Like flames right out of hell coming from your mouth! (Vivi)

OK, so I'm not sharing a recipe this time, but a life changing experience. I'm talking about Wing Stop's Atomic Wings. You heard me. Atomic. And they're not lying on the menu either.

The Atomic Wings

I might be a little late in reviewing this restaurant, as it's been out for years, but this is the first time I've been to one. And being the adventurous eater that I am, as well as being the proud owner of a 50% Mexican stomach that can take a jar of jalapenos without anything to wash them down, and eats fresh jalapeños or broiled Serrano peppers with tortillas for the kicks.

Regardless of that, This half beaner was still a bit nervous when, upon ordering 25 Atomic Wings the cashier looked at us dubiously and asked if we were sure we wanted Atomic. We were, and so she hesitantly wrote down the order and gave it to one of the cooks, who, upon looking at it, rose his eyebrows up to his hairline and asked us if we were sure we wanted 25 Atomic wings. Not to mention, many of the other customers were looking at us strangely, or giving us pitying looks. But this beaner was nothing if not confident in her abilities to take the heat, so I said we were sure, and sat down to wait for our wings.

Let me tell you, when we got them, I could already taste the spiciness coming from the bag as I opened it and smelled the wings, they were that spicy. We couldn't wait to get home, slather these wings with ranch and see what all the fuss was about. Well, it wasn't long until we found out.

I think I must have swallowed about a gallon of water thanks to these wings, and I finished two thirds of my ranch bottle trying to tone down the heat of these babies, but to no avail. My lips literally started hurting on my 5th wing, and by my 8th I had to call it quits for the day. It wasn't until the day after that I looked up the recipe to these little hellfire wings and almost cried when I saw that the sauce was made out Habaneros. Not just made out of them, but there were actual pieces of the pepper in the sauce.

If you don't know how hot a habanero pepper is, check this out. Not as hot as the ghost pepper, but still close enough that my ears were complaining to me about what I was eating.

The next morning, I made a soup, and hoping to tone down or dilute the heat from the wings, I added them to it and helped myself to a big portion. I was out of luck. I had to deal with Atomic flavored soup for the rest of the day as the rest of my family would have none of it.

I'm not saying I'll never go to Wing Stop again, but I will be more cautious next time when the cashiers ask if I'm sure I want what I ordered. And next time, I'll be sure to get only 10 Atomic wings instead of 25.

Throw-It-All-In Curry (Vivi)

Ok guys, in reality, I don't even use a recipe for this, as I've been making curry for about two years now, and no matter what random stuff I put in, it ends up tasting great, so this is just a basic "template" if you will of what I usually put in.

Ingredients

1/2 tsp. crushed red pepper, or 3 fresh jalapenos
2 tbsp. sugar
2-1/2 tbsp. curry powder
3 tbsp. tomato paste
salt to taste
Pepper to taste
1 lb. chicken breasts, cut into bite-sized pieces (you can use a whole chicken too) or tofu
4 tbsp. oil
2 cups of chicken broth (I use my homemade chicken stock for this)
2 cups + 1 can of coconut milk
6 garlic cloves, sliced
1 large onion chopped
3 medium potatoes
2-3 carrots, cut into large bite-size chunks

Any other vegetables or fruits(yes fruits. I've put apples in curry and it tastes great... just make sure they're not too ripe as that will make them too sweet for the curry. its all up to you with curry) that fit your whim. I put canned corn, mushrooms and yams in addition to apples in this curry.

Directions

1. In a bowl, thoroughly mix the salt, red pepper, sugar, curry powder, and tomato paste. Coat the chicken and marinate for 10 minutes. If using tofu, add a bit of milk to the paste so as to soften it and do the same as with the chicken.
   
   
2. Heat oil in a deep pot and stir-fry the garlic, onion, apples (if using them) ad jalapenos. Add chicken (or tofu) and stir-fry for a few minutes more
3. Add in the broth, 2 cups of milk, and 2 cups of coconut milk on top of everything, then stir in the potatoes, carrots, canned vegetables and yams and simmer until vegetables are tender. That's about 15-20 minutes depending on how large you chopped them..

And Voila! The result is delicious and easy to make curry!

I always serve it over rice, but that is up to all of you. As for the rice, I made it in my rice cooker, adding some spinach when it was just about done.