12 Bones' south Asheville location is always my first stop on a trip to the city. Their outstanding food makes a perfect completion to a morning drive and a great start to enjoying the mountains. I arrived this time to find that they have hugely expanded. Their decor is quasi-industrial and very hip.
I was, unfortunately, too hungry to take a picture of my half rack plate. Rest assured that the food is still spectacular. These are some of the best ribs I've had: sweet pork that resists the teeth just enough to entice. My sweet potatoes gave those wonderful sweet and earthy notes that we expect from the orange tuber. My corn pudding was spectacular.
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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