When in Rome, do as the Romans do. So my IU host Steve Johnson arranged for us to have dinner at the local shrine to carnivores, Little Zagreb. No wimpy goulash here, this is all meat.
We started with a pork rib appetizer. The sauce is zesty but not overly hot. The pork was very tender and a good way to start out the meal. I also had a salad, my one lapse from meat frenzy.
Look at that steak. It was very tender and juicy. Plus it was huge---Steve and I split it. Eating the whole thing would have put me into a meat-induced coma but this was an excellent, classic steak dinner.
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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