Fairbanks is crazy for Thai food. This small town has several Thai restaurants. Thai House is consistently at the top of the list for Thai in this town. It ranks highly; a gentleman in Seattle, hearing me talk about Fairbanks, recommended it. Upon my arrival, I found the proprietor to be wonderfully welcoming and gracious.
Here is my beef masaman curry, which I greatly enjoyed. The sauce hit all the right notes: savory meat flavors, nutty savoriness from the peanuts, a hint of sweetness from the coconut, and a kiss of heat.
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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