Lee's Chicken is a classic Lincoln restaurant dating from the 1940s. I was in the mood for a chicken dinner so I called them up. Their drive-in window was busy when I arrived.
How do you like that for a bag full o' food?
My chicken was delicious: extra crispy crust, tender and juicy meat. The onion rings were a great. The salad was very nice with a classic French dressing that I really enjoyed.
I enjoyed this meal and I am grateful for the hard work that the folks at Lee's put in to make it possible. All of our food and grocery workers are putting themselves on the line for us. My appreciation of them grows every day.
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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