Reading Terminal Market is a great place for people who love making or eating food. I have written about the market in the past but I haven't visited in several years. My visit was an ideal opportunity to enjoy its enticements.
Gail recommended the Dutch Eating Place for breakfast. I arrived shortly before their official opening and sat down at the counter; just a few minutes delay would have resulted in a wait. The Amish women are very efficient but those big portions take time to eat.
I ordered the apple french toast special. I could have used a little more apple but overall it was very good. That is turkey bacon on the left which turned out to be deliciously savory. The meal was very satsifying. The gentleman next to me ordered the pancake special, which he said would require a take-home box.
I tried to work off that big breakfast by checking out the market. This display from just one of the vendors gives you an idea of the range of items available. The mix of vendors skews more toward prepared food than it did in the old days when this was one of the principal markets for Philadelphians. Even so, the range of ingredients is impressive and inspiring.
The prepared foods are amazing. Here are two displays from just one vendor, Bleier's. On one corner you find pickles; poke your head to the side and you see a Homeresque donut display
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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