I found Gold Star Chili during a gas stop in Kentucky. I had heard a little bit about Cincinnati chili but had never tasted it. This was my opportunity.
This is what Gold Star calls a three-way (although it arguably has four components): chili, spaghetti, cheese, and oyster crackers. The components are kept separate to maximize freshness. This attention to detail is what makes Gold Star so good.
The chili is spiced with cumin, something I very much enjoy. Everything about this was great.
I stopped at another location a few days later for a five-way that included both beans and chopped onions. Both the locaitons were very friendly provided great service. I am now a big fan of Gold Star. Thanks, 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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