In search of a hearty lunch, I found O'Neill near Trinity College.
This pub has a substantial buffet operation, something I'm not sure is true of all pubs.
This was my opportunity to try the classic Irish stew. Lamb provides the meat, with root vegetables as a complement. The gravy is hearty. O'Neill's included a good dose of black pepper; I'm told this is not traditional. My lunch hit the spot---rib-sticking and tasty.
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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