Come on in 'The Kitchn'
Each week we round up our favorite posts and recipes from our friends at The Kitchn.
This week, the Kitchn confronts the annual late-November question: white vs. dark meat. The taste difference lies in the bird's muscle tissues. Dark meat is gamier because of the chemicals, proteins, and fats in the wing and thigh muscles.
Also on the Kitchn, California cuisine, making instant oatmeal sans Mr. Quaker, ripening green tomatoes, and cranberry sauce not-from-a-can.
- Sense of Place: The Food and Cuisine of California: As a Cali girl, I need my Cobb salads, fish tacos, and avocados to get by. These are the foods of my people.
- Good Question: How To Make DIY Instant Oatmeal? Our favorite geriatric cereal icon Mr. Quaker makes great instant oatmeal, but the packets can get pricey. Mix the oats, powdered milk, and spices at home.
- Quick Tip: How to Ripen Green Tomatoes: Usually with fruit, green signals "not ready to eat yet!" Okay, I am mostly thinking bananas. But with green tomatoes, the status of ripeness can get tricky.
- Recipe: Fresh Cranberry Relish: How to make the classic Thanksgiving side, while avoiding the storebought jiggly, wiggly fest.
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