On 2018-05-02 11:39 PM, jmcquown wrote:
> On 5/2/2018 9:38 PM, Dave Smith wrote:

> Of course it's not hard.Â* It's just a waste of time if you can
> substitute ground ginger and a little sugar and achieve the same taste
> in the marinade.Â* Doesn't take hours to make the candied ginger which is
> going to simmer in simple syrup for who knows how long... only to be
> added to the blender for the teriyaki sauce mandarin orange marinade.
> Why bother?

Dry ginger is not really a substitute for candied or fresh ginger. It's
quite different. The reason to bother is that candied ginger is
delicious on its own. It is also great in muffins and cookies. My wife
adapted a butterscotch pie filling with great success. She used white
sugar instead of brown and then sprinkled finely chopped candied ginger
and lime zest on top.