Our all-day meeting in the Las Vegas Convention Center was held on a Sunday, meaning that most of the food venues there were closed. Given the limited options, I took the 10 minute walk down a corridor lined with photos of celebrities at the Convention Center to the Westgate. The Fresh Buffet was a classic casino buffet with plenty of choices.
A quick view of the dessert selection.
My plates emphasized vegetables. The wide selection of a buffet helps me select a combination of items that fits my mood.
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...




Comments
Post a Comment