I visited Oxford to look at one of their special collections housed in the Weston Research Library. The process involves requesting some documents, then waiting for them to be pulled from the stacks. During one of my waits, I enjoyed a Greek salad at the restaurant in the lobby. I still had some more waiting to do, so I went into the library itself and enjoyed a cup of tea in the library tearoom. Overall, a very civilized process. The staff was great and the experience very enjoyable. 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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