the spoon on the peel and it will come right off. I use a lot of fresh
ginger - usually grated. Mmmmm.
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 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.
>
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