A trip to Micro Center allowed me to try The Telway location in Madison Heights north of downtown Detroit. This wonderful little place still sits among the modern suburban formularies. It has a walk-up window with people waiting patiently for their food; I chose a seat at the counter.
Yes, I know the name is Telway Hamburgers but I went for a Detroit coney. It didn't seem to have the mustard stripe, although perhaps that was submerged under the chili. Nonetheless, it was excellent. The onion rings were good, too.
The staff was very courteous and welcoming. They are supported by all the modern conveniences, including tablets and a Nest thermostat. The 21st century can improve our lives without being intrusive.
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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