McCarthy has two restaurants. The Potato is casual, fun, and open all day long. In a town this small, it also serves as a meeting place to see folks you know or just met. It opens early for breakfast and is open well into the night. And the food is great.
My burrito was very enjoyable and hearty. The star of the show, however, was the garlic and rosemary fries. The combination of floral and garlic on top of the hearty potatoes is just killer. I didn't get a chance to eat them for breakfast along with a plate of eggs.
At another meal, I enjoyed this cheeseburger. And how did those garlic rosemary fries get on my plate?
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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