Cooking With Pour Habit
Hot Wings From Duffs in Buffalo
There is no doubt that Pour Habit have a particular affinity for Australia (let’s face it who hasn’t…). Thanks to the strong connections and relationships they’ve built on their travels here in the past a world away from their Los Angeles homeland they’ve decided to treat their Aussie fans by exclusively releasing the “Punisher Mansion” single in Australia and tour here again this November and December!
Colin Walsh drummer for Pour Habit took some time out to chat with us about his favourite cuisine’s, what food you should avoid before a gig and most importantly hot wings from Buffalo!
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
Well, since I was a little shit head when I was younger ( I have since grown into a regular sized shit head) I pretty much thought everything my mom cooked sucked and spent my time getting fat as fuck on McDonalds and Jack in The Box. But we definitely had a big italian influence. It was hard for me to eat italian for a while because when I was like five or six, we were all eating pasta at this family get together. My little brother saw a bug and stepped on it really slow so it made a crunchy sound when it squished. My cousin ryan started laughing so hard he vomited spaghetti everywhere. I had a hard time eating Italian after that. But yeah Italian food a lot
What dish or cuisine do you most like to eat on tour and why?
That kind of depends on the region. I would have to say donner kebabs because we do not have those out here. At least not that I know of. Also, tour sandwiches. For some reason, sandwiches from the backstage just taste better than they normally do in the civilian world.
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten?
I hate licorice, olives, and oatmeal. Oh, and mayonaise. The most disgusting thing I have ever eaten was in England (big surprise) We were starving and did not have a lot of money because we spent it all at the bar the night before. We found this little take out place that had burgers and kebabs and stuff for super cheap. We were stoked! Anyways, the owner was this fat sweaty guy who was on the phone the whole time and the cook must have been his little nephew who kept picking his pimples as he is cooking our food. We were hungry so we said fuck it and dug in. The place was warm and musty with the most aggresive flies patrolling the putrid smelling place. As we take our first bite I can not explain the terror that my mouth sent to my stomach. The food tasted like expired cottage cheese with extra mayonaise. It reminded me of licking a foot covered in fungus and toe cheese with a disgusting coagulated sauce. I still want to throw up when I think of it. I ate it though.
What type of food do you make sure to avoid before a gig or going on stage?
I always avoid eating much before a show. Especially heavy foods. The worst is pizza. See, the thing is I can not stop eating pizza once I stop. We were on tour with No Use for a Name and the promoter ordered us these pizzas. Well, my dumb ass knowing full well my addiction ate a slice. After about 9 slices (which is actually controlling myself) I had to be on stage. I was totally fucked. I thought maybe beer would help. Big mistake. So on stage I had the most lethargic feeling and I was trying so hard not to shit my pants with greasy cheesy fudge surprise. So basically, i try not to do that anymore
Imagine for a second you can request anything on your rider at a gig. What food do you put on it?
Well….I would definitely have to start with the appetizers. I would love some fresh veggies with garden dip, hot wings, spinach and artichoke dip, chips, salsa and an apple
Then we move on to the condiments. Must have sriracha hot chili sauce, tapatio, ketchup, ranch dressing, mustard, and bbq sauce
Main Course would include cold cuts (turkey, ham, roast beef, salami)
Grilled Salmon, NY Strip Steak, Hot links
For dessert gotta have ice cream sandwiches, otter pops, frozen pineapple whip
What has been your biggest cooking disaster to date?
Fucking cooking anything with oil. I wanted korean short ribs so I got the pan all ready to go and the freaking oil nailed me everywhere and I burnt the ribs to hell. I was so bummed because I was looking forward to getting my short rib on. On a positive note, I never threw my kid in the oven when I was on drugs so I am happy about that.
When you tour overseas, what food from home do you miss the most?
That is easy….California Burritos. Southern California has the best Mexican food. Most everyone has their special place they go to. And not those stupid Mexican chain restaurants. I am talking little hole in the wall places. Many a dispute has been had, friendships destroyed, marriages ruined, families torn apart by the argument of which mexican taqueria is best. So definitely a california burrito from Tacos Reyes in Canoga Park or Alertos in Fountain Valley.
This is your last day on earth, what is your final meal?
Hot wings from Duffs in Buffalo and Pizza from Bocce’s in Buffalo. But I really would rather be waist deep in some pink to be honest.
1/2 as many whole chicken wings as you'd like to serve
Salt and pepper
3/4 cup Franks Red Hot Original hot sauce
1/2 cup butter
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 cup brown sugar
4 large carrots
4 pieces of celery
Hot Wings From Duffs in Buffalo
1. The first step is to get a large steamer going. Fill the bottom pot with a few inches of water, insert the steamer basket, cover and place on the stove over high heat to start it going
2. Break the whole chicken wings down into their three component pieces. Use a sharp knife to cut between the joints that separate each section. Ideally the knife will find its way between the two pieces of each joint cutting the wings apart so that they look like a ball and socket.
3. Place the chicken wings into the steamer basket. Try to keep them from touching each other - yes, this unfortunately means that it will take several rounds of steaming to get all your wings cooked.
4. Cover and cook on high for 10 minutes. After 10 minutes, remove the wings from the steamer and let them cool on a cooling rack.
5. When they are cool to the touch, dry each one individually in a clean cloth or paper towel. There's good logic behind this step! Getting rid of the exterior moisture on the skin means more crisping in the oven when you bake them.
More crisping = better wings.
6. Arrange the wings on a baking pan so that they're not touching (I'm using tinfoil for easier cleanup, but you can go directly on the pan if you like).
7. Lightly sprinkle the wings with salt and pepper. Bake the wings in the middle of the oven at 425 F for 20 minutes on each side, or, until you see significant browning and crisping on the skin.
8. Make the Buffalo Sauce - Melt 1/2 cup (1 stick) of unsalted butter in a sauce pot on low heat. Pour in the hot sauce and combine with the dry seasonings. Heat for 5 minutes until the sauce is completely incorporated and evenly mixed.
9. Once the wings are done and crispy it's a straight race to the finish. Coat the wings in the buffalo sauce by tossing them in a large bowl. It's ok to use a hefty amount of sauce in this step, since you can always coat another batch of wings in the sauce that's left over.
Remove the wings from the large bowl and put them in a suitable serving dish and enjoy!
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