I arrived at my departure terminal at 5 AM ready for breakfast. Ruby's Diner was open and busy, ready to serve me. In contrast, ATL is a sad place for hungry travelers in the early mornings.
The service scheme was a little confusing. I thought they had a line for takeout on one side and table service on the other. It turns out that everyone orders from the takeout line; if you way, the food is brought to your table.
The photo of my breakfast burrito was lost but it was pretty tasty. It was hearty with nicely cooked eggs. It had just enough heat to tingle my mouth. I'm really glad that the staff were there and able to provide me with a satisfying breakfast.
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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