My visits to New Lan Zhou Noodle have become more frequent as of late. The Taiwanese food court in Chamblee is a good place for a simple, wholesome, inexpensive meal. Lately, I've consistently gone to Lan Zhou for their delicious stretched noodles. I didn't have a chance to take a photo of the cook stretching the noodles; perhaps another blog. This is duck noodle soup, with delicious bits of bony duck that I chewed down carefully. The noodles have a wonderful, chewy texture that you can't find in other types of pasta. I order my soup spicy; it comes out with flakes of pepper that excite the tongue and open up the nostrils but don't endanger any lives.
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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