Thoughts on Peanut Allergies

For the second time in a week, I have been unable to buy peanut-free cookies from a bakery. This time, it was Cakes & Ale in Decatur. Given their high standards, I was disappointed.

Based on what I have read, peanut allergies are much more common than they were a generation ago. And these allergies can easily be fatal. When some allergic people eats a peanut, they immediately start to turn red and swell all over their bodies, including their throats. They can suffocate within a few minutes without treatment.

As a peanut lover and genetic Southerner, I hope that peanuts are not banished from menus everywhere. But that is precisely why I think that it is high time for bakeries and restaurants to be more careful with peanuts. If we have to eliminate peanuts from food service in order to protect people, I would be the first to support that move. But it seems to me that some simple steps and perhaps a little extra equipment should go a long way toward keeping patrons safe. Many restaurants are careful with their gluten-free items, which is a critical concern for many people. Let's try to apply those same lessons to peanut handling.

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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)

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

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.

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

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