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Mukbang | America's Best Wings Review

hey y'all um this is tuanya jean i am at,america's,best wings and seafood and salads,um had to grab something to eat because,i've been out and about,um i took off for the week,and i am grabbing some food,all right you guys so,i have my food,from america's best wings right here,this is what it's looking like,i just got some wings and some fries,it was,how much was this,with taxes it was like 12 12,so,we're gonna see what this food is all,about the wings are pretty big though,like goo god look at this wing oh they,hot,look how big that wing is,but it's really hot,and they say it's fresh so,always,always smell the fries and see if it,smells like his old grease,just tastes like fries,nothing special about the fries,they just taste they actually just,i don't know,i don't know what i think about them,fries,and i also have a ginger ale here my,drink of choice matter of fact i'm about,to drink some,i should have got wings really i,shouldn't even got the fries,because i'm not really fond of those,fries,so,yeah,i would probably be better off going to,one of the chinese stores and just,buying wings,for like 6.50,i ginger i was cold,but it's good,and yes i wipe the top off,i like the top off,all right let's try,these wings,i have a funny feeling y'all,that um,it ain't worth no twelve dollars,that's what i'm thinking they are really,really hot so i can't really pull them,apart because they're so freaking hot,let me try it with this lock and,try to pull it apart,i like flats,all right,so let's try this out,here's the wing,hmm,hmm,now,let me let me see up,so y'all can see me,now i have to admit,the wings they're good,but they're not worth twelve dollars,matter of fact they don't,let me be honest,to me,they don't taste as good as the ones,that i would get like,and i have some honey mustard here,they don't taste as good as the ones i,would get like from,the tiny store or whatever,but i've never been to this place,so i just wanted to try it out,but,honestly it's not over there,oh,that's hot though,it's super duper hot,i'm just kind of disappointed i paid,that much,for these wings,and definitely,it's definitely not worth that much,i'm definitely not,there you go,i like the little um wingtip,i don't know some people probably like,ain't no meat on that,that's a little something on there but i,like it,so,but i've actually been um,i took the week off,so i've been riding,around to different stores,now y'all can see,the honey mustard,let's grow with a honey mustard,get a little more flavor,that's why i won't even eat these fries,i'm funny about french fries,i probably eat two of these wings,and going about my business,i really i'm just hungry,i'm really hungry,i have not eaten since um,since this morning,during breakfast time,let me grab something to drink y'all,trying to break this thing with one,make it do what it do,so,are you guys done school shopping,for your kiddos,um got all the school supplies and stuff,i know for me,i want to grab a larger,a few more things and i kind of just,pick up whenever i see stuff,the good thing is i don't really have to,um,buy,a whole whole lot,cause my other three kids they're all,grown,and um you know elijah's eight,but honey my other kids they work,and you know they buy them their own,clothes and stuff,but um,but when i see stuff that i think,they'll like i'll pick it up,but for the most part,i got the mean stuff he needs and his um,school supplies i just gotta grab,i gotta grab like hand sanitizer because,that was on his list and um,what else clorox wipes,paper towels,i gotta grab stuff like that,but far as like um,his folders and paper and all that i got,that stuff,i'm not chicken y'all,my em,that stuff is always easy to get,it's just getting all the other,stuff hmm,and i ain't seen many like,jackets and coats in the store,because i was actually looking um,looking to get them like a like um,not a heavy heavy duty coat but like a,you know,like a coat that had some kind of,insulation in it,a bigger size,but,all i found was light hoodies,so i did pick them up a hoodie,that was only um,the hoodie was only 8.99 and um,inside of a rose,because i want roasted them,let me try to eat this big old win,i'm gonna have to you know what y'all,this week i need to go take my car to,get,um clean look at that big,that big old wing that big piece of meat,hanging out,the seafood they sell in this place is,um,excuse me is um shrimp grill shrimp,and they sell fish they sell tilapia,new text message from thomas jr,sorry y'all y'all don't hurt my son,texting me,but they sell um,tilapia catfish,um i think i saw a flounder up there or,something,hmm,i'm telling you,you can never go wrong with some wings,though like if you're really hungry,i don't know about y'all but i love me,some wings,i love some wings,i just can't break it apart when using,one hand,um,sorry y'all i'm missing my mouth,where i think i don't squirt it come on,my glasses,i'm gonna have to wipe them on,and we also got elijah um,he has like,three pairs of

Gumbo 101 with Chef Leah Chase

Gumbo 101 with Chef Leah Chase

You know, sometimes you can do a lot over the food,In New Orleans, we do a lot over food. We meet and plan big things over food.,Gumbos are good mixture of things, of food, and sometimes, I say, people.,It takes all different kinds of people to make a good world.,Just like it takes all kinds of things to make a good bowl of gumbo,So what goes into a good gumbo? I'm Dr. Howard Conyers with another episode of "Nourish.",I'm in New Orleans visiting 95 year old New Orleans chef, art and jazz lover,,the legendary, Leah Chase, for a masterclass in cooking this famous, Louisiana dish.,How ya doing, Mrs. Chase? I am fine. Dr. Conyers, I am fine. I'm happy to be here.,It's a pleasure to be here at your restaurant, Dooky Chase's Restaurant. It's an institution in the New Orleans community.,But thank you so much and I'm glad you're here.,Wow! You know, Dr. Conyers, you'll find all kinds of gumbos here in the city, but you know,I have not had a bad one. One thing. I have learned living here is New Orleanians are very particular about their gumbo.,All over this country, all over, you think gumbo. What do you think about it? So, okra! Yes,,that's the gumbo. I'm accustomed to in South Carolina, okra and tomato and corn and shrimp. No corn. Dr. Conyers, you,don't put corn in gumbo. Mrs. Leah Chase is known as the "Queen of Creole Cuisine" and,Dooky chase restaurant is famous in New Orleans,especially for its gumbo. A Louisiana gumbo is a dish that represents three founding cultures,African, Native American, and European particularly the Spanish and French.,Gumbo is made from ingredients easily available in this part of the country, wild game,,sausage, seafood, and vegetables. When you're cookin' you use what you have, you make due with what you have.,There is a science to prepare this delicious concoction and a complicated history.,Where did gumbo come from originally? Not the French as some people think. The name "gumbo" comes from a West African word for okra -,pronounced "ning gumbo" or in a shortened form, "gumbo.",Okra came with enslaved Africans who were brought to Louisiana in the 1700s and it formed a basis of,this traditional stew.,We do a special gumbo on Friday that we do just with okra, crab and shrimp, of course,you can put meat in and whatever you like to put in it.,When okra was not available, other thickening agents were used. And in here as the thickener,,we have file.,File is the Choctaw word for ground sassafras leaves used to season gumbo.,Another type of gumbo thickener is known as a roux. It's flour browned in hot oil,sometimes as light as cafe au lait,Or as dark as chocolate. There are two main categories of Louisiana gumbo Cajun and Creole.,Creole just a mixture of thing what I call the,original mixture in New Orleans and that was the mixture of French and Spanish.,Then you come down to my neck of the woods and you might have French, you might have Spanish,but you got a lot of African, a lot of Haitian, a lot of that Island thing. And so that's our mixture here and,we don't make it, the Creoles don't make a thick gumbo. They make one like this...,It's more like a soup, but you can see there's everything going and I tell the customers, "It's just like going fishing.,You get what'd you get." You get what you get? What'd you get? So you might get a piece of chicken.,You might get a shrimp. You might get a sausage. You might get a little piece of veal stew.,Now, I never knew why the Creoles put veal stew in.,But then when I realize the Creoles of Color like meat,in everything so I think the meat the veal stew was just to add,so, when you eat a bowl of gumbo you have,a hearty meal, so,kind of like a beef stew. No beef, darling, veal!,You know, the Creoles worked with veal. It picked up the flavor,from all the other ingredients and that stew tastes so good when you get a piece of it. I'm gonna have to try that.,And there's the type of Creole gumbo Mrs. Chase is famous on one day every year.,We're gonna get crazy out there, real crazy.,On Holy Thursday, the day before Good Friday and Easter,this is the place to be.,And I think you're famous, Gumbo Z'Herbes.,Gumbo Z'Herbes. Oh, she's gonna correct me. Thank you. And that's all that served today is Gumbo Z'Herbes and fried chicken.,Basically, it's greens.,lots of them!,Today, we have turnip greens, spinach, we have mustard greens, kale,,swiss chard, you put cabbage in it. We..,Usually we used to put pepper grass in it. The Creoles would go around but you can't find the pepper grass anymore.,So I use watercress and arugula to give it that little bite.,You grind them all and boil them down with onions and a lot of seasons in it, spicy creole sausage, ham,,chicken and stewed meat.,It's a lot of work. But the real secret: it's a numbers game. You have to put uneven numbers...,Even numbers, bad luck.,So you put uneven numbers of green,I say, you will acquire a new friend for every green I have in the pot. So if I do nine greens your going to get,nine new friends

How to Make Our Favorite Macaroni Salad

How to Make Our Favorite Macaroni Salad

there are lots of different types of,macaroni salad and hawaii has a version,all its own and today natalie is going,to show us how to make it hi julia hi so,i'm sure you've had plenty of versions,of macaroni salad but a hawaiian,macaroni salad usually has a creamy,mayonnaise-based dressing thinned out,with a little bit of milk crunchy celery,and pasta cooked until it's fat so past,the point of al dente so before we get,started on our dressing we're going to,start our pasta this is four quarts of,boiling water and to this we're going to,add one tablespoon of salt and then,we're going to add one pound of elbow,macaroni,we're going to let this go for about 15,minutes or until it's very soft 15,minutes is a long cooking time usually,macaroni goes about 10 minutes so 15,minutes is gonna be very soft we're,gonna start our dressing and so this is,two cups of whole milk,and to this we're gonna add two cups of,mayonnaise this is whole milk not,low-fat milk low-fat milk is going to,cause the dressing to be too thin to,this we're going to add one tablespoon,of brown sugar and then two teaspoons of,black pepper and then this is half a,teaspoon of salt,and we're going to mix this until it's,thoroughly combined,and then we're going to reserve one cup,of this dressing,so now that our dressing is made we're,just going to wait until our pasta is,cooked all right,so it's been about 15 minutes and our,pasta looks pretty cooked but we should,try it to make sure it's good to go,oh yeah so we're just going to turn this,off and we're going to drain it,so while this is cooling we're going to,add half a cup of cider vinegar instead,of adding it to the dressing we're,adding it to the pasta so it gets soaked,up but also the vinegar caused the,dressing to curdle and that was just not,pretty that sounds gross it does,so we're mixing in the cider vinegar and,we're just going to stir it in until,it's all the way absorbed while this,cools we're going to prep our vegetables,so we're going to start with four,scallions and we're just going to take,off the tips not take off a lot of the,white and we're going to slice these,pretty thin,so those are four scallions,so i'm just gonna add these scallions to,the bowl that already has a grated,carrot in it just one carrot just one,carrot and then this is one celery rib,so i'm going to cut it in half,for a little bit of ease and then i'm,going to cut,these guys into planks and then cut,these this way,we want more of a finer chop,so one large celery rib chopped fine so,that's celery scallions and the carrot,and of course the carrot is what's,traditional in a hawaiian macaroni salad,all right so the pasta is cool now it's,been about 10 minutes and to this we're,going to add our dressing and our,vegetables and we want it to be cool,enough to handle so the vegetables don't,cook in the pasta,and then we're going to add our,vegetables as well,very pretty i actually really love the,colors of the scallions and the carrots,in there it's a looker we're just gonna,mix this until it's fully incorporated,this is good to go we're gonna,refrigerate this for at least one hour,but it can be made up to two days in,advance,all right so this is our macaroni salad,it's been cooling for about an hour and,this is the cup of dressing that we had,reserved earlier,so,one cup goes in here and just stir until,it's fully incorporated,all right now that it's fully,incorporated we're just going to season,it to taste,so the dressing was very thoroughly,seasoned so we're just going to add a,little bit of pepper it doesn't really,need salt,all right this is good to go we can just,put it in our serving bowl,that is gorgeous,all right now it's time to eat,don't hold back on my portion oh no i,won't,it really is a good-looking macaroni,salad and i don't think i've ever said,that before yeah it's not like the,typical ones that you see where it's,just kind of like mushy looking not,really appetizing this is creamy and,decadent and it has some color that's,right,wow natalie this is delicious that,tablespoon of brown sugar in there it,actually just brings out some of the,vegetable flavors like the carrot that's,right it balances everything out it's,really acidic it's creamy,you need that little bit of sugar yeah,and you know most macaroni salads are,pretty bland all you get is a little,mayonnaise this i get the pepper i got,the vinegar i love the scallions that,little sweetness goes a long way and i,think adding that dosage of fresh,dressing right before serving really,enlivened all the flavors it made a big,difference natalie this is delicious,thank you i'm glad you like it julia so,if you want to make this delicious,hawaiian macaroni salad start by cooking,the macaroni until it's fat make a,simple dressing using milk and,mayonnaise and reserve some of it,separately for serving once the pasta is,cooked and drained toss it with some,vinegar and let it cool before adding,the dressing and the vegetables,including celery scallions and carrot,f

The Best Way to Make Perfect Shrimp Scampi at Home

The Best Way to Make Perfect Shrimp Scampi at Home

today we're not sauteing any shrimp,which is a pretty remarkable statement,when you consider that we're about to,make shrimp scampi because if you look,up this recipe in nearly any cookbook,you'll find the same set of instructions,saute some shrimp then make a quick,garlic and butter sauce but that will,net you this which is overcook shrimp a,broken sauce that's greasy on top and,has an overpowering garlic flavor but,today Ella's gonna show us a better way,to make this classic dish yes we've made,50 pounds of shrimp you cooked 50 pounds,of shrimp to get this recipe right until,we got it right are you crazy,a little first of all we have to start,with the right kind of shrimp we have,here one and a half pound of shrimp and,this is enough to feed about four people,we use jumbo shrimp the big guys the big,guys mostly because it's less shrimps,appeal and a start from the bottom here,on the Swimming legs mm-hmm and it's,always better to start peeling from the,bottom to the top that's how we reach,success always starting from the bottom,right okay,so we're saving these shells too by the,way yeah I noticed that so it's always,best to make sure that when you're,buying shrimp that you buy shrimp that,is not treated with added salt or,preservatives that's very important,we've reached my favorite part of this,recipe all right it's what I call it,three two one step so we're gonna brine,the shrimp in three tablespoons salt 2,tablespoons sugar into 1 quart of water,to 1 and we're gonna whisk just to,dissolve and so this brine is going to,preserve the flavor of the shrimp and,the sugar in it is gonna add to the,shrimp some natural sweetness okay yeah,I'm gonna add the shrimp in here no we,have to brine the shrimp for a long time,no not at all we're all they're gonna,brine it for about 15 minutes in the,fridge covered Julie our shrimp is out,of the brine look at that we're gonna,just give it a few Pat's to dry it off,I'm gonna set it aside we've also,started 1 tbsp of oil in our pan on high,heat just to the oil is simmering we're,gonna use our shrimp shells to create a,stock we're doing this because shrimp is,self cooked in such a short time does,not land a lot of flavor to the dish,so we're gonna create that flavor we,want the shrimp shells to start spotting,a little we see some white spots we see,some brown spots happening there when,you start to see that happening,prominently in the pan we know we're,ready to move on to the next step okay I,see it's predominantly brown in that pan,so we're gonna remove it from the heat,and we're gonna start to create the base,for our stock we have one cup of white,wine and add four sprigs of thyme and,now I see why you did that off the heat,so you didn't catch fire in the hole',scale absolutely I like my eyelashes,originally we're gonna return this to,the heat we're gonna turn it back on so,it can simmer so we've tested this,shrimp stock at five minutes and up to,thirty minutes and we found that five,minutes is all the time that we need to,get these shrimp shells to give us all,the flavor they have the fact that you,only need to simmer the shrimp stock for,five minutes is pretty interesting when,you consider that other types of stocks,take chicken stock for example require,hours of simmering time in order to,extract all the flavor from the bones,now the reason for this is because of,their flavor compounds the flavors and,chicken broth are stable they're not,going to go anywhere during that long,cooking time the flavor compounds and,shrimp however are volatile and they're,eager to escape out of the pan so,limiting this simmering time in the,shrimp stock to just five minutes means,that more of the shrimp flavor stays in,the pan Julie it's been five minutes,it's time for us to pour our stock out,we're gonna strain it here oh and I'm,gonna press these shells cuz we got,liquid gold in there that is liquid go,this now has a very strong shrimp aroma,all right so the next step to building,the base of our scampi sauce is starting,with my favorite ingredient garlic Oh,mine too I'm gonna slice this garlic,because minced garlic has a tendency to,give our sauce a gritty,taste slicing is more mild because it,creates less surface area exposed so you,can control the flavor of your garlic,with your knife so that looks like a lot,of garlic now how much garlic is that it,is a lot of garlic it's actually eight,cloves of garlic but because we're,slicing instead of,mincing it gives us an opportunity to,bump up that garlic flavor okay so I'm,gonna wipe out the skillet I'm not,taking it all the way but just the,muckety-muck we're gonna heat one,tablespoon of oil over medium-high heat,we know the pan is ready when the oil,starts to shimmer let's go in with our,eight cloves of garlic oh that is one of,my all-time favorite smells when the,garlic just hits the pan and you get,that initial waft oh yeah so we're gonna,add half a teaspoon of red pepper flakes,and a quarter teaspoon of black pepper,mmm a little heat a

Top 10 BEST All You Can Eat Restaurants in America

Top 10 BEST All You Can Eat Restaurants in America

Do the words all you can eat bring a smile to your face? If so, then you, no doubt, are,a huge fan of all you can eat buffets. So if you're in search of the never empty plate,,then take a look at the Top 10 All You Can Eat Restaurants.,Pancho's Mexican Buffet,Who doesn't love Mexican food? There's tacos, chips and salsa, enchiladas and so much more.,Pancho's Mexican Buffet is where you go to pig out on all of your favorite Mexican dishes.,There is no limit whatsoever to the amount of food you're able to eat here. That means,you can sit there all day long and eat endless tacos and burritos - if that's really what,you want. Who doesn’t want that? Who doesn't want to eat so many refried beans that they,turn into a gas factory? Taco Bell is great, but you aren't allowed to eat as many items,off their menu for one low price. But you can at Pancho's Mexican Buffet, and that's,why it makes perfect sense for anyone who wants some south of the border grub to go,there. It can be so hard to choose what you want to eat at a Mexican restaurant because,every item is your favorite. At Pancho's Mexican Buffet you never have to make that choice,and you can eat a little bit of everything. Don't worry about bringing hot sauce to this,joint; they've got enough pepper-infused sauce to burn your mouth and the mouths of your,dining companions as well.,Pizza Hut,Many of you hearing this will have your heartbroken because your local Pizza Hut probably doesn't,have an all you can eat buffet. Brace yourself for the information you're about to receive,because it will cut to your very core. Some Pizza Hut locations have an all you can eat,lunch buffet. You pay one price and eat as much pizza as your stomach can handle. All,of that cheese and pepperoni can be yours in an unlimited amount. You love the pies,served up by Pizza Hut, just imagine how magnified your love would be if you had access to never-ending,slices of pizza. How much pizza could you eat in one sitting? Some of you might be lightweights,and only eat a couple of slices. Those of you who consider yourselves pizza-eating pros,may be able to scarf down a whole pie. Do you think you could get your money's worth,at an all you can eat pizza buffet? If you think you’re up to the test, then try to,find a Pizza Hut that has a buffet. At least once in your life, you should challenge yourself,to see how much pizza you can eat. It's hard to imagine that it's possible to shovel in,as much Pizza Hut pizza as you want, but the buffets do exist. It takes a little online,sleuthing to find them, but it's well worth the effort when you're filled up with so many,carbohydrates and so much cheese that you begin to question your life choices.,Souper Salad,You're in a pinch, and you must choose between soup or salad. Which do you choose? If you,go to Souper Salad you don't have to choose between either of them. At Souper Salad you,get access to as much soup and salad as you can eat. Are you the type who eats more lettuce,than a rabbit? If so, then you're going to love the salad bar at Souper Salad. No one,will ever tell you to stop eating salad here, and you can slurp up bowl after bowl of soup.,It's all about the unlimited soup and salad at Souper Salad, and you'll realize that after,you walk out of the place so full of broth that you can barely walk. Souper Salad is,the type of place where health nuts go to gorge themselves. If you spend all your free,time in the gym, then you can identify with the logic behind Souper Salad. You spend so,much time worrying about what goes into your body. All you want to do is cram as much food,in you as possible without the guilt. That's possible when you go to Souper Salad. Sure,,they have plenty of unhealthy items, but it doesn't take a rocket scientist to figure,out how to construct a healthy salad. You add vegetables, plenty of them, and use as,little dressing as you can get away with. That's the perfect recipe for a salad that,won't make the button on your pants pop off.,Sirloin Stockade,Are you the type who thinks there's no such thing as too much steak? If so, then Sirloin,Stockade is the place for you. There, you can eat an endless amount of steak and other,foods. The most surprising thing about Sirloin Stockade is the quality of their steak. You'd,expect the quality of steak from an all you can eat joint to be pretty low, but that's,not the case with Sirloin Stockade at all. If you're a true-blue carnivore, then head,on over to Sirloin Stockade and fill your stomach with as much steak as it can hold. Sirloin,Stockade also has plenty of cakes, pies, and even ice cream for dessert - or desserts if,you take the opportunity to overindulge. You can eat as many of their desserts as your,stomach can hold. The sad news is, Sirloin Stockade has locations in only a handful of,states. The hope is that they will expand and become a worldwide phenomenon. People,in all corners of the globe love steak, and they too have the uncontrollable urge to eat,so much meat it

Giant 11 Pound SEAFOOD MOUNTAIN!! 🦀 Shrimp Tray + King Crab in Los Angeles w/ Sonny!!

Giant 11 Pound SEAFOOD MOUNTAIN!! 🦀 Shrimp Tray + King Crab in Los Angeles w/ Sonny!!

hey everyone hope you're having an,amazing day it's mark wiens i am in san,pedro california which is just south of,l.a right next to long beach and,surrounded by the massive ports of los,angeles and today we are at a place,called san pedro fish market home of the,famous home of the legendary shrimp and,seafood trays,it's huge you choose the different,seafood that you want have you ever had,a sheephead a wild sheep head they cook,it up fresh for you they serve it to you,on a tray a massive mountainous platter,of seafood i'm going to share all of the,seafood with you in this beautiful,location and it's going to be an,ultimate seafood party wait is this a,one biter oh this is a one it's a one,bite okay,all right let's go cheers,whenever you eat a mountain of seafood,on a tray,you need a friend to eat it with,where did he go man i just i just said,hello to him,where is he dude can you,you didn't see me right no i didn't see,you wait i was behind this pole oh is,that what oh there you go,i'm very thin i don't know if i can help,you eat all this seafood i'm a very,small guy,sunny you ready,dude are you ready for a mountain of,seafood on a tree i just got over my,gout and i'm ready for gout round two,let's do this we're very excited to be,here and it just so happened that both,sunny and i were,completely unplanned,in la at the same time absolutely you,have to take advantage of it so we're,gonna use this opportunity to hang out,and eat a seafood tray let's do it for,both sunny and i this is our first time,here so we're gonna walk around we're,gonna start walking around let's go see,the seafood let's try to figure out the,process there's a bunch of seafood here,um do you have an idea what's your plan,you want a whole platter of seafood,right a whole platter do you care if,it's fish do you want like crustaceans,we definitely need shrimp because i know,they're most famous for shrimp okay but,i think,a giant fried fish on top of that,crustaceans,we gotta get it all just a mix let's get,it all let's do it,all the seafood,okay we'll go to the back first and,check out the the fish market selection,and the fresh seafood the fresh catch of,the day they have this whole cooler here,that's all full of stuff and then over,there they have a bunch of whole big,fish so fish are like like 15 20 pounds,big one wow,take a look,what's your name man my name is miguel,miguel nice to meet you,the bear the bear,awesome how many pounds are you going,for,well we'll go for however many pounds,can fit on the tray all right awesome,let's maximize the tray,dunny have you ever had a a sheephead a,wild sheep head i've never had a sheep,head,awesome it's huge,it has a giant forehead like me it needs,a little bandana right here,and uh and i love the name it's a,sheephead but i'm thinking a sheephead,might be best fried yeah absolutely,crispy a crispy sheephead,all right dude,let's do this,we don't have gloves but we have a bag,how about you pick us out,pick us the freshest sheephead there's,anything should i smell them,how do you know,my trust is in you all right i think i,think this one looks nice and big,yeah oh look at this little guy he's a,beauty oh yeah,cool pulling them out it's got some nice,weight to it,there you go it's pretty cool that it's,choose your own fish we're gonna bring,this over to,big bear,who i think he's in charge of gutting,the fish yeah i see him doing it right,now he's making work of some fish over,so cool he's so cool and then we're,going to proceed on to the next station,perfect really that's good picking it's,a good it's a good fish,yes,it's giving his teeth,rock like teeth because it eats lobsters,gestation,clams mussels,here we go,all right thank you very much thank you,we got the fish we're going to move on,to the seafood station where you get the,tray and let's load up let's do it i see,two things that stand out to me there's,lobster tail wild lobster tail,about 73 dollars a pound,and then they have these giant king crab,yeah already cooked 95 a pound oh man,95 a pound,that's,that's including the shell but it looks,amazing can we do one one pound medium,clean and one pound,wild regular,rather large,yeah cause those well there's a wild,though what takes the difference,yes two of those,it's kind of sort of the same right yeah,please it's two legs,right here on the tray we're so,uncertain here and we have no idea what,we're doing but the people that are in,line and they like they have a goal they,have a plan they know what they're doing,people come here like once a week,probably it's definitely regular yeah oh,yeah okay and we,i think we ordered,everything she's dishing it all out the,shrimp we got the scallops,sausage corn,any lemons or one of our hot sauces,right here we have habanero hot sauce,the hottest one they have here,can i can i outdo the spice lord mark,williams let's see cajun garlic butter,or a spicy diablo,what's the most popular first of all,cajun is the most popular,but then there's an extra spicy diab

The Absolute Best Wings In The U.S.

The Absolute Best Wings In The U.S.

for those of us with hickory smoke,coursing through our veins crushing a,bucket of wings covered in honey buffalo,teriyaki harry perry or ghost pepper is,stone cold american hungry go on get,your chicken on when it comes to the,perfectly cooked bite boise idaho's,barbacoa offers flawless execution each,order even arrives with a mini hibachi,grill so you can crisp up the wings to,your liking i like the hibachi thing,because you take a bite,and you put it back on there there you,go and you're getting a little extra,char on there right,not only is it totally cute and fun it's,also a smart move for fans who want to,work through their wings at a civilized,pace the sauce leans toward the sweeter,side but it's also got a burst of heat,thanks to the creamy chipotle ranch,it's not very sporting man at least give,the chickens a chance to shoot back,for the record the guns add chicken and,guns in portland oregon is their moniker,for crispy potatoes specializing in,wood-fired chicken with a latin twist,the eatery operates out of a food truck,courtyard complete with picnic tables,and a fire pit as for the wings they're,lovingly dry rubbed and wood smoked then,perfectly charred on the grill but this,place really shines with their sauces,there's the peruvian aki which is a,creamy jalapeno with cilantro garlic and,lime then there's a carrot habanero as,well as a kicky chimichurri aside from,wings you'll also find smoked chicken,noodle soup cold chicken salad and a,pork belly rice bowl hey and if you're,hangrier for more than just wings you,can even order the whole smoked chicken,new orleans is beloved and revered for,its fried food heritage and the humble,chicken wing is the perfect vessel to,show it off,when it comes to standouts in the big,easy the menu at jay's creole wings,focuses exclusively on wings fries and,fried okra the chicken features nine,different flavors to choose from creole,rub island jerk sriracha lemon pepper,honey heat and spicy hot and you can,also snack some fries done up with bacon,ranch garlic rosemary or fully loaded,throw in some homemade fruit punch and,fresh strawberry lemonade and it becomes,crystal clear why jays is making a,splash they even peddle their seasonings,online so you can take that signature,flavor with you anywhere,open since the 80s roosters is a local,favorite in margate florida the no,frills bar and grill offers everything,from philly cheesesteaks to baked potato,soup to locally crafted brews and a,pretty insanely sized fried pork,tenderloin sandwich their perfectly,crispy wings come in all the classic,flavors mild medium hot bbq or teriyaki,you can also add parmesan or garlic to,any flavor you'd like or order them,extra wet and get your wings drenched in,even more of that freaking delicious,sauce,south carolina favorite one hop mamas is,proudly run by chef orchid palmeir who,fans might recognize from food network,star season seven now with locations on,the southern coast of the state the,eatery's award-winning offerings have,become an official highlight on the,south carolina barbecue trail can i wear,these,it holds 550 pounds of meat,what takes this menu over the top is the,extensive list of homemade sauces and,styles of wings the chicken comes slow,smoked grilled or fried with uniquely,saucy flavors like whiskey teriyaki,pineapple ginger and strawberry jalapeno,for anyone looking for that serious heat,get the devil wings tossed in smoked and,pureed habaneros,regarded by food network as cooking up,the nation's best buffalo sauce jay,timothy's in plainville connecticut has,been making waves on the scene for,decades but they might be most famous,for their dirt wings named after a,beloved guest nicknamed dirt because he,was well old as dirt as the story goes,dirt would chat it up with other,customers for so long that his wings,would get cold so he would ask the cooks,to re-sauce them and toss them back in,the fryer but the restaurant soon,discovered that the process actually,made the wings taste even better,caramelizing them with the extra sauce,and double fry double sauce double fried,they come out extra crispy,people go crazy for them,snag the original buffalo honey gold,barbecue sweet red chili or buffalo,chipotle dry rub and buckle up for a,deliciously saucy ride to chicken wing,heaven,in business since 2009 saw's soul,kitchen has earned a reputation for,serving up some of the best soul food,around on the menu you'll easily work,your way through offerings like smoked,bologna sandwiches loaded baked potatoes,sweet tea fried chicken sandals fried,green tomato blt's pulled pork,sandwiches and even boiled peanuts but,of course we're here for the wings slow,smoked with hickory tossed in barbecue,sauce and drizzled with alabama white,sauce your taste buds will be gifted,with an awesome flavor profile but you,don't need to be in the deep south to,get it you can score some of saw's,famous sauce in their online store,hot chicken has taken america by storm,but one thing's for sure nashv

The 14 Best Buffet Restaurants You'll Find In America

The 14 Best Buffet Restaurants You'll Find In America

all you can eat and all they can see all,of these buffets are a real treat given,that Las Vegas is the birthplace of the,first American Buffet it's fitting that,it's home to one of the nation's best,the bacchanal buffet is located in,Caesar's Palace it's not only one of the,best in the city but it's also the,largest the buffet is serviced by a,whopping nine kitchens and features 15,daily Chef specials in addition to,dozens of side dishes Meats salads,desserts and more the spread covers a,variety of Cuisines including Seafood,Sushi Asian and Mediterranean some of,the best dishes include prime rib sweet,corn chowder and duck Carnitas,quesadillas for many buffets dishes,usually go hand in hand with food that's,less than fresh but here both variety,and quality shine reviewers Rave about,the fresh seafood and unique upscale,dishes like mussels and fennel sauce,lamb T-Bone and fresh caught Atlantic,salmon in a Wasabi potato puree if,you've never dined in a Las Vegas buffet,the cost might shock you it's not the,most affordable Buffet on this list but,it's certainly one of the best,you know that casino I was telling you,all about I got some vouchers,to the buffet,unlike Las Vegas Chicago isn't known for,its buffets but among the famous deep,dish pizza joints and upscale,steakhouses is a historic buffet serving,up a unique offering polish and European,Cuisines the Red Apple Buffet opened in,the Chicago neighborhood of Avondale in,1989 and a second location in Norwood,Park followed a few years later for 30,years it was known for offering cheap,delicious Polish Cuisine among other,European dishes but in 2019 the original,location closed citing trouble with,managing two locations then at the start,of 2020 the second location was forced,to temporarily close as well however,after 16 long months and endless demands,from loyal and hungry customers it,resumed its typical Buffet operations if,you've never tried Polish food before,you might be surprised to see so many,familiar dishes in the spread classic,pierogies are a staple but herbed baked,chicken tilapia roast beef and chicken,noodle soup are also popular choices,rivaling the bacchanel buffet at,Caesar's Palace this next one is located,in the Wynn Las Vegas Resort and Casino,similar to other popular all-you-can-eat,restaurants the buffet at Wynn Las Vegas,is known for its extensive spread of 90,different dishes there are even 16 live,food stations for Chef's cook assemble,or cut a variety of meats and made to,order Creations right in front of,Diner's eyes of course you'll also find,tons of sides including bread and,starches but don't fill up on these when,there's so much else to try while dinner,features a wide selection of seafood,Latin favorites decadent desserts and,more the buffet is also a popular spot,for breakfast among pre-prepared,breakfast and brunch options you can get,omelettes pancakes eggs benedict and,others all made to order with your,choice of fillings and toppings the,price of this Buffet varies depending on,the day and time that you dine since,opening in 2009 Jacob restaurant has,become a go-to spot for soul food in,Harlem New York its Buffet features a,wide spread of Soul Food Classics like,southern fried chicken collard greens,and candied yams but that's far from all,you'll find the restaurant Blends a mix,of Southern Caribbean and Continental,dishes this means it's packed with,dozens of offerings divided between the,cold salad bar and the hot bar unique,options like oxtail and smothered turkey,wings are offered alongside Comfort,foods like mac and cheese pork chops,mashed potatoes and more while the hot,bar might be known for classic meat,dishes Jacob restaurant Prides itself on,also offering healthy vegan and,vegetarian friendly food at its cold,salad bar avocado salad deviled eggs,fresh sliced fruit and chickpea salad,are just a few of the dozens of options,you can finish your meal with a,selection of decadent desserts one,unique feature of this Buffet is how you,pay instead of a set price customers are,charged by the pound you will have to,contend with lines and crowds at this,popular establishment but the wait will,be worth it at North Country steak,buffet in La Crosse Wisconsin chicken,steak other meats and Hearty sides are,King this country style Buffet is known,for its wide array of options and its,affordable prices you'll find a taco bar,cold salads and their famous homemade,soup as well as a dessert bar the,crowning jewel is the grill where you,can order sirloin steaks Burgers chicken,or pork chops all grilled to order and,all you can eat because I got that prime,rib yo,Captain George's is a decadent nautical,themed Buffet known for its large,selection of fresh seafood there are,four locations of this popular,restaurant in various tourist hot spots,along the east coast including,Williamsburg Virginia Virginia Beach,Virginia Kill Devil Hills North Carolina,and Myrtle Beach South Carolina popular,menu items include the snow crab legs,steamed

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