Hsinchu, Taiwan: Feast

Feast is the buffet at the Hsinchu Sheraton. My former Ph.D. student Steve Huang invited me there for a wonderful reunion lunch.

This shot gives you a partial idea of the size of the buffet. This semi-infinite line is just some of the hot items. Another three or four stations are dotted around the room.

When faced with this wide variety of food, the only choice is to dive in. I had to try their roast beef, which was quite good. The potato cake was crispy on the outside, moist on the inside, as good as any I've tried. The sushi was very fresh. The dumplings were hot and steamy.

The soup was made for me and excellent.

Whenever I visit Taiwan, I make an effort to eat as much of their excellent fruit as possible.

The dessert bar was hidden in the corner but well worth the effort to find. As you can see, it provides an amazing variety of choices.

I ordered this handmade crepe. The dessert bar didn't have Nutella, unfortunately, but I enjoyed chocolate, honey, fruit, and a little custard.

But most important were my friends: my former Ph.D. students Steve Huang, Chia Han Lee, and Yuan Xie, along with two of Yuan's students who are my academic grand-students.

Comments

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)

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.

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

Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

Search This Blog