The Avengers gave me the impetus I needed to visit Cinebistro. It's one of those movie-and-a-meal places and definitely going for the upscale market. The lobby is well-decorated and has an extensive bar. They will also serve bar items to you with your meal in the theater.
Their system is a little different from the one used by Movie Tavern. At Cinebisto all the table service happens before the movie starts. After the lights go down, you can still go to the bar and order food and drinks. (And don't worry, they have popcorn and candy, too.) Overall the service was very good. My only very minor complaint was with the table, which was a little small for my taste. It made me feel like I was flying coach.
In a fit of healthiness, I went for the veggie burger. I do think that a veggie burger is a pretty good test for a kitchen---an unimaginative one doesn't taste like much of anything. This one was a very good specimen with several different flavors. The cheese, beans, and spices all worked together while still remaining distinct. The fries were pretty good, too.
The first three movie trailers I saw all featured Bruce Willis. It promises to be a long summer...
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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