On Tue, 16 Mar 2010 12:07:15 -0400, blake murphy
> wrote:

> On Tue, 16 Mar 2010 07:54:26 -0700, sf wrote:
>
> > On Tue, 16 Mar 2010 07:41:09 -0700 (PDT), "Bent Attorney Esq."
> > > wrote:
> >
> >> I buy fresh ginger only. I make sure that what I buy has a good look
> >> about it meaning that it doesn't have too many 'branches' and that it
> >> is easy to grate, chop. I try and use it within two weeks. You can
> >> buy enough to only last you for a certain time. And when you peel it,
> >> try and use a spoon and basically scrape the peel off.
> >> Hope this helps. Maybe you knew all this and still have trouble. In
> >> that case, I can't help you.
> >
> > Like you, I just buy a "finger" vs the whole "hand" of ginger and it
> > lasts a lot longer than two weeks (if need be). Sure the "raw" end
> > dries out, so what? Cut if off and keep going. I never peel my
> > ginger either. When I grate it, most of the peel just stays in tact
> > and I eat whatever gets grated. It's no worse than eating carrot
> > skin.
>
> of late, when i make a stir-fry i've been cutting the ginger into very fine
> shreds instead of mincing. then every once in a while when eating, you get
> a nice ginger blast.
>
For me grate and shred are two words meaning the same thing. I use a
tiny holed grater/shredder, the new microplane brand one has a
slightly larger shred (the other is closer to "grate") - I get plenty
of omph using that and it's faster than cutting.

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