I was in the mood for something a little different for lunch on a cold, damp day. As I drove through town considering my options, I spied this truck in the parking lot of a grocery store on 27th Street. This was my ticket to a warm, satisfying lunch. I parked, ordered at the window, and returned to my car to wait.
Ten minutes later, this freshly prepared food was ready for me.
My cheese pupusa was excellent: flavorful bread, warm, rich cheese, sauce that tweaked my mouth just enough.
I am a huge tamale fan and this was an excellent specimen. Savoriness and corn sweetness were perfectly combined. Thanks so much, folks!
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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