Update: One Flew South at ATL

Thanksgiving is a hectic time of year to fly. For those of you traveling this year, the traffic into ATL's south terminal was backed up for perhaps a mile, and it's only Tuesday. I thought that a nice meal would be a good way to prepare me for a long trip. I headed to One Flew South in Terminal E. It is very well known as great food, not just airport food. I haven't visited here in quite some time.

My chicken soup proved to be a delightful surprise. I had naively assumed that the soup would be close to the traditional Southern comfort food. It was, in fact, a mix of influences. The noodles were thin Japanese noodles, which makes sense given their large sushi menu. The great broth thin, not thickened as is traditional, and was spiced with cardamom, a very bold choice that worked well. The soup and my main course were delivered at the same time, but I guess they do that to be sure that patrons can finish in time to make their flight.

The pork belly had a hint of Japanese in the sauce but hewed closer to Southern tradition. It was succulent with just a bit of doneness around the edge. The belly had plenty of meat and I sure loved that fat. Great food and very gracious service prepared me well for my trip.

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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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