I had to leave early for my flight and didn't have a chance for breakfast. When I arrived at Calgary Airport and made it through security, I looked around for an easy breakfast spot. Spolumbo's was in the food court and Italian food sounded pretty tasty.
A meatball sub and coffee---I couldn't have asked for a better breakfast. The meatballs were tender and full of beefy/porky flavor. The sauce was that perfect balance of tangy and sweet. And the bread was excellent.
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...
Comments
Post a Comment