Today I had lunch over at Ballet and had some delicious Pho (I decided that it’s better than Than Brothers). I was reading my book and came across a brief description of Morton Thompson’s Turkey. It sounded strange and amazing; coated with a crust that turns black, but seals in the moisture and basically steam roasts the Turkey. It looks really labor intensive, but I think I want to try it out sometime this year.
Tuesday, January 11th, 2005