Our meeting adjourned for an excellent lunch at Mo's, located in downtown San Luis Obispo. The place was hopping and service excellent to keep things moving.
My ribs were outstanding. The meat needed just that little tug to come off the bone. The chicken and pork were both moist and flavorful. The sauce was fairly sweet but with a nice bit of spice. The beans were excellent, sweet cole slaw excellent. The cornmeal muffin was outstanding.
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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