http://www.davidscooking.com/gadgets/gingergrater/gingergrater.html
larry
On Sun, 25 Jul 2004 22:03:16 -0600, dana tierney <[EMAIL PROTECTED]> wrote:
> 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 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 slices you see that
> were marinated a long time.
>
> Enjoy.
>
> -sm
>
> --- dana tierney <[EMAIL PROTECTED]> wrote:
> > 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 answer
> > is probably out
> > there on google but I'd rather not wade through all
> > the gingerbread
> > recipes if someone here knows off hand, and I know
> > some of you are
> > really good cooks :)
> >
> > Funny, some people get cravings for doughnuts... I
> > crave things like
> > fresh basil and ginger :) lol.
> >
> > Dana
> >
> >
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