Tin Lizzy's is across the street from Oakland Cemetery, near Six Feet Under. A musician was playing in the bar while I was there, not bad for mid-afternoon. I started off with the black bean soup, which is great comfort food. I would put it in the same ballpark as the version I had at Stone Soup Kitchen, although I would have to put Stone Soup's slightly higher in ranking. I then had a soft taco. Tin Lizzy's are considerably larger than those at Taqueria del Sol. Depending on your appetite, one may or may not be enough to make a meal. My taco had a nice bite to it thanks to the peppers and the meat was very well prepared. The taco was served on a whole wheat tortilla. That's an interesting choice; I don't think that it made much difference to the taste or texture one way or the other.
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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