This delicious beef curry was made (by Mariko) with leftovers from our Thanksgiving meal. No, it’s not made of leftover turkey, but from the leftover pot roast we served alongside the turkey. Since the pot roast had carrots and potatoes, it was perfect to re-purpose as a curry. Add a couple of soft-boiled eggs, and you have a perfect meal. 😊🍛
Today we took a break from leftovers and went to Komé Sushi Kitchen for lunch. I like turkey, but a nice Japanese lunch of fried ebi, oysters, miso soup, rice, and a selection of nigiri sushi was definitely welcomed!
Happy Thanksgiving! Well, the dry-brined turkey turned out great. It’s funny, because after Thanksgiving each year, I think to myself that I should roast a turkey (small one) more than just once a year since it is so easy. But I never do…
Anyways, this year two other families joined us and everyone’s children are getting bigger. And they have started bringing their girlfriends/boyfriends as well, which is new. There were six “kids” this year, three college freshman, and three in high school – they really do grow up so fast!
This year, I’m repeating the dry brine technique that I used last year. It requires that the salted turkey rest uncovered overnight in the fridge. Sounds strange, but it works and it’s safe. Plus, it’s much easier than the wet brine technique, and I think it tastes (and looks) much better.
But don’t take just my word for it… some LA Times staff members did a test of the “Judy Bird” technique, and they agree that dry brine is the way to go: