Update: Miller-Union

A dinner meeting allowed me to enjoy another fine meal at Miller-Union. We started off with three appetizers.

These are grits fritters with ham. They are pretty darn small and I didn't recognize them when they appeared at the table. They were superb. The ham must have been cut into little tiny pieces; I couldn't feel its texture but each ball had a wonderful ham taste.

This is hummus with some superb pita chips that had a great nutty flavor.

This is a cheese (sorry, my head is still spinning from all the food) and slices of two varieties of radish. The huge radish had a very delicate flavor.

This is a vanilla bean soda that was outstanding. A nice but not overpowering vanilla flavor in a soda that was just sweet enough.

My main course was the bass, with a soft, flaky meat and a perfectly crisped skin. It was served on a bed of Vidalia onion tops.

For dessert, I ordered a Meyer lemon tart and an espresso. The tart was huge and delicious. The Meyer lemon is naturally a little less tart than the standard varieties and it makes a great tart.

We also were able to try the chocolate tart with a touch of citrus---wonderful.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...

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Pressure Cooker Candied Ginger

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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