There are spots around Atlanta---Toco Hill, for example---where one can find good delicatessen food, but let's face it, this isn't New York. St. Charles Deli in Tech Square is a good representative of the deli genre. I ate there today with my colleague Karsten Schwan. Today, I decided to try the Philly cheesesteak. I was quite satisfied with the result. They use provolone cheese; I've always been appalled that many of the cheesesteak faithful use Cheese Whiz. I've had their hot pastrami on many occasions with great enjoyment, particularly when I go for the extra meat.
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...
I like that. I really enjoy cheese each time I'm eating it. Thanks for the info.
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