I was in Buckhead today at lunch time and decided to go with the pizza theme, so I tried Pizza Fusion. It's on Peachtree (is there any other street in Atlanta?). They stress their organic ingredients, their use of hybrid and electric vehicles to deliver pizza, etc. Their individual pizza has a more artisanal feel. It has an irregular shape and edge; the shape reminds me of some of the pizzas I've had in Italy. The pizza itself was fine, but it didn't give me a kick. Organic foods that come from local, small farms usually have much richer flavors. (One could say the same of non-organic foods from local farms.) But not all organic food is grown by a lone hippie standing knee-deep in chemical-free mud. Much of the organic food one finds today is industrially grown and has some of the same drawbacks as any industrial farm product. While organic techniques may confer some advantages, better taste necessarily one of them.
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...
Comments
Post a Comment