sf wrote on Sun, 14 Mar 2010 12:00:32 -0700:

>> On Sat, 13 Mar 2010 13:53:18 -0800, sf wrote:
>>
> >> On Sat, 13 Mar 2010 16:08:33 -0500, "jmcquown"
> >> > wrote:
> >>
> >>> I don't often have fresh ginger hanging around. And I
> >>> sure don't keep it around in hopes I might need it.
> >>> That's why I use ground ginger. But I'm glad you like the
> >>> recipe. It was one my mother used to make, back when she
> >>> actually did cook. LOL I took it to pot lucks in a crock
> >>> pot a few times (pre-prepared); everyone enjoyed it. It's
> >>> tasty
> >>
> >> Fresh ginger wasn't exactly a household item in the lower
> >> 48 back in the day when your mom was cooking and
> >> socializing.
>>
>> true. but now that it is available, it's nice to have. dirt
>> cheap, too.
>>
> I try to keep it in supply, the same way I always have onions
> and lettuce on hand.

Unless I forget to buy it, I always have a plastic bag with ginger root
in the freezer. It is easy to defrost an end for grating and fresh
ginger makes so much difference in Indian and Chinese cooking.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not