Smack Shack has received excellent attention for its outstanding seafood. The fact that they are located in the northern Great Plains just adds bonus interest points. A new location at Minneapolis-St. Paul airport, directly in the center mall area, gives travelers like me the chance to try their food.
I went with the classic Connecticut lobster roll. The lobster was outstanding: tender with just a bit of tug, moist, sweet. The bun was akin to a large, very high quality hot dog bun. The roll comes unsauced, allowing me to add my own toppings without worrying about a pre-applied topping drowning out the food.
The slaw was also excellent. The meal wasn't cheap but it was well worth the price. And the service was very fast, an excellent option for a transfer.
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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