Several of us enjoyed tasty food and great conversation over a hot pot dinner at Perfect Diner on 27th Street in Lincoln. Hot pot seems to be the thing to eat here---several other tables ordered it as well.
This is the prep tray.
We used two broths, spicy and non-spicy. The time needed to cook gives plenty of time to talk, just what we were looking for. And the food was tasty---my favorite was the spicy broth.
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...
Comments
Post a Comment