Breakfast on the road is at best a mixed bag. Good breakfast spots are hard to find; you are often stuck with the hotel breakfast, particularly if scheduling prevents you from exploring. Hotel breakfasts are uniformly expensive. Despite their expense, some are alarmingly bad. I have been very happy with the breakfast at the Maritim and based on my friends' comments, this view is widely shared.
The buffet gives a very wide selection, including those wonderful German breads. A chef also stands at the ready at the grill to make an omelet or egg of any style you want. Museli is also one of my anticipated treats on a trip to Germany and the selection here is wonderful. They even offer a grain grinder to grain your own spelt or whole wheat.
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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