ribs.
So the semi-bolognese I mentioned in my previous post (where I just dumped extra lean ground beef in the crock without browning it first) came out well, but probably needed more seasoning in general. I was using no salt tomatoes, so I needed to add more salt than I did, and I think I just underseasoned in general considering it was crock pot
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I liked the chicken recipe as well, but I am at war with the unfounded prejudice that white meat is healthier than dark.
Please folks,dark poultry is inherently tastier and more satisfying than white, precisely because it is more vascular and fatty. Animal fat satiates the appetite and can actually aid caloric reduction. Certainly I've lost weight since I stopped draining ground meat and bacon, trimming steak and discarding skin.
White meat has its place in specific dishes; say, moo goo gai pan, cordon bleu, papillotte. But when a recipe calls for simply generic chicken include some dark meat, and it actually wont hurt if it is entirely thigh or leg.
The other day my church supper offered chicken spaghetti; the pasta and sauce were all right but the meat was wholly tasteless breast cubes. It might as well have been tofu. It was heartbreaking; the angelic hosts wept, and the blessed saints Martha and Lawrence along with them.
The noblest chicken spaghetti recipe of all time, Craig Claiborne's Mother's Chicken Spaghetti, includes an entire stewed chicken, along with the fatty broth. Claiborne says he discards the skin, but on the occasions I have made it I chop it up along with the shredded meat. This dish is an all day affair; come to think of it, I'll have to cook it up for church some time.
http://www.labellecuisine.com/archives/craig_claiborne_chicken_spaghett.htm.
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