Chamblee: High Road Ice Cream Factory Store

Why didn't I know about this place? I found out about it from the Alton Browncast, a podcast that I highly recommend. The factory store is located just off the perimeter. It's a real factory, so the location in an industrial park is pretty low key.

I wasn't sure what to expect, but the store features tasting and to-go pints of ice cream; don't expect to drop by for a sundae. I tried three flavors. The banana chocolate had a wonderful banana taste; the coffee was a much more subtle coffee taste than I've ever had in an ice cream; and the vanilla sel de mer was sublime. In addition to superb flavors, the texture was perfect.

I happened to visit during a factory tour, so I hopped on. It was led by the chef and very enjoyable. This is very much handcrafted ice cream. They also spend a lot of their time on custom orders for local restaurants and we heard some very interesting stories of unusual requests. We also got to try yet more ice cream straight out of the machine---soft and rich, reminiscent of soft serve but so much better.

This is truly great ice cream and the factory store experience is well worth the trip.

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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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