Crystal City in Arlington is one of those upscale food deserts one finds in northern Virginia and other new urban environments. It can be hard to find food outside 9-5 business hours; breakfast can be tough, too. Clark Street Grill was open and nearby so I decided to give it a try.
Here is my breakfast of scrambled eggs, potatoes, and toast. Everything was workmanlike. The eggs were perhaps a little more oily than my preference but the potatoes were very enjoyable. This meal got the job done and was reasonably priced.
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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