Witty tipped me off to Banhwich Cafe, located in Lincoln's large Vietnamese community and near the UNL campus. The atmosphere is bright and cheery and the staff very helpful.
This is my Ultimate Banhwich: pork belly, pate, fried egg. Wow! This is rich but not overpowering. The flavors mix together perfectly. The toppings are crisp and fresh. And the Vietnamese coffee goes perfectly with the meats, providing a bit of a palate cleansing with each sip. I'm afraid that I won't be able to order anything else when I come back.
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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