> marinate it?
>
>
> - Original Message -
> From: Larry C. Lyons <[EMAIL PROTECTED]>
> Date: Mon, 26 Jul 2004 17:58:30 -0400
> Subject: Re: cooking with fresh ginger
> To: CF-Community <[EMAIL PROTECTED]>
>
> BTW Simon we're still waiting on a few recipes you
&
I like chunks. But Sam seems to be saying I should marinate it?
- Original Message -
From: Larry C. Lyons <[EMAIL PROTECTED]>
Date: Mon, 26 Jul 2004 17:58:30 -0400
Subject: Re: cooking with fresh ginger
To: CF-Community <[EMAIL PROTECTED]>
BTW Simon we're still waiting
BTW Simon we're still waiting on a few recipes you promised.
larry
On Mon, 26 Jul 2004 22:54:18 +0100, Simon Horwith <[EMAIL PROTECTED]> wrote:
> I cook with ginger daily (Indian wife, don't forget) but unfortunately
> all I can tell you is that whether you should grate it, slice it, or
> dice it
Myself I've used a ginger grater and have chopped the stuff up into
small chunks. It really depends on the recipe. The nice thing about a
ceramic ginger grater is that unless you like the stuff, the fiberous
material stays in the center of the grater and you only have to deal
with the pulp and juic
I cook with ginger daily (Indian wife, don't forget) but unfortunately
all I can tell you is that whether you should grate it, slice it, or
dice it depends largely on the dish (and personal taste, of course).
There's no one best way to use it. Personally, in most dishes I prefer
it in small c
thank you :)
- Original Message -
From: Deanna Schneider <[EMAIL PROTECTED]>
Date: Mon, 26 Jul 2004 07:43:12 -0500
Subject: Re: cooking with fresh ginger
To: CF-Community <[EMAIL PROTECTED]>
The easiest way to peel it, I've found, is with a spoon. Just scrape
the spoo
0400
Subject: How are you? (was RE: cooking with fresh ginger)
To: CF-Community <[EMAIL PROTECTED]>
Forget all this ginger stuff ...
How are you Dana?
How are your arms and stuff??
Did those lines go away???
Cheers,
Erika
[Todays Threads]
[This Messag
Forget all this ginger stuff ...
How are you Dana?
How are your arms and stuff??
Did those lines go away???
Cheers,
Erika
[Todays Threads]
[This Message]
[Subscription]
[Fast Unsubscribe]
[User Settings]
[Donations and Support]
The easiest way to peel it, I've found, is with a spoon. Just scrape
the spoon on the peel and it will come right off. I use a lot of fresh
ginger - usually grated. M.
On Sat, 24 Jul 2004 15:37:30 -0600, dana tierney wrote:
> anyone know if the ginger you find in some thai dishes is just slic
riginal Message -
> From: Sam Morris <[EMAIL PROTECTED]>
> Date: Sat, 24 Jul 2004 15:40:48 -0700 (PDT)
> Subject: Re: cooking with fresh ginger
> To: CF-Community <[EMAIL PROTECTED]>
>
> Break off a small piece, as much as you'll use and
> smack it pretty
thanks! :) what would you marinate them in, do you know?
- Original Message -
From: Sam Morris <[EMAIL PROTECTED]>
Date: Sat, 24 Jul 2004 15:40:48 -0700 (PDT)
Subject: Re: cooking with fresh ginger
To: CF-Community <[EMAIL PROTECTED]>
Break off a small piece, as much as yo
Break off a small piece, as much as you'll use and
smack it pretty hard with a large knife or the bottom
of a pan. If you're making a sauce you'd leave it as
is and remove it when done. If it's going to be in the
dish you should peel it and grate it. It's very
difficult to chew unlike the thin slic
anyone know if the ginger you find in some thai dishes is just sliced
and thrown in with the meat or needs some sort of special preparation?
Peeling maybe? I bought some because I think I am eating out too much
and why not cook the stuff myself, but..
I suppose the right cookbook would help. The a
13 matches
Mail list logo
