Rolling Bones BBQ

Rolling Bones is in the Martin Luther King District. As you can see, it's a pretty nice hangout built in an old gas station. Some of the seating is under the old carport and some is in that cool, glassed-in office. If you're in a hurry, they also have a drive-thru window.

I believe that the owner came from Texas and the style of BBQ certainly fits into that mold: a lot of beef, including brisket and ribs. I've eaten there on many occasions. This time I had the chicken. As you can see from the photo, I couldn't contain myself and started eating before I took the photo. The chicken is perfectly cooked. I usually get the hot sauce, which is pretty hot but not painfully so. The sides are all excellent. One of the most interesting things about the meal is the Texas toast bread. The gummy white bread that is standard BBQ fare has always bothered me, but these guys show that great BBQ doesn't have to be accompanied by bad bread.

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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)

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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

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