Harari (Homo Deus: A History of Tomorrow)
Lean meats: beef (except ribs and rib eye), veal, grilled or roasted without oil or fat, buffalo, and venison, except cuts used for braising or stewing Organ meats: kidneys, liver, and tongue All poultry, except duck and goose, but without the skin Lean pork All fish—fatty, lean, white, oily, raw or cooked All shellfish Low-fat ham, sliced low-fat chicken Eggs Nonfat dairy products
Pierre Dukan (The Dukan Diet: 2 Steps to Lose the Weight, 2 Steps to Keep It Off Forever)
Life should be like a basket of chicken wings: salty, full of fat and vinegar, and surrounded by celery you’ll never actually eat, even when you’re greedily sopping up the last viscous streaks of buffalo sauce from the wax paper with your spit-stained index finger. Yes,
Joseph Fink (Mostly Void, Partially Stars (Welcome to Night Vale Episodes, #1))
the American journalist Martha Gellhorn wrote after trekking across much of China in 1940. No worse luck could befall a human being than to be born and live there, unless by some golden chance you happened to be born one of the .00000099 percent who had power, money, privilege (and even then, even then). I pitied them all, I saw no tolerable future for them, and I longed to escape away from what I had escaped into: the age-old misery, filth, hopelessness and my own claustrophobia inside that enormous country. Skinny, sweaty rickshaw pullers strained at their large-wheeled contraptions to provide transportation to the rich. The scenes of nearly naked coolies towing barges up canals and rivers, leaning so far against their harnesses as to be almost horizontal to the ground, were an emblem, picturesque and horrible at the same time, of the unrelenting strain of everyday life in China, as were such other standard images as the women with leathery skin barefoot in the muck planting and weeding, the farmers covered in sweat at the foot pumps along fetid canals or carrying their loads of brick or straw on balancing poles slung over their shoulders or moving slowly and patiently behind water buffalo pulling primitive plows. The fly-specked hospitals, the skinny, crippled beggars, the thousands and thousands of villages made of baked mud whose houses, as one visitor described them, were “smoky, with gray walls and black tiled roofs; the inhabitants, wearing the invariable indigo-dyed cloth … moving about their business in an inextricable confusion of scraggy chickens, pigs, dogs, and babies.
Richard Bernstein (China 1945: Mao's Revolution and America's Fateful Choice)
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Bozz Kalaop (Roblox Adopt me, Arsenal, Boxing, Simulator full codes - Tips And Tricks)
In the early 1980s, The Buffalo News and The Courier-Express were in a kind of death struggle. Thus, dealing with the union became a game of chicken because if the paper closed down, everyone would lose his job. The union struck on a Monday. Buffett recalled that some union leaders had tears in their eyes because they knew it would put them out of business. Buffett took the position with the union that if you come back in a day, we’re competitive. If you come back in a year, we’re out of business. If you’re smart enough to figure out exactly how far you can push us where we still have a business and you still have a job, you’re smarter than I am, so you go home and figure it out. They came back to work on Thursday, and The Buffalo News made it.(49)
Daniel Pecaut (University of Berkshire Hathaway: 30 Years of Lessons Learned from Warren Buffett & Charlie Munger at the Annual Shareholders Meeting)
1 cup Basic Mayonnaise ¼ cup coconut cream 2 tablespoons red wine vinegar 1 tablespoon minced fresh parsley ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon black pepper ¼ teaspoon paprika This thick and creamy, kid-approved ranch is great for basting chicken, fish, or pork; makes a great dipping sauce for raw vegetables; and is perfect on a fresh green salad. Whisk together the mayo, coconut cream, and vinegar in a small bowl. Add the parsley, garlic powder, onion powder, pepper, and paprika and stir until thoroughly combined. This dressing will keep in the refrigerator for 2 to 3 days. ✪Super Snack Prep our Buffalo Sauce, whip up our hot wings, cut up some carrot sticks and celery, and serve with the Ranch Dressing, and you’ve got yourself the perfect sports-watching, New Year–celebrating, or housewarming appetizer.
Melissa Urban (The Whole30: The 30-Day Guide to Total Health and Food Freedom)
Once, for example, on a train going across Canada, I began talking to a man everyone was avoiding because he was weaving and slurring his speech as if drunk. It turned out that he was recovering from a stroke. He had been an engineer on the same line we were riding, and long into the night he revealed to me the history beneath every mile of track: Pile O’Bones Creek, named for the thousands of buffalo skeletons left there by Indian hunters; the legend of Big Jack, a Swedish track-layer who could lift 500-pound steel rails; a conductor named McDonald who kept a rabbit as his traveling companion. As the morning sun began to tint the horizon, he grabbed my hand and looked into my eyes. “Thanks for listening. Most people wouldn’t bother.” He didn’t have to thank me. The pleasure had been all mine.
Jack Canfield (Chicken Soup for the Teenage Soul: Stories of Life, Love and Learning)
When a population of organisms grows in a finite environment, sooner or later it will encounter a resource limit. This phenomenon, described by ecologists as reaching the “carrying capacity” of the environment, applies to bacteria on a culture dish, to fruit flies in a jar of agar, and to buffalo on a prairie. It must also apply to man on this finite planet. JOHN P. HOLDREN and PAUL R. EHRLICH Global Ecology (1971) 1 Here is the difference between the animal and the man. Both the jay-hawk and the man eat chickens, but the more jay-hawks the fewer chickens, while the more men the more chickens. HENRY GEORGE
Robert Zubrin (Merchants of Despair: Radical Environmentalists, Criminal Pseudo-Scientists, and the Fatal Cult of Antihumanism)
EL Ideas- Chef Phillip Foss Valentine's Day Menu freeze pop- honeydew/truffle/bitters shake and fries- potato/vanilla/leek black cod- black rice/black garlic/black radish cauliflower- botarga/anchovy/pasta brussels sprouts- grits/kale/horseradish apple- peanut/bacon/thyme french onion- gruyere/brioche/chive ham- fontina/butternut/green almonds pretzel- beer/mustard/cheddar buffalo chicken- blue cheese/carrot/celery steak- components of béarnaise pie- lime/graham crackers/cream cheese movie snacks- popcorn/Twizzlers/Raisinets
Stacey Ballis (Out to Lunch)
Choose from beef, pork, lamb, fish, chicken, turkey, buffalo, ostrich, and wild game. Consider pasture-/grass-fed, free-range, and organic sources whenever possible to minimize exposure to antibiotic residues, hormones, and other contaminants, as well as to do your part in encouraging a return to more humane livestock practices. There is no need to look for lean cuts; look for fatty cuts, often less expensive and full of the fats you need that facilitate success in this lifestyle. And try to overcome the modern aversion to organ meats, such as liver, heart, and tongue, the most nutritious components of all, especially liver and heart.
William Davis (Wheat Belly 10-Day Grain Detox: Reprogram Your Body for Rapid Weight Loss and Amazing Health)
Consume in unlimited quantities Vegetables (except potatoes and corn)—including mushrooms, herbs, squash Raw nuts and seeds—almonds, walnuts, pecans, hazelnuts, Brazil nuts, pistachios, cashews, macadamias; peanuts (boiled or dry roasted); sunflower seeds, pumpkin seeds, sesame seeds; nut meals Oils—extra-virgin olive, avocado, walnut, coconut, cocoa butter, flaxseed, macadamia, sesame Meats and eggs—preferably free-range and organic chicken, turkey, beef, pork; buffalo; ostrich; wild game; fish; shellfish; eggs (including yolks) Cheese Non-sugary condiments—mustards, horseradish, tapenades, salsa, mayonnaise, vinegars (white, red wine, apple cider, balsamic), Worcestershire sauce, soy sauce, chili or pepper sauces Others: flaxseed (ground), avocados, olives, coconut, spices, cocoa (unsweetened) or cacao
William Davis (Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health)
I have for you braised and fried chicken feet, served with buffalo sauce, a salad of cauliflower rubble and grated celery, and a blue cheese mascarpone cream." Luke's face lit up as he saw the chicken feet, the exact opposite expressions of Lenore and Maz, who looked very much as if they were at an actual graveyard and had seen an actual claw shoot up from the grave. "It reminds me of dakbal," he breathed, and he sounded for a moment as if it were just the two of us sitting side by side in that Korean speakeasy, shoulder touching shoulder. Unconsciously, I took a step toward him. "My halmoni used to make dakbal as a snack when we visited her in Korea. She'd steam them first, then panfry them until they were charred, and then there was the secret sauce she made, all garlicky and gingery and tingling with gochugaru..." As he trailed off, I could almost taste his grandmother's chicken feet. The chew of the meat after the crisp of the char. The caramelization of the sugars on the skin, and the nose-running spiciness of the sauce. "I didn't know you were Korean," said Maz. That broke the mood. I stepped back, clearing my throat. Meanwhile, Lenore Smith was crunching away. "I was worried about eating these fried chicken feet right after that deep-fried noodle kugel, but this bracing, vinegary salad underneath really cuts through the fat and the richness," she said, swallowing. "I love the chicken feet, but I almost love this salad more. Is that crazy?" "Yes," Luke said. "The chicken feet are delicious. Cooked so that they're tender and also crunchy on the outside, and that sauce is the perfect amount of spicy and vinegary.
Amanda Elliot (Sadie on a Plate)
Our Headmaster’s famous for hour-long announcements that go into painful detail about his youth on Earth in some place called Buffalo. It’s basically ghoul central and he misses the spicy chicken wings.
Christina Bauer (Angelbound (Angelbound Origins, #1))
veggie burger hamburger chicken tikka masala sweet-and-sour chicken muffin brownie avocado salad Caesar salad lentil soup wonton soup BLT buffalo chicken wrap margherita pizza barbecue chicken pizza guacamole mozzarella sticks
Marc Hetherington (Prius Or Pickup?: How the Answers to Four Simple Questions Explain America's Great Divide)
Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.
Anthony Capella (The Wedding Officer)