Buford Highway is full of surprises. I have driven past Chicago Supermarket many times, always wondering why a Chinese grocery store would be called Chicago. To my great surprise, this resident of a primarily Chinese mall is actually a Hispanic market.
The meat counter holds all sorts of good things. The refrigerators down the aisle hold chunks of menudo and some great-looking chiccarons.
This is just one of the several varieties of peppers available.
The store also houses two food stands: one for savory and another for sweets. I will have to return to sample their wares.
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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