----- 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 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 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 chunks usually... but that's me. I also don't generally
> peel it ;)
>
> ~Simon
>
> Simon Horwith
> CTO, eTRILOGY ltd.
> Member of Team Macromedia
> Macromedia Certified Master Instructor
> http://www.cfstandards.org
>
> Deanna Schneider wrote:
>
> > 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. 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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