Serious Eats: Talk
I've been doing a lot of weekend cooking to make extra meals for my mom, so she has something she can easily reheat while she has been recovering from rotator cuff surgery. Last week I made boneless chicken thighs "40 cloves of garlic" style; this past weekend I made her a lamb and butternut squash stew. This afternoon I'm taking the opportunity to cook food for the rest of us. I have boneless pork spareribs in the slow cooker with potatoes, roasted tomatillos, poblanos, serranos, onion, garlic and cilantro. I hope it comes out ok; I've never worked with tomatillos before. How can you tell if they are ripe enough to use in the store - or, does it matter?
What are you all making tonight?