Happy Friday morning to you my darling friends!
Is it just me, or is Alton Brown kind of a super babe?
You know, they say that chefs are the new rock stars. And if that’s true, does that make even the ugliest chefs desirable? Not that Alton is ugly – but look at him, he ain’t no Jon Bon Jovi circa 1986.
…And what then does that make the actual rock stars? Yesterday’s limp noodles?
But at the same time, the guy is awesome. Or at least his food is. I’ve made a couple of his recipes previously and both times they were simple and stellar in flavor. And if you’ve ever watched him on The Food Network, he’s quite funny in a quirky dorky kind of way.
Hang on a second… Aren’t the quirky dorky guys the new rock stars?
Okay, so quirky dorky chefs are the new rock stars. Hot. Sexy. Clever. Creative. And able to make you gain 500 pounds and then want to hurl plates at your head and then ravish you. Because it’s my experience working in the serving industry that chefs are temperamental at the best of times. And judging by the success of 50 Shades of Grey trilogy, don’t we all just want a little more abuse and passion in our lives?
Bring it on, Alton.
- 1 Lb Fresh Ginger Root, peeled.
- 5 C Water.
- Approx 1 Lb Granulated Sugar.
- Non-Stick Spray.
- Line a baking sheet with parchment paper and place a wire rack on top. Spray lightly with non-stick spray. Set aside.
- Slice the ginger as thinly as you can - a mandolin is helpful here. Shoot for 1/8". Place in a saucepan with water and bring to a boil over high heat. Boil for 35 to 40 minutes or until ginger is tender.
- Place a strainer over a bowl and drain, reserving the liquid. Weigh the cooked ginger on a scale and measure the same weight in sugar. Place equal amounts sugar and ginger back in the pot along with 1/4 C of reserved liquid. Bring to a boil over medium high heat. Once boiling, reduce heat to medium and stir constantly until liquid has evaporated and has started to crystallize, approx. 20 minutes.
- Immediately remove from the heat and dump onto prepared wire rack, separate pieces and cool completely. Store in the fridge for up to 2 weeks.Snack on its own or use in baking, on top of ice cream or as a garnish for cocktails.
Adapted from Alton Brown via http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html