On Wed, 2 May 2018 23:32:53 -0400, jmcquown >
wrote:

>On 5/2/2018 9:27 PM, Dave Smith wrote:
>> A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
>> here the price varies a lot, so that amount could go from expensive to
>> really really expensive.* I don't even see the point of it in that
>> recipe when fresh ginger would add great flavour.
>
>A quarter cup could have meant anything from 3 to 6 pieces of
>crystallized ginger sort of tossed in a glass measuring cup. It was a
>recipe from Good Housekeeping Cookbook circa 1978. Sorry if you
>translate 1/4 cup to a Holy Cow moment but I took it too mean a few pieces.
>
>I used a couple of teaspoons of ground ginger and a couple of tsp. brown
>(not white) sugar. It is not an incredibly sweet marinade.
>
>I've never got fresh ginger on hand. I'd have to set out to buy it for
>a specific reason. This marinade isn't one of them. But feel free!
>
>Jill

Fresh ginger root keeps well frozen... while frozen scrape away the
papery skin with the edge of a spoon or the back of a paring knife,
then microplane/grate how much you want into your dish. No need to
remove all the skin, just to the point you will use.