I finally made it to one of the restaurants in the relatively new Brookhaven Town Center. It's one of those live/shop/dine complexes with a nouveau main street. Bua's interior is nature-themed upscale.
I was in the mood for sushi. Given my relative lack of creativity in ordering sushi and sashimi, I generally order chef's choice. The service was a little slow, as seemed to be the case for everyone else in the restaurant as well. Once the plate arrived, I was certainly impressed with its presentation. The spectacular red/green roll is flying fish roe. All the sushi was high quality. I often use fatty tuna as a gauge of sushi quality and I definitely enjoyed my sample here. I wouldn't put this as the highest levels of sushi, but it certainly satisfied my sushi craving.
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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