I had rushed to make it to Bletchley Park and hadn't had time to eat. Bletchley Park is the home of both the British codebreaking effort during World War II and the birthplace of modern computing. I wanted to see everything but first I needed lunch.
Luckily, just inside the entrance I found a very nice cafeteria. After some pea soup, a roll, lemon pudding, a nice slice of cake, and a cup of tea, I was ready to explore history. The museum also has a tea service and a small cart offering rum drinks for those in the mood.
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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