Chamblee, on the north side of Atlanta, started out as an industrial town. The old business district lies along the railroad tracks north of the MARTA station. It's been home to antique stores for a long time. Probably due to the new apartments that have sprung up near the station, that area is seeing a new spurt of growth in boutiques and hang-out places, even in the year and a half since I moved here. There aren't any true restaurants yet, but at least two coffee houses have sprung up. The district is still pretty quiet but business types do seem to be comfortable there, resplendent in their WiFi connectedness.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
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