On Wed, 2 May 2018 23:39:40 -0400, jmcquown >
wrote:

>On 5/2/2018 9:38 PM, Dave Smith wrote:
>> On 2018-05-02 6:55 PM, jmcquown wrote:
>>> .
>>>
>>> *Given the price of crystallized ginger* (I've no interest in making
>>> my own) I use powdered ginger and add a little sugar to the mixture.
>>>
>>
>> I should also have added that making candied ginger is not hard.
>
>(snippage)
>
>Of course it's not hard. 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. 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?
>
>Jill

Even though I keep fresh ginger root in my freezer sometimes I'm too
lazy to grate so I use powdered, just as good as fresh in a cooked
dish/marinade. I don't keep candied ginger for the same reason I
don't keep candied orange peel or chocolate, I'd eat it all.