At Kimberly's suggestion, my first stop after getting off the plane was Asian Box. It's in the Town and Country shopping center in Palo Alto. It has a mix-and-match menu of Asian ingredients. This type of menu---choose one item in each category plus some toppings---is very common in the nouveau burger establishments of Atlanta. Palo Alto has, naturally, applied it to Asian food. (I think their inspiration is largely Vietnamese. You should expect a rant from me on generic Asian food at some point.) Although they bill themselves as take-out, they also have indoor and outdoor seating.
I ordered a box with brown rice, tofu, peanut sauce, and bean sprouts. All the boxes come with a veggie mix, which you can order stir-fry or steamed. It came out in 3-4 minutes and hit the spot. It was quite healthy as well as filling. The peanut sauce had just enough heat to contrast with the richness of the peanuts. Interestingly, the default utensil was a fork but they gave me chopsticks as soon as I asked for them.
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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