Barbeque Kitchen in College Park is 61 years old. The city has grown up around the restaurant, which has itself grown, but it still retains its feel and its approach to food. Breakfast is an important part of Southern cuisine. An early flight gave me the chance to enjoy their breakfast.
I went for the special breakfast with two small pieces of fried chicken. They were great, the eggs were great, the grits were creamy and tasty. The biscuits were excellent; I took one with me for later. The coffee was good and plentiful. And everything was amazingly cheap. Great taste, hearty food, good value is a pretty good definition of Southern breakfast.
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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