Dr. Sanjay Gupta of CNN reports here on hunger. His article starts with the horrifying Somalian famine, then moves onto hunger in America. He points out that many people in the U. S. do not earn enough from jobs to feed their family. He urges everyone to make better use of this nation's bountiful harvest and throw away less food. He also urges businesses to donate food and points to law that protects them from liability.
I recently posted on my annual peach preserve canning process. All the peaches I bought---two half-bushel boxes---were seconds with cosmetic blemishes. They cost about half as much as the first-grade peaches that end up in the supermarket produce section. The preserves I made from them were delicious and healthy, not to mention considerably cheaper than manufactured preserves with much less flavor.
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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