One question for you: I cooked the thighs to 175 internal temperature (FDA suggests 165 as being the minimal temperature to ensure the food is ‘done’). There were still some very pink spots near the bone. Is this normal? How do you know when your bone-in chicken is ready to eat? Color or temperature?]]>
(Somebody had the bright idea of making fresh-squeezed orange juice in the morning. Unfortunately, genius and industry often don’t mix.)
We just did orange-tarragon prawns (post to follow in the next couple of days), where I tried to shoot down the idea of oranges in the dish. However, the dish was marvelous so I had to eat my words and the prawns. My initial objection to oranges was that I find them much too sweet — but this dish, tempered as they are by the ginger and the coriander, will be fabulous, I hope!
Thanks for the post!]]>
also middle eastern combos like za’atar and cumin…!]]>