The Silver Comet Trail brought me to Bar-L-Bar-B-Que. The bike trail steps off the railbed at Rockmont---those trains using the tracks would be inconvenient for us bicyclists. The result is a very pretty trail along the river and through the middle of this small town. When I saw the town, I started thinking about lunch. The BBQ sign sealed the deal.
This is their BBQ plate (pork, of course). Even if I hadn't just ridden 16 miles, it would have tasted good, but I was very impressed. The winning dish was the fried green tomatoes, possibly the best I've had. The tanginess of the green tomatoes came through just enough; they had practically leaped out of the fryer onto my table. The pinto beans, a featured item, were my #2 favorite; they were just soft enough and flavorful. The pork was great. The Brunswick stew was a great combination of pork, corn, and those little extras. The cornbread was good; the Texas toast had been toasted with butter.
Unfortunately, they don't serve pie :-(
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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