Small towns thrive on tradition. Ned's Shed has become a Johnson County tradition over the past 60+ years. Their staying power comes in part from their friendly service but rests firmly on their darn good BBQ and in particular Ned's relish.
Here is my BBQ sandwidh (pork, of course). The relish is on the bottom. While many places serve their BBQ sandwiches with a dollop of cole slaw, I can't remember another BBQ spot that serves relish. Ned's is excellent: tart, just the right amount of crunch. Relish comes in smaller pieces than does cole slaw which helps it blend into the rest of the sandwich. I really enjoyed my sandwich. My only regret was that I didn't leave room for a milkshake.
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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