Sausage for lunch was the original purpose of my quest. One of the neighborhood restaurants was closed that day but Milwaukee Brat House was invitingly open. I went upstairs to find a table. I found myself at a table next to the upstairs bar. Most of the other occupants worse Packers green and gold.
I ordered the sausage sampler and received this appetizing display of four sausages: Italian, brat, Hungarian, and one other. Each came with their own sample of sides, for example sauteed red peppers for the Italian and sauerkrat for the brat. All were excellent. The bartender came over to check on me and told me that the hot Hungarian was his favorite and I definitely agree. The food was outstanding and all the servers were extremely welcoming. I couldn't have asked for a better lunch.
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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