Many moons ago, I worked with Bruce Cost at the
now-shuttered Monsoon restaurant in San Francisco. Bruce is an amazing Asian
cook and I’ve rarely had better Chinese food than what came out of his wok.
Early on, he prompted me to make a sharp, gingery syrup that we could serve at
the bar, as an elixir, mixed with fresh lime juice and sparkling water. And
although the customers loved it, the reason I later found out why I was going
through so much ginger syrup every week was that the staff liked it even more.
In Australia, I remember seeing big
bins of fresh ginger in the supermarket (I always try to go to a supermarket in
a foreign country – it’s one of my favorite things to do.) And when I was
telling some Australians how intriguing it was how they’ve adopted Asian
ingredients, like fresh ginger, into their cuisine, a few looked at me kind of
funny,and said that they considered fresh ginger just be to an ingredient they
happened to use frequently – not necessarily Asian.
Continue Reading Fresh Ginger Syrup...
No comments:
Post a Comment