Philadelphia: Reading Terminal Market

Jason Schlessman and I visited Reading Terminal Market, which is a century-old market in Center City Philadelphia. It has a wide range of vendors, including both ingredients and food stands.

Lunch was at Pearl's Oyster Bar. We were in a seafood mood, but an additional attraction was that they have a counter, so we didn't have to walk around and eat. I tried the combination platter. As you can see, it was a festival of fried food: trout, scallops, oysters, and crabcake. The crust was excellent. The crabcake was pretty good, though it was sort of drowned out by all of the other foods. I enjoyed the fried trout---this wasn't how I would think to prepare a trout, but I liked it.

We then went onto the main reason to go to the market, Bassett's Ice Cream. It is 150 years old and the only original tenant of the market. Jason went for a cup of ice cream. They do an incredible volume here and it's strictly standup, but that's how you want to eat ice cream.

I had a malted milk shake---these are hard to find and I take advantage of them whenever I can. Their ice cream didn't disappoint. It's very rich and (I hate to say it) creamy. A few other places I know of make ice cream this good---Rick's Rather Rich in Palo Alto comes to mind---but I haven't yet found anything in Atlanta to match.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.

Pressure Cooker Candied Ginger

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

Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

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