I've spied Woody's on my last few trips to Des Moines. Mom and I finally made it. It's not too far from Drake in a smallish old storefront. The decor is Texas-centric but the BBQ is pork-centric.
I tried the rib plate with my standard sides of beans and cole slaw. The meat was tender with just a little bit of tooth. It tasted slightly sweet off the bone but when I tried a spoonful of the sauce I found it was pretty vinegary. Could they use a glaze on the ribs rather than the sauce? The beans and slaw were both good but nothing flashy. Mom enjoyed her pork sandwich which came on the classic white bun.
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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