A visit to Doane University gave me a chance to sample the restaurants in Crete, abuot 45 minutes southwest of Lincoln. Guatemalan food sounded like a great comforting meal and Antonjitos delivered.
Fried fish was sadly not available so I went with the beef. Everything on my plate was flavorful and satisfying. The trio of beef, refried beans, and rice makes for a very satisfying meal. The salad supplied a bit of acid with its dressing, not to mention crunch.
And look at those warm, fresh tortillas...
The proprietors also run the adjacent shop. I used the opportunity to pick up a wooden pestle I can use to crush my spices.
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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