My colleagues and I convened at Ollie's for a very good dinner and discussion. Dearborn is a hub of Lebanese and Middle Eastern food. Ollie's is located at a mall very near Ford HQ.
The bread was excellent: puffy, soft, aromatic.
The bread was the perfect platform for these two appetizers: hummus and eggplant. The eggplant had a perfect spicy kick.
My salad was coated in a light, flavorful dressing and felt very healthy.
My chicken shawarma was very good and plentiful.
We ended up with this baklava. It combined wonderful flakiness, honey sweetness, and nutty heartiness.
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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