Dante’s minimalist new take on Weird Fish’s seitan buffalo wings

As we reported back in March, Weird Fish has reopened under a new possessor known as Dante, serving up new recipes for all of the classic menu items that we had once thought to be forever lost. Pictured above is Dante’s modern, stripped-down version of the formerly beloved seitan buffalo wings, aka Buffalo Girls.

You’ll notice that these newfangled Buffalo Girls don’t hide behind coats of batter and buffalo sauce, parading as meat. In fact, they are completely naked and proud, and free of any additional spice or flavor. Though the slabs (two, to be exact) did come with a deconstructed “buffalo” dipping sauce of watery red vinegar.

Now, let’s revisit the glorious history of Weird Fish’s Buffalo Girls in the diagram below (first photo via toliveandeatinla):

Yep, better than ever.

24 Responses to “Dante’s minimalist new take on Weird Fish’s seitan buffalo wings”

  1. Jam says:

    The “then” wings look 100 times better than the new ones.

  2. DomPara says:

    Which level of hell is “Deconstructed vegan buffalo wings” located in?

  3. tofupuppy says:

    DUMB. Get thee to Source for their buffalo bites. Soooo good.

  4. D. Jon Moutarde says:

    This kind of thing is the reason that persons like Hr. Dktr Deth Veggie make fun of vegans.

    • Herr Doktor Professor Deth Vegetable says:

      Well, that and the amusing self-righteousness of their consumption choices, yeah, pretty much.

      • Grizzled Mission says:

        I’m vegetarian, not vegan, but I don’t see in their kind, or mine, “self-righteousness of consumption choices.” I see people saying, “hey, I have a dietary restriction (of my choosing), and I’ve found something tasty that fits it. You might like it, too.” For instance, I’ve never said to anyone, “Eating Bender’s seitan cheesesteak makes me an awesome person.” Instead, I say “Bender’s seitan cheesesteak is fucking delicious.”

      • Awaiting angry response says:

        Shouldn’t the old mission guy be sniffing your ass about now?

      • Beau D. says:

        I wonder if slave holders dismissed abolitionists as self righteous.

        • Herr Doktor Professor Deth Vegetable says:

          I was trying to think of a way to make fun of you, but I couldn’t come up with anything more absoludicrous than your statement itself. Well played, loonytunes, well played.

          • Beau D. says:

            I’m guessing you think people are more important than animals, and that’s why my argument is ridiculous. That’s where we disagree. I think it’s an egocentric shortcoming of our species. Why should your life be more precious than a cow’s? I understand the evolutionary compulsion to favor one’s own kind. But that’s the same mechanism that allowed for slave holders to think blacks were less than people. We overcame our evolutionary tendency to exclude others enough to expand our sphere of compassion to include all humans. Who’s to say people of the future won’t look back on people of today and be appalled by how terribly we treated animals?

          • Herr Doktor Professor Deth Vegetable says:

            (see above, re: hilarious self-righteousness about consumption choices)

  5. Vitamin B12 says:

    You know you need me…

  6. HotWireMy says:

    you is what you done be eatin’!

  7. Chachito415 says:

    For a thing to be deconstructed, it must be conceptually constructed. Not sauce.

  8. ALWAYS HIGH says:

    its a good the the newer picture uses the cannon “butthole” camera

  9. GinGin says:

    I find it weird when people care really hard about what other people eat. Some vegans are like that toward omnivores, yes, but in San Francisco it seems to be the opposite. Why can’t we all just agree that self-proclaimed locavores are the worst?

    Love,
    A Vegan

  10. chalkman says:

    “Now” looks like a dried up swanson TV dinner salsbury steak, “Then” looks much better

  11. Deborrah says:

    What kind of disgusting nonsense is that? Looks like something scooped up at the dog park. I think you should have lobbed it at the chef.

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