St. Angelo's has become a regular stop when I am in Smyrna. The style is what I've come to think of as New York transplant/Atlanta pizza place. These places have classic New York pizza, the mandantory checkered table cloths, and pictures of the family who runs the establishment. But the Atlanta version has a more modern sports bar vibe: brick interior (mandantory in Georgia) and plenty of video screens playing ESPN.
This is exactly the sort of pizza I would want from my neighborhood pizza place in New Jersey. Gourmet, not particularly; enjoyable, very much so. St. Angelo's sauce is excellent---the acid in the sauce is just strong enough to register when combined with the other pizza flavors. The crust could be a little chewiwer but is quite good. The staff are friendly without being pushy in the classic Italian style.
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...
Comments
Post a Comment