Cathy and I enjoyed great food and fun atmosphere at The Waterman. The restaurant is located in a renovated former industrial neighborhood. We sat inside but the rooftop outside seating looked to be fun.
We started with these great fries drizzled with crayfish gravy. The effect reminded me of poutine but with a much more flavorful gravy.
My seafood boil was both delicious and huge. I only increased the size by adding on some oysters. The seasoning gave just the right amount of bite to the seafood. This bowl kept me busy for quite some time.
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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