My first meat-filled Thanksgiving in 12 years has brought the following to light: -dark meat still tastes better (my fave when I was a kid) -dark meat is much creepier and more prone to having gristly bits and tendons and veiny bits. -veiny bits look even grosser on the margins of white meat -white meat is only acceptable from a brined bird -alton brown is my hero because now my FiL will never bake a bird with stuffing in it again--GLUTEN FREE BIRDS FOR LIFE!
If I want lunchmeat, I'll buy a smoked turkey or chicken breast. I'll trim the fat off and save it for beans/peas. If I want to make chicken marsala or coq au vin, I'll buy a pack of boneless chicken thighs.
no subject
-dark meat still tastes better (my fave when I was a kid)
-dark meat is much creepier and more prone to having gristly bits and tendons and veiny bits.
-veiny bits look even grosser on the margins of white meat
-white meat is only acceptable from a brined bird
-alton brown is my hero because now my FiL will never bake a bird with stuffing in it again--GLUTEN FREE BIRDS FOR LIFE!
If I want lunchmeat, I'll buy a smoked turkey or chicken breast. I'll trim the fat off and save it for beans/peas. If I want to make chicken marsala or coq au vin, I'll buy a pack of boneless chicken thighs.