On Sat, 13 Mar 2010 14:05:01 -0500, blake murphy
> wrote:

> On Thu, 11 Mar 2010 21:32:24 -0800, sf wrote:
>
> > On Thu, 11 Mar 2010 13:59:23 -0600, Melba's Jammin'
> > > wrote:
> >
> >> In article >,
> >> pltrgyst > wrote:
> >>
> >>> On Thu, 11 Mar 2010 08:04:57 -0600, Melba's Jammin'
> >>> >
> >>> wrote:
> >>>
> >>> >Recipe By: Jill McQuown, posted to r.f.cooking 1-2-2008
> >>> >
> >>> >1 lb. boneless skinless chicken thighs
> >>> >1/2 cup low salt soy sauce
> >>> >1/4 teaspoon ground ginger
> >>> >1/2 teaspoon black pepper
> >>> >1-2 cloves garlic, minced
> >>> >1/2 tsp. ground ginger
> >>> >3 tablespoons orange juice
> >>> >1 tablespoon brown sugar or honey
> >>> >2 tablespoons orange juice or water and 1 tsp. cornstarch ---Thickener
> >>>
> >>> Something missing, or an erroneouse ginger entry?
> >>>
> >>> -- Larry
> >>
> >> ?? It copied over from my software just fine, Larry.
> >
> > He was pointing out the two different amounts for ground ginger and
> > wondered if one of them should be a different ingredient.
>
> ...and i would use minced ginger root in any case.
>
No reason to use powdered when you have fresh, unless you're a slave
to a recipe... but I'm also wondering about the two ginger entries.

--
I love cooking with wine.
Sometimes I even put it in the food.