I have had the chance to shop at supermarkets in several different areas of the country over the past week. This shot shows an aisle of a Publix in Atlanta over the weekend. This aisle is supposed to carry personal hygiene and cleaning products---totally bare. Food was a little spotty but not too bad. Eggs were low but still available.
I shopped at markets in Paducah KY and southern Illinois. Eggs were completely out in both cases. Breakfast sausage was also out although dinner sausage, such as Italian, was available. Hand sanitizer was out. Surprisingly, bleach was still plentiful.
Back in Lincoln, both Super Saver and Hy-Vee are in good shape. Eggs are plentiful. This is Nebraska so meat is easy to find. Some personal cleaning products are scarce but generally those stocks are in decent shape.
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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