Eating Around Georgia Tech: Yeah! Burger

Yeah! Burger (don't forget the !) opened a few weeks ago in White Provisions on Howell Mill Road. It's a relatively large place with a great space---very lighton the inside and a large patio.

I tried a beef burger (grass fed) with bleu cheese on whole wheat and a half-and-half (fries and onion rings). The burger itself was a twin-patty rather than one thick patty. Restaurants generally do this to speed cooking but I find one thick patty to be a much more sensual experience. The burger was fine but the taste of the meat didn't really come through as much as I would have expected. The fries and o-rings were also good but not spectacular. The fries had a little bit of skin, which I like, but both had been sitting around for a few minutes before they arrived. I couldn't help but compare the place to Zesto. The menus and quality of food are fairly similar, although Yeah! emphasizes organic ingredients. But Zesto is at least as fresh and tasty and it's a little cheaper. Yeah! is a fun place for lunch with good food made with high quality ingredients, but don't go there expecting that some organic ingredients and a hip location add up to a gourmet burger.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.

Pressure Cooker Candied Ginger

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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