On the way into Atlanta, our flight attendant had told me that ATL had food options---much better than the West coast, she said. It's certainly true that some restaurants were open but the large majority were not. I arrived at Terminal D for my departure and found two options in the food court: the bar and Famous Famiglia. As I walked to my gate I saw that Five Guys was also open.
A good slice of pizza is always welcome in my book. This was quite good: fresh, tangy sauce, nice cheese. The fresh part was a welcome surprise given the tiny number of patrons. I watched the evening as I ate. ATL was quiet, downright sleepy, more like a small rural airport visited by 172s and Arrows. I appreciate the Famous Famiglia staff for their hazard duty and their memorable pizza.
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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