Buffalo Wild Wings unveils wing-flavored protein espresso martini
www.usatoday.com
Buffalo Wild Wings' new Espresso Proteini is infused with Buffalo Dry Jump and jampacked with 10 grams of protein.

Send to all yr keto friends.

  • etherphon@piefed.worldEnglish
    0·
    1 month ago

    Who still eats at these chains nowadays? The quality of the food is absolute garbage for the money now.

  • tabarnaski@sh.itjust.worksEnglish
    0·
    2 months ago

    This is not only a keto thing, I’ve heard that doctors who prescribe ozempic recommend to take protein supplements.

  • otter@lemmy.dbzer0.comEnglish
    0·
    1 month ago

    Ah, yes, the ol’ puke+diarrhea multi-flavor banger, and chock fulla mystery texture.

    Genius. 😬

  • 9point6@lemmy.worldEnglish
    0·
    2 months ago

    Look.

    I love espresso martinis and I love wings

    I don’t even think as separate entities they go together

    This is an abomination

    • FuglyDuck@lemmy.worldEnglish
      0·
      2 months ago

      pureeing random shit and separating it out in a explody-spinny-thing lets you extract flavors without getting all the solids.

      I’m not sure I would trust BWW with a giant lab grade centrifuge though. that seems like a recipe for world-ending consequences.

    • Fondots@lemmy.worldEnglish
      0·
      2 months ago

      I don’t know if this particular iteration of this is good, but I can see at least the start of a good idea here

      I don’t know exactly what’s in their wing rub, but I’ll bet it’s probably along the lines of salt, pepper, chili powder of some kind (probably cayenne,) garlic & onion powder

      Coffee has a fairly similar flavor profile to dark chocolate

      Chocolate and chili peppers is a pretty classic combination, think along the lines of a Mexican hot chocolate

      And salt also goes well with chocolate, and a tiny pinch of salt is a common hack to cut the bitterness of coffee.

      The garlic/onion powder and any other herbs/spices in there are kind of the oddballs, they’re definitely going to pull things more towards the savory end of the spectrum, but things like coffee-rubbed steaks are a thing, and sweet & savory combinations are a thing, so I’m not immediately horrified by that concept.

      Again, don’t know if this particular version is good, but I think someone somewhere out there could probably make a good version of this idea.