One of the few things I miss about not having cable: Good Eats. I really enjoy Alton Brown's approach to cooking-perhaps because he spends a lot of time discussing the chemistry of cooking. Plus he reminds me of my gen chem professor-quirky, smart, fun, educational. In fact, I'm convinced that if he wasn't a chef, he'd be a chemist.
Anyway I made his recipe for candied ginger today. It's pretty simple but does take a while to prepare. The end product, though, is great: sweet, crunchy, and spicy. I love it!